Food Texture Design and Optimization

Inbunden, Engelska, 2014

AvYadunandan Lal Dar,Joseph M. Light,USA) Dar, Yadunandan Lal (Ingredion Incorporated,USA) Light, Joseph M. (Ingredion Incorporated,Joseph M Light

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Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.The first part of this book presents case studies on formulating products in a broad variety of applicationsegments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry.Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.

Produktinformation

Utgivningsdatum2014-05-16
Mått175 x 252 x 25 mm
Vikt1 048 g
FormatInbunden
SpråkEngelska
SerieInstitute of Food Technologists Series
Antal sidor464
FörlagJohn Wiley and Sons Ltd
ISBN9780470672426

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Contributors ix 1 Introduction 1Yadunandan Lal Dar and Joseph M. LightPart I Product development challenges and texture solutions 192 People, products, texture: a personal retrospective 21Howard R. Moskowitz3 Optimizing textural properties of soft solid foods: replacing eggs 45Xin Yang4 Low fat ice cream 74Arun Kilara5 Formulating gelatin free products 93P. L. Buwalda6 Modified whey proteins as texturizers in reduced and low-fat foods 108Jeffrey Banes, Thomas Helm, and David Taylor7 Texture design for breaded and battered foods 128Chandani Perera and Milda E. Embuscado8 Multi-textured foods 159Arun Kilara and Tapashi Sengupta9 Textural attributes of wheat and gluten free pasta 222Alessandra Marti, Maria Ambrogina Pagani, and Koushik Seetharaman10 A ddressing texture challenges in baked goods with fiber 245Rajen S. MehtaPart II A dvances in texture measurements and consumer insights 28111 Use of electromyography in measuring food texture 283Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama12 Texture design for creaminess: the role of lubrication 308Fred van de Velde and Els de Hoog13 Descriptive analysis of food texture: advances in the sensory characterization of food textures 321Gail Vance Civille and Joanne Seltsam14 Mind genomics® and texture: the experimental science of everyday life 342Howard R. Moskowitz15 The use of advanced spectroscopic techniques to understand texture in dairy foods 378Marcela Alexander and Milena Corredig16 A tomic force microscopy for determining surface interactions of relevance for food foams and emulsions 402Marta Krasowska, Clive A. Prestidge, and David A. Beattie17 Importance of understanding mouth behavior when optimizing product texture now and in the future 423Melissa Jeltema, Jacqueline H. Beckley, and Jennifer VahalikIndex 443