Formulation Engineering of Foods

Inbunden, Engelska, 2013

AvJennifer E. Norton,Peter Fryer,Ian T. Norton,UK) Norton, Jennifer E. (Post Doctorate Research Fellow in he School of Chemical Engineering at the University of Birmingham,UK) Fryer, Peter (Professor of Chemical Engineering at the University of Birmingham,UK) Norton, Ian T. (Professor of Microstructural Engineering at the University of Birmingham,Jennifer E Norton,Ian T Norton

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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Produktinformation

Utgivningsdatum2013-08-16
Mått177 x 252 x 19 mm
Vikt780 g
FormatInbunden
SpråkEngelska
Antal sidor328
FörlagJohn Wiley and Sons Ltd
ISBN9780470672907

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List of Contributors vii 1. Introduction to Food Formulation Engineering 1J.E. Norton, P.J. Fryer and I.T. Norton2. Protein-Based Designs for Healthier Foods of the Future 9G. Keith Harris and E. Allen Foegeding3. Design of Foods Using Naturally Structured Materials 44T.J. Foster4. Designed Food Structures Based on Hydrocolloids 59B. Wolf5. Formulation Engineering of Food Emulsions 82A.K. Pawlik, P.J. Fryer and I.T. Norton6. The Physics of Eating 107P. Lillford7. Design Structures for Controlled Manipulation of Flavour and Texture 136B.J.D. Le Révérend, O. Gouseti and S. Bakalis8. Salt Reduction in Food 163T.B. Mills and I.T. Norton9. Food Structures Designed for Oral Response/Flavour Release 174R. Linforth10. The Colloidal State and its Relationship to Lipid Digestion 196M. Golding11. Hydrocolloid Formulations Engineered for Properties in the GI Tract 233F. Spyropoulos and E. Nowak12. Design of Food Structures for Consumer Acceptability 253J.E. Norton13. Formulation Design to Change Food Habits 281J.A. Harrold and J.C.G. HalfordIndex 309