Food texture design and optimization
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| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Chichester, Inglaterra :
Wiley,
2014.
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| Series: | Institute of Food Technologists series (Wiley)
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| Subjects: | |
| Online Access: | Para acceder al texto completo, ingrese aquí al Servicio de descubrimiento de EBSCOhost desde la red de la UNQ. Seleccione EBSCOhost Research Databases y busque el título deseado. |
Table of Contents:
- Introduction
- Part I. Product development challenges and texture solutions
- People, products, texture: a personal retrospective / Howard R. Moskowitz
- Optimizing textural properties of soft solid foods: replacing eggs / Xin Yang
- Low fat ice cream / Arun Kilara
- Formulating gelatin free products / P. L. Buwalda
- Modified whey proteins as texturizers in reduced and low-fat foods / Jeffrey Banes, Thomas Helm, and David Taylor
- Texture design for breaded and battered foods / Chandani Perera and Milda E. Embuscado
- Multi-textured foods /Arun Kilara and Tapashi Sengupta
- Textural attributes of wheat and gluten free pasta / Alessandra Marti, Maria Ambrogina Pagani, and Koushik Seetharaman
- addressing texture challenges in baked goods with fiber / Rajen S. Mehta
- Part II. Advances in texture measurements and consumer insights
- use of electromyography in measuring food texture / Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama
- Texture design for creaminess: the role of lubrication / Fred van de Velde and Els de Hoog
- Descriptive analysis of food texture: advances in the sensory characterization of food textures / Gail Vance Civille and Joanne Seltsam
- Mind genomics® and texture: the experimental science of everyday life / Howard R. Moskowitz
- The use of advanced spectroscopic techniques to understand texture in dairy foods / Marcela Alexander and Milena Corredig
- atomic force microscopy for determining surface interactions of relevance for food foams and emulsions / Marta Krasowska, Clive A. Prestidge, and David A. Beattie
- Importance of understanding mouth behavior when optimizing product texture now and in the future / Melissa Jeltema, Jacqueline H. Beckley, and Jennifer Vahalik.