Food texture design and optimization /
Food texture design and optimization /
edited by Yadunandan Dar and Joseph Light.
- First edition.
- 1 online resource.
- IFT Press series .
- IFT Press series. .
Includes bibliographical references and index.
IFT Press; Title page; Copyright page; Titles in the IFT Press series; Contributors; 1 Introduction; 1.1 The Basics; 1.2 Defining Food Texture; 1.3 Measuring Food Texture; 1.4 The optimization of food texture; 1.5 A holistic approach to integrated food texture design; 1.6 Current market trends and future challenges in food texture design and optimization; References; I: Product development challenges and texture solutions; 2 People, products, texture; 2.1 Introduction; 2.2 Part I -- Formation; 2.3 Part II -- Discovery; 2.4 Part III -- Application; References 3 Optimizing textural properties of soft solid foods3.1 Introduction; 3.2 Egg composition and functionality; 3.3 Egg substitution in food products; 3.4 Commercial egg products and substitutes; References; 4 Low fat ice cream; 4.1 Introduction; 4.2 Role of components in an ice cream mix; 4.3 Processing; 4.4 Structural Elements of Ice Cream; 4.5 Controlling ice cream structure; 4.6 Storage and distribution; 4.7 Summary; References; 5 Formulating gelatin free products; 5.1 Gelled Foods; 5.2 Replacing gelatin by starch; 5.3 Yogurts; 5.4 Low fat Margarine and Butters; 5.5 Confections 5.6 Miscellaneous products5.7 Concluding remarks; References; 6 Modified whey proteins as texturizers in reduced and low-fat foods; 6.1 Whey and Whey Proteins; 6.2 Food Functional Properties of Whey Proteins; 6.3 Using Whey Proteins as Texture Modifiers in Foods; 6.4 Food Application Case Studies; 6.5 Summary; References; 7 Texture design for breaded and battered foods; 7.1 Fundamentals of coating systems; 7.2 Traditional coating systems; 7.3 Ingredients in coating systems; 7.4 Principles of deep fat frying; 7.5 Frying oils; 7.6 Designing the texture of breaded and battered foods AcknowledgmentReferences; 8 Multi-textured foods; 8.1 Introduction; 8.2 General problem, definition of multi-texture, role of water activity, glass transition and their effects on texture; 8.3 Kinetics of moisture migration; 8.4 Methods of preventing or delaying migration (film barriers, reduction of gradients); References; 9 Textural attributes of wheat and gluten free pasta; 9.1 Defining 'good' texture for pasta; 9.2 Measuring the texture of pasta; 9.3 Instrumental methods; 9.4 Sensory method; 9.5 Instrumental vs sensory texture; 9.6 Factors influencing the textural properties of pasta 9.7 Gluten free pasta9.8 Conclusions and future trends; References; 10 Addressing texture challenges in baked goods with fiber; 10.1 Introduction; 10.2 Fiber's role in foods; 10.3 Total dietary fiber content; 10.4 Texture and functional benefits; 10.5 Pastas, meats, beverages, and pet food; 10.6 Healthy foods; 10.7 Application overview of fibers; References; II: Advances in texture measurements and consumer insights; 11 Use of electromyography in measuring food texture; 11.1 Introduction of Electromyography
"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--
Text in English.
9781118766125 (ePub) 1118766121 (ePub) 9781118765999 (Adobe PDF) 1118765990 (Adobe PDF) 9781118765616 1118765613 0470672420 9780470672426
9781118765616 9780470672426
2013027382
Food texture.
TECHNOLOGY & ENGINEERING / Food Science.
Food texture.
Electronic books.
TX546
664/.072
664.022.392 Q4
Includes bibliographical references and index.
IFT Press; Title page; Copyright page; Titles in the IFT Press series; Contributors; 1 Introduction; 1.1 The Basics; 1.2 Defining Food Texture; 1.3 Measuring Food Texture; 1.4 The optimization of food texture; 1.5 A holistic approach to integrated food texture design; 1.6 Current market trends and future challenges in food texture design and optimization; References; I: Product development challenges and texture solutions; 2 People, products, texture; 2.1 Introduction; 2.2 Part I -- Formation; 2.3 Part II -- Discovery; 2.4 Part III -- Application; References 3 Optimizing textural properties of soft solid foods3.1 Introduction; 3.2 Egg composition and functionality; 3.3 Egg substitution in food products; 3.4 Commercial egg products and substitutes; References; 4 Low fat ice cream; 4.1 Introduction; 4.2 Role of components in an ice cream mix; 4.3 Processing; 4.4 Structural Elements of Ice Cream; 4.5 Controlling ice cream structure; 4.6 Storage and distribution; 4.7 Summary; References; 5 Formulating gelatin free products; 5.1 Gelled Foods; 5.2 Replacing gelatin by starch; 5.3 Yogurts; 5.4 Low fat Margarine and Butters; 5.5 Confections 5.6 Miscellaneous products5.7 Concluding remarks; References; 6 Modified whey proteins as texturizers in reduced and low-fat foods; 6.1 Whey and Whey Proteins; 6.2 Food Functional Properties of Whey Proteins; 6.3 Using Whey Proteins as Texture Modifiers in Foods; 6.4 Food Application Case Studies; 6.5 Summary; References; 7 Texture design for breaded and battered foods; 7.1 Fundamentals of coating systems; 7.2 Traditional coating systems; 7.3 Ingredients in coating systems; 7.4 Principles of deep fat frying; 7.5 Frying oils; 7.6 Designing the texture of breaded and battered foods AcknowledgmentReferences; 8 Multi-textured foods; 8.1 Introduction; 8.2 General problem, definition of multi-texture, role of water activity, glass transition and their effects on texture; 8.3 Kinetics of moisture migration; 8.4 Methods of preventing or delaying migration (film barriers, reduction of gradients); References; 9 Textural attributes of wheat and gluten free pasta; 9.1 Defining 'good' texture for pasta; 9.2 Measuring the texture of pasta; 9.3 Instrumental methods; 9.4 Sensory method; 9.5 Instrumental vs sensory texture; 9.6 Factors influencing the textural properties of pasta 9.7 Gluten free pasta9.8 Conclusions and future trends; References; 10 Addressing texture challenges in baked goods with fiber; 10.1 Introduction; 10.2 Fiber's role in foods; 10.3 Total dietary fiber content; 10.4 Texture and functional benefits; 10.5 Pastas, meats, beverages, and pet food; 10.6 Healthy foods; 10.7 Application overview of fibers; References; II: Advances in texture measurements and consumer insights; 11 Use of electromyography in measuring food texture; 11.1 Introduction of Electromyography
"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--
Text in English.
9781118766125 (ePub) 1118766121 (ePub) 9781118765999 (Adobe PDF) 1118765990 (Adobe PDF) 9781118765616 1118765613 0470672420 9780470672426
9781118765616 9780470672426
2013027382
Food texture.
TECHNOLOGY & ENGINEERING / Food Science.
Food texture.
Electronic books.
TX546
664/.072
664.022.392 Q4