TY  - BOOK
AU  - Dar,Yadunandan
AU  - Light,Joseph
TI  - Food texture design and optimization
T2  - IFT Press series
SN  - 9781118766125 (ePub)
AV  - TX546 
U1  - 664/.072 23
PY  - 2014///]
CY  - Chichester, West Sussex, UK
PB  - Wiley-Blackwell
KW  - Food texture
KW  - TECHNOLOGY & ENGINEERING / Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - 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
N2  - "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"--
UR  - https://doi.org/10.1002/9781118765616
ER  -