Food texture design and optimization / (Record no. 311622)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 05996cam a2200769 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn852400064 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124412.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130708s2014 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2013027382 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | YDX |
| -- | N$T |
| -- | YDXCP |
| -- | DG1 |
| -- | CUI |
| -- | OCLCF |
| -- | MEU |
| -- | DEBSZ |
| -- | INNDH |
| -- | ZAD |
| -- | EBLCP |
| 019 ## - | |
| -- | 896828698 |
| -- | 914164647 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118766125 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118766121 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118765999 (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118765990 (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9780470672426 (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118765616 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118765613 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0470672420 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780470672426 |
| 024 3# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 9781118765616 |
| 024 3# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 9780470672426 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHBIS |
| System control number | 010259586 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 325941386 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 15581355 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NLGGC |
| System control number | 37467499X |
| 029 1# - (OCLC) | |
| OCLC library identifier | GBVCP |
| System control number | 813877849 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 454403259 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)852400064 |
| Canceled/invalid control number | (OCoLC)896828698 |
| -- | (OCoLC)914164647 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX546 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 080 ## - UNIVERSAL DECIMAL CLASSIFICATION NUMBER | |
| Universal Decimal Classification number | 664.022.392 Q4 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.072 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Food texture design and optimization / |
| Statement of responsibility, etc | edited by Yadunandan Dar and Joseph Light. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First edition. |
| 264 #1 - | |
| -- | Chichester, West Sussex, UK : |
| -- | Wiley-Blackwell, |
| -- | [2014] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | IFT Press series |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "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"-- |
| -- | Provided by publisher. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 ## - | |
| -- | Description based on print version record and CIP data provided by publisher; resource not viewed. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Text in English. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food texture. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food texture. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00931243 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dar, Yadunandan. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Light, Joseph. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Title | Food texture design and optimization |
| Edition | First edition. |
| Place, publisher, and date of publication | Chichester, West Sussex : Wiley-Blackwell, [2014] |
| International Standard Book Number | 9780470672426 |
| Record control number | (DLC) 2013022910 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | IFT Press series. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781118765616">https://doi.org/10.1002/9781118765616</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
No items available.