000			05996cam a2200769 i 4500
001			ocn852400064
003			OCoLC
005			20200810124412.0
006			m o d
007			cr |||||||||||
008			130708s2014 enk ob 001 0 eng
010			_a 2013027382
040			_aDLC _beng _erda _cDLC _dYDX _dN$T _dYDXCP _dDG1 _dCUI _dOCLCF _dMEU _dDEBSZ _dINNDH _dZAD _dEBLCP
019			_a896828698 _a914164647
020			_a9781118766125 (ePub)
020			_a1118766121 (ePub)
020			_a9781118765999 (Adobe PDF)
020			_a1118765990 (Adobe PDF)
020			_z9780470672426 (hardback)
020			_a9781118765616
020			_a1118765613
020			_a0470672420
020			_a9780470672426
024	3		_a9781118765616
024	3		_a9780470672426
029	1		_aCHBIS _b010259586
029	1		_aCHVBK _b325941386
029	1		_aNZ1 _b15581355
029	1		_aNLGGC _b37467499X
029	1		_aGBVCP _b813877849
029	1		_aDEBSZ _b454403259
035			_a(OCoLC)852400064 _z(OCoLC)896828698 _z(OCoLC)914164647
042			_apcc
050	0	0	_aTX546
072		7	_aTEC _x012000 _2bisacsh
080			_a664.022.392 Q4
082	0	0	_a664/.072 _223
084			_aTEC012000 _2bisacsh
049			_aMAIN
245	0	0	_aFood texture design and optimization / _cedited by Yadunandan Dar and Joseph Light.
250			_aFirst edition.
264		1	_aChichester, West Sussex, UK : _bWiley-Blackwell, _c[2014]
300			_a1 online resource.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aIFT Press series
520			_a"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"-- _cProvided by publisher.
504			_aIncludes bibliographical references and index.
588			_aDescription based on print version record and CIP data provided by publisher; resource not viewed.
546			_aText in English.
505	0		_aIFT 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		_a3 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		_a5.6 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		_aAcknowledgmentReferences; 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		_a9.7 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	_aFood texture.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
650		7	_aFood texture. _2fast _0(OCoLC)fst00931243
655		4	_aElectronic books.
700	1		_aDar, Yadunandan.
700	1		_aLight, Joseph.
776	0	8	_iPrint version: _tFood texture design and optimization _bFirst edition. _dChichester, West Sussex : Wiley-Blackwell, [2014] _z9780470672426 _w(DLC) 2013022910
830		0	_aIFT Press series.
856	4	0	_uhttps://doi.org/10.1002/9781118765616 _zWiley Online Library
994			_a92 _bDG1
942			_cEB
999			_c311622 _d311622