Texture in food: 1 Semi-solid foods
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.
2003
Boca Raton [u.a.] CRC Pr. 2003 |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 425 S. Ill., graph. Darst. |
| ISBN: | 185573673X 0849317606 |
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| 245 | 1 | 0 | |a Texture in food |n 1 |p Semi-solid foods |c ed. by Brian M. McKenna |
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Datensatz im Suchindex
| _version_ | 1804130395282735104 |
|---|---|
| adam_text | Titel: Bd. 1. Texture in food. Semi-solid foods
Autor:
Jahr: 2003
Contents
List of contributors.............................................. xi
Introduction................................................... xv
Part I Food structure and texture................................ 1
1 The rheology of emulsion-based food products.................... 3
D.J. McClements, University of Massachusetts, USA
1.1 Introduction ............................................ 3
1.2 General characteristics of food emulsions.....................4
1.3 Rheological properties of dilute emulsions.................... 9
1.4 Rheological properties of concentrated emulsions.............. 15
1.5 Measuring the rheological properties of emulsions............. 22
1.6 Factors controlling emulsion rheology....................... 24
1.7 Future trends........................................... 30
1.8 Sources of further information and advice.................... 31
1.9 References ............................................ 32
2 Phase transitions, food texture and structure.................... 36
M.A. Rao, Cornell University; USA
2.1 Introduction ........................................... 36
2.2 Rheological techniques for studying phase transitions.......... 39
2.3 Starch gelatinization..................................... 41
2.4 Food polymer gels...................................... 45
2.5 Phase transitions in fats .................................. 54
2.6 Crystallization kinetics................................... 55
2.7 Structural and textural changes due to glass transition.......... 56
2.8 Future trends........................................... 58
2.9 Sources of further information and advice.................... 58
2.10 References ............................................ 58
vi Contents
3 Phase separation in foods .................................... 63
L. Lundin, M.A.K. Williams and T.J. Foster, Unilever Research
Development, UK
3.1 Introduction ........................................... 63
3.2 Properties of mixed biopolymer systems..................... 64
3.3 Mechanisms of phase separation........................... 65
3.4 Controlling biopolymer systems............................ 71
3.5 Future trends........................................... 79
3.6 References ............................................ 80
4 The structure and texture of starch-based foods................. 86
B. Conde-Petit, Swiss Federal Institute of Technology, Switzerland
4.1 Introduction ........................................... 86
4.2 The rheological properties of starch......................... 86
4.3 Starch in multi-component food systems..................... 92
4.4 Future trends.......................................... 101
4.5 Sources of further information and advice................... 102
4.6 References ........................................... 103
5 Biopolymer systems for low-fat foods ......................... 109
P. Van Puyvelde and P. Moldenaers, Katholieke Universiteit
Leuven, Belgium
5.1 Introduction .......................................... 109
5.2 Measuring the structure of biopolymer systems............... Ill
5.3 Understanding and controlling the microstructure of biopolymer
systems ............................................ 119
5.4 Conclusions .......................................... 124
5.5 Acknowledgements .................................... 125
5.6 References ........................................... 125
6 Introduction to food rheology and its measurement.............. 130
B.M. McKenna and J.G. Lyng, University College Dublin, Ireland
6.1 Introduction .......................................... 130
6.2 Relevance of rheological properties of foods................. 131
6.3 Basic rheology........................................ 134
6.4 Measurement systems................................... 140
6.5 On-line measurement systems............................ 155
6.6 Instrument selection.................................... 156
6.7 References ........................................... 158
7 In-line and on-line rheology measurement of food............... 161
/. Roberts, Nestle Product Technology Centre, Switzerland
7.1 Introduction .......................................... 161
7.2 Requirements of an in-line or on-line sensor................. 163
Contents vii
7.3 In-line rheometry...................................... 164
7.4 In-line viscosity measurements ........................... 166
7.5 Capillary (or tube) viscometers ........................... 167
7.6 Rotational viscometers.................................. 172
7.7 Vibrational viscometers................................. 175
7.8 High-frequency rheometry............................... 178
7.9 Summary............................................. 179
7.10 References ........................................... 179
Part II Product development.................................. 183
8 Engineering food emulsions.................................. 185
H. Schubert and K. Ax, Universitdt Karlsruhe, Germany
8.1 Introduction .......................................... 185
8.2 Energy density and emulsion formation..................... 188
8.3 Emulsion formation, microstructure and properties............ 188
8.4 Emulsion stability...................................... 189
8.5 Emulsion formulation in practice: a case study............... 190
8.6 Future trends.......................................... 198
8.7 Sources of further information and advice................... 198
8.8 References ........................................... 198
9 The creation of new food structures and textures by processing ... 201
P. Walkenstrom, IFP Research, Sweden
9.1 Introduction: processing, microstructure and gel formation.....201
9.2 Selecting process conditions.............................. 203
9.3 Process-induced structures............................... 204
9.4 Structure-related rheological properties..................... 209
9.5 Conclusions .......................................... 211
9.6 Acknowledgements .................................... 214
9.7 References ........................................... 214
10 Using emulsifiers to improve food texture...................... 216
M. Faergemand and N. Krog, Danisco, Denmark
10.1 Introduction ......................................... 216
10.2 The chemistry of emulsifiers............................ 216
10.3 Association structures with water......................... 225
10.4 Interfacial properties of emulsifiers....................... 231
10.5 Emulsifier-carbohydrate interactions...................... 242
10.6 Emulsifier-fat interactions.............................. 243
10.7 Future trends......................................... 247
10.8 References .......................................... 248
viii Contents
11 The use of hydrocolloids to improve food texture................251
PA. Williams and G.O. Phillips, The North East Wales Institute, UK
11.1 Introduction ......................................... 251
11.2 The range and choice of hydrocolloids.................... 253
11.3 Thickening characteristics.............................. 254
11.4 Gelling characteristics ................................. 256
11.5 Structure and properties of individual hydrocolloids.......... 259
11.6 The health benefits of hydrocolloids...................... 270
11.7 Future trends......................................... 273
11.8 Bibliography......................................... 274
12 Developing new polysaccharides.............................. 275
L. De Vuyst and F. Vaningelgem, Vrije Universiteit Brussel, Belgium
12.1 Introduction ......................................... 275
12.2 Developing new polysaccharides: key issues................ 279
12.3 Producing stable polysaccharides......................... 293
12.4 Producing functional polysaccharides..................... 297
12.5 Applications......................................... 302
12.6 Future trends......................................... 307
12.7 Sources of further information and advice.................. 308
12.8 Acknowledgements ................................... 308
12.9 References .......................................... 308
13 The rheology and textural properties of yoghurt................ 321
D. Jams and H. Rohm, Dresden University of Technology, Germany
13.1 Introduction ......................................... 321
13.2 The principles of yoghurt manufacture.................... 322
13.3 The main factors affecting yoghurt texture................. 326
13.4 Measuring the rheological and textural properties of yoghurt... 332
13.5 Future trends......................................... 340
13.6 Sources of further information and advice.................. 342
13.7 References .......................................... 342
14 Controlling the texture of spreads............................ 350
A. Bot, E. Floter, J.G. Lammers and E. Pelan, Unilever Research
Development Vlaardingen, The Netherlands
14.1 Introduction ......................................... 350
14.2 Emulsion microstructure: ingredients...................... 352
14.3 Emulsion microstructure: processing...................... 357
14.4 Spread stability during transport and storage................ 364
14.5 Analysing spread texture............................... 365
14.6 Future trends......................................... 369
14.7 References .......................................... 370
Contents ix
15 Factors affecting texture of ice cream ......................... 373
C. Trgo, Danone, France
15.1 Introduction: the structure of ice cream.................... 373
15.2 Influences on textural properties: ice crystallization.......... 374
15.3 Influences on textural properties: foam stability and melting
behaviour.......................................... 380
15.4 Future trends......................................... 385
15.5 Sources of further information and advice.................. 386
15.6 References .......................................... 386
16 Controlling textures in soups, sauces and dressings.............. 389
P. Sheldrake, AVEBE, The Netherlands
16.1 Introduction ......................................... 389
16.2 Defining the product................................... 390
16.3 Ingredient and product classification...................... 395
16.4 Texturising requirements............................... 400
16.5 Texturising ingredients.................................405
16.6 Achieving the right texture..............................413
16.7 Improving texture and the use of new texturising agents.......417
16.8 Future trends and conclusions...........................418
16.9 Sources of further information and advice..................419
16.10 Acknowledgements ................................... 420
16.11 References ..........................................420
Index........................................................ 422
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| id | DE-604.BV017650980 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:20:21Z |
| institution | BVB |
| isbn | 185573673X 0849317606 |
| language | English |
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| physical | XVI, 425 S. Ill., graph. Darst. |
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| publisher | Woodhead Publ. CRC Pr. |
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| series2 | Woodhead Publishing in food science and technology |
| spelling | Texture in food 1 Semi-solid foods ed. by Brian M. McKenna 1. publ. Cambridge Woodhead Publ. 2003 Boca Raton [u.a.] CRC Pr. 2003 XVI, 425 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Aliments - Analyse ram Aliments - Texture ram Food texture Food Analysis MacKenna, Brian M. Sonstige oth (DE-604)BV017650966 1 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010615085&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Texture in food Aliments - Analyse ram Aliments - Texture ram Food texture Food Analysis |
| title | Texture in food |
| title_auth | Texture in food |
| title_exact_search | Texture in food |
| title_full | Texture in food 1 Semi-solid foods ed. by Brian M. McKenna |
| title_fullStr | Texture in food 1 Semi-solid foods ed. by Brian M. McKenna |
| title_full_unstemmed | Texture in food 1 Semi-solid foods ed. by Brian M. McKenna |
| title_short | Texture in food |
| title_sort | texture in food semi solid foods |
| topic | Aliments - Analyse ram Aliments - Texture ram Food texture Food Analysis |
| topic_facet | Aliments - Analyse Aliments - Texture Food texture Food Analysis |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010615085&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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