Texture in food:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Pub.
2003-2004
|
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product qualityReviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurementConsiders key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids |
| Beschreibung: | 1 Online-Ressource (2 v.) |
| ISBN: | 1855737086 9781855737082 9781613444092 1613444095 9781613444108 1613444109 9781855737242 1855737248 9781855736733 185573673X 0849317606 9780849317606 |
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| 700 | 1 | |a Kilcast, David |e Sonstige |4 oth | |
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Datensatz im Suchindex
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| dewey-full | 363.1926 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 363 - Other social problems and services |
| dewey-raw | 363.1926 |
| dewey-search | 363.1926 |
| dewey-sort | 3363.1926 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Soziologie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1855737086 9781855737082 9781613444092 1613444095 9781613444108 1613444109 9781855737242 1855737248 9781855736733 185573673X 0849317606 9780849317606 |
| language | English |
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| series2 | Woodhead Publishing in food science and technology |
| spelling | Texture in food edited by Brian M. McKenna Cambridge Woodhead Pub. 2003-2004 1 Online-Ressource (2 v.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science and technology Includes bibliographical references and index Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product qualityReviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurementConsiders key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids Food / Analysis fast Food texture fast Food texture Food Analysis McKenna, B. M. Sonstige oth Kilcast, David Sonstige oth http://www.sciencedirect.com/science/book/9781855736733 Verlag Volltext |
| spellingShingle | Texture in food Food / Analysis fast Food texture fast Food texture Food Analysis |
| title | Texture in food |
| title_auth | Texture in food |
| title_exact_search | Texture in food |
| title_full | Texture in food edited by Brian M. McKenna |
| title_fullStr | Texture in food edited by Brian M. McKenna |
| title_full_unstemmed | Texture in food edited by Brian M. McKenna |
| title_short | Texture in food |
| title_sort | texture in food |
| topic | Food / Analysis fast Food texture fast Food texture Food Analysis |
| topic_facet | Food / Analysis Food texture Food Analysis |
| url | http://www.sciencedirect.com/science/book/9781855736733 |
| work_keys_str_mv | AT mckennabm textureinfood AT kilcastdavid textureinfood |