Texture in Food : Semi-Solid Foods 〈1〉

Texture in Food : Semi-Solid Foods 〈1〉

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  • 製本 Hardcover:ハードカバー版
  • 言語 ENG
  • 商品コード 9780849317606
  • DDC分類 664.07

Full Description


Texture in Foodon what influences texture in semi-solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behavior of biopolymers, and developments in measurement. Part 2 considers key aspects of product development and enhancement, featuring chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final section discusses improving the texture of particular products, with chapters on yogurt, spreads, ice cream, sauces and dressings.

Contents

Texture in Foodon what influences texture in semi-solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behavior of biopolymers, and developments in measurement. Part 2 considers key aspects of product development and enhancement, featuring chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final section discusses improving the texture of particular products, with chapters on yogurt, spreads, ice cream, sauces and dressings.