Titre : | TEXTURE IN FOOD, 2 : VOLUME 1 : SEMI-SOLID FOODS |
Autre titre: | TEXTURE DES ALIMENTS |
Auteurs : | BRIAN M. MCKENNA |
Type de document : | Livre |
Editeur : | CAMBRIDGE : CRC PRESS LLC $c WOODHEAD PUBLISHING LIMITED, 2003 |
ISBN/ISSN/EAN : | 978-0-8493-1760-6 |
Format : | 425 P. |
Langues: | Anglais |
Concepts : |
ALIMENT
TEXTURE RHEOLOGIE AMIDON EMULSION EMULSIFIANT POLYSACCHARIDE YAOURT CREME GLACEE SAUCE MASTICATION MESURE RESONANCE MAGNETIQUE NUCLEAIRE MODELISATION FRUIT LEGUME PAIN PATE ALIMENTAIRE |
Résumé : | 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. The first part of the book 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 II 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 chapters discuss improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, and soups, 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 will be a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.07 MCK | Livre | AA - Alimentation, santé et agroindustries | Disponible |