Modifying Food Texture Novel Ingredients and Processing Techniques Woodhead Publishing Series in Food Science, Technology and Nutrition Series
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.
Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.
Preface
Part One Food texture: an overview
1 Introduction: an overview of the importance of food texture modification
Jianshe Chen, University of Leeds, UK
Part Two Novel use of food ingredients for food texture modification
2 Emulsifiers as food texture modifiers
Lin Chen, Guangdong University of Technology, China
3 Proteins as food texture modifiers
Christos Ritzoulis, ATEI of Thessaloniki, Greece
4 Enzymes as food texture modifiers
Alan Kelly, University College Cork, Ireland
5 Oils, fats and fat replacers as food texture modifiers
Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran
Part Three Novel processing techniques for food texture modification
6 Improved thermal processing for food texture modification
Brijesh Tiwari, Teagasc Food Research Centre, Ireland
7 Emulsion and emulsification for structure and texture development
David McClements, University of Massachusetts, USA
8 Phase behaviour of biopolymers and controlled phase separation for texture modification
Hassan Firoozmand, Ryerson University, Canada
9 Food gels in texture-modified foods
Magnus Hattrem, Norwegian University of Science and Technology, Norway
Part Four Modifying the texture of specific food commodities
10 Texture of breakfast cereals and extruded products
Frederic Robin, Nestlé
11 Texture modification of soy-based products
Xiao-Quan Yang, South China University of Technology, China
R&D managers in the food industry, particularly those concentrating on niche consumer products and food formulation; hospital dietitians; postgraduate students and academics with a research interest in the area.
Andrew Rosenthal started at Coventry University in August 2013 after nearly 25 years at Oxford Brookes University. He is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained FDTL funding to develop what was recognised as good practice in the creation of a Food Video Library – the footage (now on DVD) is available on request for the teaching of food processing operations.
- Discusses texture as an important aspect of consumer food acceptance and preference
- Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients
- Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others
Date de parution : 06-2015
Ouvrage de 292 p.
15x22.8 cm
Thème de Modifying Food Texture :
Mots-clés :
< P> Modification; texture; rheology; viscosity; solid; fluid; analysis; consumer; dysphagia; product development; sensory; processing; ingredients< /P>