Modifying Food Texture

Modifying Food Texture
Author: Jianshe Chen,Andrew Rosenthal
Publsiher: Woodhead Publishing
Total Pages: 292
Release: 2015-05-23
ISBN 10: 1782423516
ISBN 13: 9781782423515
Language: EN, FR, DE, ES & NL

Modifying Food Texture Book Review:

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. 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

Modifying Food Texture

Modifying Food Texture
Author: Jianshe Chen,Andrew Rosenthal
Publsiher: Woodhead Publishing
Total Pages: 300
Release: 2015-05-23
ISBN 10: 1782423524
ISBN 13: 9781782423522
Language: EN, FR, DE, ES & NL

Modifying Food Texture Book Review:

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

Modifying Food Textures

Modifying Food Textures
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2015
ISBN 10: 9781782423607
ISBN 13: 1782423605
Language: EN, FR, DE, ES & NL

Modifying Food Textures Book Review:

Modifying Food Texture Volume 1 Novel Ingredients and Processing Techniques

Modifying Food Texture Volume 1   Novel Ingredients and Processing Techniques
Author: Chen Jianshe
Publsiher: Unknown
Total Pages: 329
Release: 2015
ISBN 10:
ISBN 13: OCLC:1066542761
Language: EN, FR, DE, ES & NL

Modifying Food Texture Volume 1 Novel Ingredients and Processing Techniques Book Review:

Modifying Food Texture Volume 2 Sensory Analysis Consumer Requirements and Preferences

Modifying Food Texture Volume 2   Sensory Analysis Consumer Requirements and Preferences
Author: Chen Jianshe
Publsiher: Unknown
Total Pages: 329
Release: 2015
ISBN 10:
ISBN 13: OCLC:1066583319
Language: EN, FR, DE, ES & NL

Modifying Food Texture Volume 2 Sensory Analysis Consumer Requirements and Preferences Book Review:

Modifying Food Textures

Modifying Food Textures
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2015
ISBN 10: 9781782424307
ISBN 13: 178242430X
Language: EN, FR, DE, ES & NL

Modifying Food Textures Book Review:

Modifying Flavour in Food

Modifying Flavour in Food
Author: A. J. Taylor,J Hort
Publsiher: Elsevier
Total Pages: 296
Release: 2007-06-08
ISBN 10: 1845693361
ISBN 13: 9781845693367
Language: EN, FR, DE, ES & NL

Modifying Flavour in Food Book Review:

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious food Examines different technologies that improve flavour Techniques for flavour modification are highlighted

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
Author: Michael Zeece
Publsiher: Academic Press
Total Pages: 430
Release: 2020-01-30
ISBN 10: 0128117265
ISBN 13: 9780128117262
Language: EN, FR, DE, ES & NL

Introduction to the Chemistry of Food Book Review:

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Food Oral Processing

Food Oral Processing
Author: Jianshe Chen,Lina Engelen
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2012-04-16
ISBN 10: 1444330128
ISBN 13: 9781444330120
Language: EN, FR, DE, ES & NL

Food Oral Processing Book Review:

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Food Chaining

Food Chaining
Author: Cheri Fraker,Mark Fishbein Dr.,Sibyl Cox,Laura Walbert
Publsiher: Da Capo Press
Total Pages: 416
Release: 2009-03-05
ISBN 10: 078673275X
ISBN 13: 9780786732753
Language: EN, FR, DE, ES & NL

Food Chaining Book Review:

Initially developed by co-author Cheri Fraker in the course of treating an eleven-year-old who ate nothing but peanut butter, bread, and milk,Food Chainingis a breakthrough approach for dealing with picky eating and feeding problems at any age.Food Chainingemphasizes the relationship between foods in regard to taste, temperature, and texture. InFood Chaining, the internationally known feeding team behind this unique method shows how to help your child enjoy new and nutritious foods, no matter what the nature of his picky eating. The guide also includes information on common food allergies, improving eating skills, advice specific to special needs kids, and a pre-chaining program to help prevent food aversions before they develop.Food Chainingwill help you raise a lifelong healthy eater.

A Chef s Guide to Gelling Thickening and Emulsifying Agents

A Chef s Guide to Gelling  Thickening  and Emulsifying Agents
Author: Alicia Foundation
Publsiher: CRC Press
Total Pages: 360
Release: 2014-10-24
ISBN 10: 1466565071
ISBN 13: 9781466565074
Language: EN, FR, DE, ES & NL

A Chef s Guide to Gelling Thickening and Emulsifying Agents Book Review:

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.

National Dysphagia Diet

National Dysphagia Diet
Author: National Dysphagia Diet Task Force,American Dietetic Association
Publsiher: American Dietetic Associati
Total Pages: 47
Release: 2002-01-01
ISBN 10: 0880913150
ISBN 13: 9780880913157
Language: EN, FR, DE, ES & NL

National Dysphagia Diet Book Review:

The National Dysphagia Diet, a multi-level diet for patients experiencing dysphagia, includes: Sample diets Preparation methods and practice applications Resource lists for professionals and for patients A must for dietary managers, dietitians and medical professionals who work with patients experiencing dysphagia.

Textural Characteristics of World Foods

Textural Characteristics of World Foods
Author: Katsuyoshi Nishinari
Publsiher: John Wiley & Sons
Total Pages: 424
Release: 2020-03-09
ISBN 10: 1119430690
ISBN 13: 9781119430698
Language: EN, FR, DE, ES & NL

Textural Characteristics of World Foods Book Review:

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 498
Release: 2021-06-22
ISBN 10: 0128184744
ISBN 13: 9780128184745
Language: EN, FR, DE, ES & NL

Engineering Principles of Unit Operations in Food Processing Book Review:

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Food Texture Design and Optimization

Food Texture Design and Optimization
Author: Yadunandan Lal Dar,Joseph M. Light
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2014-04-07
ISBN 10: 1118766121
ISBN 13: 9781118766125
Language: EN, FR, DE, ES & NL

Food Texture Design and Optimization Book Review:

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
Author: Edgar Chambers IV
Publsiher: MDPI
Total Pages: 132
Release: 2019-08-23
ISBN 10: 3039214330
ISBN 13: 9783039214334
Language: EN, FR, DE, ES & NL

Analysis of Sensory Properties in Foods Book Review:

The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.

Texture in Food

Texture in Food
Author: B M McKenna,David Kilcast
Publsiher: Woodhead Publishing
Total Pages: 448
Release: 2003-07-17
ISBN 10: 9781855736733
ISBN 13: 185573673X
Language: EN, FR, DE, ES & NL

Texture in Food Book Review:

Volume One of this two-volume series summarizes recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality. Chapters in part one review 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 two 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.

Novel Food Processing

Novel Food Processing
Author: Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
Publsiher: CRC Press
Total Pages: 510
Release: 2016-04-19
ISBN 10: 9781420071221
ISBN 13: 142007122X
Language: EN, FR, DE, ES & NL

Novel Food Processing Book Review:

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Food Additives Second Edition Revised And Expanded

Food Additives  Second Edition Revised And Expanded
Author: Anonim
Publsiher: Routledge
Total Pages: 329
Release: 1999-12-01
ISBN 10: 1135569479
ISBN 13: 9781135569471
Language: EN, FR, DE, ES & NL

Food Additives Second Edition Revised And Expanded Book Review:

Food Additives

Food Additives
Author: A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate
Publsiher: CRC Press
Total Pages: 952
Release: 2001-11-01
ISBN 10: 0824741706
ISBN 13: 9780824741709
Language: EN, FR, DE, ES & NL

Food Additives Book Review:

Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.