Texture in Food - Semi-Solid Foods

Informationen zum Autor Professor Brian M. McKenna is Head of the Food Science Department at University College Dublin. He is the editor of the Journal of Food Engineering! and an internationally-recognised authority on the rheological and other physical properties of foods. Klappentext Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors! this important collection summarises some of the most significant research in this area. Zusammenfassung Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors! this important collection summarises some of the most significant research in this area. Inhaltsverzeichnis Part 1 Food structure and texture: The rheology of emulsion-based food products; Phase transitions! food texture and structure; Phase separation in foods; The structure and texture of starch-based foods; Biopolymer systems for low-fat foods; Introduction to food rheology and its measurement; In-line and on-line rheological measurement of food. Part 2 Product development: Engineering food emulsions; The creation of new food structures and textures by processing; Using emulsifiers to improve food texture; The use of hydrocolloids to improve food texture; Developing new polysaccharides; The rheology and textural properties of yoghurt; Controlling the texture of spreads; Factors affecting the texture of ice cream. Controlling textures in soups! sauces and dressings.

Product details

• Authors: B M (University College Dublin McKenna, B. M. McKenna
• Assisted by: B M (University College Dublin McKenna (Editor), B. M. McKenna (Editor), Brian McKenna (Editor)
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Hardback
• Released: 03.07.2003
• EAN: 9781855736733
• ISBN: 978-1-85573-673-3
• No. of pages: 448
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing Series in; Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing Series in; Woodhead Publishing Food Scien
• Subjects: Guides > Food & drink > General cookery books, basic cookery books; Natural sciences, medicine, IT, technology > Technology > Chemical engineering