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"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--
List of contents
Contributors ix
1 Introduction 1
Yadunandan Lal Dar and Joseph M. Light
Part I Product development challenges and texture solutions 19
2 People, products, texture: a personal retrospective 21
Howard R. Moskowitz
3 Optimizing textural properties of soft solid foods: replacing eggs 45
Xin Yang
4 Low fat ice cream 74
Arun Kilara
5 Formulating gelatin free products 93
P. L. Buwalda
6 Modified whey proteins as texturizers in reduced and low-fat foods 108
Jeffrey Banes, Thomas Helm, and David Taylor
7 Texture design for breaded and battered foods 128
Chandani Perera and Milda E. Embuscado
8 Multi-textured foods 159
Arun Kilara and Tapashi Sengupta
9 Textural attributes of wheat and gluten free pasta 222
Alessandra Marti, Maria Ambrogina Pagani, and Koushik Seetharaman
10 A ddressing texture challenges in baked goods with fiber 245
Rajen S. Mehta
Part II A dvances in texture measurements and consumer insights 281
11 Use of electromyography in measuring food texture 283
Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama
12 Texture design for creaminess: the role of lubrication 308
Fred van de Velde and Els de Hoog
13 Descriptive analysis of food texture: advances in the sensory characterization of food textures 321
Gail Vance Civille and Joanne Seltsam
14 Mind genomics(r) and texture: the experimental science of everyday life 342
Howard R. Moskowitz
15 The use of advanced spectroscopic techniques to understand texture in dairy foods 378
Marcela Alexander and Milena Corredig
16 A tomic force microscopy for determining surface interactions of relevance for food foams and emulsions 402
Marta Krasowska, Clive A. Prestidge, and David A. Beattie
17 Importance of understanding mouth behavior when optimizing product texture now and in the future 423
Melissa Jeltema, Jacqueline H. Beckley, and Jennifer Vahalik
Index 443
