Food Texture Design and Optimization

"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"--

Dettagli sul prodotto

• Autori: Yadunandan Dar, Yadunandan Lal Dar, Yadunandan Lal (Ingredion Incorporated Dar, Yadunandan Lal Light Dar, Yadunandan Light Dar, Yl Dar, Yadunandan Lal, Joseph Light, Joseph Dar Light, Joseph M. Light
• Con la collaborazione di: Yadunandan Dar (Editore), Yadunandan Lal Dar (Editore), Yadunanda Lal Dar (Editore), Yadunandan Lal Dar (Editore), Joseph M. Light (Editore), M Light (Editore), M Light (Editore)
• Editore: Wiley, John and Sons Ltd
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 16.05.2014
• EAN: 9780470672426
• ISBN: 978-0-470-67242-6
• Pagine: 464
• Serie: Institute of Food Technologists Series; Institute of Food Technologists Series
• Categorie: Guide e manuali > Salute > Alimentazione; Scienze naturali, medicina, informatica, tecnica > Biologia > Agricoltura, giardinaggio; silvicoltura, pesca, alimentazione; Textur, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Microbiology, Food Safety & Security, Mikrobiologie u. Nahrungsmittelsicherheit, Food Marketing & Product Development, Lebensmittel-Vermarktung u. -Produktentwicklung, Food Engineering