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Titre :	Formulation engineering of foods Ajouter au panier
Auteur(s) :	Jennifer E. Norton, Éditeur scientifique Peter J. Fryer, Éditeur scientifique Ian T. Norton, Éditeur scientifique
Type de document :	Livre
Sujets :	FORMULATION ; PRODUIT ALIMENTAIRE ; PROTEINE ; COLLOIDE ; EMULSION ; FLAVEUR ; TEXTURE ; CHLORURE DE SODIUM ; LIPIDE ; DIGESTION ; STRUCTURE
Résumé :	Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.
Editeur(s) :	CHICHESTER : John Wiley & Sons, Ltd
Date de publication :	2013
Format :	1 vol. (VIII-320 p.) / ill., couv. ill. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. Introduction to Food Formulation Engineering J.E. Norton, P.J. Fryer and I.T. Norton 2. Protein-Based Designs for Healthier Foods of the Future G. Keith Harris and E. Allen Foegeding 3. Design of Foods Using Naturally Structured Materials T.J. Foster 4. Designed Food Structures Based on Hydrocolloids B. Wolf 5. Formulation Engineering of Food Emulsions A.K. Pawlik, P.J. Fryer and I.T. Norton 6. The Physics of Eating 1. Introduction to Food Formulation Engineering J.E. Norton, P.J. Fryer and I.T. Norton 2. Protein-Based Designs for Healthier Foods of the Future G. Keith Harris and E. Allen Foegeding 3. Design of Foods Using Naturally Structured Materials T.J. Foster 4. Designed Food Structures Based on Hydrocolloids B. Wolf 5. Formulation Engineering of Food Emulsions A.K. Pawlik, P.J. Fryer and I.T. Norton 6. The Physics of Eating P. Lillford 7. Design Structures for Controlled Manipulation of Flavour and Texture B.J.D. Le Révérend, O. Gouseti and S. Bakalis 8. Salt Reduction in Food T.B. Mills and I.T. Norton 9. Food Structures Designed for Oral Response/Flavour Release R. Linforth 10. The Colloidal State and its Relationship to Lipid Digestion M. Golding 11. Hydrocolloid Formulations Engineered for Properties in the GI Tract F. Spyropoulos and E. Nowak 12. Design of Food Structures for Consumer Acceptability J.E. Norton 13. Formulation Design to Change Food Habits J.A. Harrold and J.C.G. Halford
Langue(s) :	Anglais
Identifiant :	978-0-470-67290-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=180059

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