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Novel ingredients and processing techniques

Titre :	Novel ingredients and processing techniques Ajouter au panier
Titre de série :	Modifying food texture, Volume 1
Auteur(s) :	Jianshe Chen, Éditeur scientifique Andrew J. Rosenthal, Éditeur scientifique
Type de document :	Livre
Sujets :	Aliments -- Texture ; Emulsifiants ; Protéines ; Produits laitiers ; Enzymes -- Applications industrielles ; Corps gras comestibles ; Traitement thermique ; Émulsions ; Soja ; Aliments pour le petit déjeuner ; Tofu
Résumé :	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.
Editeur(s) :	Cambridge : Woodhead Publishing
Date de publication :	2015
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, num. 283
Format :	1 vol. (XXVI-265 p.) / ill. en n. et b. et en coul., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part One: Food texture: an overview 1: Food texture and structure 1.1 Introduction 1.2 Mapping food structure 1.3 Textural changes during preparation 1.4 Structure of specific texture-modified food 1.5 Texture properties of different types of food 1.6 Sensation and appreciation of food texture 1.7 Conclusions Part Two: Novel use of food ingredients for food texture modification 2: Emulsifiers as food texture modifiers Part One: Food texture: an overview 1: Food texture and structure 1.1 Introduction 1.2 Mapping food structure 1.3 Textural changes during preparation 1.4 Structure of specific texture-modified food 1.5 Texture properties of different types of food 1.6 Sensation and appreciation of food texture 1.7 Conclusions Part Two: Novel use of food ingredients for food texture modification 2: Emulsifiers as food texture modifiers 2.1 Introduction 2.2 Types of emulsifiers 2.3 Interfacial properties of emulsifiers 2.4 Interaction between surfactants and biopolymers 2.5 Mouthfeel characteristics of emulsifiers 3: Proteins as texture modifiers 3.1 Proteins as modifiers of the mechanical properties of foods 3.2 Mechanistic aspects of textural modification by proteins 3.3 Texture-modifying proteins 3.4 Challenges and perspectives 4: Enzymatic modification of dairy product texture 4.1 Introduction 4.2 The texture of dairy products 4.3 Role of indigenous milk enzymes 4.4 Enzymes in cheese 4.5 Enzymatic cross-linking of proteins 4.6 Structural modification of fermented milk gels by enzymatic cross-linking 4.7 Structural modification of cheese by enzymatic cross-linking 4.8 Application of other enzymatic strategies 4.9 A perspective on potential future trends 4.10 Sources of further information and advice 5: Oils and fats in texture modification 5.1 Introduction 5.2 The role of fat in food systems 5.3 Fat replacement necessity 5.4 Application of fat replacers 5.5 Evaluation food texture fattiness 5.6 Novel techniques in texture recovery of low-fat food systems 5.7 Conclusion Part Three: Novel processing techniques for food texture modification 6: Improved thermal processing for food texture modification 6.1 Introduction 6.2 Mechanisms of texture modifications during thermal processing 6.3 Methods to modify food texture 6.4 Conclusions 6.5 Future trends 6.6 Sources of further information and advice 7: Structure and texture development of food-emulsion products 7.1 Introduction 7.2 Effect of emulsion properties on structural and textural properties 7.3 Novel structured emulsions 7.4 Food structure and textural properties assessment 7.5 Summary 7.6 Future trends 7.7 Sources of further information and advice 8: Controlled phase separation for texture modification 8.1 Introduction 8.2 Thermodynamics of (bio)polymer solutions 8.3 Susceptibility of biopolymer solutions to demixing 8.4 Effect of temperature change on biopolymer solutions 8.5 Effect of pH change on biopolymer solutions 8.6 Effect of addition of particles on biopolymer phase separation and rheology 8.7 Factors influencing the physical properties of the phase-separated gels 8.8 Conclusions 8.9 Sources of further information and advice 9: The effect of filler particles on the texture of food gels 9.1 Introduction 9.2 Food gels—types of biopolymers 9.3 Mechanical properties of food gels 9.4 Particulate-filled gels and emulsion gels 9.5 Gelatin-based emulsion gels 9.6 Future trends 9.7 Sources of further information and advice Part Four: Modifying the texture of specific food commodities 10: Texture of breakfast cereals and extruded products 10.1 Introduction 10.2 Type and composition of major grains used in extruded cereals 10.3 Physicochemical modifications of starch and proteins during cereal extrusion 10.4 Extrusion technologies applied to cereal texturization 10.5 Future trends 10.6 Sources of further information and advice 11: Texture modification of soy-based products 11.1 Introduction 11.2 Soy-based products and compositions in soybeans 11.3 Texture and viscosity of soymilk 11.4 Texture of tofu 11.5 Fermented soy-based flavorings 11.6 Future trends
Langue(s) :	Anglais
Identifiant :	978-1-78242-333-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=187386

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.303 CHE	Papier	Empruntable Disponible

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