Infodoc : Sciences, Techniques et Culture

Part 1 Food structure and texture
1 The rheology of emulsion-based food products
1.1 Introduction
1.2 General characteristics of food emulsions
1.3 Rheological properties of dilute emulsions
1.4 Rheological properties of concentrated emulsions
1.5 Measuring the rheological properties of emulsions
1.6 Factors controlling emulsion rheology
1.7 Future trends
1.8 Sources of further information and advice
1.9 References
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Part 1 Food structure and texture
1 The rheology of emulsion-based food products
1.1 Introduction
1.2 General characteristics of food emulsions
1.3 Rheological properties of dilute emulsions
1.4 Rheological properties of concentrated emulsions
1.5 Measuring the rheological properties of emulsions
1.6 Factors controlling emulsion rheology
1.7 Future trends
1.8 Sources of further information and advice
1.9 References
2 Phase transitions, food texture and structure
2.1 Introduction
2.2 Rheological techniques for studying phase transitions
2.3 Starch gelatinization
2.4 Food polymer gels
2.5 Phase transitions in fats
2.6 Crystallization kinetics
2.7 Structural and textural changes due to glass transition
2.8 Future trends
2.9 Sources of further information and advice
2.10 References
3 Phase separation in foods
3.1 Introduction
3.2 Properties of mixed biopolymer systems
3.3 Mechanisms of phase separation
3.4 ControlIing biopolymer systems
3.5 Future trends
3.6 References
4 The structure and texture of starch-based foods
4.1 Introduction
4.2 The rheological properties of starch
4.3 Starch in multi-component food systems
4.4 Future trends
4.5 Sources of further information and advice
4.6 References
5 Bipolymer systems for low-fat foods
5.1 Introduction
5.2 Measuring the structure of biopolymer systems
5.3 Understanding and controlIing the microstructure of biopolymer systems
5.4 Conclusions
5.5 Acknowledgements
5.6 References
6 Introduction to food rheology and its measurement
6.1 Introduction
6.2 Relevance of rheological properties of foods
6.3 Basic rheology
6.4 Measurement systems
6.5 On-line measurement systems
6.6 Instrument selection
6.7 References
7 ln-line and on-line rheology measurement of food
7.1 Introduction
7.2 Requirements of an in-line or on-line sensor
7.3 ln-line rheometry
7.4 ln-line viscosity measurements
7.5 Capillary (or tube) viscometers
7.6 Rotational viscometers
7.7 Vibrational viscometers
7.8 High-frequency rheometry
7.9 Summary
7.10 References
Part II Product development
8 Engineering food emulsions
8.1 Introduction
8.2 Energy density and emulsion formation
8.3 Emulsion formation, microstructure and properties
8.4 Emulsion stability
8.5 Emulsion formulation in practice: a case study
8.6 Future trends
8.7 Sources of further information and advice
8.8 References
9 The creation of new food structures and textures by processing
9.1 Introduction: processing, microstructure and gel formation
9.2 Selecting process conditions
9.3 Process-induced structures
9.4 Structure-related rheological properties
9.5 Conclusions
9.6 Acknowledgements
9.7 References
10 Using emulsifiers to improve food texture
1O.1 Introduction
10.2 The chemistry of emulsifiers
10.3 Association structures with water
10.4 Interfacial properties of emulsifiers
10.5 Emulsifier-carbohydrate interactions
10.6 Emulsifier-fat interactions
10.7 Future trends
10.8 References
11 The use of hydrocolloids to improve food texture
11.1 Introduction
11.2 The range and choice of hydrocolloids
11.3 Thickening characteristics
11.4 GelIing characteristics
11.5 Structure and properties of individual hydrocolloids
11.6 The health benefits of hydrocolloids
11.7 Future trends
11.8 Bibliography
12 Developing new polysaccharides
12.1 Introduction
12.2 Developing new polysaccharides: key issues
12.3 Producing stable polysaccharides
12.4 Producing functional polysaccharides
12.5 Applications
12.6 Future trends
12.7 Sources of further information and advice
12.8 Acknowledgements
12.9 References
13 The rheology and textural properties of yoghurt
13.1 Introduction
13.2 The principles of yoghurt manufacture
13.3 The main factors affecting yoghurt texture
13.4 Measuring the rheological and textural properties of yoghurt
13.5 Future trends
13.6 Sources of further information and advice
13.7 References
14 Controlling the texture of spreads
14.1 Introduction
14.2 Emulsion microstructure: ingredients
14.3 Emulsion microstructure: processing
14.4 Spread stability during transport and storage
14.5 Analysing spread texture
14.6 Future trends
14.7 References
15 Factors affecting texture of ice cream
15.1 Introduction: the structure of ice cream
15.2 Influences on textural properties: ice crystallization
15.3 Influences on textural properties: foam stability and melting behaviour
15.4 Future trends
15.5 Sources of further information and advice
15.6 References
16 Controlling textures in soups, sauces and dressings
16.1 Introduction
16.2 Defining the product
16.3 Ingredient and product classification
16.4 Texturising requirements
16.5 Texturising ingredients
16.6 Achieving the right texture
16.7 Improving texture and the use of new texturising agents
16.8 Future trends and conclusions
16.9 Sources of further information and advice
16.10 Acknowledgements
16.11 References