Food texture design and optimization [texte imprimé] / Yadunandan Lal Dar, Editeur scientifique ; Joseph M. Light, Editeur scientifique . - Chichester : Wiley-Blackwell : Chicago (United States) : IFT Press, 2014 . - 1 vol. (XI-452 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-0-470-67242-6
Bibliogr. Index
Langues : Anglais (eng)

Catégories :	Liste Plan de classement 9.4.1 (TEXTURE) [Classement Massy] Thésaurus Agro-alimentaire TEXTURE ; PRODUIT ALIMENTAIRE ; FORMULATION ; SOLIDE ; OEUF ; CREME GLACEE ; TENEUR EN MATIERE GRASSE ; GELATINE ; PROTEINE ; FRITURE ; BLE ; PATE ALIMENTAIRE ; GLUTEN ; FIBRE ALIMENTAIRE ; PAIN ; SPECTROSCOPIE ; PRODUIT LAITIER ; MICROSCOPIE ; MOUSSE ; EMULSION ; LACTOSERUM ; LUBRIFIANT ; ANALYSE ORGANOLEPTIQUE
Résumé :	The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Type de document :	Livre
Table des matières :	1 Introduction Part I Product development challenges and texture solutions 2 People, products, texture: a personal retrospective 3 Optimizing textural properties of soft solid foods: replacing eggs 4 Low fat ice cream 5 Formulating gelatin free products 6 Modified whey proteins as texturizers in reduced and low-fat foods 7 Texture design for breaded and battered foods 8 Multi-textured foods 9 Textural attributes of wheat and gluten free pasta 10 Addressing texture challenges in baked goods with fiber Part II Advances in texture measurements and consumer insights 11 Use of electromyography in measuring food texture 12 Texture design for creaminess: the role of lubrication 13 Descriptive analysis of food texture: advances in the sensory characterization of food textures 14 Mind genomics and texture: the experimental science of everyday life 15 The use of advanced spectroscopic techniques to understand texture in dairy foods 16 Atomic force microscopy for determining surface interactions of relevance for food foams and emulsions 17 Importance of understanding mouth behavior when optimizing product texture now and in the future
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