Food Texture Design and Optimization

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Texture Design and Optimization by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118766125
Publisher: Wiley Publication: April 7, 2014
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118766125
Publisher: Wiley
Publication: April 7, 2014
Imprint: Wiley-Blackwell
Language: English

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.

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.

More books from Wiley

Cover of the book Near-Capacity Variable-Length Coding by
Cover of the book Commercial Management by
Cover of the book Thermoset Nanocomposites by
Cover of the book Reverse Osmosis by
Cover of the book Semantic Web For Dummies by
Cover of the book Metallurgy and Mechanics of Welding by
Cover of the book Flexible Robotics by
Cover of the book New Media, Development and Globalization: Making Connections in the Global South by
Cover of the book Handbook of Composites from Renewable Materials, Nanocomposites by
Cover of the book Mastering System Center 2012 Operations Manager by
Cover of the book Questions and Answers for Diploma in Dental Nursing, Level 3 by
Cover of the book SiP System-in-Package Design and Simulation by
Cover of the book Mastering Unix Shell Scripting by
Cover of the book Fire Sale by
Cover of the book Missional Communities by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy