Modifying Food Texture

Author : Jianshe Chen,Andrew Rosenthal
Publisher : Woodhead Publishing
Page : 292 pages
File Size : 40,5 Mb
Release : 2015-05-23
Category : Technology & Engineering
ISBN : 9781782423515

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Modifying Food Texture by Jianshe Chen,Andrew Rosenthal Pdf

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. Discusses texture as an important aspect of consumer food acceptance and preference Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 43,6 Mb
Release : 2015
Category : Electronic
ISBN : 1782423605

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Modifying Food Textures by Anonim Pdf

Author : Jianshe Chen,Andrew Rosenthal
Publisher : Woodhead Publishing
Page : 300 pages
File Size : 44,9 Mb
Release : 2015-05-23
Category : Technology & Engineering
ISBN : 9781782423522

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Modifying Food Texture by Jianshe Chen,Andrew Rosenthal Pdf

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 44,5 Mb
Release : 2015
Category : Electronic
ISBN : 178242430X

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Modifying Food Textures by Anonim Pdf

Author : Yadunandan Lal Dar,Joseph M. Light
Publisher : John Wiley & Sons
Page : 464 pages
File Size : 44,5 Mb
Release : 2014-05-27
Category : Technology & Engineering
ISBN : 9780470672426

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Food Texture Design and Optimization by Yadunandan Lal Dar,Joseph M. Light Pdf

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.

Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
Page : 422 pages
File Size : 50,9 Mb
Release : 2020-03-09
Category : Technology & Engineering
ISBN : 9781119430698

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Textural Characteristics of World Foods by Katsuyoshi Nishinari Pdf

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Author : Andrew J. Rosenthal
Publisher : Boom Koninklijke Uitgevers
Page : 344 pages
File Size : 42,9 Mb
Release : 1999-02-28
Category : Technology & Engineering
ISBN : 0834212382

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Food Texture: Measurement and Perception by Andrew J. Rosenthal Pdf

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

Author : National Dysphagia Diet Task Force,American Dietetic Association
Publisher : American Dietetic Associati
Page : 56 pages
File Size : 46,6 Mb
Release : 2002
Category : Deglutition disorders
ISBN : 9780880913157

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National Dysphagia Diet by National Dysphagia Diet Task Force,American Dietetic Association Pdf

The National Dysphagia Diet, a multi-level diet for patients experiencing dysphagia, includes: Sample diets Preparation methods and practice applications Resource lists for professionals and for patients A must for dietary managers, dietitians and medical professionals who work with patients experiencing dysphagia.

Author : Malcolm C. Bourne
Publisher : Elsevier
Page : 340 pages
File Size : 52,9 Mb
Release : 2014-06-28
Category : Computers
ISBN : 9780323162593

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Food Texture and Viscosity: Concept and Measurement by Malcolm C. Bourne Pdf

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 268 pages
File Size : 48,5 Mb
Release : 2020-11-17
Category : Technology & Engineering
ISBN : 9780128214640

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Food Structure and Functionality by Charis M. Galanakis Pdf

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Author : A. J. Taylor,J Hort
Publisher : Elsevier
Page : 296 pages
File Size : 42,8 Mb
Release : 2007-06-08
Category : Technology & Engineering
ISBN : 9781845693367

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Modifying Flavour in Food by A. J. Taylor,J Hort Pdf

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious food Examines different technologies that improve flavour Techniques for flavour modification are highlighted

Author : Jennifer J. Thomas,Kendra R. Becker,Kamryn T. Eddy
Publisher : Cambridge University Press
Page : 281 pages
File Size : 50,7 Mb
Release : 2021-08-12
Category : Law
ISBN : 9781108796170

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The Picky Eater's Recovery Book by Jennifer J. Thomas,Kendra R. Becker,Kamryn T. Eddy Pdf

At last, a guide for adults who struggle with picky eating, fears of choking or vomiting, or lack of interest in eating. With real-life examples, practical tips, quizzes, worksheets, and structured activities, this engaging book takes you step-by-step through the latest evidence-based techniques to improve your relationship with food.

Author : Jean-Pierre Montmayeur,Johannes le Coutre
Publisher : CRC Press
Page : 646 pages
File Size : 46,6 Mb
Release : 2009-09-14
Category : Medical
ISBN : 9781420067767

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Fat Detection by Jean-Pierre Montmayeur,Johannes le Coutre Pdf

Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se

Author : Ole Mouritsen,Klavs Styrbæk
Publisher : Columbia University Press
Page : 424 pages
File Size : 52,6 Mb
Release : 2017-02-21
Category : Cooking
ISBN : 9780231543248

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Mouthfeel by Ole Mouritsen,Klavs Styrbæk Pdf

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Author : José Miguel Aguilera,David W. Stanley
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 45,7 Mb
Release : 1999-09-30
Category : Cooking
ISBN : 0834212560

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Microstructural Principles of Food Processing and Engineering by José Miguel Aguilera,David W. Stanley Pdf

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.