Texture in Food

  • ID: 2784482
  • Book
  • 1008 Pages
  • Elsevier Science and Technology
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Volume 1 and 2 summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.

Part one of Volume 1 reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.

The first part of Volume 2 reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.
  • Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality
  • Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement
  • Reviews developments in measuring the texture of solid foods
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Concept of high speed spinning; Historical perspective; Getting ready to go for high speed spinning; Control on processing parameters; Economics of high speed spinning; High speed spinning
Tomorrow; Live case studies; Saluting the Pioneers.
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McKenna, B MProfessor Brian M. McKenna is Head of the Food Science Department at University College Dublin. He is the editor of the Journal of Food Engineering, and an internationally-recognised authority on the rheological and other physical properties of foods.
Kilcast, DavidDr David Kilcast is a consultant in Sensory Quality.
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