Modifying Food Texture. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 3103166
  • Book
  • 292 Pages
  • Elsevier Science and Technology
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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

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Preface

Part One Food texture: an overview

1 Introduction: an overview of the importance of food texture modification

Jianshe Chen, University of Leeds, UK

Part Two Novel use of food ingredients for food texture modification

2 Emulsifiers as food texture modifiers

Lin Chen, Guangdong University of Technology, China

3 Proteins as food texture modifiers

Christos Ritzoulis, ATEI of Thessaloniki, Greece

4 Enzymes as food texture modifiers

Alan Kelly, University College Cork, Ireland

5 Oils, fats and fat replacers as food texture modifiers

Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran

Part Three Novel processing techniques for food texture modification

6 Improved thermal processing for food texture modification

Brijesh Tiwari, Teagasc Food Research Centre, Ireland

7 Emulsion and emulsification for structure and texture development

David McClements, University of Massachusetts, USA

8 Phase behaviour of biopolymers and controlled phase separation for texture modification

Hassan Firoozmand, Ryerson University, Canada

9 Food gels in texture-modified foods

Magnus Hattrem, Norwegian University of Science and Technology, Norway

Part Four Modifying the texture of specific food commodities

10 Texture of breakfast cereals and extruded products

Frederic Robin, Nestlé

11 Texture modification of soy-based products

Xiao-Quan Yang, South China University of Technology, China
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Chen, Jianshe
Dr. Jianshe Chen is a senior lecturer and associate professor in Food Science at the University of Leeds, UK. He is fellow of the Institute of Food Science & Technology (IFST), serving the committee of IFST North England Branch, and the Royal Society of Chemistry Food Group committee. He is editor of the Journal of Texture Studies and a member of editorial board of Food Digestion. He is also a visiting professor to Tianjin University of Science and Technology (China) and China Jiliang University. Prior to his job in Leeds, he had worked as a research scientist in National Starch and Chemical, post-doctoral research fellow in the University of Leeds and the University of Hull (UK), and a lecturer in Zhejiang Gongshang University (China).
Rosenthal, Andrew
Andrew Rosenthal started at Coventry University in August 2013 after nearly 25 years at Oxford Brookes University. He is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained FDTL funding to develop what was recognised as good practice in the creation of a Food Video Library - the footage (now on DVD) is available on request for the teaching of food processing operations.
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