Modifying Food Texture: Volume 1: Novel Ingredients and Processing Techniques

✍ Scribed by Jianshe Chen, Andrew Rosenthal

• Publisher: Woodhead Publishing
• Year: 2015
• Tongue: English
• Leaves: 271
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Edition: 1
• Category: Library

✦ Synopsis

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

✦ Table of Contents

Content:
Front Matter, Pages i-iii
Copyright, Page iv
Contributors, Pages ix-x, J. Chen, L. Chen, C. Chung, B. Emadzadeh, D. Ercili-Cura, H. Firoozmand, B. Ghorani, J. Guo, T. Huppertz, K.I. Draget, S.U. Kadam, P.D. Karayannakidis, A.L. Kelly, M.J. Dille, M.N. Hattrem, D.J. McClements, C.P. O’Donnell, S. Palzer, C. Ritzoulis, F. Robin, A. Rosenthal, et al.
Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xi-xxii
Preface, Pages xxiii-xxvi, Jianshe Chen, Andrew Rosenthal
1 - Food texture and structure, Pages 3-24, J. Chen, A. Rosenthal
2 - Emulsifiers as food texture modifiers, Pages 27-49, L. Chen
3 - Proteins as texture modifiers, Pages 51-69, C. Ritzoulis, P.D. Karayannakidis
4 - Enzymatic modification of dairy product texture, Pages 71-97, D. Ercili-Cura, T. Huppertz, A.L. Kelly
5 - Oils and fats in texture modification, Pages 99-112, B. Emadzadeh, B. Ghorani
6 - Improved thermal processing for food texture modification, Pages 115-131, S.U. Kadam, B.K. Tiwari, C.P. O’Donnell
7 - Structure and texture development of food-emulsion products, Pages 133-155, C. Chung, D.J. McClements
8 - Controlled phase separation for texture modification, Pages 157-181, H. Firoozmand, D. Rousseau
9 - The effect of filler particles on the texture of food gels, Pages 183-200, M.J. Dille, K.I. Draget, M.N. Hattrem
10 - Texture of breakfast cereals and extruded products, Pages 203-235, F. Robin, S. Palzer
11 - Texture modification of soy-based products, Pages 237-255, J. Guo, X.-Q. Yang
Index, Pages 257-265