Texture in food : volume 1: Semi-solid foods
Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors, this important collection summarises some of the most significant research in this area
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| Format: | Book |
| Language: | English |
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Cambridge :
Woodhead Publishing Limited ,
c2003
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| Series: | Woodhead publishing in food science and technology
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| Subjects: | |
| Online Access: | Publisher description |
Table of Contents:
- 1. The rheology of emulsion-based food products
- 2. Phase transitions, food texture and structure
- 3. Phase separation in foods
- 4. The structure and texture of starch-based foods
- 5. Biopolymer systems for low-fat foods
- 6. Introduction to food rheology and its measurement
- 7. In-line and on-line rheological measurement of food
- 8. Engineering food emulsions
- 9. The creation of new food structures and textures by processing
- 10. Using emulsifiers to improve food texture
- 11. The use of hydrocolloids to improve food texture
- 12. Developing new polysaccharides
- 13. The rheology and textural properties of yoghurt
- 14. Controlling the texture of spreads
- 15. Factors affecting the texture of ice cream
- 16. Controlling textures in soups, sauces and dressings