Texture in Food: Volume 1: Semi-Solid Foods summarizes recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behavior of biopolymers, and developments in measurement. Part 2 considers key aspects of product development and enhancement, featuring chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final section discusses improving the texture of particular products, with chapters on yogurt, spreads, ice cream, sauces and dressings.
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About the Author
Professor 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.
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Inside This Book
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First Sentence:
Many familiar foods exist as emulsions at some stage during their production (Dickinson and Stainsby, 1982; Dickinson, 1992; Friberg and Larrson, 1997; McClements, 1999). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
whey protein network, monoacyl esters, yoghurt gels, mixed biopolymer systems, overall rheology, diglycerol esters, most food emulsions, many food emulsions, fat crystallisation, biopolymer mixtures, emulsion rheology, maximum packing volume fraction, stirred yoghurt, skim milk gels, thermophilic lactic acid bacteria, texturising agents, droplet disruption, disperse phase volume fraction, ropy strains, food rheology, unsaturated monoglycerides, gelatin network, excess water conditions, fat destabilization, distilled monoglycerides Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Food Sci, Dairy Sci, Royal Society of Chemistry, Academic Press, Texture Stud, Blackie Academic, Lopes da Silva, Food Eng, Rheologica Acta, Dairy Res, Dairy Technol, International Dairy Federation, Milk Dairy, Oxford University Press, Food Chem, Food Hvdrocolloids, American Chemical Society, Cereal Chem, Food Colloids, Food Technol, International Symposium, State Transitions, Carbohydrate Res New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Many familiar foods exist as emulsions at some stage during their production (Dickinson and Stainsby, 1982; Dickinson, 1992; Friberg and Larrson, 1997; McClements, 1999). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
whey protein network, monoacyl esters, yoghurt gels, mixed biopolymer systems, overall rheology, diglycerol esters, most food emulsions, many food emulsions, fat crystallisation, biopolymer mixtures, emulsion rheology, maximum packing volume fraction, stirred yoghurt, skim milk gels, thermophilic lactic acid bacteria, texturising agents, droplet disruption, disperse phase volume fraction, ropy strains, food rheology, unsaturated monoglycerides, gelatin network, excess water conditions, fat destabilization, distilled monoglycerides Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Food Sci, Dairy Sci, Royal Society of Chemistry, Academic Press, Texture Stud, Blackie Academic, Lopes da Silva, Food Eng, Rheologica Acta, Dairy Res, Dairy Technol, International Dairy Federation, Milk Dairy, Oxford University Press, Food Chem, Food Hvdrocolloids, American Chemical Society, Cereal Chem, Food Colloids, Food Technol, International Symposium, State Transitions, Carbohydrate Res New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 88
books:
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- Food Emulsions (Food Science and Technology) by Stig Friberg on 7 pages
- Food Emulsions: Principles, Practices, and Techniques, Second Edition (Contemporary Food Science) by David Julian McClements on 5 pages
- Food Texture: Measurement and Perception (Chapman and Hall Food Science Book) by Andrew J. Rosenthal on page 370, page 371, and page 421
- Applied Dairy Microbiology, Second Edition (Food Science and Technology) by Elmer H. Marth on page 344, page 345, and page 346
- FOOD EMULSIONS AND FOAMS (Special Publications) by E. DICKINSON on page 199, page 248, and page 249
See all 88 books this book cites
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