Texture in Food: Semi-Solid Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition Book 1) (English Edition)

B M McKenna, David Kilcast

Woodhead Publishing

2003

448 páginas

14h 56m

ISBN-13: 9781855736733

Português Brasileiro

Volume One of this two-volume series summarizes recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality. Chapters in part one review 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 two 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.