Formulation Engineering of Foods
Published on 2. July 2013
Software
Other digital
328 pages
978-1-118-59765-1 (ISBN)
Description
Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.
More details
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Dimensions
Height: 250 mm
Width: 150 mm
Thickness: 15 mm
Weight
666 gr
ISBN-13
978-1-118-59765-1 (9781118597651)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jennifer E. Norton | Peter Fryer | Ian T. Norton
Formulation Engineering of Foods
E-Book
06/2013
Wiley-Blackwell
€157.99
Available for download
Jennifer E. Norton | Peter Fryer | Ian T. Norton
Formulation Engineering of Foods
E-Book
06/2013
Wiley-Blackwell
€157.99
Available for download
Content
List of Contributors vii 1. Introduction to Food Formulation Engineering 1 J.E. Norton, P.J. Fryer and I.T. Norton 2. Protein-Based Designs for Healthier Foods of the Future 9 G. Keith Harris and E. Allen Foegeding 3. Design of Foods Using Naturally Structured Materials 44 T.J. Foster 4. Designed Food Structures Based on Hydrocolloids 59 B. Wolf 5. Formulation Engineering of Food Emulsions 82 A.K. Pawlik, P.J. Fryer and I.T. Norton 6. The Physics of Eating 107 P. Lillford 7. Design Structures for Controlled Manipulation of Flavour and Texture 136 B.J.D. Le Reverend, O. Gouseti and S. Bakalis 8. Salt Reduction in Food 163 T.B. Mills and I.T. Norton 9. Food Structures Designed for Oral Response/Flavour Release 174 R. Linforth 10. The Colloidal State and its Relationship to Lipid Digestion 196 M. Golding 11. Hydrocolloid Formulations Engineered for Properties in the GI Tract 233 F. Spyropoulos and E. Nowak 12. Design of Food Structures for Consumer Acceptability 253 J.E. Norton 13. Formulation Design to Change Food Habits 281 J.A. Harrold and J.C.G. Halford Index 309