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Modifying Food Texture: Novel Ingredients and P, Chen, Rosenthal.=
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3 available
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Located in: NY, United States
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Estimated between Wed, 10 Jul and Wed, 17 Jul to 43230
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eBay item number:333425623703
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- PublishedOn
- 2015-06-01
- ISBN
- 9781782423331
- EAN
- 9781782423331
- Subject Area
- Technology & Engineering
- Publication Name
- Modifying Food Texture : Novel Ingredients and Processing Techniques
- Item Length
- 9 in
- Publisher
- Elsevier Science & Technology
- Subject
- Food Science
- Publication Year
- 2015
- Series
- Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Width
- 6 in
- Number of Pages
- 292 Pages
About this product
Product Information
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.
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
1782423338
ISBN-13
9781782423331
eBay Product ID (ePID)
209787270
Product Key Features
Publication Name
Modifying Food Texture : Novel Ingredients and Processing Techniques
Format
Hardcover
Language
English
Subject
Food Science
Publication Year
2015
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Type
Textbook
Subject Area
Technology & Engineering
Number of Pages
292 Pages
Dimensions
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Scholarly & Professional
Series Volume Number
1
Lc Classification Number
Tx531
Table of Content
Preface Part One Food texture: an overview 1 Introduction: an overview of the importance of food texture modification Jianshe Chen, University of Leeds, UK Part Two Novel use of food ingredients for food texture modification 2 Emulsifiers as food texture modifiers Lin Chen, Guangdong University of Technology, China 3 Proteins as food texture modifiers Christos Ritzoulis, ATEI of Thessaloniki, Greece 4 Enzymes as food texture modifiers Alan Kelly, University College Cork, Ireland 5 Oils, fats and fat replacers as food texture modifiers Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran Part Three Novel processing techniques for food texture modification 6 Improved thermal processing for food texture modification Brijesh Tiwari, Teagasc Food Research Centre, Ireland 7 Emulsion and emulsification for structure and texture development David McClements, University of Massachusetts, USA 8 Phase behaviour of biopolymers and controlled phase separation for texture modification Hassan Firoozmand, Ryerson University, Canada 9 Food gels in texture-modified foods Magnus Hattrem, Norwegian University of Science and Technology, Norway Part Four Modifying the texture of specific food commodities 10 Texture of breakfast cereals and extruded products Frederic Robin, Nestlé 11 Texture modification of soy-based products Xiao-Quan Yang, South China University of Technology, China
Copyright Date
2015
Dewey Decimal
664.07
Dewey Edition
23
Item description from the seller
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eBay item number:333425623703
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