Texture in Food: Volume 1: Semi-Solid Foods

ISBN 10: 0849317606 / ISBN 13: 9780849317606

Published by CRC Press, 2003

Very Good. Dust Jacket may NOT BE INCLUDED.CDs may be missing. SHIPS FROM MULTIPLE LOCATIONS. Seller Inventory # ERICA82908493176066

Synopsis:

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.

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.

Bibliographic Details

Title: Texture in Food: Volume 1: Semi-Solid Foods
Publisher: CRC Press
Publication Date: 2003
Binding: hardcover
Condition: Very Good
Dust Jacket Condition: Dust Jacket Included
Book Type: book