Texture in Food
- B M McKenna, University College Dublin, Ireland (Volume 1)
Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.
With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.
Students, academics and industrial researchers interested in food rheology, in particular with respect to food structure
- Published: July 2003
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-673-3
â¦provides detailed information on the principles and applications of rheology, and is therefore an excellent reference for students, academics and industrial researchers interested in food rheology, in particular with respect to food structure., Carbohydrate Polymers