Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
Volume 1 and 2 summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.
Part one of Volume 1 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.
The first part of Volume 2 reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.
- Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality
- 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
- Reviews developments in measuring the texture of solid foods
Concept of high speed spinning; Historical perspective; Getting ready to go for high speed spinning; Control on processing parameters; Economics of high speed spinning; High speed spinning – Tomorrow; Live case studies; Saluting the Pioneers.
- No. of pages:
- © Woodhead Publishing 2004
- 14th April 2004
- Woodhead Publishing
- Hardcover ISBN:
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.
University College Dublin, Ireland (Volume 1)
Dr David Kilcast is a consultant in Sensory Quality.
Consultant, UK (Volume 2)
…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 (volume 1)
…a very useful guide for anybody in the field of food science who is or would like to be involved in texture related studies., International Journal of Food Science and Technology (volume 2)
…this book is a timely and noteworthy presentation by many experts in the field of food texture studies. …strongly recommend this book to anyone in academia or industry., Institute of Chemical Engineers (volume 2)
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.