- 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
- Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
Table of Contents
- Part 1 Food structure and texture: The rheology of emulsion-based food products; Phase transitions, food texture and structure; Phase separation in foods; The structure and texture of starch-based foods; Biopolymer systems for low-fat foods; Introduction to food rheology and its measurement; In-line and on-line rheological measurement of food. Part 2 Product development: Engineering food emulsions; The creation of new food structures and textures by processing; Using emulsifiers to improve food texture; The use of hydrocolloids to improve food texture; Developing new polysaccharides; The rheology and textural properties of yoghurt; Controlling the texture of spreads; Factors affecting the texture of ice cream. Controlling textures in soups, sauces and dressings.
- No. of pages: 448
- Language: English
- Copyright: © Woodhead Publishing 2003
- Published: July 3, 2003
- Imprint: Woodhead Publishing
- eBook ISBN: 9781855737082
About the Editor
B M McKenna
Affiliations and Expertise
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