Food texture design and optimization / edited by Yadunandan Dar, Ingredion Incorporated, Mogi Guac̦u, Sāo Paulo, Brasil, Joseph Light, Ingredion Incorporated, Bridgewater, New Jersey, USA
Material type:
TextSeries: Institute of food technologists seriesPublication details: Chichester, West Sussex : Wiley-Blackwell, [2014] Edition: First editionDescription: xi, 452 pages illustrations ; 26 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780470672426 (hardback)Subject(s): Food texture | TECHNOLOGY & ENGINEERING / Food ScienceAdditional physical formats: Online version:: Food texture design and optimizationDDC classification: 664/.072 LOC classification: TX546 | .foo 2014Other classification: TEC012000 Summary: "Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"-- Provided by publisher.
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KsTU Library Reference | TX546 .foo 2014 (Browse shelf(Opens below)) | 3 | Available | 100914 |
Includes bibliographical references and index.
"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"-- Provided by publisher.
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