Coverart for item
The Resource Texture in food, edited by Brian M. McKenna, (electronic book)

Texture in food, edited by Brian M. McKenna, (electronic book)

Label
Texture in food
Title
Texture in food
Statement of responsibility
edited by Brian M. McKenna
Contributor
Subject
Language
eng
Summary
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book 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 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. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product qualityReviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurementConsiders key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
Member of
Cataloging source
IWA
http://bibfra.me/vocab/lite/collectionName
FOODnetBASE
Dewey number
363.1926
Illustrations
illustrations
Index
index present
LC call number
TX531
LC item number
.T49 2003
Literary form
non fiction
Nature of contents
  • standards specifications
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • McKenna, B. M
  • Kilcast, David
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food texture
  • Food
Label
Texture in food, edited by Brian M. McKenna, (electronic book)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
v. 1. Semi-solid foods -- v. 2. Solid foods / edited by David Kilcast
Dimensions
unknown
Extent
1 online resource (2 v.)
Form of item
online
Isbn
9781855736733
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote
Label
Texture in food, edited by Brian M. McKenna, (electronic book)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
v. 1. Semi-solid foods -- v. 2. Solid foods / edited by David Kilcast
Dimensions
unknown
Extent
1 online resource (2 v.)
Form of item
online
Isbn
9781855736733
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote

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