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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.
Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.
All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.
Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.
All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.
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List of Contributors vii1. Introduction to Food Formulation Engineering 1
J.E. Norton, P.J. Fryer and I.T. Norton
2. Protein-Based Designs for Healthier Foods of the Future
9
G. Keith Harris and E. Allen Foegeding
3. Design of Foods Using Naturally Structured Materials 44
T.J. Foster
4. Designed Food Structures Based on Hydrocolloids 59
B. Wolf
5. Formulation Engineering of Food Emulsions 82
A.K. Pawlik, P.J. Fryer and I.T. Norton
6. The Physics of Eating 107
P. Lillford
7. Design Structures for Controlled Manipulation of Flavour and
Texture 136
B.J.D. Le Révérend, O. Gouseti and S. Bakalis
8. Salt Reduction in Food 163
T.B. Mills and I.T. Norton
9. Food Structures Designed for Oral Response/Flavour Release
174
R. Linforth
10. The Colloidal State and its Relationship to Lipid Digestion
196
M. Golding
11. Hydrocolloid Formulations Engineered for Properties in the
GI Tract 233
F. Spyropoulos and E. Nowak
12. Design of Food Structures for Consumer Acceptability
253
J.E. Norton
13. Formulation Design to Change Food Habits 281
J.A. Harrold and J.C.G. Halford
Index 309
O autorze
About the EditorsJennifer E. Norton is a Post Doctorate Research Fellow in the School of Chemical Engineering at the University of Birmingham.
Peter J. Fryer is Professor of Chemical Engineering at the University of Birmingham.
Ian T. Norton is Professor of Microstructural Engineering at the University of Birmingham.
Język Angielski ● Format EPUB ● Strony 328 ● ISBN 9781118597682 ● Rozmiar pliku 6.4 MB ● Redaktor Jennifer E. Norton & Peter Fryer ● Wydawca John Wiley & Sons ● Opublikowany 2013 ● Ydanie 1 ● Do pobrania 24 miesięcy ● Waluta EUR ● ID 2695832 ● Ochrona przed kopiowaniem Adobe DRM
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