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Modifying Food Texture

Modifying Food Texture
  • Author : Jianshe Chen,Andrew Rosenthal
  • Publisher :Unknown
  • Release Date :2015-05-23
  • Total pages :292
  • ISBN : 9781782423515
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Summary : Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. Discusses texture as an important aspect of consumer food acceptance and preference Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Modifying Food Texture

Modifying Food Texture
  • Author : Jianshe Chen,Andrew Rosenthal
  • Publisher :Unknown
  • Release Date :2015-05-23
  • Total pages :300
  • ISBN : 9781782423522
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Summary : Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

Modifying Food Texture Volume 2 - Sensory Analysis Consumer Requirements and Preferences

Modifying Food Texture Volume 2 - Sensory Analysis Consumer Requirements and Preferences
  • Author : Chen Jianshe
  • Publisher :Unknown
  • Release Date :2015
  • Total pages :229
  • ISBN : OCLC:1066583319
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Summary :

Modifying Food Texture Volume 1 - Novel Ingredients and Processing Techniques

Modifying Food Texture Volume 1 - Novel Ingredients and Processing Techniques
  • Author : Chen Jianshe
  • Publisher :Unknown
  • Release Date :2015
  • Total pages :229
  • ISBN : OCLC:1066542761
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Summary :

Modifying Flavour in Food

Modifying Flavour in Food
  • Author : A. J. Taylor,J Hort
  • Publisher :Unknown
  • Release Date :2007-06-08
  • Total pages :296
  • ISBN : 9781845693367
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Summary : Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious food Examines different technologies that improve flavour Techniques for flavour modification are highlighted

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
  • Author : Alicia Foundation
  • Publisher :Unknown
  • Release Date :2014-10-24
  • Total pages :360
  • ISBN : 9781466565074
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Summary : The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.

Novel Food Processing

Novel Food Processing
  • Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :510
  • ISBN : 142007122X
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Summary : Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Food Chaining

Food Chaining
  • Author : Cheri Fraker,Mark Fishbein Dr.,Sibyl Cox,Laura Walbert
  • Publisher :Unknown
  • Release Date :2009-03-05
  • Total pages :416
  • ISBN : 9780786732753
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Summary : Initially developed by co-author Cheri Fraker in the course of treating an eleven-year-old who ate nothing but peanut butter, bread, and milk,Food Chainingis a breakthrough approach for dealing with picky eating and feeding problems at any age.Food Chainingemphasizes the relationship between foods in regard to taste, temperature, and texture. InFood Chaining, the internationally known feeding team behind this unique method shows how to help your child enjoy new and nutritious foods, no matter what the nature of his picky eating. The guide also includes information on common food allergies, improving eating skills, advice specific to special needs kids, and a pre-chaining program to help prevent food aversions before they develop.Food Chainingwill help you raise a lifelong healthy eater.

Food Additives

Food Additives
  • Author : Desiree Nedra Karunaratne,Geethy Pamunuwa
  • Publisher :Unknown
  • Release Date :2017-09-06
  • Total pages :176
  • ISBN : 9789535134893
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Summary : Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
  • Author : Edgar Chambers IV
  • Publisher :Unknown
  • Release Date :2019-08-23
  • Total pages :132
  • ISBN : 9783039214334
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Summary : The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.

Natural Polymers

Natural Polymers
  • Author : Ololade Olatunji
  • Publisher :Unknown
  • Release Date :2015-12-24
  • Total pages :370
  • ISBN : 9783319264141
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Summary : This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques used in analysis of natural polymers in various systems incorporating natural polymers as well as their intrinsic properties.

Modifying Lipids for Use in Food

Modifying Lipids for Use in Food
  • Author : F. D. Gunstone
  • Publisher :Unknown
  • Release Date :2006-09-28
  • Total pages :624
  • ISBN : 9781845691684
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Summary : Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products. Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. Reviews the range of lipids available Asseses techniques for modifying lipids such as fractionation and interesterification Considers the wide range of applications of modified lipids

Textural Characteristics of World Foods

Textural Characteristics of World Foods
  • Author : Katsuyoshi Nishinari
  • Publisher :Unknown
  • Release Date :2019-12-24
  • Total pages :424
  • ISBN : 9781119430933
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Summary : A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Food Photography

Food Photography
  • Author : Nicole S. Young
  • Publisher :Unknown
  • Release Date :2015-07-16
  • Total pages :272
  • ISBN : 9780134097251
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Summary : Do you need help making your food look as delicious as it tastes? Are you a “foodie” hungry for more tantalizing photos of your culinary creations? Do you have a food blog that you’d like to take to the next level, with better images and a stronger business strategy? Then this book is for you! In Food Photography: From Snapshots to Great Shots, Second Edition, photographer Nicole Young returns to dish up the basics on everything you need to know to make great food images, from getting the right camera equipment to mastering the key photographic principles of aperture, ISO, and shutter speed. She offers tips on styling food using props, fabrics, and tabletops; and she explains how to improve your photos through editing after the shoot. This new edition features many brand-new images and examples, accompanied by up-to-date discussions on achieving good lighting and composition. In addition Nicole covers developments in the industry that have emerged since the publication of the first edition, such as the entry of mirrorless cameras on the scene, and more. She also provides a brand new post-processing section focusing on Photoshop Lightroom, showing how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want every time you pick up your camera.

Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering
  • Author : José Miguel Aguilera,David W. Stanley
  • Publisher :Unknown
  • Release Date :1999-09-30
  • Total pages :432
  • ISBN : 0834212560
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Summary : An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Food Additives

Food Additives
  • Author : A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate
  • Publisher :Unknown
  • Release Date :2001-11-01
  • Total pages :952
  • ISBN : 9780824741709
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Summary : Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.

Providing Healthy and Safe Foods As We Age

Providing Healthy and Safe Foods As We Age
  • Author : Institute of Medicine,Food and Nutrition Board,Food Forum
  • Publisher :Unknown
  • Release Date :2010-11-29
  • Total pages :192
  • ISBN : 9780309158831
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Summary : Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Food Additives, Second Edition Revised And Expanded

Food Additives, Second Edition Revised And Expanded
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1999-12-01
  • Total pages :229
  • ISBN : 9781135569471
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Summary :

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher :Unknown
  • Release Date :2013-04-15
  • Total pages :660
  • ISBN : 9780123918833
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Summary : Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Improving America's Diet and Health

Improving America's Diet and Health
  • Author : Institute of Medicine,Committee on Dietary Guidelines Implementation
  • Publisher :Unknown
  • Release Date :1991-01-01
  • Total pages :256
  • ISBN : 9780309041393
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Summary : Written and organized to be accessible to a wide range of readers, Improving America's Diet and Health explores how Americans can be persuaded to adopt healthier eating habits. Moving well beyond the "pamphlet and public service announcement" approach to dietary change, this volume investigates current eating patterns in this country, consumers' beliefs and attitudes about food and nutrition, the theory and practice of promoting healthy behaviors, and needs for further research. The core of the volume consists of strategies and actions targeted to sectors of society--government, the private sector, the health professions, the education community--that have special responsibilities for encouraging and enabling consumers to eat better. These recommendations form the basis for three principal strategies necessary to further the implementation of dietary recommendations in the United States.

On Food and Cooking

On Food and Cooking
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :2007-03-20
  • Total pages :896
  • ISBN : 1416556370
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Summary : Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.