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Modifying Food Texture
Novel Ingredients and Processing Techniques
1st Edition - May 23, 2015
Editors: Jianshe Chen, Andrew Rosenthal
Hardback ISBN:9781782423331
9 7 8 - 1 - 7 8 2 4 2 - 3 3 3 - 1
eBook ISBN:9781782423515
9 7 8 - 1 - 7 8 2 4 2 - 3 5 1 - 5
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… Read more
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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
R&D managers in the food industry, particularly those concentrating on niche consumer products and food formulation; hospital dietitians; postgraduate students and academics with a research interest in the area.
Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Part One: Food texture: an overview
1: Food texture and structure
Abstract
1.1 Introduction
1.2 Mapping food structure
1.3 Textural changes during preparation
1.4 Structure of specific texture-modified food
1.5 Texture properties of different types of food
1.6 Sensation and appreciation of food texture
1.7 Conclusions
Part Two: Novel use of food ingredients for food texture modification
2: Emulsifiers as food texture modifiers
Abstract
2.1 Introduction
2.2 Types of emulsifiers
2.3 Interfacial properties of emulsifiers
2.4 Interaction between surfactants and biopolymers
2.5 Mouthfeel characteristics of emulsifiers
3: Proteins as texture modifiers
Abstract
3.1 Proteins as modifiers of the mechanical properties of foods
3.2 Mechanistic aspects of textural modification by proteins
3.3 Texture-modifying proteins
3.4 Challenges and perspectives
4: Enzymatic modification of dairy product texture
Abstract
4.1 Introduction
4.2 The texture of dairy products
4.3 Role of indigenous milk enzymes
4.4 Enzymes in cheese
4.5 Enzymatic cross-linking of proteins
4.6 Structural modification of fermented milk gels by enzymatic cross-linking
4.7 Structural modification of cheese by enzymatic cross-linking
4.8 Application of other enzymatic strategies
4.9 A perspective on potential future trends
4.10 Sources of further information and advice
5: Oils and fats in texture modification
Abstract
5.1 Introduction
5.2 The role of fat in food systems
5.3 Fat replacement necessity
5.4 Application of fat replacers
5.5 Evaluation food texture fattiness
5.6 Novel techniques in texture recovery of low-fat food systems
5.7 Conclusion
Part Three: Novel processing techniques for food texture modification
6: Improved thermal processing for food texture modification
Abstract
6.1 Introduction
6.2 Mechanisms of texture modifications during thermal processing
6.3 Methods to modify food texture
6.4 Conclusions
6.5 Future trends
6.6 Sources of further information and advice
7: Structure and texture development of food-emulsion products
Abstract
7.1 Introduction
7.2 Effect of emulsion properties on structural and textural properties
7.3 Novel structured emulsions
7.4 Food structure and textural properties assessment
7.5 Summary
7.6 Future trends
7.7 Sources of further information and advice
8: Controlled phase separation for texture modification
Abstract
8.1 Introduction
8.2 Thermodynamics of (bio)polymer solutions
8.3 Susceptibility of biopolymer solutions to demixing
8.4 Effect of temperature change on biopolymer solutions
8.5 Effect of pH change on biopolymer solutions
8.6 Effect of addition of particles on biopolymer phase separation and rheology
8.7 Factors influencing the physical properties of the phase-separated gels
8.8 Conclusions
8.9 Sources of further information and advice
9: The effect of filler particles on the texture of food gels
Abstract
9.1 Introduction
9.2 Food gels—types of biopolymers
9.3 Mechanical properties of food gels
9.4 Particulate-filled gels and emulsion gels
9.5 Gelatin-based emulsion gels
9.6 Future trends
9.7 Sources of further information and advice
Part Four: Modifying the texture of specific food commodities
10: Texture of breakfast cereals and extruded products
Abstract
10.1 Introduction
10.2 Type and composition of major grains used in extruded cereals
10.3 Physicochemical modifications of starch and proteins during cereal extrusion
10.4 Extrusion technologies applied to cereal texturization
10.5 Future trends
10.6 Sources of further information and advice
11: Texture modification of soy-based products
Abstract
11.1 Introduction
11.2 Soy-based products and compositions in soybeans
11.3 Texture and viscosity of soymilk
11.4 Texture of tofu
11.5 Fermented soy-based flavorings
11.6 Future trends
Index
No. of pages: 292
Language: English
Published: May 23, 2015
Imprint: Woodhead Publishing
Hardback ISBN: 9781782423331
eBook ISBN: 9781782423515
JC
Jianshe Chen
Dr. Jianshe Chen is a senior lecturer and associate professor in Food Science at the University of Leeds, UK. He is fellow of the Institute of Food Science & Technology (IFST), serving the committee of IFST North England Branch, and the Royal Society of Chemistry Food Group committee. He is editor of the Journal of Texture Studies and a member of editorial board of Food Digestion. He is also a visiting professor to Tianjin University of Science and Technology (China) and China Jiliang University. Prior to his job in Leeds, he had worked as a research scientist in National Starch and Chemical, post-doctoral research fellow in the University of Leeds and the University of Hull (UK), and a lecturer in Zhejiang Gongshang University (China).
Affiliations and expertise
University of Leeds, UK
AR
Andrew Rosenthal
Andrew Rosenthal started at Coventry University in August 2013 after nearly 25 years at Oxford Brookes University. He is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained FDTL funding to develop what was recognised as good practice in the creation of a Food Video Library – the footage (now on DVD) is available on request for the teaching of food processing operations.