Skip to main content

Modifying Food Texture

Download Modifying Food Texture Full eBooks in PDF, EPUB, and kindle. Modifying Food Texture is one my favorite book and give us some inspiration, very enjoy to read. you could read this book anywhere anytime directly from your device.

Modifying Food Texture

Modifying Food Texture Book
Author : Jianshe Chen,Andrew Rosenthal
Publisher : Woodhead Publishing
Release : 2015-05-23
ISBN : 1782423516
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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 Book
Author : Jianshe Chen,Andrew Rosenthal
Publisher : Woodhead Publishing
Release : 2015-05-23
ISBN : 1782423524
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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 Textures

Modifying Food Textures Book
Author : Anonim
Publisher : Unknown
Release : 2015
ISBN : 9781782423607
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Download Modifying Food Textures book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

National Dysphagia Diet

National Dysphagia Diet Book
Author : National Dysphagia Diet Task Force,American Dietetic Association
Publisher : American Dietetic Associati
Release : 2002-01-01
ISBN : 0880913150
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

The National Dysphagia Diet, a multi-level diet for patients experiencing dysphagia, includes: Sample diets Preparation methods and practice applications Resource lists for professionals and for patients A must for dietary managers, dietitians and medical professionals who work with patients experiencing dysphagia.

Food Texture and Viscosity Concept and Measurement

Food Texture and Viscosity  Concept and Measurement Book
Author : Malcolm C. Bourne
Publisher : Elsevier
Release : 2014-06-28
ISBN : 0323162592
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Modifying Food Texture Volume 1 Novel Ingredients and Processing Techniques

Modifying Food Texture Volume 1   Novel Ingredients and Processing Techniques Book
Author : Chen Jianshe
Publisher : Unknown
Release : 2015
ISBN : 0987650XXX
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Download Modifying Food Texture Volume 1 Novel Ingredients and Processing Techniques book written by Chen Jianshe, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Textural Characteristics of World Foods

Textural Characteristics of World Foods Book
Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
Release : 2020-03-09
ISBN : 1119430690
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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 Texture Measurement and Perception

Food Texture  Measurement and Perception Book
Author : Andrew J. Rosenthal
Publisher : Boom Koninklijke Uitgevers
Release : 1999-02-28
ISBN : 9780834212381
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

Mouthfeel

Mouthfeel Book
Author : Ole Mouritsen,Klavs Styrbæk
Publisher : Columbia University Press
Release : 2017-02-21
ISBN : 0231543247
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Food Oral Processing

Food Oral Processing Book
Author : Jianshe Chen,Lina Engelen
Publisher : John Wiley & Sons
Release : 2012-04-16
ISBN : 1444330128
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Food Chaining

Food Chaining Book
Author : Cheri Fraker,Mark Fishbein Dr.,Sibyl Cox,Laura Walbert
Publisher : Da Capo Press
Release : 2009-03-05
ISBN : 078673275X
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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.

Alternatives to Conventional Food Processing

Alternatives to Conventional Food Processing Book
Author : Andrew Proctor
Publisher : Royal Society of Chemistry
Release : 2018-01-17
ISBN : 1788014030
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed. This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.

Modifying Food Textures

Modifying Food Textures Book
Author : Anonim
Publisher : Unknown
Release : 2015
ISBN : 9781782424307
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Download Modifying Food Textures book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods Book
Author : Edgar Chambers IV
Publisher : MDPI
Release : 2019-08-23
ISBN : 3039214330
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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.

Cooking for Geeks

Cooking for Geeks Book
Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
Release : 2010-07-20
ISBN : 1449396038
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Nanotechnology in Agriculture and Food Science

Nanotechnology in Agriculture and Food Science Book
Author : Monique A. V. Axelos,Marcel Van de Voorde
Publisher : John Wiley & Sons
Release : 2017-03-07
ISBN : 352769773X
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.

Essential Guide to Food Additives

Essential Guide to Food Additives Book
Author : Mike Saltmarsh
Publisher : Royal Society of Chemistry
Release : 2013-02-21
ISBN : 1839161191
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. This book includes food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. The law covering food additives in the EU which was first harmonised in 1989 has been amended frequently since then, but has now been consolidated with the publication of Regulations 1331/2008 and 1129/2011. This 4th edition of the Guide brings it up to date with the changes introduced by this legislation and by the ongoing review of additives by EFSA. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is added to their food will find this a practical book full of fascinating details.

Food Structure and Functionality

Food Structure and Functionality Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-11-17
ISBN : 0128214643
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Providing Healthy and Safe Foods As We Age

Providing Healthy and Safe Foods As We Age Book
Author : Institute of Medicine,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Release : 2010-11-29
ISBN : 0309158834
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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.