Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.
ISBN:
9781118597682
9781118597675
9781118597651
Title:
Formulation engineering of foods / edited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.
Author:
Norton, Jennifer E., editor of compilation.
Physical Description:
1 online resource.
Contents:
Cover; Title page; Copyright page; Contents; List of Contributors; 1: Introduction to Food Formulation Engineering; 1.1 Introduction; 1.2 The Book; 1.2.1 Designing structured foods; 1.2.2 Structure-human interaction; 1.2.3 Food structure and the consumer; 1.3 Conclusion; 2: Protein-Based Designs for Healthier Foods of the Future; 2.1 General Considerations Regarding Proteins in Foods; 2.2 Protein Reactions Important to Food Structure And Healthy Foods; 2.2.1 Denaturation/aggregation; 2.2.2 Racemisation; 2.2.3 Covalent modification; 2.3 Using Proteins to Form and Stabilise Structures.
2.3.1 Colloidal structures2.3.2 Food structures; 2.4 Proteins in Nutrition and Health; 2.4.1 Protein quality; 2.4.2 Recommended versus actual protein intake; 2.4.3 Protein deficiency effects; 2.4.4 Excess protein effects; 2.4.5 Health implications of protein source; 2.5 Protein Intake and Satiety; 2.5.1 Sensory cues important to satiety; 2.5.2 Effects of timing and pattern of protein intake on satiety; 2.5.3 Effects of high protein pre-meal snacks on satiety; 2.5.4 Permanence of protein-related satiety effects; 2.5.5 Protein-related satiety mechanisms.
2.5.6 Thermogenic Effects of food proteins2.6 Allergy Testing of Proteins; 2.7 Bioactive Peptides; 2.8 Recommendations for High-Protein Food Product Development; 2.9 Conclusion; 2.10 References; 3: Design of Foods Using Naturally Structured Materials; 3.1 Introduction; 3.2 So What Does This Mean for Food Processing?; 3.3 So How Do These Differences Affect Functionality?; 3.4 Recent Developments; 3.5 Examples of Commercial Samples and Their Use; 3.6 Underutilised Polymers with Natural Connotations; 3.7 Conclusions; 3.8 Acknowledgements; 3.9 References.
4: Designed Food Structures Based on Hydrocolloids4.1 Introduction; 4.2 Hydrocolloid Mixtures; 4.2.1 Water-in-water emulsions; 4.2.2 Emulsion behaviour of water-in-water emulsions; 4.3 Fluid Gel Technology; 4.4 Structuring of Water-In-Water Emulsions; 4.5 Hydrocolloid Particles from Water-In-Oil Emulsions; 4.6 Microfluidics: High-Pressure Processing; 4.7 Conclusions; 4.8 Acknowledgement; 4.9 References; 5: Formulation Engineering of Food Emulsions; 5.1 Introduction; 5.2 Emulsion Types; 5.2.1 Pickering emulsions; 5.2.2 Nano-emulsions; 5.2.3 Duplex emulsions; 5.2.4 Tri-phasic emulsions.
5.2.5 Water-in-water emulsions5.3 Conclusions; 5.4 References; 6: The Physics of Eating; 6.1 Introduction; 6.2 Chewing, Swallowing and The Machinery of the Mouth: A Mechanical Engineering Approach; 6.2.1 Mechanical components; 6.2.2 The process control mechanisms; 6.2.3 Summary; 6.3 Food Breakdown and Reassembly: A Materials Science Approach; 6.3.1 Natural structures; 6.3.2 Baked goods; 6.3.3 Dairy products; 6.3.4 Confectionary; 6.4 Conclusions; 6.5 References; 7: Design Structures for Controlled Manipulation of Flavour and Texture; 7.1 Need for Controlled Flavour and Texture Food Design.
Local Note:
Knovel Library
Format:
Electronic Resources
Electronic Access:
Click here to view
Publication Date:
2013
Publication Information:
Chichester, West Sussex, UK :
Wiley-Blackwell,
[2013]