Modifying Food Texture Book

Modifying Food Texture


  • Author : Jianshe Chen
  • Publisher : Woodhead Publishing
  • Release Date : 2015-05-23
  • Genre: Technology & Engineering
  • Pages : 292
  • ISBN 10 : 9781782423515

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Modifying Food Texture Excerpt :

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 Book

Modifying Food Texture


  • Author : Jianshe Chen
  • Publisher : Woodhead Publishing
  • Release Date : 2015-05-23
  • Genre: Technology & Engineering
  • Pages : 300
  • ISBN 10 : 9781782423522

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Modifying Food Texture Excerpt :

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 Book

Modifying Food Textures


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2015
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : 1782423605

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Modifying Food Textures Excerpt :

National Dysphagia Diet Book

National Dysphagia Diet


  • Author : National Dysphagia Diet Task Force
  • Publisher : American Dietetic Associati
  • Release Date : 2002-01-01
  • Genre: Medical
  • Pages : 47
  • ISBN 10 : 9780880913157

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National Dysphagia Diet Excerpt :

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 Book

Food Texture and Viscosity Concept and Measurement


  • Author : Malcolm C. Bourne
  • Publisher : Elsevier
  • Release Date : 2014-06-28
  • Genre: Computers
  • Pages : 340
  • ISBN 10 : 9780323162593

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Food Texture and Viscosity Concept and Measurement Excerpt :

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.

Mouthfeel Book

Mouthfeel


  • Author : Ole Mouritsen
  • Publisher : Columbia University Press
  • Release Date : 2017-02-21
  • Genre: Cooking
  • Pages : 416
  • ISBN 10 : 9780231543248

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Mouthfeel Excerpt :

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 Texture  Measurement and Perception Book
Score: 4.5
From 2 Ratings

Food Texture Measurement and Perception


  • Author : Andrew J. Rosenthal
  • Publisher : Boom Koninklijke Uitgevers
  • Release Date : 1999-02-28
  • Genre: Technology & Engineering
  • Pages : 311
  • ISBN 10 : 0834212382

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Food Texture Measurement and Perception Excerpt :

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.

Food Texture Book

Food Texture


  • Author : Moskowitz
  • Publisher : Routledge
  • Release Date : 2017-11-22
  • Genre: Technology & Engineering
  • Pages : 352
  • ISBN 10 : 9781351447508

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Food Texture Excerpt :

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists,organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.

Food Chaining Book
Score: 3
From 1 Ratings

Food Chaining


  • Author : Cheri Fraker
  • Publisher : Da Capo Press
  • Release Date : 2009-03-05
  • Genre: Family & Relationships
  • Pages : 416
  • ISBN 10 : 9780786732753

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Food Chaining Excerpt :

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 Oral Processing Book

Food Oral Processing


  • Author : Jianshe Chen
  • Publisher : John Wiley & Sons
  • Release Date : 2012-04-16
  • Genre: Medical
  • Pages : 408
  • ISBN 10 : 9781444330120

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Food Oral Processing Excerpt :

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.

Alternatives to Conventional Food Processing 2nd Edition Book

Alternatives to Conventional Food Processing 2nd Edition


  • Author : Andrew Proctor
  • Publisher : Royal Society of Chemistry
  • Release Date : 2018-01-17
  • Genre: Science
  • Pages : 516
  • ISBN 10 : 9781782625186

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Alternatives to Conventional Food Processing 2nd Edition Excerpt :

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.

Essential Guide to Food Additives Book

Essential Guide to Food Additives


  • Author : Mike Saltmarsh
  • Publisher : Royal Society of Chemistry
  • Release Date : 2013-02-21
  • Genre: Science
  • Pages : 308
  • ISBN 10 : 9781839161193

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Essential Guide to Food Additives Excerpt :

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.

Cooking for Geeks Book
Score: 4.5
From 6 Ratings

Cooking for Geeks


  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2010-07-20
  • Genre: Cooking
  • Pages : 432
  • ISBN 10 : 9781449396039

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Cooking for Geeks Excerpt :

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.

Providing Healthy and Safe Foods As We Age Book

Providing Healthy and Safe Foods As We Age


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 2010-11-29
  • Genre: Medical
  • Pages : 192
  • ISBN 10 : 9780309158831

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Providing Healthy and Safe Foods As We Age Excerpt :

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.