Food Texture Design and Optimization
An IFT Press Book
This book examines recent research in food texture derived from advances in formulation science as well as sensory and instrumental measurement. The book, which is divided into two parts, is equally appropriate for both new professionals and experienced readers who wish to expand their expertise. In the first section, case studies are presented on product formulation in a range of applications that include cheese and ice cream, gluten-free items, and low- or non-fat dairy products. The authors discuss challenges that arise in the process, such as maintaining texture while optimizing nutritional content, cost, and flavor, and provide examples of ways that experts have used this knowledge to address them. In the second part, the authors explore advances in tools and techniques for food texture design and optimization, with an emphasis on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products.
- Yadunandan Lal Dar (Editor), Joseph M. Light (Editor)
- ISBN: 978-0-470-67242-6
- 464 pages
- April 2014, Wiley-Blackwell
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