附註:Includes bibliographical references and index.
Preliminaries; Contents; Introduction; 1 The rheology of emulsion based food products; 2 Phase transitions food texture and structure; 4 The structure and texture of starch based foods; 5 Biopolymer systems for low fat foods; 6 Introduction to food rheology and its measurement; 7 In line and on line rheology measurement of food; 8 Engineering food emulsions; 9 The creation of new food structures and textures by processing; 10 Using emulsifiers to improve food texture; 12 Developing new polysaccharides; 13 The rheology and textural properties of yoghurt; 14 Controlling the texture of spreads.
摘要:Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors, this important collection summarises some of the most significant research in this area. The first part of the book looks at the behaviour of gels and emulsions, how they can be measured and their textural properties improved. The second part of the collection discusses the control of texture in particular foods such as yoghurt, ice cream, spreads and sauces.
