{"product_id":"food-texture-design-and-optimization-isbn-9780470672426","title":"Food Texture Design and Optimization","description":"\u003cp\u003eFood texture has evolved to be at the forefront of food formulation and development. \u003ci\u003eFood Texture Design and Optimization\u003c\/i\u003e presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.\u003c\/p\u003e \u003cp\u003eThe first part of this book presents case studies on formulating products in a broad variety of application\u003cbr\u003esegments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat\/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry.\u003cbr\u003e\u003cbr\u003ePart two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing 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. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. \u003ci\u003eFood Texture Design and Optimization\u003c\/i\u003e serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.\u003c\/p\u003e  Contributors ix  \u003cp\u003e1 Introduction 1\u003cbr\u003e \u003ci\u003eYadunandan Lal Dar and Joseph M. Light\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Product development challenges and texture solutions 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2 People, products, texture: a personal retrospective 21\u003cbr\u003e \u003ci\u003eHoward R. Moskowitz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Optimizing textural properties of soft solid foods: replacing eggs 45\u003cbr\u003e \u003ci\u003eXin Yang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Low fat ice cream 74\u003cbr\u003e \u003ci\u003eArun Kilara\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Formulating gelatin free products 93\u003cbr\u003e \u003ci\u003eP. L. Buwalda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Modified whey proteins as texturizers in reduced and low-fat foods 108\u003cbr\u003e \u003ci\u003eJeffrey Banes, Thomas Helm, and David Taylor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Texture design for breaded and battered foods 128\u003cbr\u003e \u003ci\u003eChandani Perera and Milda E. Embuscado\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Multi-textured foods 159\u003cbr\u003e \u003ci\u003eArun Kilara and Tapashi Sengupta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Textural attributes of wheat and gluten free pasta 222\u003cbr\u003e \u003ci\u003eAlessandra Marti, Maria Ambrogina Pagani, and Koushik Seetharaman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 A ddressing texture challenges in baked goods with fiber 245\u003cbr\u003e \u003ci\u003eRajen S. Mehta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II A dvances in texture measurements and consumer insights 281\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11 Use of electromyography in measuring food texture 283\u003cbr\u003e \u003ci\u003eTakahiro Funami, Sayaka Ishihara, and Kaoru Kohyama\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Texture design for creaminess: the role of lubrication 308\u003cbr\u003e \u003ci\u003eFred van de Velde and Els de Hoog\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Descriptive analysis of food texture: advances in the sensory characterization of food textures 321\u003cbr\u003e \u003ci\u003eGail Vance Civille and Joanne Seltsam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Mind genomics® and texture: the experimental science of everyday life 342\u003cbr\u003e \u003ci\u003eHoward R. Moskowitz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 The use of advanced spectroscopic techniques to understand texture in dairy foods 378\u003cbr\u003e \u003ci\u003eMarcela Alexander and Milena Corredig\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 A tomic force microscopy for determining surface interactions of relevance for food foams and emulsions 402\u003cbr\u003e \u003ci\u003eMarta Krasowska, Clive A. Prestidge, and David A. Beattie\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Importance of understanding mouth behavior when optimizing product texture now and in the future 423\u003cbr\u003e \u003ci\u003eMelissa Jeltema, Jacqueline H. Beckley, and Jennifer Vahalik\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 443\u003c\/p\u003e  \u003cp\u003e\u003cb\u003e\u003ci\u003eYadunandan Lal Dar, PhD.\u003c\/i\u003e\u003c\/b\u003e \u003ci\u003eserves as Ingredient Applications Director, South America at Ingredion Incorporated and is based in Mogi Guaçu, Brazil.\u003cbr\u003e  \u003cb\u003eJoseph M. Light\u003c\/b\u003e serves as Vice President of Global Development at Ingredion Incorporated and is based in  Bridgewater, New Jersey, USA, the company’s Global R\u0026amp;D Headquarters.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eFood texture has evolved to be at the forefront of food formulation and development. \u003ci\u003eFood Texture Design and Optimization\u003c\/i\u003e presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.\u003c\/p\u003e \u003cp\u003eThe first part of this book presents case studies on formulating products in a broad variety of application\u003cbr\u003esegments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat\/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry.\u003cbr\u003e\u003cbr\u003ePart two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing 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. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. \u003ci\u003eFood Texture Design and Optimization\u003c\/i\u003e serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989229093093,"sku":"NP9780470672426","price":230.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470672426.jpg?v=1761783292","url":"https:\/\/k12savings.com\/es\/products\/food-texture-design-and-optimization-isbn-9780470672426","provider":"K12savings","version":"1.0","type":"link"}