Food texture design and optimization /
"Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring a...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Language Notes: | Text in English. |
| Published: |
Chichester, West Sussex, UK :
Wiley-Blackwell,
[2014]
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| Edition: | First edition. |
| Series: | IFT Press series.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | "Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"-- |
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| Physical Description: | 1 online resource |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118766125 1118766121 9781118765999 1118765990 9781118765616 1118765613 0470672420 9780470672426 |