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Modifying food texture. Volume 1, Novel ingredients and processing techniques

Author: Jianshe Chen; Andrew J Rosenthal
Publisher: Cambridge : Woodhead Publishing is an imprint of Elsevier, [2015]
Series: Woodhead Publishing in food science, technology, and nutrition, no. 283.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Modifying food texture. Volume 1, Novel ingredients and processing techniques.
Amsterdam, [Netherlands] : Woodhead Publishing, c2015
xxvi, 265 pages
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jianshe Chen; Andrew J Rosenthal
ISBN: 9781782423515 1782423516
OCLC Number: 910324003
Description: 1 online resource : illustrations.
Contents: Preface Part One Food texture: an overview 1 Introduction: an overview of the importance of food texture modification Jianshe Chen, University of Leeds, UK Part Two Novel use of food ingredients for food texture modification 2 Emulsifiers as food texture modifiers Lin Chen, Guangdong University of Technology, China 3 Proteins as food texture modifiers Christos Ritzoulis, ATEI of Thessaloniki, Greece 4 Enzymes as food texture modifiers Alan Kelly, University College Cork, Ireland 5 Oils, fats and fat replacers as food texture modifiers Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran Part Three Novel processing techniques for food texture modification 6 Improved thermal processing for food texture modification Brijesh Tiwari, Teagasc Food Research Centre, Ireland 7 Emulsion and emulsification for structure and texture development David McClements, University of Massachusetts, USA 8 Phase behaviour of biopolymers and controlled phase separation for texture modification Hassan Firoozmand, Ryerson University, Canada 9 Food gels in texture-modified foods Magnus Hattrem, Norwegian University of Science and Technology, Norway Part Four Modifying the texture of specific food commodities 10 Texture of breakfast cereals and extruded products Frederic Robin, Nestle 11 Texture modification of soy-based products Xiao-Quan Yang, South China University of Technology, China
Series Title: Woodhead Publishing in food science, technology, and nutrition, no. 283.
Other Titles: Novel ingredients and processing techniques
Responsibility: edited by Jianshe Chen and Andrew Rosenthal.

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