WorldCat Identities

McKenna, B. M.

Overview
Works: 48 works in 182 publications in 1 language and 1,617 library holdings
Genres: Conference papers and proceedings  Handbooks and manuals 
Roles: Editor, Author, Other, Director
Classifications: TP370, 664
Publication Timeline
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Most widely held works by B. M McKenna
Texture in food( )

in English and held by 412 WorldCat member libraries worldwide

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product qualityReviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurementConsiders key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
Pulse foods : processing, quality and nutraceutical applications by B. K Tiwari( )

12 editions published in 2011 in English and held by 385 WorldCat member libraries worldwide

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products
Engineering and food by International Congress on Engineering and Food( Book )

27 editions published in 1984 in English and Undetermined and held by 171 WorldCat member libraries worldwide

Texture in food by David Kilcast( )

18 editions published between 2003 and 2004 in English and held by 119 WorldCat member libraries worldwide

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. This book summarizes the recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality
Water in foods : fundamental aspects and their significance in relation to processing of foods by International Symposium on the Properties of Water in Foods( )

11 editions published between 1993 and 1994 in English and held by 102 WorldCat member libraries worldwide

Food science and human welfare : proceedings of the Sixth International Congress of Food Science and Technology, September 1983, Dublin by J. V McLoughlin( Book )

8 editions published between 1983 and 1984 in English and held by 64 WorldCat member libraries worldwide

Human nutrition : proceedings of the Sixth International Congress of Food Science and Technology, Dublin, September 18-23, 1983 by International Congress of Food Science and Technology( Book )

5 editions published in 1983 in English and held by 54 WorldCat member libraries worldwide

The production preservation and processing of food : proceedings of the Sixth International Congress of Food Science and Technology, Dublin, September 18-23, 1983 by International Congress of Food Science and Technology( Book )

6 editions published between 1983 and 1984 in English and held by 52 WorldCat member libraries worldwide

Food science and technology : present status and future direction : proceedings of the Sixth International Congress of Food Science and Technology, September 1983, Dublin by International Congress of Food Science and Technology( Book )

8 editions published between 1984 and 1987 in English and held by 51 WorldCat member libraries worldwide

Basic studies in food science : proceedings of the Sixth International Congress of Food Science and Technology Dublin, September 18-23, 1983 by International Congress of Food Science and Technology( Book )

5 editions published in 1983 in English and held by 49 WorldCat member libraries worldwide

Texture in food( )

3 editions published in 2003 in English and held by 38 WorldCat member libraries worldwide

Research in food science and nutrition : proceedings of the sixth International Congress of Food Science and Technology, Dublin, September 18-23, 1983 by International Congress of Food Science and Technology( Book )

11 editions published between 1983 and 1984 in English and held by 37 WorldCat member libraries worldwide

Solid and liquid properties of foods : a bibliography by B. M McKenna( Book )

7 editions published in 1990 in English and held by 28 WorldCat member libraries worldwide

Texture in food by B. M McKenna( Book )

9 editions published between 2003 and 2004 in English and held by 12 WorldCat member libraries worldwide

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product qualityReviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurementConsiders key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
Texture in Food : Semi-Solid Foods by B. M McKenna( )

1 edition published in 2003 in English and held by 5 WorldCat member libraries worldwide

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the beh
Human nutrition( Book )

1 edition published in 1983 in Undetermined and held by 4 WorldCat member libraries worldwide

Engineering and food by B. M McKenna( Book )

4 editions published between 1984 and 1988 in English and held by 4 WorldCat member libraries worldwide

Semi-solid foods( Book )

2 editions published in 2003 in English and held by 4 WorldCat member libraries worldwide

Food rheology( Book )

1 edition published in 1995 in English and held by 4 WorldCat member libraries worldwide

Human nutrition : proceedings of the Sixth International Congress of Food Science and Technology Dublin, 1983( Book )

1 edition published in 1983 in English and held by 2 WorldCat member libraries worldwide

 
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Audience Level
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Audience level: 0.58 (from 0.33 for Texture in ... to 0.98 for Human nutr ...)

Pulse foods : processing, quality and nutraceutical applications
Covers
Pulse foods : processing, quality and nutraceutical applicationsTexture in foodTexture in foodTexture in foodSemi-solid foods
Alternative Names
Mac Kenna Brian M.

MacKenna, Brian

MakKenna, B. M.

Mc Kenna Brian M.

McKenna, B. M.

McKenna, Brian.

McKenna, Brian M.

Languages
English (143)