| Titre : | Texture in food : Volume 1: semi-solid foods |
| Auteurs : | B. McKenna, - Editeur scientifique |
| Type de document : | ouvrage |
| Editeur : | Oxford [GBR] : *** Woodhead publishing, 2003 |
| ISBN/ISSN/EAN : | 978-0-8493-1760-6 |
| Format : | 425 p. |
| Langues: | = Anglais |
| Index. décimale : | 664.07 = Technologie des aliments - Tests, analyses, contrôles de la qualité |
| Mots-clés: | TEXTURE ; QUALITÉ DE L'ALIMENT ; NOURRITURE SEMI-SOLIDE ; RHÉOLOGIE ; ÉMULSION ; POLYMÈRES ; YAOURTS ; CRÈME GLACE ; SOUPES ; SAUCES |
| Résumé : | exture in Food: Volume 1: Semi-Solid Foods summarizes recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behavior of biopolymers, and developments in measurement. Part 2 considers key aspects of product development and enhancement, featuring chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final section discusses improving the texture of particular products, with chapters on yogurt, spreads, ice cream, sauces and dressings. |
Exemplaires (1)
| Centre | Localisation | Section | Cote | Statut | Disponibilité | Département |
|---|---|---|---|---|---|---|
| Bourgogne-Franche-Comté | Centre des Sciences du Goût et de l'alimentation | Ouvrages | a120 bureau INRA-B3-207 | Empruntable | Disponible pour le prêt |
