Food Texture--Semi-solid Foods

Author: None
Publisher:
Publish Date: 2007-01-18
Features: Texture is one of the most important features that consumers evaluate when assessing food quality, especially for semi-solid foods with increasing consumption, such as sauces, dressings, cheese, spreads, and ice cream. This book, co-authored by a renowned editor and internationally acclaimed scholars, summarizes the recent advancements in the control techniques of semi-solid food texture and methods to achieve optimal food quality. It is an authoritative work in the field of food texture. The first part introduces the structure of semi-solid foods and the influence of structure on texture, including emulsion rheology, the structural characteristics of biopolymers, and new detection methods. The second part focuses on key issues in product development and improvement, including emulsion engineering and colloid engineering, as well as the application of various emulsifiers and hydrocolloids. In later chapters, it explores techniques for improving the texture of products such as cheese, spreads, ice cream, as well as soups, sauces, and dressings. The summary of cutting-edge key technologies and the analysis of their feasibility for improving food quality make "Food Texture Volume—On the Texture of Semi-Solid Foods" a landmark document in the food industry. The second volume, "Solid Food Texture," will make the series more complete. Professor Brian M. McNelis is the Director of the Department of Food Science at University College Dublin, Ireland, and the Editor-in-Chief of the Journal of Food Engineering. He holds an international authority in the fields of food rheology and food physics.