Formulation engineering of foods /
Contributor(s): Fryer, Peter J | Norton, Ian T | Norton, Jennifer E.
Publisher: Chichester, West Sussex, UK : Wiley Blackwell, 2013Description: viii, 320 p. : ill. ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780470672907; 0470672900.Subject(s): Food -- Composition![](/opac-tmpl/bootstrap/images/filefind.png)
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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ATU Sligo Yeats Library Main Lending Collection | 664.07 NOR (Browse shelf(Opens below)) | 1 | Available | 0063666 | ||
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ATU Sligo Yeats Library Reference Collection | 664.07 NOR (Browse shelf(Opens below)) | 1 | Not for loan | 0063667 |
Includes bibliographical references and index.
List of contributors -- 1 : introduction to food formulation engineering -- 2 : protein-based designs for healthier foods of the future -- 3 : design of foods using naturally structured materials -- 4 : designed food structures based on hydrocolloids -- 5 : formulation engineering of food emulsions -- 6 : the physics of eating -- 7 : design structures for controlled manipulation of flavour and texture -- 8 : salt reduction in food -- 9 : food structures designed for oral response/flavour release -- 10 : the collodial state and its relationship to lipid digestion -- 11 : hydrocolloid formulations engineered for properties in the GI tract -- 12 : design of food structures for consumer acceptability -- 13 : formulation design to change food habits -- Index.