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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 | Food -- Food technology | Food -- Sensory evaluationDDC classification: 664.07
Contents:
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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.07 NOR (Browse shelf(Opens below)) 1 Available 0063666
Library Use Only Library Use Only ATU Sligo Yeats Library Reference Collection 664.07 NOR (Browse shelf(Opens below)) 1 Not for loan 0063667
Total holds: 0

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.

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