LEADER 05203nam 2200613 a 450 001 9910141847703321 005 20230803030426.0 010 $a1-5231-1020-1 010 $a1-118-59765-6 010 $a1-118-59768-0 010 $a1-118-59767-2 035 $a(CKB)2670000000386435 035 $a(EBL)1216099 035 $a(OCoLC)841039597 035 $a(MiAaPQ)EBC1216099 035 $a(DLC) 2013015517 035 $a(Au-PeEL)EBL1216099 035 $a(CaPaEBR)ebr10722563 035 $a(OCoLC)851972208 035 $a(EXLCZ)992670000000386435 100 $a20150303d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aFormulation engineering of foods /$feditors, Jennifer E. Norton, Peter J. Fryer, Ian T. Norton 210 $aChichester U.K. $cWiley-Blackwell$dc2013 215 $a1 online resource (330 p.) 300 $aDescription based upon print version of record. 311 1 $a0-470-67290-0 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title page; Copyright page; Contents; List of Contributors; 1: Introduction to Food Formulation Engineering; 1.1 Introduction; 1.2 The Book; 1.2.1 Designing structured foods; 1.2.2 Structure-human interaction; 1.2.3 Food structure and the consumer; 1.3 Conclusion; 2: Protein-Based Designs for Healthier Foods of the Future; 2.1 General Considerations Regarding Proteins in Foods; 2.2 Protein Reactions Important to Food Structure And Healthy Foods; 2.2.1 Denaturation/aggregation; 2.2.2 Racemisation; 2.2.3 Covalent modification; 2.3 Using Proteins to Form and Stabilise Structures 327 $a2.3.1 Colloidal structures2.3.2 Food structures; 2.4 Proteins in Nutrition and Health; 2.4.1 Protein quality; 2.4.2 Recommended versus actual protein intake; 2.4.3 Protein deficiency effects; 2.4.4 Excess protein effects; 2.4.5 Health implications of protein source; 2.5 Protein Intake and Satiety; 2.5.1 Sensory cues important to satiety; 2.5.2 Effects of timing and pattern of protein intake on satiety; 2.5.3 Effects of high protein pre-meal snacks on satiety; 2.5.4 Permanence of protein-related satiety effects; 2.5.5 Protein-related satiety mechanisms 327 $a2.5.6 Thermogenic Effects of food proteins2.6 Allergy Testing of Proteins; 2.7 Bioactive Peptides; 2.8 Recommendations for High-Protein Food Product Development; 2.9 Conclusion; 2.10 References; 3: Design of Foods Using Naturally Structured Materials; 3.1 Introduction; 3.2 So What Does This Mean for Food Processing?; 3.3 So How Do These Differences Affect Functionality?; 3.4 Recent Developments; 3.5 Examples of Commercial Samples and Their Use; 3.6 Underutilised Polymers with Natural Connotations; 3.7 Conclusions; 3.8 Acknowledgements; 3.9 References 327 $a4: Designed Food Structures Based on Hydrocolloids4.1 Introduction; 4.2 Hydrocolloid Mixtures; 4.2.1 Water-in-water emulsions; 4.2.2 Emulsion behaviour of water-in-water emulsions; 4.3 Fluid Gel Technology; 4.4 Structuring of Water-In-Water Emulsions; 4.5 Hydrocolloid Particles from Water-In-Oil Emulsions; 4.6 Microfluidics: High-Pressure Processing; 4.7 Conclusions; 4.8 Acknowledgement; 4.9 References; 5: Formulation Engineering of Food Emulsions; 5.1 Introduction; 5.2 Emulsion Types; 5.2.1 Pickering emulsions; 5.2.2 Nano-emulsions; 5.2.3 Duplex emulsions; 5.2.4 Tri-phasic emulsions 327 $a5.2.5 Water-in-water emulsions5.3 Conclusions; 5.4 References; 6: The Physics of Eating; 6.1 Introduction; 6.2 Chewing, Swallowing and The Machinery of the Mouth: A Mechanical Engineering Approach; 6.2.1 Mechanical components; 6.2.2 The process control mechanisms; 6.2.3 Summary; 6.3 Food Breakdown and Reassembly: A Materials Science Approach; 6.3.1 Natural structures; 6.3.2 Baked goods; 6.3.3 Dairy products; 6.3.4 Confectionary; 6.4 Conclusions; 6.5 References; 7: Design Structures for Controlled Manipulation of Flavour and Texture; 7.1 Need for Controlled Flavour and Texture Food Design 327 $a7.2 Oral Processing 330 $aFormulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. 606 $aFood$xComposition 606 $aFood$xSensory evaluation 615 0$aFood$xComposition. 615 0$aFood$xSensory evaluation. 676 $a664/.07 701 $aNorton$b Jennifer E$0963942 701 $aFryer$b P. J$0963943 701 $aNorton$b Ian T$0907092 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141847703321 996 $aFormulation engineering of foods$92185985 997 $aUNINA