LEADER 02477nam 2200625 450 001 9910828279603321 005 20230803211310.0 010 $a1-5231-1018-X 010 $a1-118-76599-0 010 $a1-118-76561-3 010 $a1-118-76612-1 035 $a(CKB)4330000000003445 035 $a(SSID)ssj0001179999 035 $a(PQKBManifestationID)11794223 035 $a(PQKBTitleCode)TC0001179999 035 $a(PQKBWorkID)11187372 035 $a(PQKB)10885679 035 $a(OCoLC)875820508 035 $a(MiAaPQ)EBC1662763 035 $a(DLC) 2013027382 035 $a(Au-PeEL)EBL1662763 035 $a(CaPaEBR)ebr10856855 035 $a(CaONFJC)MIL595195 035 $a(EXLCZ)994330000000003445 100 $a20140414h20142014 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood texture design and optimization /$fedited by Yadunandan Dar and Joseph Light 205 $aFirst edition. 210 1$aWest Sussex, England :$cJohn Wiley & Sons,$d2014. 210 4$dİ2014 215 $a1 online resource (667 pages) $cillustrations 225 1 $aIFT Press Series 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-470-67242-0 311 $a1-306-63944-1 320 $aIncludes bibliographical references and index. 330 $a"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--$cProvided by publisher. 410 0$aIFT Press series. 606 $aFood texture 615 0$aFood texture. 676 $a664/.072 686 $aTEC012000$2bisacsh 702 $aLight$b Joseph 702 $aDar$b Yadunandan 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910828279603321 996 $aFood texture design and optimization$93918773 997 $aUNINA