Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Formulation engineering of foods / / editors, Jennifer E. Norton, Peter J. Fryer, Ian T. Norton
| Formulation engineering of foods / / editors, Jennifer E. Norton, Peter J. Fryer, Ian T. Norton |
| Pubbl/distr/stampa | Chichester U.K., : Wiley-Blackwell, c2013 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
NortonJennifer E
FryerP. J NortonIan T |
| Soggetto topico |
Food - Composition
Food - Sensory evaluation |
| ISBN |
1-5231-1020-1
1-118-59765-6 1-118-59768-0 1-118-59767-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
2.3.1 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 2.5.6 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 4: 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 5.2.5 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 7.2 Oral Processing |
| Record Nr. | UNINA-9910141847703321 |
| Chichester U.K., : Wiley-Blackwell, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Formulation engineering of foods / / editors, Jennifer E. Norton, Peter J. Fryer, Ian T. Norton
| Formulation engineering of foods / / editors, Jennifer E. Norton, Peter J. Fryer, Ian T. Norton |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester U.K., : Wiley-Blackwell, c2013 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
NortonJennifer E
FryerP. J NortonIan T |
| Soggetto topico |
Food - Composition
Food - Sensory evaluation |
| ISBN |
1-5231-1020-1
1-118-59765-6 1-118-59768-0 1-118-59767-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
2.3.1 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 2.5.6 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 4: 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 5.2.5 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 7.2 Oral Processing |
| Record Nr. | UNINA-9910810228903321 |
| Chichester U.K., : Wiley-Blackwell, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
| Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell, 2011 |
| Descrizione fisica | 1 online resource (284 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) |
NortonIan T
SpyropoulosFotios CoxPhilip |
| Collana | Food science and technology Practical food rheology |
| Soggetto topico |
Food
Rheology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-4443-9106-2
1-282-94448-7 9786612944482 1-4443-9105-4 1-4443-9104-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.]. |
| Record Nr. | UNINA-9910140874803321 |
| Ames, Iowa, : Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
| Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell, 2011 |
| Descrizione fisica | 1 online resource (284 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) |
NortonIan T
SpyropoulosFotios CoxPhilip |
| Collana | Food science and technology Practical food rheology |
| Soggetto topico |
Food
Rheology |
| ISBN |
1-4443-9106-2
1-282-94448-7 9786612944482 1-4443-9105-4 1-4443-9104-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.]. |
| Record Nr. | UNISA-996208886403316 |
| Ames, Iowa, : Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
| Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell, 2011 |
| Descrizione fisica | 1 online resource (284 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) |
NortonIan T
SpyropoulosFotios CoxPhilip |
| Collana | Food science and technology Practical food rheology |
| Soggetto topico |
Food
Rheology |
| ISBN |
1-4443-9106-2
1-282-94448-7 9786612944482 1-4443-9105-4 1-4443-9104-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.]. |
| Record Nr. | UNINA-9910830034403321 |
| Ames, Iowa, : Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
| Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell, 2011 |
| Descrizione fisica | 1 online resource (284 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) |
NortonIan T
SpyropoulosFotios CoxPhilip |
| Collana | Food science and technology Practical food rheology |
| Soggetto topico |
Food
Rheology |
| ISBN |
1-4443-9106-2
1-282-94448-7 9786612944482 1-4443-9105-4 1-4443-9104-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.]. |
| Record Nr. | UNINA-9910841797003321 |
| Ames, Iowa, : Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||