Formulation Engineering Of Foods - Jennifer E. Norton, Peter Fryer, Ian T. Norton
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Formulation Engineering Of Foods
Jennifer E. Norton, Peter Fryer, Ian T. Norton
Synopsis "Formulation Engineering Of Foods"
The Book Will Open With An Introductory Chapter Which Defines Formulation Engineering With Reference To Food. Section I Of The Book Looks At The Raw Materials Of Food, And Focuses In Particular On Protein, Starch And Other Naturally Structured Materials Upon Which Designs For Healthier Foods Can Be Based. Section Ii Looks At More Complex Structures, Such As Hydrocolloids, Food Emulsions (E. G. Mayonnaise, Table Sauces) And Food Foams (E. G. Ice Cream). Section Iii Looks At The Structure Of Food And Its Human Interactions, So Covers Sensory Science And What Happens To Food Structures During Digestion. Chapters Are Dedicated To The Physics Of Eating, Oral Response, Flavour Release, Taste, And Emulsions And Hydrocolloids In The Gastrointestinal (Gi) Tract, I. E. The Stomach And Intestines. Section Iv Looks At Formulation For Consumer Markets, Focusing On Formulating Foods For Consumer Acceptability And To Change Food (Dietary) Habits. The Final Section, On Industrialization, Brings Together Contributors From Industry Who Will Write About Food Formulation Engineering In Relation To Dairy Foods (Contributor From Nestle), Snack Foods (Contributor From Pepsi) And Emulsion Based Foods (Contributor From Kraft). What Makes It Different? No Other Book Has Taken A Formulation Engineering Approach To The Problem Of Food Microstructures. This Book Will Be The First To Capitalize On The Recent Advances In Research Which Have Demonstrated The Potential For This Approach. Through The Use Of Eye - Catching Examples, Such As Low Fat / Low Calorie Chocolate, And Salt Reduction Strategies In Products Like Cheese And Sauces, The Book Will Be At Once Easy To Relate To And Innovative. Crucially, This Book Will Be Responding To A Growing Interest Among Food Scientists And Food Companies. The Few Previous Books In The Area Have All Lacked The Depth Of Detail On Food Formulation Engineering Which This Book Will Offer, Making It Essential For Food Engineers, Food Product Designers And Food Developers. It Will Also Be Increasingly Relevant To Academics As The Industrys Demand For Greater Control And Design Of Food Products Cascades Through To Students. This Will Therefore Be A Required Book For Libraries In Institutions Where Food Science And Technology Are Taught
