Description
Book SynopsisFormulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.
Table of ContentsList of Contributors vii
1. Introduction to Food Formulation Engineering 1
J.E. Norton, P.J. Fryer and I.T. Norton
2. Protein-Based Designs for Healthier Foods of the Future 9
G. Keith Harris and E. Allen Foegeding
3. Design of Foods Using Naturally Structured Materials 44
T.J. Foster
4. Designed Food Structures Based on Hydrocolloids 59
B. Wolf
5. Formulation Engineering of Food Emulsions 82
A.K. Pawlik, P.J. Fryer and I.T. Norton
6. The Physics of Eating 107
P. Lillford
7. Design Structures for Controlled Manipulation of Flavour and Texture 136
B.J.D. Le Révérend, O. Gouseti and S. Bakalis
8. Salt Reduction in Food 163
T.B. Mills and I.T. Norton
9. Food Structures Designed for Oral Response/Flavour Release 174
R. Linforth
10. The Colloidal State and its Relationship to Lipid Digestion 196
M. Golding
11. Hydrocolloid Formulations Engineered for Properties in the GI Tract 233
F. Spyropoulos and E. Nowak
12. Design of Food Structures for Consumer Acceptability 253
J.E. Norton
13. Formulation Design to Change Food Habits 281
J.A. Harrold and J.C.G. Halford
Index 309
