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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Buchnummer des Verkäufers

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Inhaltsangabe: Formulation 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. 

All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Klappentext:

Formulation Engineering of Foods



Edited
by Jennifer E. Norton, Peter J.
Fryer and Ian T. Norton



 



Food
products are often structurally complex. This structure, or microstructure,
determines the food?s flavour, texture and mouthfeel, and the pleasure derived
from its consumption, in addition to the efficiency of uptake during digestion,
the bioavailability of active compounds, and the effect it has on appetite and
satiety. Given the health issues of the modern age, including the prevalence of
obesity, food research is often heavily focused on fat reduction, or methods of
reducing the uptake of fat or slowing digestion, whilst maintaining sensory
appeal, and palatability. A combined understanding of material chemistry and
material science is needed, together with an understanding of how processing
affects food structure, the science behind food consumption, from oral
processing through to digestion, and the impact that food formulation
engineering can have on liking, sensory perception, digestion, targeted
delivery, or appetite.  Formulation Engineering of Foods aims
to provide the reader with detailed reviews of the literature in these areas.



 



The
book is separated into three main sections. The first part of the book, Designing Structured Foods, considers
how basic materials can be used to formulate complex food systems, with
specific structures, desirable sensory attributes and health benefits. In the
second part, Structure-Human Interaction, the authors consider the interaction
between the food and the human body, and how foods can be designed to get the
greatest positive impact (in terms of oral processing and/or digestion) when
producing healthier, more convenient, and/or more environmentally friendly
products. The third part, Food Structure
and the Consumer
, considers consumer psychology, and the impact that food
can have on liking and acceptability, and on appetite and satiety.



 



Formulation Engineering of Foods is essential reading for food scientists
and engineers, food product designers and food developers. It will also be
increasingly relevant to academics highlighting the current state of the art
and possible areas for future research (particularly multidisciplinary
research), and to the food industry where there is demand for greater control
and design of food products that provide functionality through formulation and
structure. This will therefore be a required book for libraries in all
institutions where food science and technology are taught or implemented.



 



About the Editors



 



Jennifer
E. Norton
is a Post Doctorate Research Fellow in the School of
Chemical Engineering at the University
of Birmingham.



Peter J. Fryer is Professor of Chemical Engineering at the University of
Birmingham.



Ian
T. Norton
is Professor
of Microstructural Engineering at the University of Birmingham.



 



Also available



 



Practical Food
Rheology: An Interpretive Approach



Edited by I.T.
Norton, F. Spyropoulos and P. Cox



ISBN
978-1-4051-9978-0



 



Food Materials
Science and Engineering



Edited by B.
Bhandari and Y. Roos



ISBN
978-1-4051-9922-3



 



Dense Phase Carbon
Dioxide: Food and Pharmaceutical Applications



Edited by M.O.
Balaban and G. Ferrentino



ISBN
978-0-8138-0649-5

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Buchbeschreibung John Wiley and Sons Ltd, United States, 2013. Hardback. Buchzustand: New. New.. 246 x 174 mm. Language: English . Brand New Book. Formulation 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. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading. Buchnummer des Verkäufers AAH9780470672907

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Buchbeschreibung John Wiley and Sons Ltd, United States, 2013. Hardback. Buchzustand: New. New.. 246 x 174 mm. Language: English . Brand New Book. Formulation 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. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestle, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading. Buchnummer des Verkäufers AAH9780470672907

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