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.
Contents
- Chapter 1. Introduction to Food Formulation Engineering
- Chapter 2. Protein-Based Designs for Healthier Foods of the Future
- Chapter 3. Design of Foods Using Naturally Structured Materials
- Chapter 4. Designed Food Structures Based on Hydrocolloids
- Chapter 5. Formulation Engineering of Food Emulsions
- Chapter 6. The Physics of Eating
- Chapter 7. Design Structures for Controlled Manipulation of Flavour and Texture
- Chapter 8. Salt Reduction in Food
- Chapter 9. Food Structures Designed for Oral Response/Flavour Release
- Chapter 10. The Colloidal State and its Relationship to Lipid Digestion
- Chapter 11. Hydrocolloid Formulations Engineered for Properties in the GI Tract
- Chapter 12. Design of Food Structures for Consumer Acceptability
- Chapter 13. Formulation Design to Change Food Habits
- Index
About the Authors
- 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.
Book Details
- Hardcover: 328 pages
- Publisher: Wiley-Blackwell; 1 edition (September, 2013)
- Language: English
- ISBN-10: 0470672900
- ISBN-13: 978-0470672907
- Product Dimensions: 9.7 x 6.8 x 0.9 inches
- List price: $199.95