Food Texture Design and Optimization

Un libro in lingua di Dar Yadunandan Lal (EDT) Light Joseph M. (EDT) edito da Blackwell Pub, 2014

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Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry.

Part of Wiley’s IFT (Institute of Food Technologists) series, Food Texture Design and Optimization is a unique 2-volume resource providing readers with practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture.

The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization.

The IFT Press series reflects the mission of the Institute of Food Technologists – to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley-Blackwell, IFT Press books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide.

Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 22,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

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