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El. knyga: Modifying Food Texture: Novel Ingredients and Processing Techniques

Edited by (University of Leeds, UK), Edited by (Coventry University, UK)
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Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.Discusses texture as an important aspect of consumer food acceptance and preferencePresents findings and tactics that address the special needs of infants, the elderly, and dysphagia patientsTopics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

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Discusses texture as an important aspect of consumer food acceptance and preference, highlighting the need for specific food textures for different populations of consumers
Contributors ix
Woodhead Publishing Series in Food Science, Technology and Nutrition xi
Preface xxiii
Part One Food texture: an overview
1(24)
1 Food texture and structure
3(22)
J. Chen
A. Rosenthal
1.1 Introduction
3(3)
1.2 Mapping food structure
6(2)
1.3 Textural changes during preparation
8(5)
1.4 Structure of specific texture-modified food
13(2)
1.5 Texture properties of different types of food
15(4)
1.6 Sensation and appreciation of food texture
19(3)
1.7 Conclusions
22(3)
References
22(3)
Part Two Novel use of food ingredients for food texture modification
25(88)
2 Emulsifiers as food texture modifiers
27(24)
L. Chen
2.1 Introduction
27(1)
2.2 Types of emulsifiers
27(14)
2.3 Interfacial properties of emulsifiers
41(2)
2.4 Interaction between surfactants and biopolymers
43(1)
2.5 Mouthfeel characteristics of emulsifiers
44(7)
References
47(4)
3 Proteins as texture modifiers
51(20)
C. Ritzoulis
P.D. Karayannakidis
3.1 Proteins as modifiers of the mechanical properties of foods
51(4)
3.2 Mechanistic aspects of textural modification by proteins
55(2)
3.3 Texture-modifying proteins
57(6)
3.4 Challenges and perspectives
63(8)
References
64(7)
4 Enzymatic modification of dairy product texture
71(28)
D. Ercili-Cura
T. Huppertz
A.L. Kelly
4.1 Introduction
71(1)
4.2 The texture of dairy products
71(2)
4.3 Role of indigenous milk enzymes
73(1)
4.4 Enzymes in cheese
74(1)
4.5 Enzymatic cross-linking of proteins
75(5)
4.6 Structural modification of fermented milk gels by enzymatic cross-linking
80(4)
4.7 Structural modification of cheese by enzymatic cross-linking
84(2)
4.8 Application of other enzymatic strategies
86(2)
4.9 A perspective on potential future trends
88(1)
4.10 Sources of further information and advice
88(11)
References
89(10)
5 Oils and fats in texture modification
99(14)
B. Emadzadeh
B. Ghorani
5.1 Introduction
99(1)
5.2 The role of fat in food systems
99(2)
5.3 Fat replacement necessity
101(1)
5.4 Application of fat replacers
102(3)
5.5 Evaluation food texture fattiness
105(3)
5.6 Novel techniques in texture recovery of low-fat food systems
108(2)
5.7 Conclusion
110(3)
References
111(2)
Part Three Novel processing techniques for food texture modification
113(88)
6 Improved thermal processing for food texture modification
115(18)
S.U. Kadam
B.K. Tiwari
C.P. O'Donnell
6.1 Introduction
115(1)
6.2 Mechanisms of texture modifications during thermal processing
116(4)
6.3 Methods to modify food texture
120(6)
6.4 Conclusions
126(1)
6.5 Future trends
127(1)
6.6 Sources of further information and advice
128(5)
References
128(5)
7 Structure and texture development of food-emulsion products
133(24)
C. Chung
D.J. McClements
7.1 Introduction
133(1)
7.2 Effect of emulsion properties on structural and textural properties
134(4)
7.3 Novel structured emulsions
138(6)
7.4 Food structure and textural properties assessment
144(4)
7.5 Summary
148(1)
7.6 Future trends
148(1)
7.7 Sources of further information and advice
148(9)
References
149(8)
8 Controlled phase separation for texture modification
157(26)
H. Firoozmand
D. Rousseau
8.1 Introduction
157(1)
8.2 Thermodynamics of (bio)polymer solutions
158(3)
8.3 Susceptibility of biopolymer solutions to demixing
161(1)
8.4 Effect of temperature change on biopolymer solutions
162(5)
8.5 Effect of pH change on biopolymer solutions
167(2)
8.6 Effect of addition of particles on biopolymer phase separation and rheology
169(4)
8.7 Factors influencing the physical properties of the phase-separated gels
173(2)
8.8 Conclusions
175(1)
8.9 Sources of further information and advice
176(7)
References
176(7)
9 The effect of filler particles on the texture of food gels
183(18)
M.J. Dille
K.I. Draget
M.N. Hattrem
9.1 Introduction
183(1)
9.2 Food gels---types of biopolymers
183(1)
9.3 Mechanical properties of food gels
184(2)
9.4 Particulate-filled gels and emulsion gels
186(6)
9.5 Gelatin-based emulsion gels
192(5)
9.6 Future trends
197(1)
9.7 Sources of further information and advice
197(4)
References
198(3)
Part Four Modifying the texture of specific food commodities
201(56)
10 Texture of breakfast cereals and extruded products
203(34)
F. Robin
S. Palzer
10.1 Introduction
203(1)
10.2 Type and composition of major grains used in extruded cereals
203(14)
10.3 Physicochemical modifications of starch and proteins during cereal extrusion
217(6)
10.4 Extrusion technologies applied to cereal texturization
223(6)
10.5 Future trends
229(1)
10.6 Sources of further information and advice
230(7)
References
230(7)
11 Texture modification of soy-based products
237(20)
J. Guo
X.-Q. Yang
11.1 Introduction
237(1)
11.2 Soy-based products and compositions in soybeans
238(3)
11.3 Texture and viscosity of soymilk
241(2)
11.4 Texture of tofu
243(5)
11.5 Fermented soy-based flavorings
248(2)
11.6 Future trends
250(7)
References
250(7)
Index 257
Dr. Jianshe Chen is a senior lecturer and associate professor in Food Science at the University of Leeds, UK. He is fellow of the Institute of Food Science & Technology (IFST), serving the committee of IFST North England Branch, and the Royal Society of Chemistry Food Group committee. He is editor of the Journal of Texture Studies and a member of editorial board of Food Digestion. He is also a visiting professor to Tianjin University of Science and Technology (China) and China Jiliang University. Prior to his job in Leeds, he had worked as a research scientist in National Starch and Chemical, post-doctoral research fellow in the University of Leeds and the University of Hull (UK), and a lecturer in Zhejiang Gongshang University (China). Andrew Rosenthal started at Coventry University in August 2013 after nearly 25 years at Oxford Brookes University. He is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained FDTL funding to develop what was recognised as good practice in the creation of a Food Video Library the footage (now on DVD) is available on request for the teaching of food processing operations.
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