Food Texture Design and Optimization
Yadunandan Dar
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Description for Food Texture Design and Optimization
Hardcover. Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. Editor(s): Dar, Yadunandan; Light, Joseph. Series: Institute of Food Technologists Series. Num Pages: 464 pages, illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 248 x 175 x 27. Weight in Grams: 1044.
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.
The first part of this book presents case studies on formulating products in a broad variety of application
segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges ... Read more
Product Details
Format
Hardback
Publication date
2014
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
464
Condition
New
Series
Institute of Food Technologists Series
Number of Pages
464
Place of Publication
Hoboken, United Kingdom
ISBN
9780470672426
SKU
V9780470672426
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Yadunandan Dar
Yadunandan Lal Dar, PhD. serves as Ingredient Applications Director, South America at Ingredion Incorporated and is based in Mogi Guaçu, Brazil. Joseph M. Light serves as Vice President of Global Development at Ingredion Incorporated and is based in Bridgewater, New Jersey, USA, the company’s Global R&D Headquarters.
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