Formulation Engineering of Foods
Jennifer E. Norton, Peter Fryer, Ian T. Norton
John Wiley & Sons, Jun 10, 2013 - Technology & Engineering - 328 pages
Formulation Engineering of Foods provides an in-depthlook at formulation engineering approaches to food processing andproduct development of healthier, higher-performance foods.
Through the use of eye-catching examples, such as low fat and lowcalorie chocolate, and salt reduction strategies in products likecheese and sauces, the book is at once easy to relate to andinnovative. Presenting new methods and techniques for engineeringfood products, this book is cutting edge and as food formulation isa new method of food science, this is a timely publication in thefield.
All three editors are based in the University of Birmingham,base of the largest Chemical Engineering-based food research groupin the UK, incorporating research into structured foods, flavourdelivery and food hygiene. Research in food processing is carriedout in partnership with key companies such as Nestlé, Unileverand Cadbury, as well as through funding from research councils andDEFRA. Joint research and collaboration has been carried out withFood Science departments at Nottingham, Leeds and Reading.
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