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Food texture design and optimization

Dar, Yadunandan.

Food texture design and optimization

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food texture design and optimizationedited by Yadunandan Dar and Joseph Light.
other author:	Dar, Yadunandan.
Published:	Chichester, West Sussex, UK :Wiley-Blackwell,2014.
Description:	1 online resource.
Subject:	Food texture.
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781118765616
ISBN:	9781118766125 (ePub)

Food texture design and optimization
Food texture design and optimization[electronic resource] /edited by Yadunandan Dar and Joseph Light. - 1st ed. - Chichester, West Sussex, UK :Wiley-Blackwell,2014. - 1 online resource. - IFT Press series. - IFT Press series..

Includes bibliographical references and index.

"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. This unique 2-volume resource offers 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"--

Text in English.

ISBN: 9781118766125 (ePub)

LCCN: 2013027382Subjects--Topical Terms:

301623
Food texture.

LC Class. No.: TX546

Dewey Class. No.: 664/.072

Food texture design and optimization
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010 $a 2013027382
020 $a 9781118766125 (ePub)
020 $a 1118766121 (ePub)
020 $a 9781118765999 (Adobe PDF)
020 $a 1118765990 (Adobe PDF)
020 $z 9780470672426 (hardback)
020 $a 9781118765616 (electronic bk.)
020 $a 1118765613
035 $a (OCoLC)852400064 $z (OCoLC)896828698
035 $a ocn852400064
040 $a DLC $b eng $c DLC $d YDX $d N $d YDXCP $d DG1 $d CUI $d OCLCF $d MEU
050 0 0 $a TX546
082 0 0 $a 664/.072 $2 23
245 0 0 $a Food texture design and optimization $h [electronic resource] / $c edited by Yadunandan Dar and Joseph Light.
250 $a 1st ed.
260 $a Chichester, West Sussex, UK : $b Wiley-Blackwell, $c 2014.
300 $a 1 online resource.
490 1 $a IFT Press series
504 $a Includes bibliographical references and index.
520 $a "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. This unique 2-volume resource offers 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"-- $c Provided by publisher.
546 $a Text in English.
588 $a Description based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $a Food texture. $3 301623
700 1 $a Dar, Yadunandan. $3 515623
700 1 $a Light, Joseph. $3 722676
830 0 $a IFT Press series. $3 490669
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118765616