Texture in food Volume 1: Semi-solid foods
Related titles from Woodhead’s food science, technology and nutrition list: Dairy processing: Maximising quality (ISBN 1 85573 676 4) With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part II reviews developments in processing from hygiene and HACCP systems to automation, high pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses. Functional dairy products (ISBN 1 85573 584 9) Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection first reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part II considers product development and such issues as clinical trials and safety evaluation. Part III reviews particular types of product from oligosaccharides to lactic acid bacteria. Taints and off-flavours in foods (ISBN 1 85573 449 4) Taints and off-flavours are a major problem for the food industry. Part I of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically derived off-flavours, to packaging materials as a source of taints. The second part of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by:
• visiting our web site at www.woodhead-publishing.com • contacting Customer services (e-mail:
[email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) Selected food science and technology titles are also available in electronic form. Visit our web site (www.woodhead-publishing.com) to find out more. If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail:
[email protected]). Please confirm which subject areas you are interested in.
Texture in food Volume 1: Semi-solid foods Edited by Brian M. McKenna
CRC Press Boca Raton Boston New York Washington, DC
Cambridge England
Published by Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton, FL 33431, USA First published 2003, Woodhead Publishing Ltd and CRC Press LLC © 2003, Woodhead Publishing Ltd The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with the publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book.