Details

Food Formulation


Food Formulation

Novel Ingredients and Processing Techniques
IFST Advances in Food Science 1. Aufl.

von: Shivani Pathania, Brijesh K. Tiwari

159,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 26.02.2021
ISBN/EAN: 9781119615248
Sprache: englisch
Anzahl Seiten: 336

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Beschreibungen

<p><b>Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients</b></p> <p><i>Food Formulation: Novel Ingredients and Processing Techniques</i> is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.</p> <p>The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:</p> <ul> <li>Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients</li> <li>Reviews mathematical tools used for recipe formulation, process control and consumer studies</li> <li>Includes regulations and legislations around tailor-made food products</li> </ul> <p><i>Food Formulation: Novel Ingredients and Processing Techniques</i> is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.</p>
<p>List of Contributors xi</p> <p>Preface xv</p> <p><b>1 Food Formulation and Product Development 1</b><br /><i>Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari</i></p> <p>1.1 Introduction 1</p> <p>1.2 New Product Development 2</p> <p>1.3 Challenges in Food Formulations 2</p> <p>1.4 Relevance of the Book and Objectives 3</p> <p>1.5 Conclusions 4</p> <p><b>2 Smart Functional Ingredients 5</b><br /><i>Milica Pojic</i></p> <p>2.1 Introduction 5</p> <p>2.2 Smart Protein Ingredients 6</p> <p>2.3 Smart Carbohydrate Ingredients 15</p> <p>2.4 Conclusion and Future Considerations 19</p> <p><b>3 Healthy Ingredients 27</b><br /><i>Ciara McDonagh</i></p> <p>3.1 Introduction 27</p> <p>3.2 Need for Healthy Ingredients 28</p> <p>3.3 Salt Replacers 29</p> <p>3.4 Sugar Replacers 32</p> <p>3.5 Phosphate Replacers 39</p> <p>3.6 Bioactives 41</p> <p>3.7 Peptides 43</p> <p>3.8 Conclusions and Future Trends 44</p> <p><b>4 Macromolecules Interactions in Food Formulations 49</b><br /><i>Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania</i></p> <p>4.1 Introduction 49</p> <p>4.2 Role of Macromolecular Interactions 50</p> <p>4.3 Types of Macromolecular Interactions 51</p> <p>4.4 Role of Macromolecular Interactions in Various Food Products 61</p> <p>4.5 Conclusions 65</p> <p><b>5 Effect of Ingredient Interactions on Techno-Functional Properties 71</b><br /><i>Hanuman Bobade, Savita Sharma, and Baljit Singh</i></p> <p>5.1 Introduction 71</p> <p>5.2 Effect of Food Formulation on Structural Properties 72</p> <p>5.3 Effect of Food Formulation on Functional Properties 78</p> <p>5.4 Effect of Food Formulation on Flavour 90</p> <p>5.5 Conclusions 91</p> <p><b>6 3D Printing 101</b><br /><i>Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari</i></p> <p>6.1 Introduction 101</p> <p>6.2 A Brief History of 3D Food Printing 101</p> <p>6.3 Principle and Application 102</p> <p>6.4 3D Printed Food Products 102</p> <p>6.5 Scalability and Future Outlook 115</p> <p>6.6 Conclusion 116</p> <p><b>7 E ncapsulation Technologies Applied to Food Processing 121</b><br /><i>Carlos Alvarez and Daniel Pando</i></p> <p>7.1 Introduction 121</p> <p>7.2 Encapsulation Techniques 123</p> <p>7.3 Applications in the Food Industry 133</p> <p>7.4 Factors Affecting Releasing Kinetics 138</p> <p>7.5 Conclusions 139</p> <p><b>8 Advances in Extrusion Technologies 147</b><br /><i>Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar</i></p> <p>8.1 Introduction 147</p> <p>8.2 History and State of the Art 151</p> <p>8.3 Application of Extrusion Technology 152</p> <p>8.4 Recent Advances in Extrusion Process 153</p> <p>8.5 Effect of Processing Conditions on Food Formulation 157</p> <p>8.6 Conclusions 160</p> <p><b>9 T hermal Processing Technologies 165</b><br /><i>Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo</i></p> <p>9.1 Introduction 165</p> <p>9.2 Conventional Thermal Processing Technologies 166</p> <p>9.3 Novel Thermal Technologies 170</p> <p>9.4 Conclusions 173</p> <p><b>10 N on-thermal Processing Technologies: High Pressure Processing and Others 183</b><br /><i>Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga</i></p> <p>10.1 Introduction 183</p> <p>10.2 Non-thermal Technologies 183</p> <p>10.3 Conclusions and Future Studies 198</p> <p><b>11 Formulation for Food Intolerance 211</b><br /><i>Iuliana Vintila</i></p> <p>11.1 Introduction 212</p> <p>11.2 Celiac Disease 213</p> <p>11.3 Celiac Disease Food Formulations, Technology, and Quality 214</p> <p>11.4 Lactose Intolerance 225</p> <p>11.5 Lactose-Free Food Formulations, Technology, and Quality 227</p> <p>11.6 Formulations for Other Food Intolerances 229</p> <p>11.7 Conclusions 231</p> <p><b>12 Prebiotic and Probiotic Food Formulations 237</b><br /><i>Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe</i></p> <p>12.1 Introduction 237</p> <p>12.2 Need for Probiotics and Prebiotics 238</p> <p>12.3 Probiotic Food Formulations 239</p> <p>12.4 Prebiotic Food Formulations 246</p> <p>12.5 Functional Properties 247</p> <p>12.6 Health Effects 249</p> <p>12.7 Conclusion 257</p> <p><b>13 Mathematical Tools for Food Formulation 265</b><br /><i>Camila A. Perussello and Jesus M. Frias</i></p> <p>13.1 Introduction 265</p> <p>13.2 Food Formulation Experimental Design 267</p> <p>13.3 Consumer-Based Food Formulation 273</p> <p>13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 277</p> <p>13.5 Conclusion 279</p> <p><b>14 Regulatory and Legislative Framework for Novel Foods 285</b><br /><i>Jessica Vapnek, Kai Purnhagen, and Ben Hillel</i></p> <p>Summary 285</p> <p>14.1 Introduction 285</p> <p>14.2 What Is a Novel Food? 286</p> <p>14.3 Overview of Regulatory Frameworks for Novel Foods 287</p> <p>14.4 Specific Regulatory Issues 295</p> <p>14.5 Other Legal Issues 299</p> <p>14.6 Conclusion 302</p> <p>Notes 302</p> <p>Index 309</p>
<p><b>Shivani Pathania</b> is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations.</p><p><b>Brijesh Tiwari</b> is a Principal Research Officer at Teagasc Food Research Centre, Ashtown. His research interests include advanced food processing and extraction technologies. He is the series editor of the <i>IFST Advances in Food Science</i> book series. He currently serves as the Editor-in-Chief of the <i>Journal of Food Processing and Preservation</i>.</p>
<p><b>Food Formulation</b></p><p><b>Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients</b></p><p><i>Food Formulation: Novel Ingredients and Processing Techniques</i> is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.</p><p>The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:</p><li><bl>Explores new food ingredients as well as impact of processing on ingredient interactions</bl></li><li><bl>Describes new techniques that improve the flavor and acceptability of functional food ingredients</bl></li><li><bl>Reviews mathematical tools used for recipe formulation, process control and consumer studies</bl></li><li><bl>Includes regulations and legislations around tailor-made food products</bl></li><p><i>Food Formulation: Novel Ingredients and Processing Techniques</i> is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry. </p>

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