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Author : Kit mui Chiu
Publisher :
ISBN 13 :
Total Pages : 162 pages
Book Rating : 4.:/5 (89 download)
Download or read book Addition of Soluble Hydrocolloids to Develop a Fat-reduced Process Cheese Spread written by Kit mui Chiu and published by . This book was released on 1991 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bradley Jon Swenson
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.:/5 (89 download)
Download or read book Characterization of Interactions Between Ingredients and Cheese Constituents for Improved Functionality of Fat-free Processed Cheese written by Bradley Jon Swenson and published by . This book was released on 1999 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mamdouh El-Bakry
Publisher : Woodhead Publishing
ISBN 13 : 0128214600
Total Pages : 524 pages
Book Rating : 4.1/5 (282 download)
Download or read book Processed Cheese Science and Technology written by Mamdouh El-Bakry and published by Woodhead Publishing. This book was released on 2022-02-11 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of references for further reading at the end of each chapter
Author : Sharon E. Brummel
Publisher :
ISBN 13 :
Total Pages : 274 pages
Book Rating : 4.:/5 (89 download)
Download or read book Soluble Hydrocolloids in Process and Natural Cheeses written by Sharon E. Brummel and published by . This book was released on 1990 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.:/5 (89 download)
Download or read book Cheese Research and Technology written by and published by . This book was released on 1989 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1444341839
Total Pages : 383 pages
Book Rating : 4.4/5 (443 download)
Download or read book Processed Cheese and Analogues written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2011-05-03 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Author : Nirmal Sinha
Publisher : John Wiley & Sons
ISBN 13 : 0470113545
Total Pages : 850 pages
Book Rating : 4.4/5 (71 download)
Download or read book Handbook of Food Products Manufacturing written by Nirmal Sinha and published by John Wiley & Sons. This book was released on 2007-04-23 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author : Huidong Huang
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (922 download)
Download or read book Developing Saturated Fat-reduced Processed Cheese Products written by Huidong Huang and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Processed cheeses are dairy products rich in saturated fat (SF) content. Alternative processed cheese products were prepared with vegetable oil in order to reduce saturated fat content. However, additional additives like starches or hydrocolloids are often needed to improve the physical properties of vegetable oil processed cheese. In this study, vegetable oil was gelled by rice bran wax or sunflower wax to impart solid-like properties. The resulting product of oil and wax, an oleogel, was then used to prepare processed cheese products. Meanwhile, Swiss cheese usage in the formulation was reduced since it is the main source of saturated fat. By modifying the formulations and processing conditions, a sample with comparable hardness and meltability to a commercial control was developed. Furthermore, samples were prepared from vegetable oil gelled with two waxes in two concentrations. Concentrations of waxes were shown to affect the physical properties, oil binding capacity and melting characteristics of the samples. Samples containing higher concentration of wax showed increased hardness and lower oil loss during storage. During heating, samples containing higher level of wax showed higher value of storage modulus than samples containing lower level of wax. In addition, microstructure study revealed that the application of wax reduced the lipid particle size compared to the ungelled sample with contained no wax. Based on this study, rice bran wax and sunflower wax vegetable oil oleogels were shown to be potential saturated fat replacers in processed cheese products.
Author : Punit Dave (J.)
Publisher :
ISBN 13 :
Total Pages : 53 pages
Book Rating : 4.:/5 (827 download)
Download or read book Rheological Properties of Low-fat Processed Cheese Spread Made with Inulin as a Fat Replacer written by Punit Dave (J.) and published by . This book was released on 2012 with total page 53 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing low-fat products with the desired textural characteristics is a prime objective of the dairy industry. Various types of fat replacers like starches, gums, and fibers, are used to achieve the desired textural characteristics in low-fat products. Many fat replacers impart some offflavors, but inulin is a flavor-free fat replacer. It forms stable and cream-like particle gel. The use of inulin as a potential fat replacer was studied by measuring the yield stress, strain, and spreadability of low-fat processed cheese spread. Low-fat processed cheese spreads (6% fat) with three different levels (6%, 7%, and 8%) of inulin were made using a Stephan cheese cooker. The yield stress, strain, and spreadability were measured using a Brookfield roto-viscometer, and results were compared with a full-fat cheese spread (20%) control and a low-fat cheese spread (6%) control neither of which contained inulin. The addition of inulin increased the yield stress value. Low-fat cheese spreads with 7% and 8% inulin had significantly higher yield stress values (535.76 Pa and 575.52 Pa, respectively) (p
Author : Tanja Wuestenberg
Publisher : John Wiley & Sons
ISBN 13 : 352733758X
Total Pages : 546 pages
Book Rating : 4.5/5 (273 download)
Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.
Author : R. Macrae
Publisher :
ISBN 13 :
Total Pages : 734 pages
Book Rating : 4.4/5 (91 download)
Download or read book Encyclopaedia of Food Science, Food Technology, and Nutrition written by R. Macrae and published by . This book was released on 1993 with total page 734 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Altschul
Publisher : CRC Press
ISBN 13 : 9780824788124
Total Pages : 620 pages
Book Rating : 4.7/5 (881 download)
Download or read book Low-Calorie Foods Handbook written by Altschul and published by CRC Press. This book was released on 1993-03-12 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.
Author :
Publisher :
ISBN 13 :
Total Pages : 558 pages
Book Rating : 4.0/5 ( download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1991-04 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. F. Fox
Publisher : Aspen Publishers
ISBN 13 :
Total Pages : 600 pages
Book Rating : 4.E/5 ( download)
Download or read book Cheese written by P. F. Fox and published by Aspen Publishers. This book was released on 1993 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: This two-volume work was first published in 1987. This second edition covers all the subjects treated in the first edition with many revisions and updates, and the addition of several new topics.
Author : Glyn O. Phillips
Publisher : Elsevier
ISBN 13 : 1845695879
Total Pages : 949 pages
Book Rating : 4.8/5 (456 download)
Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Author : Susan Sungsoo Cho
Publisher : CRC Press
ISBN 13 : 0824742281
Total Pages : 721 pages
Book Rating : 4.8/5 (247 download)
Download or read book Complex Carbohydrates in Foods written by Susan Sungsoo Cho and published by CRC Press. This book was released on 1999-01-19 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 1351620630
Total Pages : 294 pages
Book Rating : 4.3/5 (516 download)
Download or read book More Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2018-09-03 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.
