Formulation Engineering of Foods

Formulation Engineering of FoodsEditedby Jennifer E. Norton, Peter J.Fryer and Ian T. NortonFood products are often structurally complex. This structure, or microstructure, determines the food's flavour, texture and mouthfeel, and the pleasure derived from its consumption, in addition to the efficiency of uptake during digestion, the bioavailability of active compounds, and the effect it has on appetite and satiety. Given the health issues of the modern age, including the prevalence of obesity, food research is often heavily focused on fat reduction, or methods of reducing the uptake of fat or slowing digestion, whilst maintaining sensory appeal, and palatability. A combined understanding of material chemistry and material science is needed, together with an understanding of how processing affects food structure, the science behind food consumption, from oral processing through to digestion, and the impact that food formulation engineering can have on liking, sensory perception, digestion, targeted delivery, or appetite. Formulation Engineering of Foods aims to provide the reader with detailed reviews of the literature in these areas.The book is separated into three main sections. The first part of the book, Designing Structured Foods, considers how basic materials can be used to formulate complex food systems, with specific structures, desirable sensory attributes and health benefits. In the second part, Structure-Human Interaction, the authors consider the interaction between the food and the human body, and how foods can be designed to get the greatest positive impact (in terms of oral processing and/or digestion) when producing healthier, more convenient, and/or more environmentally friendly products.The third part, Food Structure and the Consumer, considers consumer psychology, and the impact that food can have on liking and acceptability, and on appetite and satiety.Formulation Engineering of Foods is essential reading for food scientists and engineers, food product designers and food developers. It will also be increasingly relevant to academics highlighting the current state of the art and possible areas for future research (particularly multidisciplinary research), and to the food industry where there is demand for greater control and design of food products that provide functionality through formulation and structure. This will therefore be a required book for libraries in allinstitutions where food science and technology are taught or implemented.Also availablePractical Food Rheology: An Interpretive ApproachEdited by I.T. Norton, F. Spyropoulos and P. CoxISBN 978-1-4051-9978-0Food Materials Science and EngineeringEdited by B. Bhandari and Y. RoosISBN 978-1-4051-9922-3Dense Phase Carbon Dioxide: Food and Pharmaceutical ApplicationsEdited by M.O. Balaban and G. FerrentinoISBN 978-0-8138-0649-5