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20250711134201.0 |
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250711s2014 enkado ob 001 0 eng d |
| 999 |
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|c 39432
|d 123232
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| 020 |
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|a 9780470672426
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| 020 |
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|a 9781118765616
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| 020 |
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|a 9781118765999
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| 020 |
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|a 9781118766125
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| 040 |
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|a AR-BeUNQ
|c AR-BeUNQ
|b spa
|e aacr
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| 245 |
0 |
0 |
|a Food texture design and optimization
|h [recurso electrónico] /
|c edited by Yadunandan Lal Dar, Joseph M. Light.
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| 256 |
|
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|a Datos electrónicos
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| 260 |
|
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|a Chichester, Inglaterra :
|b Wiley,
|c 2014.
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| 300 |
|
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|a recurso electrónico (xi, 452 p. : il., fot., gráficos)
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| 490 |
1 |
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|a Institute of Food Technologists series
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| 504 |
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|a Incluye referencias bibliográficas e índice analítico (p. [443]-452).
|
| 505 |
0 |
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|a Introduction -- Part I. Product development challenges and texture solutions -- People, products, texture: a personal retrospective / Howard R. Moskowitz -- Optimizing textural properties of soft solid foods: replacing eggs / Xin Yang -- Low fat ice cream / Arun Kilara -- Formulating gelatin free products / P. L. Buwalda -- Modified whey proteins as texturizers in reduced and low-fat foods / Jeffrey Banes, Thomas Helm, and David Taylor -- Texture design for breaded and battered foods / Chandani Perera and Milda E. Embuscado -- Multi-textured foods /Arun Kilara and Tapashi Sengupta -- Textural attributes of wheat and gluten free pasta / Alessandra Marti, Maria Ambrogina Pagani, and Koushik Seetharaman -- addressing texture challenges in baked goods with fiber / Rajen S. Mehta -- Part II. Advances in texture measurements and consumer insights -- use of electromyography in measuring food texture / Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama -- Texture design for creaminess: the role of lubrication / Fred van de Velde and Els de Hoog -- Descriptive analysis of food texture: advances in the sensory characterization of food textures / Gail Vance Civille and Joanne Seltsam -- Mind genomics® and texture: the experimental science of everyday life / Howard R. Moskowitz -- The use of advanced spectroscopic techniques to understand texture in dairy foods / Marcela Alexander and Milena Corredig -- atomic force microscopy for determining surface interactions of relevance for food foams and emulsions / Marta Krasowska, Clive A. Prestidge, and David A. Beattie -- Importance of understanding mouth behavior when optimizing product texture now and in the future / Melissa Jeltema, Jacqueline H. Beckley, and Jennifer Vahalik.
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| 506 |
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|a Para acceder al texto completo, ingrese al Servicio de descubrimiento de EBSCOhost desde la red de la UNQ. Seleccione EBSCOhost Research Databases y busque el título deseado.
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| 546 |
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|a En inglés.
|
| 650 |
|
7 |
|a Industria alimentaria
|2 spines
|
| 650 |
|
7 |
|a Tecnología de alimentos
|2 spines
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| 650 |
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7 |
|a Elaboración de alimentos
|2 spines
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| 650 |
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7 |
|a Optimización
|2 spines
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| 653 |
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|a Textura (Alimentos)
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| 700 |
1 |
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|a Dar, Yadunandan
|9 5421
|4 edt
|e editor
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| 700 |
1 |
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|a Light, Joseph M.
|9 5422
|4 edt
|e editor
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| 830 |
|
0 |
|9 5425
|a Institute of Food Technologists series (Wiley)
|l Inglés
|
| 856 |
4 |
0 |
|u https://search.ebscohost.com
|z Para acceder al texto completo, ingrese aquí al Servicio de descubrimiento de EBSCOhost desde la red de la UNQ. Seleccione EBSCOhost Research Databases y busque el título deseado.
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| 942 |
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|c RE
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