Formulation Engineering of Foods
Edited
by Jennifer E. Norton, Peter J.
Fryer and Ian T. Norton
Food
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 all
institutions where food science and technology are taught or implemented.
About the Editors
Jennifer
E. Norton is a Post Doctorate Research Fellow in the School of
Chemical Engineering at the University
of Birmingham.
Peter J. Fryer is Professor of Chemical Engineering at the University of
Birmingham.
Ian
T. Norton is Professor
of Microstructural Engineering at the University of Birmingham.
Also available
Practical Food
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