Formulation engineering of foods

Content: Cover
 Title page
 Copyright page
 Contents
 List of Contributors
 1: Introduction to Food Formulation Engineering
 1.1 Introduction
 1.2 The Book
 1.2.1 Designing structured foods
 1.2.2 Structure-human interaction
 1.2.3 Food structure and the consumer
 1.3 Conclusion
 2: Protein-Based Designs for Healthier Foods of the Future
 2.1 General Considerations Regarding Proteins in Foods
 2.2 Protein Reactions Important to Food Structure And Healthy Foods
 2.2.1 Denaturation/aggregation
 2.2.2 Racemisation
 2.2.3 Covalent modification
 2.3 Using Proteins to Form and Stabilise Structures. 2.3.1 Colloidal structures2.3.2 Food structures
 2.4 Proteins in Nutrition and Health
 2.4.1 Protein quality
 2.4.2 Recommended versus actual protein intake
 2.4.3 Protein deficiency effects
 2.4.4 Excess protein effects
 2.4.5 Health implications of protein source
 2.5 Protein Intake and Satiety
 2.5.1 Sensory cues important to satiety
 2.5.2 Effects of timing and pattern of protein intake on satiety
 2.5.3 Effects of high protein pre-meal snacks on satiety
 2.5.4 Permanence of protein-related satiety effects
 2.5.5 Protein-related satiety mechanisms. 2.5.6 Thermogenic Effects of food proteins2.6 Allergy Testing of Proteins
 2.7 Bioactive Peptides
 2.8 Recommendations for High-Protein Food Product Development
 2.9 Conclusion
 2.10 References
 3: Design of Foods Using Naturally Structured Materials
 3.1 Introduction
 3.2 So What Does This Mean for Food Processing?
 3.3 So How Do These Differences Affect Functionality?
 3.4 Recent Developments
 3.5 Examples of Commercial Samples and Their Use
 3.6 Underutilised Polymers with Natural Connotations
 3.7 Conclusions
 3.8 Acknowledgements
 3.9 References. 4: Designed Food Structures Based on Hydrocolloids4.1 Introduction
 4.2 Hydrocolloid Mixtures
 4.2.1 Water-in-water emulsions
 4.2.2 Emulsion behaviour of water-in-water emulsions
 4.3 Fluid Gel Technology
 4.4 Structuring of Water-In-Water Emulsions
 4.5 Hydrocolloid Particles from Water-In-Oil Emulsions
 4.6 Microfluidics: High-Pressure Processing
 4.7 Conclusions
 4.8 Acknowledgement
 4.9 References
 5: Formulation Engineering of Food Emulsions
 5.1 Introduction
 5.2 Emulsion Types
 5.2.1 Pickering emulsions
 5.2.2 Nano-emulsions
 5.2.3 Duplex emulsions
 5.2.4 Tri-phasic emulsions. 5.2.5 Water-in-water emulsions5.3 Conclusions
 5.4 References
 6: The Physics of Eating
 6.1 Introduction
 6.2 Chewing, Swallowing and The Machinery of the Mouth: A Mechanical Engineering Approach
 6.2.1 Mechanical components
 6.2.2 The process control mechanisms
 6.2.3 Summary
 6.3 Food Breakdown and Reassembly: A Materials Science Approach
 6.3.1 Natural structures
 6.3.2 Baked goods
 6.3.3 Dairy products
 6.3.4 Confectionary
 6.4 Conclusions
 6.5 References
 7: Design Structures for Controlled Manipulation of Flavour and Texture
 7.1 Need for Controlled Flavour and Texture Food Design.