Formulation Engineering Of Foods

All three editors are based in the University of Birmingham,base of the largest Chemical Engineering-based food research groupin the UK, incorporating research into structured foods, flavourdelivery and food hygiene. Research in food processing is carriedout in partnership with key companies such as Nestle, Unileverand Cadbury, as well as through funding from research councils andDEFRA. Joint research and collaboration has been carried out withFood Science departments at Nottingham, Leeds and Reading.



Contents: List of Contributors vii

1. Introduction to Food Formulation Engineering 1 J.E. Norton, P.J. Fryer and I.T. Norton

2. Protein-Based Designs for Healthier Foods of the Future9 G. Keith Harris and E. Allen Foegeding

3. Design of Foods Using Naturally Structured Materials 44 T.J. Foster

4. Designed Food Structures Based on Hydrocolloids 59 B. Wolf

5. Formulation Engineering of Food Emulsions 82 A.K. Pawlik, P.J. Fryer and I.T. Norton

6. The Physics of Eating 107 P. Lillford

7. Design Structures for Controlled Manipulation of Flavour andTexture 136 B.J.D. Le Reverend, O. Gouseti and S. Bakalis

8. Salt Reduction in Food 163 T.B. Mills and I.T. Norton

9. Food Structures Designed for Oral Response/Flavour Release174 R. Linforth

10. The Colloidal State and its Relationship to Lipid Digestion196 M. Golding

11. Hydrocolloid Formulations Engineered for Properties in theGI Tract 233 F. Spyropoulos and E. Nowak

12. Design of Food Structures for Consumer Acceptability253 J.E. Norton

13. Formulation Design to Change Food Habits 281 J.A. Harrold and J.C.G. Halford

Index 309



Author Biography:

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.