Food texture design and optimization / edited by Yadunandan Lal Dar, Ingredion Incorporated, Mogi Guacu, Sao Paulo, Brasil, Joseph Light, Ingredion Incorporated, Bridgewater, New Jersey, USA.

Includes bibliographical references and index.

'Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization'-- Provided by publisher.