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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.

The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Content:
Chapter 1 Food Materials Science and Engineering: An Overview (pages 1–25): Bhesh Bhandari and Yrjo H. Roos
Chapter 2 Micro to Macro Level Structures of Food Materials (pages 26–51): Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella
Chapter 3 Characterisation Techniques in Food Materials Science (pages 52–93): Elliot Paul Gilbert, Amparo Lopez?Rubio and Michael J. Gidley
Chapter 4 Interfacial Phenomena in Structured Foods (pages 94–135): Matt Golding
Chapter 5 Phase and State Transitions and Related Phenomena in Foods (pages 136–150): Yrjo H. Roos
Chapter 6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology (pages 151–176): Jason R. Stokes
Chapter 7 Materials Science Approaches towards Food Design (pages 177–203): Job Ubbink
Chapter 8 Food Structures and Delivery of Nutrients (pages 204–221): Ranjan Sharma
Chapter 9 Effects of Emerging Processing Technologies on Food Material Properties (pages 222–262): Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr
Chapter 10 Food Protein Nanoparticles: Formation, Properties and Applications (pages 263–294): Simon M. Loveday, M. A. Rao and Harjinder Singh
Chapter 11 Nanocomposites for Food and Beverage Packaging Materials (pages 295–319): Maria D. Sanchez Garcia and Jose M. Lagaron
Chapter 12 Encapsulation Techniques for Food Ingredient Systems (pages 320–348): Zhongxiang Fang and Bhesh Bhandari
Chapter 13 Food Texture is Only Partly Rheology (pages 349–372): Olena Kravchuk, Peter Torley and Jason R. Stokes
Chapter 14 Materials Science of Freezing and Frozen Foods (pages 373–386): Yrjo H. Roos

About book:

  • Author:
  • Year: 2012
  • Publisher: Wiley-Blackwell
  • Language: English
  • ISBN: 9781405199223,9781118373903

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  • File size: 6 131 441
  • Format: pdf


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