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Food Materials Science and Engineering

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ISBN-10: 1405199229

ISBN-13: 9781405199223

Edition: 2011

Authors: Bhesh R. Bhandari

List price: $309.95
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Description:

Food Materials Science and Engineering covers a comprehensive range of topics in elation 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…    
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Book details

List price: $309.95
Copyright year: 2011
Publisher: John Wiley & Sons, Limited
Publication date: 9/14/2012
Binding: Hardcover
Pages: 414
Size: 6.00" wide x 10.00" long x 1.00" tall
Weight: 2.134
Language: English

Preface
List of Contributors
Food Materials Science and Engineering: An Overview
Introduction
Molecular basis of food materials
Observation of materials at various size ranges and size-property relationship
Amorphous and crystalline structures of materials
Gel structures of food materials
Interfacial properties of the food materials
Application of materials science in food design and development of engineered food materials
Conclusion
References
Micro to Macro Level Structures of Food Materials
Microstructure definitions
Measurement of microstructures/nanostructures
The relationship between structure and quality
Microstructure and emulsions
Structure and sensory perception
Process to control the structure of food materials
Concluding remarks
References
Characterisation Techniques in Food Materials Science
Introduction
Nuclear Magnetic Resonance (NMR)
Fourier Transform Infra-Red (FT-IR)
X-ray powder diffraction
Small angle neutron & X-ray scattering (SANS and SAXS)
Confocal microscopy
Scanning electron microscopy
Atomic Force Microscopy (AFM)
Summary
References
Interfacial Phenomena in Structured Foods
Introduction
Visualisation of surface structures
Fundamentals of interfacial assembly
The dynamic interface
Conclusions and future directions
References
Phase and State Transitions and Related Phenomena in Foods
Introduction
Phase and state transitions
Food properties and formulation
Conclusions
References
Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology
Introduction
Rheology of food gels: yielding and gelling soft matter
Formation and structure of biopolymer network gels
Formation and structure of micro- and nano-gel particles
Structure-rheology relationships of food gels and food gel structures
Outlook
Acknowledgements
References
Materials Science Approaches Towards Food Design
Introduction
Consumer-driven food design
Food design based on the supplemented state diagram
Design of foods and encapsulation systems in the glassy state
Retro-design for the delivery of bioactive ingredients in foods
Concluding remarks
References
Food Structures and Delivery of Nutrients
Introduction
Nutrient digestion and absorption in the gastrointestinal tract
Nutrients and their delivery challenges
Essential fatty acids
Antioxidants including vitamins and minerals
Probiotic bacteria
Plant sterols
Food structures and technologies for protection and delivery of nutrients
Protein-based structures for nutrient delivery
Microencapsulation
Fluidised bed coating
Spray drying
Spray chilling
Extrusion
Nanoparticles and emulsions
Food structure and bio-accessibility of nutrients
Conclusions and future directions
References
Effects of Emerging Processing Technologies on Food Material Properties
Introduction
Pulsed electric fields (PEF) effect on food material properties
Isostatic high pressure (HP) effects on food material properties
Ultrasound (US) effect on food material properties
Conclusion and future trends
References
Food Protein Nanoparticles: Formation, Properties and Applications
Introduction
Characterising the Theological properties of gels and dispersions
Formation and functionality of whey protein nanoparticles
Nanofibrils from food proteins
Protein-polysaccharide complexes
Concluding remarks
Notation
References
Nanocomposites for Food and Beverage Packaging Materials
Introduction
Barrier properties in packaging
Nanofillers for nanocomposite packaging materials
Examples of nanocomposites and their properties
Nanobiocomposites: concepts and barrier properties
Future trends
References
Encapsulation Techniques for Food Ingredient Systems
Introduction
Microencapsulation techniques
Conclusion
References
Food Texture is Only Partly Rheology
Introduction
Texture is a multi-parameter sensory property
Texture research is driven by consumer food acceptance
Current directions in texture research
'Texture receptors'
Oral processing
Role of saliva in sensory texture
Instrumental methods for texture quantification
Sensory evaluations of texture
Statistical methods in texture studies
Summary
References
Materials Science of Freezing and Frozen Foods
Introduction
Freezing of simple solutions
Nucleation and crystal growth
Materials science aspects of nucleation in food freezing
Time-dependent ice formation
Manipulation of nucleation and crystal size
Recrystallisation in frozen foods
Conclusions
References
Index