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