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Produktbild: Food Materials Science and Engineering

Food Materials Science and Engineering

228,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

08.10.2012

Verlag

John Wiley & Sons Inc

Seitenzahl

414

Maße (L/B/H)

24,4/17,8/2,3 cm

Gewicht

984 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-4051-9922-3

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

08.10.2012

Verlag

John Wiley & Sons Inc

Seitenzahl

414

Maße (L/B/H)

24,4/17,8/2,3 cm

Gewicht

984 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-4051-9922-3

Herstelleradresse

Produktsicherheitsverantwortliche/r
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Food Materials Science and Engineering
  • Preface ix

    List of Contributors xi

    1 Food Materials Science and Engineering: An Overview 1
    Bhesh Bhandari and Yrjö H. Roos

    1.1 Introduction 1

    1.2 Molecular basis of food materials 4

    1.3 Observation of materials at various size ranges and size-property

    relationship 5

    1.4 Amorphous and crystalline structures of materials 7

    1.5 Gel structures of food materials 10

    1.6 Interfacial properties of the food materials 14

    1.7 Application of materials science in food design and development

    of engineered food materials 21

    1.8 Conclusion 23

    References 23

    2 Micro to Macro Level Structures of Food Materials 26
    Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella

    2.1 Microstructure definitions 26

    2.2 Measurement of microstructures/nanostructures 28

    2.3 The relationship between structure and quality 31

    2.4 Microstructure and emulsions 35

    2.5 Structure and sensory perception 37

    2.6 Process to control the structure of food materials 39

    2.7 Concluding remarks 45

    References 45

    3 Characterisation Techniques in Food Materials Science 52
    Elliot Paul Gilbert, Amparo Lopez-Rubio and Michael J. Gidley

    3.1 Introduction 52

    3.2 Nuclear Magnetic Resonance (NMR) 53

    3.3 Fourier Transform Infra-Red (FT-IR) 59

    3.4 X-ray powder diffraction 64

    3.5 Small angle neutron & X-ray scattering (SANS and SAXS) 68

    3.6 Confocal microscopy 78

    3.7 Scanning electron microscopy 81

    3.8 Atomic Force Microscopy (AFM) 84

    3.9 Summary 87

    References 87

    4 Interfacial Phenomena in Structured Foods 94
    Matt Golding

    4.1 Introduction 94

    4.2 Visualisation of surface structures 95

    4.3 Fundamentals of interfacial assembly 102

    4.4 The dynamic interface 108

    4.5 Conclusions and future directions 130

    References 131

    5 Phase and State Transitions and Related Phenomena in Foods 136
    Yrjö H. Roos

    5.1 Introduction 136

    5.2 Phase and state transitions 137

    5.3 Food properties and formulation 144

    5.4 Conclusions 148

    References 149

    6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology 151
    Jason R. Stokes

    6.1 Introduction 151

    6.2 Rheology of food gels: yielding and gelling soft matter 152

    6.3 Formation and structure of biopolymer network gels 153

    6.4 Formation and structure of micro- and nano-gel particles 159

    6.5 Structure-rheology relationships of food gels and food gel structures 165

    6.6 Outlook 171

    Acknowledgements 172

    References 172

    7 Materials Science Approaches Towards Food Design 177
    Job Ubbink

    7.1 Introduction 177

    7.2 Consumer-driven food design 177

    7.3 Food design based on the supplemented state diagram 179

    7.4 Design of foods and encapsulation systems in the glassy state 191

    7.5 Retro-design for the delivery of bioactive ingredients in foods 195

    7.6 Concluding remarks 201

    References 202

    8 Food Structures and Delivery of Nutrients 204
    Ranjan Sharma

    8.1 Introduction 204

    8.2 Nutrient digestion and absorption in the gastrointestinal tract 205

    8.3 Nutrients and their delivery challenges 208

    8.4 Essential fatty acids 209

    8.5 Antioxidants including vitamins and minerals 209

    8.6 Probiotic bacteria 211

    8.7 Plant sterols 211

    8.8 Food structures and technologies for protection and delivery

    of nutrients 212

    8.9 Protein-based structures for nutrient delivery 212

    8.10 Microencapsulation 214

    8.11 Fluidised bed coating 214

    8.12 Spray drying 215

    8.13 Spray chilling 215

    8.14 Extrusion 216

    8.15 Nanoparticles and emulsions 216

    8.16 Food structure and bio-accessibility of nutrients 217

    8.17 Conclusions and future directions 218

    References 218

    9 Effects of Emerging Processing Technologies on Food Material Properties 222
    Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr

    9.1 Introduction 222

    9.2 Pulsed electric fields (PEF) effect on food material properties 223

    9.3 Isostatic high pressure (HP) effects on food material properties 237

    9.4 Ultrasound (US) effect on food material properties 247

    9.5 Conclusion and future trends 253

    References 254

    10 Food Protein Nanoparticles: Formation, Properties and Applications 263
    Simon M. Loveday, M. A. Rao and Harjinder Singh

    10.1 Introduction 263

    10.2 Characterising the rheological properties of gels and dispersions 264

    10.3 Formation and functionality of whey protein nanoparticles 265

    10.4 Nanofibrils from food proteins 269

    10.5 Protein . polysaccharide complexes 285

    10.6 Concluding remarks 287

    Notation 288

    References 289

    11 Nanocomposites for Food and Beverage Packaging Materials 295
    Maria D. Sanchez Garcia and Jose M. Lagaron

    11.1 Introduction 295

    11.2 Barrier properties in packaging 298

    11.3 Nanofillers for nanocomposite packaging materials 305

    11.4 Examples of nanocomposites and their properties 309

    11.5 Nanobiocomposites: concepts and barrier properties 311

    11.6 Future trends 315

    References 315

    12 Encapsulation Techniques for Food Ingredient Systems 320
    Zhongxiang Fang and Bhesh Bhandari

    12.1 Introduction 320

    12.2 Microencapsulation techniques 323

    12.3 Conclusion 343

    References 344

    13 Food Texture is Only Partly Rheology 349
    Olena Kravchuk, Peter Torley and Jason R. Stokes

    13.1 Introduction 349

    13.2 Texture is a multi-parameter sensory property 350

    13.3 Texture research is driven by consumer food acceptance 351

    13.4 Current directions in texture research 352

    13.5 'Texture receptors' 354

    13.6 Oral processing 355

    13.7 Role of saliva in sensory texture 357

    13.8 Instrumental methods for texture quantification 359

    13.9 Sensory evaluations of texture 362

    13.10 Statistical methods in texture studies 365

    13.11 Summary 368

    References 369

    14 Materials Science of Freezing and Frozen Foods 373
    Yrjö H. Roos

    14.1 Introduction 373

    14.2 Freezing of simple solutions 374

    14.3 Nucleation and crystal growth 375

    14.4 Materials science aspects of nucleation in food freezing 377

    14.5 Time-dependent ice formation 380

    14.6 Manipulation of nucleation and crystal size 381

    14.7 Recrystallisation in frozen foods 382

    14.8 Conclusions 384

    References 385

    Index 387