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20140216093000.0 |
| 008 |
130604s2012 enk eng |
| 020 |
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|a 1118373901 (e-book)
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|a 1118373936 (e-book)
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|a 1405199229 (hardback : alk. paper)
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|a 9781118373903 (e-book)
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|a 9781118373934 (e-book)
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|a 9781405199223 (hardback : alk. paper)
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|a TX531
|b .F661 2012
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| 090 |
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|a TX531
|b .F661 2012
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| 245 |
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|a Food materials science and engineering
|c edited by Bhesh Bhandari, Yrjo H. Roos
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| 260 |
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|a Chichester, West Sussex, UK :
|b Wiley-Blackwell ,
|c c2012
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| 300 |
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|a xiii, 401 p. :
|b ill. ;
|c 26 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Food materials science and engineering : an overview -- 2. Micro to macro level structures of food materials -- 3. Characterisation techniques in food materials science -- 4. Interfacial phenomena in structured foods -- 5. Phase and state transitions and related phenomena in foods -- 6. Food biopolymer gels, microgel and nanogel structures, formation and rheology -- 7. Materials science approaches towards food design -- 8. Food structures and delivery of nutrients -- 9. Effects of emerging processing technologies on food material properties -- 10. Food protein nanoparticles : formation, properties and applications -- 11. Nanocomposites for food and beverage packaging materials -- 12. Encapsulation techniques for food ingredient systems -- 13. Food texture is only partly rheology -- 14. Materials science of freezing and frozen foods
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| 520 |
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|a "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"-- Provided by publisher
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| 650 |
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0 |
|a Food
|x Analysis
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| 650 |
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0 |
|a Food
|x Composition
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| 700 |
1 |
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|a Bhandari, Bhesh ,
|e author
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| 700 |
1 |
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|a Roos, Yrjo H. ,
|e author
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| 999 |
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|a 1000159095
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|