Food materials science and engineering
"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
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Chichester, West Sussex, UK :
Wiley-Blackwell ,
c2012
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| Subjects: |
Table of Contents:
- 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