{"product_id":"food-materials-science-and-engineering-9781405199223","title":"Food Materials Science and Engineering","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFood 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003e1 Food Materials Science and Engineering: An Overview 1\u003cbr\u003e Bhesh Bhandari and Yrjö H. Roos\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Molecular basis of food materials 4\u003c\/p\u003e \u003cp\u003e1.3 Observation of materials at various size ranges and size-property\u003c\/p\u003e \u003cp\u003erelationship 5\u003c\/p\u003e \u003cp\u003e1.4 Amorphous and crystalline structures of materials 7\u003c\/p\u003e \u003cp\u003e1.5 Gel structures of food materials 10\u003c\/p\u003e \u003cp\u003e1.6 Interfacial properties of the food materials 14\u003c\/p\u003e \u003cp\u003e1.7 Application of materials science in food design and development\u003c\/p\u003e \u003cp\u003eof engineered food materials 21\u003c\/p\u003e \u003cp\u003e1.8 Conclusion 23\u003c\/p\u003e \u003cp\u003eReferences 23\u003c\/p\u003e \u003cp\u003e2 Micro to Macro Level Structures of Food Materials 26\u003cbr\u003e Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella\u003c\/p\u003e \u003cp\u003e2.1 Microstructure definitions 26\u003c\/p\u003e \u003cp\u003e2.2 Measurement of microstructures\/nanostructures 28\u003c\/p\u003e \u003cp\u003e2.3 The relationship between structure and quality 31\u003c\/p\u003e \u003cp\u003e2.4 Microstructure and emulsions 35\u003c\/p\u003e \u003cp\u003e2.5 Structure and sensory perception 37\u003c\/p\u003e \u003cp\u003e2.6 Process to control the structure of food materials 39\u003c\/p\u003e \u003cp\u003e2.7 Concluding remarks 45\u003c\/p\u003e \u003cp\u003eReferences 45\u003c\/p\u003e \u003cp\u003e3 Characterisation Techniques in Food Materials Science 52\u003cbr\u003e Elliot Paul Gilbert, Amparo Lopez-Rubio and Michael J. Gidley\u003c\/p\u003e \u003cp\u003e3.1 Introduction 52\u003c\/p\u003e \u003cp\u003e3.2 Nuclear Magnetic Resonance (NMR) 53\u003c\/p\u003e \u003cp\u003e3.3 Fourier Transform Infra-Red (FT-IR) 59\u003c\/p\u003e \u003cp\u003e3.4 X-ray powder diffraction 64\u003c\/p\u003e \u003cp\u003e3.5 Small angle neutron \u0026amp; X-ray scattering (SANS and SAXS) 68\u003c\/p\u003e \u003cp\u003e3.6 Confocal microscopy 78\u003c\/p\u003e \u003cp\u003e3.7 Scanning electron microscopy 81\u003c\/p\u003e \u003cp\u003e3.8 Atomic Force Microscopy (AFM) 84\u003c\/p\u003e \u003cp\u003e3.9 Summary 87\u003c\/p\u003e \u003cp\u003eReferences 87\u003c\/p\u003e \u003cp\u003e4 Interfacial Phenomena in Structured Foods 94\u003cbr\u003e Matt Golding\u003c\/p\u003e \u003cp\u003e4.1 Introduction 94\u003c\/p\u003e \u003cp\u003e4.2 Visualisation of surface structures 95\u003c\/p\u003e \u003cp\u003e4.3 Fundamentals of interfacial assembly 102\u003c\/p\u003e \u003cp\u003e4.4 The dynamic interface 108\u003c\/p\u003e \u003cp\u003e4.5 Conclusions and future directions 130\u003c\/p\u003e \u003cp\u003eReferences 131\u003c\/p\u003e \u003cp\u003e5 Phase and State Transitions and Related Phenomena in Foods 136\u003cbr\u003e Yrjö H. Roos\u003c\/p\u003e \u003cp\u003e5.1 Introduction 136\u003c\/p\u003e \u003cp\u003e5.2 Phase and state transitions 137\u003c\/p\u003e \u003cp\u003e5.3 Food properties and formulation 144\u003c\/p\u003e \u003cp\u003e5.4 Conclusions 148\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology 151\u003cbr\u003e Jason R. Stokes\u003c\/p\u003e \u003cp\u003e6.1 Introduction 151\u003c\/p\u003e \u003cp\u003e6.2 Rheology of food gels: yielding and gelling soft matter 152\u003c\/p\u003e \u003cp\u003e6.3 Formation and structure of biopolymer network gels 153\u003c\/p\u003e \u003cp\u003e6.4 Formation and structure of micro- and nano-gel particles 159\u003c\/p\u003e \u003cp\u003e6.5 Structure–rheology relationships of food gels and food gel structures 165\u003c\/p\u003e \u003cp\u003e6.6 Outlook 171\u003c\/p\u003e \u003cp\u003eAcknowledgements 172\u003c\/p\u003e \u003cp\u003eReferences 172\u003c\/p\u003e \u003cp\u003e7 Materials Science Approaches Towards Food Design 177\u003cbr\u003e Job Ubbink\u003c\/p\u003e \u003cp\u003e7.1 Introduction 177\u003c\/p\u003e \u003cp\u003e7.2 Consumer-driven food design 177\u003c\/p\u003e \u003cp\u003e7.3 Food design based on the supplemented state diagram 179\u003c\/p\u003e \u003cp\u003e7.4 Design of foods and encapsulation systems in the glassy state 191\u003c\/p\u003e \u003cp\u003e7.5 Retro-design for the delivery of bioactive ingredients in foods 195\u003c\/p\u003e \u003cp\u003e7.6 Concluding remarks 201\u003c\/p\u003e \u003cp\u003eReferences 202\u003c\/p\u003e \u003cp\u003e8 Food Structures and Delivery of Nutrients 204\u003cbr\u003e Ranjan Sharma\u003c\/p\u003e \u003cp\u003e8.1 Introduction 204\u003c\/p\u003e \u003cp\u003e8.2 Nutrient digestion and absorption in the gastrointestinal tract 205\u003c\/p\u003e \u003cp\u003e8.3 Nutrients and their delivery challenges 208\u003c\/p\u003e \u003cp\u003e8.4 Essential fatty acids 209\u003c\/p\u003e \u003cp\u003e8.5 Antioxidants including vitamins and minerals 209\u003c\/p\u003e \u003cp\u003e8.6 Probiotic bacteria 211\u003c\/p\u003e \u003cp\u003e8.7 Plant sterols 211\u003c\/p\u003e \u003cp\u003e8.8 Food structures and technologies for protection and delivery\u003c\/p\u003e \u003cp\u003eof nutrients 212\u003c\/p\u003e \u003cp\u003e8.9 Protein-based structures for nutrient delivery 212\u003c\/p\u003e \u003cp\u003e8.10 Microencapsulation 214\u003c\/p\u003e \u003cp\u003e8.11 Fluidised bed coating 214\u003c\/p\u003e \u003cp\u003e8.12 Spray drying 215\u003c\/p\u003e \u003cp\u003e8.13 Spray chilling 215\u003c\/p\u003e \u003cp\u003e8.14 Extrusion 216\u003c\/p\u003e \u003cp\u003e8.15 Nanoparticles and emulsions 216\u003c\/p\u003e \u003cp\u003e8.16 Food structure and bio-accessibility of nutrients 217\u003c\/p\u003e \u003cp\u003e8.17 Conclusions and future directions 218\u003c\/p\u003e \u003cp\u003eReferences 218\u003c\/p\u003e \u003cp\u003e9 Effects of Emerging Processing Technologies on Food Material Properties 222\u003cbr\u003e Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr\u003c\/p\u003e \u003cp\u003e9.1 Introduction 222\u003c\/p\u003e \u003cp\u003e9.2 Pulsed electric fields (PEF) effect on food material properties 223\u003c\/p\u003e \u003cp\u003e9.3 Isostatic high pressure (HP) effects on food material properties 237\u003c\/p\u003e \u003cp\u003e9.4 Ultrasound (US) effect on food material properties 247\u003c\/p\u003e \u003cp\u003e9.5 Conclusion and future trends 253\u003c\/p\u003e \u003cp\u003eReferences 254\u003c\/p\u003e \u003cp\u003e10 Food Protein Nanoparticles: Formation, Properties and Applications 263\u003cbr\u003e Simon M. Loveday, M. A. Rao and Harjinder Singh\u003c\/p\u003e \u003cp\u003e10.1 Introduction 263\u003c\/p\u003e \u003cp\u003e10.2 Characterising the rheological properties of gels and dispersions 264\u003c\/p\u003e \u003cp\u003e10.3 Formation and functionality of whey protein nanoparticles 265\u003c\/p\u003e \u003cp\u003e10.4 Nanofibrils from food proteins 269\u003c\/p\u003e \u003cp\u003e10.5 Protein − polysaccharide complexes 285\u003c\/p\u003e \u003cp\u003e10.6 Concluding remarks 287\u003c\/p\u003e \u003cp\u003eNotation 288\u003c\/p\u003e \u003cp\u003eReferences 289\u003c\/p\u003e \u003cp\u003e11 Nanocomposites for Food and Beverage Packaging Materials 295\u003cbr\u003e Maria D. Sanchez Garcia and Jose M. Lagaron\u003c\/p\u003e \u003cp\u003e11.1 Introduction 295\u003c\/p\u003e \u003cp\u003e11.2 Barrier properties in packaging 298\u003c\/p\u003e \u003cp\u003e11.3 Nanofillers for nanocomposite packaging materials 305\u003c\/p\u003e \u003cp\u003e11.4 Examples of nanocomposites and their properties 309\u003c\/p\u003e \u003cp\u003e11.5 Nanobiocomposites: concepts and barrier properties 311\u003c\/p\u003e \u003cp\u003e11.6 Future trends 315\u003c\/p\u003e \u003cp\u003eReferences 315\u003c\/p\u003e \u003cp\u003e12 Encapsulation Techniques for Food Ingredient Systems 320\u003cbr\u003e Zhongxiang Fang and Bhesh Bhandari\u003c\/p\u003e \u003cp\u003e12.1 Introduction 320\u003c\/p\u003e \u003cp\u003e12.2 Microencapsulation techniques 323\u003c\/p\u003e \u003cp\u003e12.3 Conclusion 343\u003c\/p\u003e \u003cp\u003eReferences 344\u003c\/p\u003e \u003cp\u003e13 Food Texture is Only Partly Rheology 349\u003cbr\u003e Olena Kravchuk, Peter Torley and Jason R. Stokes\u003c\/p\u003e \u003cp\u003e13.1 Introduction 349\u003c\/p\u003e \u003cp\u003e13.2 Texture is a multi-parameter sensory property 350\u003c\/p\u003e \u003cp\u003e13.3 Texture research is driven by consumer food acceptance 351\u003c\/p\u003e \u003cp\u003e13.4 Current directions in texture research 352\u003c\/p\u003e \u003cp\u003e13.5 ‘Texture receptors’ 354\u003c\/p\u003e \u003cp\u003e13.6 Oral processing 355\u003c\/p\u003e \u003cp\u003e13.7 Role of saliva in sensory texture 357\u003c\/p\u003e \u003cp\u003e13.8 Instrumental methods for texture quantification 359\u003c\/p\u003e \u003cp\u003e13.9 Sensory evaluations of texture 362\u003c\/p\u003e \u003cp\u003e13.10 Statistical methods in texture studies 365\u003c\/p\u003e \u003cp\u003e13.11 Summary 368\u003c\/p\u003e \u003cp\u003eReferences 369\u003c\/p\u003e \u003cp\u003e14 Materials Science of Freezing and Frozen Foods 373\u003cbr\u003e Yrjö H. Roos\u003c\/p\u003e \u003cp\u003e14.1 Introduction 373\u003c\/p\u003e \u003cp\u003e14.2 Freezing of simple solutions 374\u003c\/p\u003e \u003cp\u003e14.3 Nucleation and crystal growth 375\u003c\/p\u003e \u003cp\u003e14.4 Materials science aspects of nucleation in food freezing 377\u003c\/p\u003e \u003cp\u003e14.5 Time-dependent ice formation 380\u003c\/p\u003e \u003cp\u003e14.6 Manipulation of nucleation and crystal size 381\u003c\/p\u003e \u003cp\u003e14.7 Recrystallisation in frozen foods 382\u003c\/p\u003e \u003cp\u003e14.8 Conclusions 384\u003c\/p\u003e \u003cp\u003eReferences 385\u003c\/p\u003e \u003cp\u003eIndex 387\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49529342099799,"sku":"9781405199223","price":147.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781405199223.jpg?v=1731875241","url":"https:\/\/bookcurl.com\/products\/food-materials-science-and-engineering-9781405199223","provider":"Book Curl","version":"1.0","type":"link"}