{"product_id":"materials-science-and-engineering-in-food-product-development-9781119860358","title":"Materials Science and Engineering in Food Product","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMaterials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials scienceComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and productsPractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulationComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eContents\u003c\/p\u003e \u003cp\u003eAbout the Editor xiv\u003c\/p\u003e \u003cp\u003eList of Contributors xv\u003c\/p\u003e \u003cp\u003ePreface xix\u003c\/p\u003e \u003cp\u003eList of Abbreviations xxi\u003c\/p\u003e \u003cp\u003e1 Overview of Different Materials Used in Food Production 1\u003c\/p\u003e \u003cp\u003eNahed A. Abd El-Ghany and Mahmoud H. Abu Elella\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Advanced Materials Engineering for Food Product Development 3\u003c\/p\u003e \u003cp\u003e1.3 Encapsulation of Food Ingredients for Food Product Development 6\u003c\/p\u003e \u003cp\u003e1.4 Food Packaging Approach for Food Product Development 13\u003c\/p\u003e \u003cp\u003e1.5 Hydrogel Structures and Their Efficiency in Food Development 17\u003c\/p\u003e \u003cp\u003e1.6 Conclusion 18\u003c\/p\u003e \u003cp\u003eGlossary 19\u003c\/p\u003e \u003cp\u003eReferences 20\u003c\/p\u003e \u003cp\u003e2 Introduction to Food Properties and Techniques in Food Product Development 27\u003c\/p\u003e \u003cp\u003eSara A. Al-Hafiry, Omar A. Alaboudi, Ghada A. Ahmed,and Abdulrahman M. Abdulrahman\u003c\/p\u003e \u003cp\u003e2.1 Introduction 28\u003c\/p\u003e \u003cp\u003e2.2 Structural Impact on Properties 28\u003c\/p\u003e \u003cp\u003e2.3 Food Consumer Demands 31\u003c\/p\u003e \u003cp\u003e2.4 Food Properties to Be Improved 31\u003c\/p\u003e \u003cp\u003e2.5 Food Materials Synthesis Techniques 34\u003c\/p\u003e \u003cp\u003e2.5.3 3D Printing 36\u003c\/p\u003e \u003cp\u003e2.6 Concluding Remarks 37\u003c\/p\u003e \u003cp\u003eGlossary 37\u003c\/p\u003e \u003cp\u003eReferences 38\u003c\/p\u003e \u003cp\u003e3 Basic Concepts of Bulk Rheology in Food Emulsions 41\u003c\/p\u003e \u003cp\u003eCarlos Bengoechea, Estefanía Álvarez-Castillo, José Manuel Aguilar, and Antonio Guerrero\u003c\/p\u003e \u003cp\u003e3.1 Introduction 41\u003c\/p\u003e \u003cp\u003e3.2 Emulsification Process 42\u003c\/p\u003e \u003cp\u003e3.3 Rheology of Continuous Phase 44\u003c\/p\u003e \u003cp\u003e3.4 Rheology of Emulsions 45\u003c\/p\u003e \u003cp\u003e3.5 Microstructure 48\u003c\/p\u003e \u003cp\u003e3.6 Destabilization Mechanisms 49\u003c\/p\u003e \u003cp\u003e3.7 Concluding Remarks 52\u003c\/p\u003e \u003cp\u003eAcknowledgments 52\u003c\/p\u003e \u003cp\u003eGlossary 52\u003c\/p\u003e \u003cp\u003eReferences 54\u003c\/p\u003e \u003cp\u003e4 Understanding Interfacial Rheology in Food Emulsions 57\u003c\/p\u003e \u003cp\u003eCecilio Carrera, Manuel Felix, María Luisa López-Castejón, and Víctor Manuel Pizones\u003c\/p\u003e \u003cp\u003e4.1 Introduction 57\u003c\/p\u003e \u003cp\u003e4.2 Interfacial Engineering of Food Emulsifiers 58\u003c\/p\u003e \u003cp\u003e4.3 Rheological Techniques for the Characterization of Interfacial Films 60\u003c\/p\u003e \u003cp\u003e4.4 Concluding Remarks and Future Perspectives 68\u003c\/p\u003e \u003cp\u003eAcknowledgments 69\u003c\/p\u003e \u003cp\u003eGlossary 69\u003c\/p\u003e \u003cp\u003eReferences 69\u003c\/p\u003e \u003cp\u003e5 Overview of Types of Materials Used for Food Component Encapsulation 73\u003c\/p\u003e \u003cp\u003eZahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami\u003c\/p\u003e \u003cp\u003e5.1 Introduction 73\u003c\/p\u003e \u003cp\u003e5.2 Major Techniques Used for Food Component Encapsulation 74\u003c\/p\u003e \u003cp\u003e5.3 Materials Used as Carrier Source for Encapsulation 77\u003c\/p\u003e \u003cp\u003e5.4 Protein-Based Carriers 78\u003c\/p\u003e \u003cp\u003e5.5 Carbohydrate-Based Carriers 80\u003c\/p\u003e \u003cp\u003e5.6 Lipid-Based Carrier 83\u003c\/p\u003e \u003cp\u003e5.7 Roles Played by Materials in Food Component Encapsulation 86\u003c\/p\u003e \u003cp\u003e5.8 Improved Dispersibility 87\u003c\/p\u003e \u003cp\u003e5.9 Addition of Inhibitors 87\u003c\/p\u003e \u003cp\u003e5.10 Reducing the Interactions 87\u003c\/p\u003e \u003cp\u003e5.11 Control of Light Scattering and Absorption 87\u003c\/p\u003e \u003cp\u003e5.12 Increased Bioavailability 87\u003c\/p\u003e \u003cp\u003e5.13 Controlled or Targeted Release 88\u003c\/p\u003e \u003cp\u003e5.14 Conclusions 88\u003c\/p\u003e \u003cp\u003eGlossary 88\u003c\/p\u003e \u003cp\u003eReference 89\u003c\/p\u003e \u003cp\u003e6 Design and Use of Microcarriers for the Delivery of Nutraceuticals 93\u003c\/p\u003e \u003cp\u003eMaxim V. Kiryukhin, Su Hui Lim, and Cheryl Yingxue Chia\u003c\/p\u003e \u003cp\u003e6.1 Introduction 93\u003c\/p\u003e \u003cp\u003e6.2 Protection Against Environmental Conditions 96\u003c\/p\u003e \u003cp\u003e6.3 Controlled Release by Responsive Carrier Material 100\u003c\/p\u003e \u003cp\u003e6.4 Active Enhancement of M\u0026amp;Ns’ Bioavailability Through Microencapsulation 107\u003c\/p\u003e \u003cp\u003e6.5 Conclusion 112\u003c\/p\u003e \u003cp\u003eGlossary 113\u003c\/p\u003e \u003cp\u003eReference 114\u003c\/p\u003e \u003cp\u003e7 Design and Use of Lipid-Based Systems for Food Component Encapsulation 117\u003c\/p\u003e \u003cp\u003eKalpani Y. Perera, Dileswar Pradhan, Shubham Sharma, Amit K. Jaiswal, and Swarna Jaiswal\u003c\/p\u003e \u003cp\u003e7.1 Introduction 117\u003c\/p\u003e \u003cp\u003e7.2 Lipid-Based Nano Delivery Systems for Food Component Encapsulation 121\u003c\/p\u003e \u003cp\u003e7.3 Mechanism of Action of Encapsulated Food Components 127\u003c\/p\u003e \u003cp\u003e7.4 Encapsulation of Food Components in Lipid-Based Nano Delivery Systems 129\u003c\/p\u003e \u003cp\u003e7.5 Conclusion and Future Perspectives 134\u003c\/p\u003e \u003cp\u003eGlossary 134\u003c\/p\u003e \u003cp\u003eReference 135\u003c\/p\u003e \u003cp\u003e8 Working Principles and Use of Gelatin for Food Component Encapsulation 139\u003c\/p\u003e \u003cp\u003eYoussef S. Abdelaziz, Rana Tarek, Donia G. Youssef, Mariam Khaled Abdel-Latif, Habiba Mohamad Ibrahim, Sohaila Mohammed Salah Saleh, and Heba M. Fahmy\u003c\/p\u003e \u003cp\u003e8.1 Introduction 139\u003c\/p\u003e \u003cp\u003e8.2 Why Use Gelatin in Encapsulation Technology? 140\u003c\/p\u003e \u003cp\u003e8.3 Techniques for Food Encapsulation Using Gelatin 142\u003c\/p\u003e \u003cp\u003e8.4 Microencapsulation Using Gelatin 145\u003c\/p\u003e \u003cp\u003e8.5 Nanoencapsulation of Food Components Using Gelatin 149\u003c\/p\u003e \u003cp\u003e8.6 Mechanisms of Release of Gelatin Encapsulation Systems for Food Components 153\u003c\/p\u003e \u003cp\u003e8.7 Conclusion 155\u003c\/p\u003e \u003cp\u003eGlossary 156\u003c\/p\u003e \u003cp\u003eReference 156\u003c\/p\u003e \u003cp\u003e9 Working Principles and Use of Chitosan for Food Component Encapsulation 161\u003c\/p\u003e \u003cp\u003eGastón Bravo-Arrepol, Plamen Dimitrov Katsarov, Bissera Asenova-Pilicheva, Paolina Kancheva- Lukova, Danilo Escobar-Avello, Hazel Peniche, Lorenzo García, Carlos Peniche-Covas, Philippe Michaud, Cédric Delattre, Liliam Becheran-Maron, Johanna Castaño, Maria Dolores Lopez, Oscar Valdes, Aleksandra Nesic, and Gustavo Cabrera-Barjas\u003c\/p\u003e \u003cp\u003e9.1 Introduction 162\u003c\/p\u003e \u003cp\u003e9.2 Encapsulation Technologies 164\u003c\/p\u003e \u003cp\u003e9.3 Agent Encapsulation Using Chitosan as Polymeric Matrix 166\u003c\/p\u003e \u003cp\u003e9.4 Potential Applications of Microencapsulated Materials in Food Packaging 191\u003c\/p\u003e \u003cp\u003e9.5 Market for Chitosan Uses in Food Application 199\u003c\/p\u003e \u003cp\u003e9.6 Concluding Remarks 200\u003c\/p\u003e \u003cp\u003eGlossary 201\u003c\/p\u003e \u003cp\u003eReference 201\u003c\/p\u003e \u003cp\u003e10 Design and Use of Hydrogels for Food Component Encapsulation 209\u003c\/p\u003e \u003cp\u003eZahra Emam-Djomeh, Mohammad Ekrami, and Ali Ekrami\u003c\/p\u003e \u003cp\u003e10.1 Introduction 209\u003c\/p\u003e \u003cp\u003e10.2 Classification of Hydrogels 212\u003c\/p\u003e \u003cp\u003e10.3 Hydrogel Formation 214\u003c\/p\u003e \u003cp\u003e10.4 Recent Advances in Hydrogel Development 214\u003c\/p\u003e \u003cp\u003e10.5 Retention and Release Properties 216\u003c\/p\u003e \u003cp\u003e10.6 Applications of Hydrogels in Food Production 217\u003c\/p\u003e \u003cp\u003e10.7 Conclusions 221\u003c\/p\u003e \u003cp\u003eGlossary 221\u003c\/p\u003e \u003cp\u003eReferences 222\u003c\/p\u003e \u003cp\u003e11 Optimization of Pasting and Textural Properties of Food Products 227\u003c\/p\u003e \u003cp\u003eFilopateer Nasser, Salma Hossam Mohamed, Mariam Ashraf Fouad Khalil, Omaima Ali Mostafa Mohammed, Radwa Magdy Mohamed, and Heba Mohamed Fahmy\u003c\/p\u003e \u003cp\u003e11.1 Introduction 227\u003c\/p\u003e \u003cp\u003e11.2 Physical and Chemical Modification of Starch Structures 228\u003c\/p\u003e \u003cp\u003e11.3 Manipulation of Starch Properties Using Hydrocolloids 232\u003c\/p\u003e \u003cp\u003e11.4 Enzymatic Modification of Starch Properties 234\u003c\/p\u003e \u003cp\u003e11.5 Use of Starch Modification in Food Production 235\u003c\/p\u003e \u003cp\u003e11.6 Concluding Remarks 236\u003c\/p\u003e \u003cp\u003eGlossary 237\u003c\/p\u003e \u003cp\u003eReferences 237\u003c\/p\u003e \u003cp\u003e12 Phase Change Materials in Food Dryers 243\u003c\/p\u003e \u003cp\u003eHasibul Hasan Himel, Sabit Hasan, Nufile Uddin Ahmed, and Mahadi Hasan Masud\u003c\/p\u003e \u003cp\u003e12.1 Introduction 243\u003c\/p\u003e \u003cp\u003e12.2 Phase Change Materials and Their Properties 244\u003c\/p\u003e \u003cp\u003e12.3 Potential of PCMs in Food Drying 250\u003c\/p\u003e \u003cp\u003e12.4 Current Status of Utilizing PCMs for Food Drying 252\u003c\/p\u003e \u003cp\u003e12.5 Recommendation for Optimization of PCM for Use in Solar Dryers 255\u003c\/p\u003e \u003cp\u003e12.6 Concluding Remarks and Future Perspectives 257\u003c\/p\u003e \u003cp\u003eGlossary 258\u003c\/p\u003e \u003cp\u003eReferences 258\u003c\/p\u003e \u003cp\u003e13 Multi-Functional Properties of Halloysite Nano-Clays in Food Safety and Security 261\u003c\/p\u003e \u003cp\u003eSatwik Majumder and Saji George\u003c\/p\u003e \u003cp\u003e13.1 Overview 261\u003c\/p\u003e \u003cp\u003e13.2 Halloysite Nanotubes (HNT): A Versatile Natural Nanomaterial 263\u003c\/p\u003e \u003cp\u003e13.3 Toxicity and Migration Associated with Halloysite 270\u003c\/p\u003e \u003cp\u003e13.4 Future Perspectives 271\u003c\/p\u003e \u003cp\u003e13.5 Conclusive Remarks 272\u003c\/p\u003e \u003cp\u003eGlossary 273\u003c\/p\u003e \u003cp\u003eReferences 273\u003c\/p\u003e \u003cp\u003e14 Electrospinning Technologies for Encapsulation of Probiotics 279\u003c\/p\u003e \u003cp\u003eSeethu, B.G., Aditya Sukumar P., Devikrishna P., Harshvardhan Kulkarni, Magdaline Eljeeva Emerald, Chandram Grover, and Heartwin A. Pushpadass\u003c\/p\u003e \u003cp\u003e14.1 Introduction 279\u003c\/p\u003e \u003cp\u003e14.2 Major Methods for Encapsulation of Probiotics 281\u003c\/p\u003e \u003cp\u003e14.3 Conclusions 298\u003c\/p\u003e \u003cp\u003eGlossary 299\u003c\/p\u003e \u003cp\u003eReferences 299\u003c\/p\u003e \u003cp\u003e15 Three-Dimensional Printing in Food Manufacturing and Mechanics 303\u003c\/p\u003e \u003cp\u003eStefania Chirico Scheele, Martin Binks, and Paul F. Egan\u003c\/p\u003e \u003cp\u003e15.1 Introduction 303\u003c\/p\u003e \u003cp\u003e15.2 Print Process 306\u003c\/p\u003e \u003cp\u003e15.3 Material Preparation 308\u003c\/p\u003e \u003cp\u003e15.4 Printing Parameters 309\u003c\/p\u003e \u003cp\u003e15.5 Food Mechanics 311\u003c\/p\u003e \u003cp\u003e15.6 Consumer Validation 314\u003c\/p\u003e \u003cp\u003e15.7 Concluding Remarks 315\u003c\/p\u003e \u003cp\u003eGlossary 316\u003c\/p\u003e \u003cp\u003eReferences 316\u003c\/p\u003e \u003cp\u003e16 Techniques for Characterization of Food-Packaging Materials 321\u003c\/p\u003e \u003cp\u003eShubham Sharma, Kalpani Y. Perera, Dileswar Pradhan, Brendan Duffy, Amit K. Jaiswal, and Swarna Jaiswal\u003c\/p\u003e \u003cp\u003e16.1 Introduction 321\u003c\/p\u003e \u003cp\u003e16.2 Characterization of Food-Packaging Material 323\u003c\/p\u003e \u003cp\u003e16.3 Conclusion and Prospects 336\u003c\/p\u003e \u003cp\u003eGlossary 337\u003c\/p\u003e \u003cp\u003eReferences 337\u003c\/p\u003e \u003cp\u003e17 Development and Use of Edible Materials for Food Protection and Packaging 341\u003c\/p\u003e \u003cp\u003eLin Lin, Mohamed Abdel-Shafi Abdel-Samie, Sherif M. Abed, and Haiying Cui\u003c\/p\u003e \u003cp\u003e17.1 Introduction 341\u003c\/p\u003e \u003cp\u003e17.2 Antimicrobial and Antioxidant Active Agents Used in the Field of Food Packaging 343\u003c\/p\u003e \u003cp\u003e17.3 Carriers Applied in Food-Packaging Applications 345\u003c\/p\u003e \u003cp\u003e17.4 Methods of Fabrication or the Enhancement Activity of Edible Packaging Films 349\u003c\/p\u003e \u003cp\u003e17.5 Controlled Release of the BACs from Encapsulation Materials 353\u003c\/p\u003e \u003cp\u003e17.6 Conclusion 353\u003c\/p\u003e \u003cp\u003eGlossary 354\u003c\/p\u003e \u003cp\u003eReferences 355\u003c\/p\u003e \u003cp\u003e18 Packaging Design as Part of a Holistic Food Quality Assurance Process 361\u003c\/p\u003e \u003cp\u003eAgnieszka S. Cholewa-Wójcik and Agnieszka K. Kawecka\u003c\/p\u003e \u003cp\u003e18.1 Introduction 361\u003c\/p\u003e \u003cp\u003e18.2 Essence of Quality-Oriented Product Designing and Its Role in Quality Assurance 362\u003c\/p\u003e \u003cp\u003e18.3 Quality-Oriented Product-Designing Process 362\u003c\/p\u003e \u003cp\u003e18.4 Integrated Product Designing as the New Approach to Packaged Product Designing Process 365\u003c\/p\u003e \u003cp\u003e18.5 Methods to Aid Shaping of Quality of Products Being Designed 370\u003c\/p\u003e \u003cp\u003e18.6 Concluding Remarks and Future Perspectives 371\u003c\/p\u003e \u003cp\u003eAcknowledgments 372\u003c\/p\u003e \u003cp\u003eGlossary 372\u003c\/p\u003e \u003cp\u003eReferences 372\u003c\/p\u003e \u003cp\u003e19 Determinants of the Quality and Safety of Food Packaging 377\u003c\/p\u003e \u003cp\u003eAgnieszka K. Kawecka and Agnieszka S. Cholewa-Wójcik\u003c\/p\u003e \u003cp\u003e19.1 Introduction 377\u003c\/p\u003e \u003cp\u003e19.2 Literature Review Concerning Food-Packaging Safety 378\u003c\/p\u003e \u003cp\u003e19.3 Packaging Safety Hazards 379\u003c\/p\u003e \u003cp\u003e19.4 Legal Requirements for the Safety of Food Packaging 381\u003c\/p\u003e \u003cp\u003e19.5 The Process of Ensuring Security – the Supply Chain 384\u003c\/p\u003e \u003cp\u003e19.6 Packaging Safety Features and Attributes of Food Packaging 386\u003c\/p\u003e \u003cp\u003e19.7 Concluding Remarks 388\u003c\/p\u003e \u003cp\u003eAcknowledgments 388\u003c\/p\u003e \u003cp\u003eGlossary 388\u003c\/p\u003e \u003cp\u003eReferences 389\u003c\/p\u003e \u003cp\u003eIndex 393\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49407176376663,"sku":"9781119860358","price":126.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119860358.jpg?v=1730498439","url":"https:\/\/bookcurl.com\/products\/materials-science-and-engineering-in-food-product-development-9781119860358","provider":"Book Curl","version":"1.0","type":"link"}