Food Materials Science Principles and Practice /

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Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Aguilera, José Miguel (Editor ), Lillford, Peter J. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2008.
Edición:1st ed. 2008.
Colección:Food Engineering Series,
Temas:
Food science.
Chemistry.
Physical chemistry.
Food Science.
Physical Chemistry.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Fundamentals
  • Why Food Materials Science?
  • The Composite Structure of Biological Tissue Used for Food
  • Food Polymers
  • The Crystalline State
  • The Glassy State
  • Rubber Elasticity and Wheat Gluten Proteins
  • State Diagrams of Food Materials
  • Nanotechnology in Food Materials Research
  • Assembly of Structures in Foods
  • Solid Food Foams
  • Probing Food Structure
  • Structuring Operations
  • Structure-Property Relationships in Foods
  • Structuring Water by Gelation
  • Bubble-Containing Foods
  • Emulsions: Principles and Preparation
  • Processing of Food Powders
  • Fat Crystal Networks
  • Extrusion
  • Polyphasic Food Systems
  • Structuring Dairy Products by Means of Processing and Matrix Design
  • Structured Cereal Products
  • Structured Meat Products
  • Structured Chocolate Products
  • Edible Moisture Barriers for Food Product Stabilization
  • Encapsulation of Bioactives.

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