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Food Materials Science and Engineering.
Food Materials Science and Engineering covers a comprehensive range of topics in elation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application o...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2012.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn804662531 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr un||||||||| | ||
| 008 | 120806s2012 xx ob 001 0 eng d | ||
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| 019 | |a 1005962033 |a 1015850142 | ||
| 020 | |a 9781118373934 | ||
| 020 | |a 1118373936 | ||
| 020 | |z 9781405199223 |q (hardback) | ||
| 020 | |z 1405199229 | ||
| 029 | 1 | |a AU@ |b 000055823972 | |
| 029 | 1 | |a DEBBG |b BV044167524 | |
| 029 | 1 | |a DEBSZ |b 431191638 | |
| 035 | |a (OCoLC)804662531 |z (OCoLC)1005962033 |z (OCoLC)1015850142 | ||
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| 084 | |a 58.34 |2 bcl | ||
| 084 | |a TEC012000 |2 bisacsh | ||
| 049 | |a UAMI | ||
| 100 | 1 | |a Bhandari, Bhesh. | |
| 245 | 1 | 0 | |a Food Materials Science and Engineering. |
| 260 | |a Hoboken : |b Wiley, |c 2012. | ||
| 300 | |a 1 online resource (417 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Food Materials Science and Engineering; Contents; Preface; List of Contributors; 1 Food Materials Science and Engineering: An Overview; 1.1 Introduction; 1.2 Molecular basis of food materials; 1.3 Observation of materials at various size ranges and size-property relationship; 1.4 Amorphous and crystalline structures of materials; 1.5 Gel structures of food materials; 1.6 Interfacial properties of the food materials; 1.6.1 Emulsions and surface active compounds; 1.6.2 Colloids; 1.6.3 Foams; 1.6.4 Stickiness and fouling. | |
| 505 | 8 | |a 1.7 Application of materials science in food design and development of engineered food materials; 1.8 Conclusion; References; 2 Micro to Macro Level Structures of Food Materials; 2.1 Microstructure definitions; 2.2 Measurement of microstructures/nanostructures; 2.3 The relationship between structure and quality; 2.4 Microstructure and emulsions; 2.5 Structure and sensory perception; 2.6 Process to control the structure of food materials; 2.6.1 Different processing aids to create microstructure; 2.6.2 Engineering microstructures in foods; 2.7 Concluding remarks; References. | |
| 505 | 8 | |a 3 Characterisation Techniques in Food Materials Science; 3.1 Introduction; 3.2 Nuclear Magnetic Resonance (NMR); 3.2.1 General principles; 3.2.2 Chemical and physical information; 3.2.3 High resolution NMR spectra from solids; 3.2.4 Mobility-resolved NMR spectroscopy; 3.2.5 Probing water 'pool' sizes using 1HT2 properties; 3.2.6 Integration of techniques to study protein denaturation and glassing; 3.3 Fourier Transform Infra-Red (FT-IR); 3.4 X-ray powder diffraction; 3.5 Small angle neutron & X-ray scattering (SANS and SAXS); 3.6 Confocal microscopy. | |
| 505 | 8 | |a 3.6.1 Applications of confocal microscopy in food science; 3.7 Scanning electron microscopy; 3.7.1 Immobilisation in solid substrates; 3.7.2 Cryo-SEM; 3.7.3 Environmental SEM (ESEM); 3.8 Atomic Force Microscopy (AFM); 3.8.1 Applications of atomic force microscopy in food science; 3.9 Summary; References; 4 Interfacial Phenomena in Structured Foods; 4.1 Introduction; 4.2 Visualisation of surface structures; 4.2.1 Brewster angle microscopy; 4.2.2 Interfacial fluorescence microscopy; 4.2.3 Atomic force microscopy; 4.3 Fundamentals of interfacial assembly. | |
| 505 | 8 | |a 4.3.1 The adsorption process -- diffusion vs. convection; 4.3.2 The adsorbed layer -- surface viscosity, surface rheology, surface structure; 4.4 The dynamic interface; 4.4.1 Biochemical effects on interfacial structure and properties; 4.4.2 Competitive adsorption; 4.4.3 Hydrophobin -- a unique protein interface; 4.5 Conclusions and future directions; References; 5 Phase and State Transitions and Related Phenomena in Foods; 5.1 Introduction; 5.2 Phase and state transitions; 5.2.1 First-order transitions; 5.2.2 The glass transition; 5.3 Food properties and formulation. | |
| 505 | 8 | |a 5.3.1 Crystallisation and melting. | |
| 520 | |a Food Materials Science and Engineering covers a comprehensive range of topics in elation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The a. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 2 | |a Food Analysis | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 650 | 1 | 7 | |a Levensmiddelen. |2 gtt |
| 650 | 1 | 7 | |a Technologie. |2 gtt |
| 776 | 0 | 8 | |i Print version: |a Bhandari, Bhesh. |t Food Materials Science and Engineering. |d Hoboken : Wiley, ©2012 |z 9781405199223 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=982067 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL982067 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n 388847 | ||
| 938 | |a YBP Library Services |b YANK |n 9454866 | ||
| 994 | |a 92 |b IZTAP | ||