Author : Jose Miguel Aguilera
Publisher : Springer Science & Business Media
Page : 611 pages
File Size : 20,28 MB
Release : 2007-12-06
Category : Technology & Engineering
ISBN : 0387719466
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author : José Miguel Aguilera
Publisher : Springer Science & Business Media
Page : 611 pages
File Size : 17,35 MB
Release : 2007-10-24
Category : Technology & Engineering
ISBN : 0387719474
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author : Bhesh Bhandari
Publisher : John Wiley & Sons
Page : 438 pages
File Size : 40,44 MB
Release : 2012-07-30
Category : Technology & Engineering
ISBN : 1118373928
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. 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 authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
Page : 578 pages
File Size : 10,16 MB
Release : 2018-03-29
Category : Technology & Engineering
ISBN : 0128115009
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering
Author : Wing-Fu Lai
Publisher : John Wiley & Sons
Page : 437 pages
File Size : 34,94 MB
Release : 2023-05-22
Category : Technology & Engineering
ISBN : 1119860350
Materials 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 science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive 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.
Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 799 pages
File Size : 49,26 MB
Release : 2011-08-26
Category : Technology & Engineering
ISBN : 1444357824
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
Author : Athene Margaret Donald
Publisher :
Page : 33 pages
File Size : 27,51 MB
Release : 2000
Category :
ISBN :
Author : Management Association, Information Resources
Publisher : IGI Global
Page : 1837 pages
File Size : 21,69 MB
Release : 2017-01-11
Category : Technology & Engineering
ISBN : 1522517995
The design and study of materials is a pivotal component to new discoveries in the various fields of science and technology. By better understanding the components and structures of materials, researchers can increase its applications across different industries. Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications is a compendium of the latest academic material on investigations, technologies, and techniques pertaining to analyzing the synthesis and design of new materials. Through its broad and extensive coverage on a variety of crucial topics, such as nanomaterials, biomaterials, and relevant computational methods, this multi-volume work is an essential reference source for engineers, academics, researchers, students, professionals, and practitioners seeking innovative perspectives in the field of materials science and engineering.
Author : José Miguel Aguilera
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 15,91 MB
Release : 1999-09-30
Category : Cooking
ISBN : 9780834212565
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
Page : 499 pages
File Size : 40,25 MB
Release : 2013-12-05
Category : Technology & Engineering
ISBN : 146149138X
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
