Food Materials Science: Principles and Practice

✍ Scribed by José Miguel Aguilera, Peter J. Lillford, Heribert Watzke (auth.), José Miguel Aguilera, Peter J. Lillford (eds.)

• Publisher: Springer-Verlag New York
• Year: 2008
• Tongue: English
• Leaves: 611
• Edition: 1
• Category: Library

✦ Synopsis

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 value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.

Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace.

This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.

About the Editors

José Miguel Aguilera, is a professor in the Department of Chemical Engineering and Bioprocesses at the Universidad Católica de Chile, Santiago, Chile

Peter J. Lillford, is a professor in the Department of Biology at the University of York, Heslington, York, UK

✦ Table of Contents

Front Matter....Pages i-x
Why Food Materials Science?....Pages 3-10
The Composite Structure of Biological Tissue Used for Food....Pages 11-20
Food Polymers....Pages 21-44
The Crystalline State....Pages 45-65
The Glassy State....Pages 67-81
Rubber Elasticity and Wheat Gluten Proteins....Pages 83-94
State Diagrams of Food Materials....Pages 95-121
Nanotechnology in Food Materials Research....Pages 123-144
Assembly of Structures in Foods....Pages 145-167
Solid Food Foams....Pages 169-202
Probing Food Structure....Pages 203-226
Structure–Property Relationships in Foods....Pages 229-253
Structuring Water by Gelation....Pages 255-280
Bubble-Containing Foods....Pages 281-303
Emulsions: Principles and Preparation....Pages 305-339
Processing of Food Powders....Pages 341-368
Fat Crystal Networks....Pages 369-414
Extrusion....Pages 415-435
Structuring Dairy Products by Means of Processing and Matrix Design....Pages 439-473
Structured Cereal Products....Pages 475-500
Structured Meat Products....Pages 501-523
Structured Chocolate Products....Pages 525-546
Edible Moisture Barriers for Food Product Stabilization....Pages 547-575
Encapsulation of Bioactives....Pages 577-601
Back Matter....Pages 603-616

✦ Subjects

Food Science; Chemistry/Food Science, general; Physical Chemistry