- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Food Materials Science and Engineering
About this book
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.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Food Materials Science and Engineering by Bhesh Bhandari in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title page
- Copyright page
- Preface
- List of Contributors
- 1 Food Materials Science and Engineering: An Overview
- 2 Micro to Macro Level Structures of Food Materials
- 3 Characterisation Techniques in Food Materials Science
- 4 Interfacial Phenomena in Structured Foods
- 5 Phase and State Transitions and Related Phenomena in Foods
- 6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology
- 7 Materials Science Approaches Towards Food Design
- 8 Food Structures and Delivery of Nutrients
- 9 Effects of Emerging Processing Technologies on Food Material Properties
- 10 Food Protein Nanoparticles: Formation, Properties and Applications
- 11 Nanocomposites for Food and Beverage Packaging Materials
- 12 Encapsulation Techniques for Food Ingredient Systems
- 13 Food Texture is Only Partly Rheology
- 14 Materials Science of Freezing and Frozen Foods
- Index