{"product_id":"food-materials-science-and-engineering-isbn-9781405199223","title":"Food Materials Science and Engineering","description":"\u003ci\u003eFood Materials Science and Engineering\u003c\/i\u003e 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. \u003cp\u003eThe 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.\u003c\/p\u003e  \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003e1 Food Materials Science and Engineering: An Overview 1\u003cbr\u003e Bhesh Bhandari and Yrjö H. Roos\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Molecular basis of food materials 4\u003c\/p\u003e \u003cp\u003e1.3 Observation of materials at various size ranges and size-property\u003c\/p\u003e \u003cp\u003erelationship 5\u003c\/p\u003e \u003cp\u003e1.4 Amorphous and crystalline structures of materials 7\u003c\/p\u003e \u003cp\u003e1.5 Gel structures of food materials 10\u003c\/p\u003e \u003cp\u003e1.6 Interfacial properties of the food materials 14\u003c\/p\u003e \u003cp\u003e1.7 Application of materials science in food design and development\u003c\/p\u003e \u003cp\u003eof engineered food materials 21\u003c\/p\u003e \u003cp\u003e1.8 Conclusion 23\u003c\/p\u003e \u003cp\u003eReferences 23\u003c\/p\u003e \u003cp\u003e2 Micro to Macro Level Structures of Food Materials 26\u003cbr\u003e Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella\u003c\/p\u003e \u003cp\u003e2.1 Microstructure definitions 26\u003c\/p\u003e \u003cp\u003e2.2 Measurement of microstructures\/nanostructures 28\u003c\/p\u003e \u003cp\u003e2.3 The relationship between structure and quality 31\u003c\/p\u003e \u003cp\u003e2.4 Microstructure and emulsions 35\u003c\/p\u003e \u003cp\u003e2.5 Structure and sensory perception 37\u003c\/p\u003e \u003cp\u003e2.6 Process to control the structure of food materials 39\u003c\/p\u003e \u003cp\u003e2.7 Concluding remarks 45\u003c\/p\u003e \u003cp\u003eReferences 45\u003c\/p\u003e \u003cp\u003e3 Characterisation Techniques in Food Materials Science 52\u003cbr\u003e Elliot Paul Gilbert, Amparo Lopez-Rubio and Michael J. Gidley\u003c\/p\u003e \u003cp\u003e3.1 Introduction 52\u003c\/p\u003e \u003cp\u003e3.2 Nuclear Magnetic Resonance (NMR) 53\u003c\/p\u003e \u003cp\u003e3.3 Fourier Transform Infra-Red (FT-IR) 59\u003c\/p\u003e \u003cp\u003e3.4 X-ray powder diffraction 64\u003c\/p\u003e \u003cp\u003e3.5 Small angle neutron \u0026amp; X-ray scattering (SANS and SAXS) 68\u003c\/p\u003e \u003cp\u003e3.6 Confocal microscopy 78\u003c\/p\u003e \u003cp\u003e3.7 Scanning electron microscopy 81\u003c\/p\u003e \u003cp\u003e3.8 Atomic Force Microscopy (AFM) 84\u003c\/p\u003e \u003cp\u003e3.9 Summary 87\u003c\/p\u003e \u003cp\u003eReferences 87\u003c\/p\u003e \u003cp\u003e4 Interfacial Phenomena in Structured Foods 94\u003cbr\u003e Matt Golding\u003c\/p\u003e \u003cp\u003e4.1 Introduction 94\u003c\/p\u003e \u003cp\u003e4.2 Visualisation of surface structures 95\u003c\/p\u003e \u003cp\u003e4.3 Fundamentals of interfacial assembly 102\u003c\/p\u003e \u003cp\u003e4.4 The dynamic interface 108\u003c\/p\u003e \u003cp\u003e4.5 Conclusions and future directions 130\u003c\/p\u003e \u003cp\u003eReferences 131\u003c\/p\u003e \u003cp\u003e5 Phase and State Transitions and Related Phenomena in Foods 136\u003cbr\u003e Yrjö H. Roos\u003c\/p\u003e \u003cp\u003e5.1 Introduction 136\u003c\/p\u003e \u003cp\u003e5.2 Phase and state transitions 137\u003c\/p\u003e \u003cp\u003e5.3 Food properties and formulation 144\u003c\/p\u003e \u003cp\u003e5.4 Conclusions 148\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology 151\u003cbr\u003e Jason R. Stokes\u003c\/p\u003e \u003cp\u003e6.1 Introduction 151\u003c\/p\u003e \u003cp\u003e6.2 Rheology of food gels: yielding and gelling soft matter 152\u003c\/p\u003e \u003cp\u003e6.3 Formation and structure of biopolymer network gels 153\u003c\/p\u003e \u003cp\u003e6.4 Formation and structure of micro- and nano-gel particles 159\u003c\/p\u003e \u003cp\u003e6.5 Structure–rheology relationships of food gels and food gel structures 165\u003c\/p\u003e \u003cp\u003e6.6 Outlook 171\u003c\/p\u003e \u003cp\u003eAcknowledgements 172\u003c\/p\u003e \u003cp\u003eReferences 172\u003c\/p\u003e \u003cp\u003e7 Materials Science Approaches Towards Food Design 177\u003cbr\u003e Job Ubbink\u003c\/p\u003e \u003cp\u003e7.1 Introduction 177\u003c\/p\u003e \u003cp\u003e7.2 Consumer-driven food design 177\u003c\/p\u003e \u003cp\u003e7.3 Food design based on the supplemented state diagram 179\u003c\/p\u003e \u003cp\u003e7.4 Design of foods and encapsulation systems in the glassy state 191\u003c\/p\u003e \u003cp\u003e7.5 Retro-design for the delivery of bioactive ingredients in foods 195\u003c\/p\u003e \u003cp\u003e7.6 Concluding remarks 201\u003c\/p\u003e \u003cp\u003eReferences 202\u003c\/p\u003e \u003cp\u003e8 Food Structures and Delivery of Nutrients 204\u003cbr\u003e Ranjan Sharma\u003c\/p\u003e \u003cp\u003e8.1 Introduction 204\u003c\/p\u003e \u003cp\u003e8.2 Nutrient digestion and absorption in the gastrointestinal tract 205\u003c\/p\u003e \u003cp\u003e8.3 Nutrients and their delivery challenges 208\u003c\/p\u003e \u003cp\u003e8.4 Essential fatty acids 209\u003c\/p\u003e \u003cp\u003e8.5 Antioxidants including vitamins and minerals 209\u003c\/p\u003e \u003cp\u003e8.6 Probiotic bacteria 211\u003c\/p\u003e \u003cp\u003e8.7 Plant sterols 211\u003c\/p\u003e \u003cp\u003e8.8 Food structures and technologies for protection and delivery\u003c\/p\u003e \u003cp\u003eof nutrients 212\u003c\/p\u003e \u003cp\u003e8.9 Protein-based structures for nutrient delivery 212\u003c\/p\u003e \u003cp\u003e8.10 Microencapsulation 214\u003c\/p\u003e \u003cp\u003e8.11 Fluidised bed coating 214\u003c\/p\u003e \u003cp\u003e8.12 Spray drying 215\u003c\/p\u003e \u003cp\u003e8.13 Spray chilling 215\u003c\/p\u003e \u003cp\u003e8.14 Extrusion 216\u003c\/p\u003e \u003cp\u003e8.15 Nanoparticles and emulsions 216\u003c\/p\u003e \u003cp\u003e8.16 Food structure and bio-accessibility of nutrients 217\u003c\/p\u003e \u003cp\u003e8.17 Conclusions and future directions 218\u003c\/p\u003e \u003cp\u003eReferences 218\u003c\/p\u003e \u003cp\u003e9 Effects of Emerging Processing Technologies on Food Material Properties 222\u003cbr\u003e Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr\u003c\/p\u003e \u003cp\u003e9.1 Introduction 222\u003c\/p\u003e \u003cp\u003e9.2 Pulsed electric fields (PEF) effect on food material properties 223\u003c\/p\u003e \u003cp\u003e9.3 Isostatic high pressure (HP) effects on food material properties 237\u003c\/p\u003e \u003cp\u003e9.4 Ultrasound (US) effect on food material properties 247\u003c\/p\u003e \u003cp\u003e9.5 Conclusion and future trends 253\u003c\/p\u003e \u003cp\u003eReferences 254\u003c\/p\u003e \u003cp\u003e10 Food Protein Nanoparticles: Formation, Properties and Applications 263\u003cbr\u003e Simon M. Loveday, M. A. Rao and Harjinder Singh\u003c\/p\u003e \u003cp\u003e10.1 Introduction 263\u003c\/p\u003e \u003cp\u003e10.2 Characterising the rheological properties of gels and dispersions 264\u003c\/p\u003e \u003cp\u003e10.3 Formation and functionality of whey protein nanoparticles 265\u003c\/p\u003e \u003cp\u003e10.4 Nanofibrils from food proteins 269\u003c\/p\u003e \u003cp\u003e10.5 Protein − polysaccharide complexes 285\u003c\/p\u003e \u003cp\u003e10.6 Concluding remarks 287\u003c\/p\u003e \u003cp\u003eNotation 288\u003c\/p\u003e \u003cp\u003eReferences 289\u003c\/p\u003e \u003cp\u003e11 Nanocomposites for Food and Beverage Packaging Materials 295\u003cbr\u003e Maria D. Sanchez Garcia and Jose M. Lagaron\u003c\/p\u003e \u003cp\u003e11.1 Introduction 295\u003c\/p\u003e \u003cp\u003e11.2 Barrier properties in packaging 298\u003c\/p\u003e \u003cp\u003e11.3 Nanofillers for nanocomposite packaging materials 305\u003c\/p\u003e \u003cp\u003e11.4 Examples of nanocomposites and their properties 309\u003c\/p\u003e \u003cp\u003e11.5 Nanobiocomposites: concepts and barrier properties 311\u003c\/p\u003e \u003cp\u003e11.6 Future trends 315\u003c\/p\u003e \u003cp\u003eReferences 315\u003c\/p\u003e \u003cp\u003e12 Encapsulation Techniques for Food Ingredient Systems 320\u003cbr\u003e Zhongxiang Fang and Bhesh Bhandari\u003c\/p\u003e \u003cp\u003e12.1 Introduction 320\u003c\/p\u003e \u003cp\u003e12.2 Microencapsulation techniques 323\u003c\/p\u003e \u003cp\u003e12.3 Conclusion 343\u003c\/p\u003e \u003cp\u003eReferences 344\u003c\/p\u003e \u003cp\u003e13 Food Texture is Only Partly Rheology 349\u003cbr\u003e Olena Kravchuk, Peter Torley and Jason R. Stokes\u003c\/p\u003e \u003cp\u003e13.1 Introduction 349\u003c\/p\u003e \u003cp\u003e13.2 Texture is a multi-parameter sensory property 350\u003c\/p\u003e \u003cp\u003e13.3 Texture research is driven by consumer food acceptance 351\u003c\/p\u003e \u003cp\u003e13.4 Current directions in texture research 352\u003c\/p\u003e \u003cp\u003e13.5 ‘Texture receptors’ 354\u003c\/p\u003e \u003cp\u003e13.6 Oral processing 355\u003c\/p\u003e \u003cp\u003e13.7 Role of saliva in sensory texture 357\u003c\/p\u003e \u003cp\u003e13.8 Instrumental methods for texture quantification 359\u003c\/p\u003e \u003cp\u003e13.9 Sensory evaluations of texture 362\u003c\/p\u003e \u003cp\u003e13.10 Statistical methods in texture studies 365\u003c\/p\u003e \u003cp\u003e13.11 Summary 368\u003c\/p\u003e \u003cp\u003eReferences 369\u003c\/p\u003e \u003cp\u003e14 Materials Science of Freezing and Frozen Foods 373\u003cbr\u003e Yrjö H. Roos\u003c\/p\u003e \u003cp\u003e14.1 Introduction 373\u003c\/p\u003e \u003cp\u003e14.2 Freezing of simple solutions 374\u003c\/p\u003e \u003cp\u003e14.3 Nucleation and crystal growth 375\u003c\/p\u003e \u003cp\u003e14.4 Materials science aspects of nucleation in food freezing 377\u003c\/p\u003e \u003cp\u003e14.5 Time-dependent ice formation 380\u003c\/p\u003e \u003cp\u003e14.6 Manipulation of nucleation and crystal size 381\u003c\/p\u003e \u003cp\u003e14.7 Recrystallisation in frozen foods 382\u003c\/p\u003e \u003cp\u003e14.8 Conclusions 384\u003c\/p\u003e \u003cp\u003eReferences 385\u003c\/p\u003e \u003cp\u003eIndex 387\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eBhesh Bhandari\u003c\/b\u003e is Professor of Food Processing Technology and Engineering in the School of Agriculture and Food Sciences, at the University of Queensland, Australia.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eYrjö H. Roos\u003c\/b\u003e is Professor of Food Technology in the School of Food and Nutritional Sciences, at University College Cork, Ireland.\u003c\/p\u003e \u003cp\u003eFood materials science combines food physics, food chemistry and food processing and engineering into a single domain. Materials science involves the interdisciplinary study of the properties and behaviours of materials, and is a relatively new approach in the food and agricultural commodities sector. Its importance is increasingly recognised, however, driven by advances in disciplines such as polymer and biomedical sciences. The availability of many advanced material characterisation techniques, and the improved affordability of the required equipment, widens research possibilities in this area.\u003c\/p\u003e \u003cp\u003eFood Materials Science and Engineering looks at new techniques which can be used in the food industry to add value to food materials, ingredients and foods. Adding value to food materials is of vital commercial importance to the modern food industry as it seeks to meet consumer satisfaction, food safety and nutrient delivery in a rapidly advancing environment. The materials science approach has the potential to surpass traditional food science techniques in studying the structure and behaviour of food at the macro-, micro- and nano-levels, as well as developing our understanding of how nutrients are released and delivered. It is thought that this new approach will lead to improvements in the quality, shelf life and nutritional value of food products as well as offering the potential to develop new generation of products.\u003c\/p\u003e \u003cp\u003eThis book will be invaluable in helping students and food scientists to understand the practical applications of materials science to food and biological materials. It introduces the historical background of the materials science and its relevance to food materials science, from the molecular basis upwards. Food materials properties, processing and performance are covered in depth, with reference to microstructures and sensory properties. The book also includes chapters on cutting edge topics, including phase transitions and the application of nanotechnology to food and food packaging.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989227487461,"sku":"NP9781405199223","price":205.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405199223.jpg?v=1761783287","url":"https:\/\/k12savings.com\/products\/food-materials-science-and-engineering-isbn-9781405199223","provider":"K12savings","version":"1.0","type":"link"}