Bhesh Bhandari

Food Materials Science and Engineering

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 414
• Erscheinungstermin: 8. Oktober 2012
• Englisch
• Abmessung: 244mm x 178mm x 23mm
• Gewicht: 974g
• ISBN-13: 9781405199223
• ISBN-10: 1405199229
• Artikelnr.: 35454940

Autorenporträt

Bhesh Bhandari is Professor of Food Processing Technology and Engineering in the School of Agriculture and Food Sciences, at the University of Queensland, Australia. Yrjö H. Roos is Professor of Food Technology in the School of Food and Nutritional Sciences, at University College Cork, Ireland.

Inhaltsangabe

Preface ix List of Contributors xi 1 Food Materials Science and
Engineering: An Overview 1 Bhesh Bhandari and Yrjö H. Roos 1.1 Introduction
1 1.2 Molecular basis of food materials 4 1.3 Observation of materials at
various size ranges and size-property relationship 5 1.4 Amorphous and
crystalline structures of materials 7 1.5 Gel structures of food materials
10 1.6 Interfacial properties of the food materials 14 1.7 Application of
materials science in food design and development of engineered food
materials 21 1.8 Conclusion 23 References 23 2 Micro to Macro Level
Structures of Food Materials 26 Deepak Bhopatkar, Bruce R. Hamaker and
Osvaldo H. Campanella 2.1 Microstructure definitions 26 2.2 Measurement of
microstructures/nanostructures 28 2.3 The relationship between structure
and quality 31 2.4 Microstructure and emulsions 35 2.5 Structure and
sensory perception 37 2.6 Process to control the structure of food
materials 39 2.7 Concluding remarks 45 References 45 3 Characterisation
Techniques in Food Materials Science 52 Elliot Paul Gilbert, Amparo
Lopez-Rubio and Michael J. Gidley 3.1 Introduction 52 3.2 Nuclear Magnetic
Resonance (NMR) 53 3.3 Fourier Transform Infra-Red (FT-IR) 59 3.4 X-ray
powder diffraction 64 3.5 Small angle neutron & X-ray scattering (SANS and
SAXS) 68 3.6 Confocal microscopy 78 3.7 Scanning electron microscopy 81 3.8
Atomic Force Microscopy (AFM) 84 3.9 Summary 87 References 87 4 Interfacial
Phenomena in Structured Foods 94 Matt Golding 4.1 Introduction 94 4.2
Visualisation of surface structures 95 4.3 Fundamentals of interfacial
assembly 102 4.4 The dynamic interface 108 4.5 Conclusions and future
directions 130 References 131 5 Phase and State Transitions and Related
Phenomena in Foods 136 Yrjö H. Roos 5.1 Introduction 136 5.2 Phase and
state transitions 137 5.3 Food properties and formulation 144 5.4
Conclusions 148 References 149 6 Food Biopolymer Gels, Microgel and Nanogel
Structures, Formation and Rheology 151 Jason R. Stokes 6.1 Introduction 151
6.2 Rheology of food gels: yielding and gelling soft matter 152 6.3
Formation and structure of biopolymer network gels 153 6.4 Formation and
structure of micro- and nano-gel particles 159 6.5 Structure-rheology
relationships of food gels and food gel structures 165 6.6 Outlook 171
Acknowledgements 172 References 172 7 Materials Science Approaches Towards
Food Design 177 Job Ubbink 7.1 Introduction 177 7.2 Consumer-driven food
design 177 7.3 Food design based on the supplemented state diagram 179 7.4
Design of foods and encapsulation systems in the glassy state 191 7.5
Retro-design for the delivery of bioactive ingredients in foods 195 7.6
Concluding remarks 201 References 202 8 Food Structures and Delivery of
Nutrients 204 Ranjan Sharma 8.1 Introduction 204 8.2 Nutrient digestion and
absorption in the gastrointestinal tract 205 8.3 Nutrients and their
delivery challenges 208 8.4 Essential fatty acids 209 8.5 Antioxidants
including vitamins and minerals 209 8.6 Probiotic bacteria 211 8.7 Plant
sterols 211 8.8 Food structures and technologies for protection and
delivery of nutrients 212 8.9 Protein-based structures for nutrient
delivery 212 8.10 Microencapsulation 214 8.11 Fluidised bed coating 214
8.12 Spray drying 215 8.13 Spray chilling 215 8.14 Extrusion 216 8.15
Nanoparticles and emulsions 216 8.16 Food structure and bio-accessibility
of nutrients 217 8.17 Conclusions and future directions 218 References 218
9 Effects of Emerging Processing Technologies on Food Material Properties
222 Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr 9.1
Introduction 222 9.2 Pulsed electric fields (PEF) effect on food material
properties 223 9.3 Isostatic high pressure (HP) effects on food material
properties 237 9.4 Ultrasound (US) effect on food material properties 247
9.5 Conclusion and future trends 253 References 254 10 Food Protein
Nanoparticles: Formation, Properties and Applications 263 Simon M. Loveday,
M. A. Rao and Harjinder Singh 10.1 Introduction 263 10.2 Characterising the
rheological properties of gels and dispersions 264 10.3 Formation and
functionality of whey protein nanoparticles 265 10.4 Nanofibrils from food
proteins 269 10.5 Protein . polysaccharide complexes 285 10.6 Concluding
remarks 287 Notation 288 References 289 11 Nanocomposites for Food and
Beverage Packaging Materials 295 Maria D. Sanchez Garcia and Jose M.
Lagaron 11.1 Introduction 295 11.2 Barrier properties in packaging 298 11.3
Nanofillers for nanocomposite packaging materials 305 11.4 Examples of
nanocomposites and their properties 309 11.5 Nanobiocomposites: concepts
and barrier properties 311 11.6 Future trends 315 References 315 12
Encapsulation Techniques for Food Ingredient Systems 320 Zhongxiang Fang
and Bhesh Bhandari 12.1 Introduction 320 12.2 Microencapsulation techniques
323 12.3 Conclusion 343 References 344 13 Food Texture is Only Partly
Rheology 349 Olena Kravchuk, Peter Torley and Jason R. Stokes 13.1
Introduction 349 13.2 Texture is a multi-parameter sensory property 350
13.3 Texture research is driven by consumer food acceptance 351 13.4
Current directions in texture research 352 13.5 'Texture receptors' 354
13.6 Oral processing 355 13.7 Role of saliva in sensory texture 357 13.8
Instrumental methods for texture quantification 359 13.9 Sensory
evaluations of texture 362 13.10 Statistical methods in texture studies 365
13.11 Summary 368 References 369 14 Materials Science of Freezing and
Frozen Foods 373 Yrjö H. Roos 14.1 Introduction 373 14.2 Freezing of simple
solutions 374 14.3 Nucleation and crystal growth 375 14.4 Materials science
aspects of nucleation in food freezing 377 14.5 Time-dependent ice
formation 380 14.6 Manipulation of nucleation and crystal size 381 14.7
Recrystallisation in frozen foods 382 14.8 Conclusions 384 References 385
Index 387