000			04563nam a22004695i 4500
001			978-0-387-71947-4
003			DE-He213
005			20161121231136.0
007			cr nn 008mamaa
008			100301s2008 xxu| s |||| 0|eng d
020			_a9780387719474 _9978-0-387-71947-4
024	7		_a10.1007/978-0-387-71947-4 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
245	1	0	_aFood Materials Science _h[electronic resource] : _bPrinciples and Practice / _cedited by José Miguel Aguilera, Peter J. Lillford.
264		1	_aNew York, NY : _bSpringer New York, _c2008.
300			_aX, 616 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aFundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure–Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives.
520			_aFood 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.
650		0	_aChemistry.
650		0	_aFood _xBiotechnology.
650		0	_aPhysical chemistry.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aChemistry/Food Science, general.
650	2	4	_aPhysical Chemistry.
700	1		_aAguilera, José Miguel. _eeditor.
700	1		_aLillford, Peter J. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387719467
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-71947-4
912			_aZDB-2-CMS
950			_aChemistry and Materials Science (Springer-11644)
999			_c509192 _d509192