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Informationen zum Autor 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. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis 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
