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Informationen zum Autor Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing. Prof. Roos is associated with the University College Cork, Ireland. His teaching and research activities involve food materials science including glass transition. More specifically, his main research interests include crystallization, freezing, dehydration, encapsulation, reaction kinetics, state transitions and water relations of food and biological materials. He is a known authority in developing and applying glass transition concept in various food systems. He has authored one book Phase transitions in foods and two co-edited books. He has published more than 200 papers including book chapters which are cited close to 8000 times (2014). Prof Roos has appeared on ISIHighlyCited.com as a highly cited scientist in the field of Agricultural Sciences. He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations.
List of contents
1. Introduction to non-equilibrium states and glass transitions
2. Glass transition of major food components and their mixtures
3. Methods of measurement of non-equilibrium states and glass transition
Part One: Non-equilibrium states and glass transition - processing relationships
4. Food freezing and non-equilibrium states/glass transition
5. Baking and non-equilibrium states/glass transition
6. Air-drying and non-equilibrium states/glass transition
7. Freeze-drying and non-equilibrium states/glass transition
8. Spray-drying and non-equilibrium states/glass transition
9. Extrusion technology and non-equilibrium states/glass transitions
10. Non-equilibrium states/glass transition and crystallization
11. Non-equilibrium states/glass transition and food packaging materials
Part Two: Product specific implications of non-equilibrium states and glass transitions - understanding and controlling the transitions
12. Implications of non-equilibrium states and glass transitions on cereals
13. Implications of non-equilibrium states and glass transitions in fried foods
14. Implications of non-equilibrium states and glass transitions in dried fruits and vegetables
15. Implications of non-equilibrium states and glass transitions in spray dried sugar-rich foods
16. Implications of non-equilibrium states and glass transitions in confectionery
17. Implications of non-equilibrium states and glass transitions in dairy powders
18. Implications of non-equilibrium states and glass transitions in frozen and dried fish and meat products
19. Implications of non-equilibrium states and glass transitions for encapsulated foods
20. Implications of non-equilibrium states and glass transitions for edible films and barriers
21. The effects of non-equilibrium states and storage conditions on glass transitions in food
22. Influence of non-equilibrium states and glass transition on the survival of bacteria
