Author: Bhesh Bhandari
Publisher: John Wiley & Sons
ISBN: 1118373928
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
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.
Author: Jose Miguel Aguilera
Publisher: Springer Science & Business Media
ISBN: 0387719466
Category : Technology & Engineering
Languages : en
Pages : 611
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Book Description
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author: Wing-Fu Lai
Publisher: John Wiley & Sons
ISBN: 1119860350
Category : Technology & Engineering
Languages : en
Pages : 437
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Book Description
Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.
Author: José Miguel Aguilera
Publisher: Springer Science & Business Media
ISBN: 0387719474
Category : Technology & Engineering
Languages : en
Pages : 611
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Book Description
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128115009
Category : Technology & Engineering
Languages : en
Pages : 578
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Book Description
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering
Author: Management Association, Information Resources
Publisher: IGI Global
ISBN: 1522517995
Category : Technology & Engineering
Languages : en
Pages : 1837
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Book Description
The design and study of materials is a pivotal component to new discoveries in the various fields of science and technology. By better understanding the components and structures of materials, researchers can increase its applications across different industries. Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications is a compendium of the latest academic material on investigations, technologies, and techniques pertaining to analyzing the synthesis and design of new materials. Through its broad and extensive coverage on a variety of crucial topics, such as nanomaterials, biomaterials, and relevant computational methods, this multi-volume work is an essential reference source for engineers, academics, researchers, students, professionals, and practitioners seeking innovative perspectives in the field of materials science and engineering.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 9780128114483
Category :
Languages : en
Pages : 472
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Book Description
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering
Author: William D. Callister
Publisher: John Wiley & Sons
ISBN: 9780470505861
Category : Materials
Languages : en
Pages : 122
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Book Description
Building on the success of previous editions, this book continues to provide engineers with a strong understanding of the three primary types of materials and composites, as well as the relationships that exist between the structural elements of materials and their properties. The relationships among processing, structure, properties, and performance components for steels, glass-ceramics, polymer fibers, and silicon semiconductors are explored throughout the chapters. The discussion of the construction of crystallographic directions in hexagonal unit cells is expanded. At the end of each chapter, engineers will also find revised summaries and new equation summaries to reexamine key concepts.
Author: R. Paul Singh
Publisher: Gulf Professional Publishing
ISBN: 0080574491
Category : Technology & Engineering
Languages : en
Pages : 787
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Book Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Author: Zeki Berk
Publisher: Academic Press
ISBN: 0124159869
Category : Technology & Engineering
Languages : en
Pages : 721
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Book Description
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues
