Food Engineering Series

Food Materials Science

Principles and Practice

Editors: Aguilera, J.M., Lillford, Peter J. (Eds.)

  • Great as a text for a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course
  • Serves as a reference book for professionals in the food industry
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eBook $209.00
price for USA (gross)
  • ISBN 978-0-387-71947-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $269.00
price for USA
  • ISBN 978-0-387-71946-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $269.00
price for USA
  • ISBN 978-1-4614-9828-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Food 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

Table of contents (17 chapters)

  • The Composite Structure of Biological Tissue Used for Food

    Julian F. V. Vincent

    Pages 11-20

  • The Glassy State

    Yrjö H. Roos

    Pages 67-81

  • State Diagrams of Food Materials

    Didem Z. Icoz, Jozef L. Kokini

    Pages 95-121

  • Nanotechnology in Food Materials Research

    Jooyoung Lee, Xiaoyong Wang, Chada Ruengruglikit, Zafer Gezgin, Qingrong Huang

    Pages 123-144

  • Solid Food Foams

    Maria G. Corradini, Micha Peleg

    Pages 169-202

Buy this book

eBook $209.00
price for USA (gross)
  • ISBN 978-0-387-71947-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $269.00
price for USA
  • ISBN 978-0-387-71946-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $269.00
price for USA
  • ISBN 978-1-4614-9828-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Materials Science
Book Subtitle
Principles and Practice
Editors
  • J.M. Aguilera
  • Peter J. Lillford
Series Title
Food Engineering Series
Copyright
2008
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-0-387-71947-4
DOI
10.1007/978-0-387-71947-4
Hardcover ISBN
978-0-387-71946-7
Softcover ISBN
978-1-4614-9828-5
Series ISSN
1571-0297
Edition Number
1
Number of Pages
X, 616
Topics