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.

Food Materials Science 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 presents a unified vision of what today is considered to be food materials science and some derived applications.

Contents

Fundamentals

1. Why Food Materials Science?
2. The Composite Structure of Biological Tissue used for Food
3. Food Polymers
4. The Crystalline State
5. The Glassy State
6. Rubber elasticity and Wheat Gluten Proteins
7. State Diagrams of Food Materials
8. Nanotechnology in Food Materials Research
9. Assembly of Structures in Foods
10. Solid Food Foams
11. Probing Food Structures

Structuring Operations

12. Structure-property relationships in foods
13. Structuring Water by Gelation
14. Bubble Containing Foods
15. Emulsions: Principles and Preparation
16. Processing of Food Powders
17. Fat Crystal Networks
18. Extrusion

Polyphasic Food Systems

19. Structuring Dairy Products by Means of Processing
20. Structured Cereal Products
21. Structured Meat Products
22. Structured Chocolate Products
23. Edible Moisture Barriers for Food Product Stabilization
24. Encapsulation of Bioactives

Index

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