2008

Food Materials Science

Principles and Practice

Editors:

ISBN: 978-0-387-71946-7 (Print) 978-0-387-71947-4 (Online)

Table of contents (24 chapters)

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  1. Front Matter

    Pages i-x

  2. Fundamentals

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      Book Chapter

      Pages 3-10

      Why Food Materials Science?

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      Book Chapter

      Pages 11-20

      The Composite Structure of Biological Tissue Used for Food

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      Book Chapter

      Pages 21-44

      Food Polymers

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      Book Chapter

      Pages 45-65

      The Crystalline State

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      Book Chapter

      Pages 67-81

      The Glassy State

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      Book Chapter

      Pages 83-94

      Rubber Elasticity and Wheat Gluten Proteins

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      Book Chapter

      Pages 95-121

      State Diagrams of Food Materials

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      Book Chapter

      Pages 123-144

      Nanotechnology in Food Materials Research

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      Book Chapter

      Pages 145-167

      Assembly of Structures in Foods

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      Book Chapter

      Pages 169-202

      Solid Food Foams

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      Book Chapter

      Pages 203-226

      Probing Food Structure

  3. Structuring Operations

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      Book Chapter

      Pages 229-253

      Structure–Property Relationships in Foods

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      Book Chapter

      Pages 255-280

      Structuring Water by Gelation

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      Book Chapter

      Pages 281-303

      Bubble-Containing Foods

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      Book Chapter

      Pages 305-339

      Emulsions: Principles and Preparation

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      Book Chapter

      Pages 341-368

      Processing of Food Powders

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      Book Chapter

      Pages 369-414

      Fat Crystal Networks

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      Book Chapter

      Pages 415-435

      Extrusion

  4. Polyphasic Food Systems

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      Book Chapter

      Pages 439-473

      Structuring Dairy Products by Means of Processing and Matrix Design

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      Book Chapter

      Pages 475-500

      Structured Cereal Products

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