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Food Materials Science

Principles and Practice

  • José Miguel Aguilera
  • Peter J. Lillford

Table of contents

  1. Front Matter
    Pages i-x
  2. Fundamentals

    1. José Miguel Aguilera, Peter J. Lillford, Heribert Watzke
      Pages 3-10
    2. Vladimir Tolstoguzov
      Pages 21-44
    3. Richard W. Hartel
      Pages 45-65
    4. Yrjö H. Roos
      Pages 67-81
    5. A. S. Tatham, P. R. Shewry
      Pages 83-94
    6. Didem Z. Icoz, Jozef L. Kokini
      Pages 95-121
    7. Jooyoung Lee, Xiaoyong Wang, Chada Ruengruglikit, Zafer Gezgin, Qingrong Huang
      Pages 123-144
    8. E. van der Linden
      Pages 145-167
    9. Maria G. Corradini, Micha Peleg
      Pages 169-202
    10. Martin Michel, Laurent Sagalowicz
      Pages 203-226
  3. Structuring Operations

    1. José Miguel Aguilera, Peter J. Lillford
      Pages 229-253
    2. Anne-Marie Hermansson
      Pages 255-280
    3. K. Niranjan, S. F. J. Silva
      Pages 281-303
    4. Remko M. Boom
      Pages 305-339
    5. Lilia Ahrné, Alain Chamayou, Koen Dewettinck, Frederic Depypere, Elisabeth Dumoulin, John Fitzpatrick et al.
      Pages 341-368
    6. Michael A. Rogers, Dongming Tang, Latifeh Ahmadi, Alejandro G. Marangoni
      Pages 369-414
    7. Peter J. Lillford
      Pages 415-435
  4. Polyphasic Food Systems

    1. B. J. Dobraszczyk
      Pages 475-500
    2. Milagro Reig, Peter J. Lillford, Fidel Toldrá
      Pages 501-523
    3. B. J. D. Le Révérend, S. Bakalis, P. J. Fryer
      Pages 525-546
    4. C. Bourlieu, V. Guillard, B. Vallès-Pamiès, N. Gontard
      Pages 547-575
    5. M. A. Augustin, L. Sanguansri
      Pages 577-601
  5. Back Matter
    Pages 603-616

About this book

Introduction

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

Keywords

Gluten chemistry food engineering food industry food science medicine processing

Editors and affiliations

  • José Miguel Aguilera
    • 1
  • Peter J. Lillford
    • 2
  1. 1.Pontificia Universidad Católica de ChileChile
  2. 2.University of YorkHeslingtonUK

Bibliographic information