Food materials science : principles and practice /

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Bibliographic Details
Imprint:	New York : Springer, 2007.
Description:	1 online resource (1 v.)
Language:	English
Series:	Food engineering series Food engineering series.
Subject:	Food Technology. Food -- Composition. Food -- Analysis. Food -- Analysis. Food -- Composition.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/8884586

Hidden Bibliographic Details
Other authors / contributors:	Aguilera, José Miguel. Lillford, P.
ISBN:	9780387719474 0387719474
Notes:	Description based on print version record.
Summary:	Explores the science and procedure behind the materials in foods that impart their desirable properties. This title explains those physicochemical aspects that intervene in the organization of food components from the molecular level to final products, and the methods used to probe foods at different length scales.
Other form:	Print version: Food materials science. New York ; London : Springer, 2007 9780387719467 0387719466

Table of Contents:

Front Matter; Why Food Materials Science?; The Composite Structure of Biological Tissue Used for Food; Food Polymers; The Crystalline State; The Glassy State; Rubber Elasticity and Wheat Gluten Proteins; State Diagrams of Food Materials; Nanotechnology in Food Materials Research; Assembly of Structures in Foods; Solid Food Foams; Probing Food Structure; Structure-Property Relationships in Foods; Structuring Water by Gelation; Bubble-Containing Foods; Emulsions: Principles and Preparation; Processing of Food Powders; Fat Crystal Networks; Extrusion.

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