Food Materials Science And Engineering

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Food Materials Science and Engineering

Bhesh Bhandari
Food Materials Science and Engineering Book PDF

Author : Bhesh Bhandari
Publisher : John Wiley & Sons
Page : 438 pages
File Size : 54,7 Mb
Release : 2012-07-30
Category : Technology & Engineering
ISBN : 9781118373927

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Food Materials Science and Engineering by Bhesh Bhandari Pdf

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Materials Science and Engineering in Food Product Development

Wing-Fu Lai
Materials Science and Engineering in Food Product Development Book PDF

Author : Wing-Fu Lai
Publisher : John Wiley & Sons
Page : 437 pages
File Size : 48,6 Mb
Release : 2023-05-22
Category : Technology & Engineering
ISBN : 9781119860358

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Materials Science and Engineering in Food Product Development by Wing-Fu Lai Pdf

Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Food Materials Science

José Miguel Aguilera,Peter J. Lillford
Food Materials Science Book PDF

Author : José Miguel Aguilera,Peter J. Lillford
Publisher : Springer Science & Business Media
Page : 616 pages
File Size : 49,9 Mb
Release : 2007-10-24
Category : Technology & Engineering
ISBN : 9780387719474

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Food Materials Science by José Miguel Aguilera,Peter J. Lillford Pdf

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Role of Materials Science in Food Bioengineering

Alexandru Mihai Grumezescu,Alina-Maria Holban
Role of Materials Science in Food Bioengineering Book PDF

Author : Alexandru Mihai Grumezescu,Alina-Maria Holban
Publisher : Academic Press
Page : 578 pages
File Size : 49,5 Mb
Release : 2018-03-29
Category : Technology & Engineering
ISBN : 9780128115008

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Role of Materials Science in Food Bioengineering by Alexandru Mihai Grumezescu,Alina-Maria Holban Pdf

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications

Management Association, Information Resources
Materials Science and Engineering Concepts Methodologies Tools and Applications Book PDF

Author : Management Association, Information Resources
Publisher : IGI Global
Page : 1804 pages
File Size : 51,8 Mb
Release : 2017-01-11
Category : Technology & Engineering
ISBN : 9781522517993

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Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications by Management Association, Information Resources Pdf

The design and study of materials is a pivotal component to new discoveries in the various fields of science and technology. By better understanding the components and structures of materials, researchers can increase its applications across different industries. Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications is a compendium of the latest academic material on investigations, technologies, and techniques pertaining to analyzing the synthesis and design of new materials. Through its broad and extensive coverage on a variety of crucial topics, such as nanomaterials, biomaterials, and relevant computational methods, this multi-volume work is an essential reference source for engineers, academics, researchers, students, professionals, and practitioners seeking innovative perspectives in the field of materials science and engineering.

Role of Materials Science in Food Bioengineering

Alexandru Mihai Grumezescu,Alina Maria Holban
Role of Materials Science in Food Bioengineering Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 472 pages
File Size : 40,5 Mb
Release : 2018-02-16
Category : Electronic
ISBN : 0128114487

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Role of Materials Science in Food Bioengineering by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

MATERIALS SCIENCE AND ENGINEERING

V. RAGHAVAN
MATERIALS SCIENCE AND ENGINEERING Book PDF

Author : V. RAGHAVAN
Publisher : PHI Learning Pvt. Ltd.
Page : 488 pages
File Size : 44,6 Mb
Release : 2015-05-01
Category : Technology & Engineering
ISBN : 9788120350922

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MATERIALS SCIENCE AND ENGINEERING by V. RAGHAVAN Pdf

This well-established and widely adopted book, now in its Sixth Edition, provides a thorough analysis of the subject in an easy-to-read style. It analyzes, systematically and logically, the basic concepts and their applications to enable the students to comprehend the subject with ease. The book begins with a clear exposition of the background topics in chemical equilibrium, kinetics, atomic structure and chemical bonding. Then follows a detailed discussion on the structure of solids, crystal imperfections, phase diagrams, solid-state diffusion and phase transformations. This provides a deep insight into the structural control necessary for optimizing the various properties of materials. The mechanical properties covered include elastic, anelastic and viscoelastic behaviour, plastic deformation, creep and fracture phenomena. The next four chapters are devoted to a detailed description of electrical conduction, superconductivity, semiconductors, and magnetic and dielectric properties. The final chapter on ‘Nanomaterials’ is an important addition to the sixth edition. It describes the state-of-art developments in this new field. This eminently readable and student-friendly text not only provides a masterly analysis of all the relevant topics, but also makes them comprehensible to the students through the skillful use of well-drawn diagrams, illustrative tables, worked-out examples, and in many other ways. The book is primarily intended for undergraduate students of all branches of engineering (B.E./B.Tech.) and postgraduate students of Physics, Chemistry and Materials Science. KEY FEATURES • All relevant units and constants listed at the beginning of each chapter • A note on SI units and a full table of conversion factors at the beginning • A new chapter on ‘Nanomaterials’ describing the state-of-art information • Examples with solutions and problems with answers • About 350 multiple choice questions with answers

Microstructural Principles of Food Processing and Engineering

José Miguel Aguilera,David W. Stanley
Microstructural Principles of Food Processing and Engineering Book PDF

Author : José Miguel Aguilera,David W. Stanley
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 49,5 Mb
Release : 1999-09-30
Category : Cooking
ISBN : 0834212560

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Microstructural Principles of Food Processing and Engineering by José Miguel Aguilera,David W. Stanley Pdf

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Formulation Engineering of Foods

Jennifer E. Norton,Peter Fryer,Ian T. Norton
Formulation Engineering of Foods Book PDF

Author : Jennifer E. Norton,Peter Fryer,Ian T. Norton
Publisher : John Wiley & Sons
Page : 407 pages
File Size : 46,9 Mb
Release : 2013-06-10
Category : Technology & Engineering
ISBN : 9781118597682

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Formulation Engineering of Foods by Jennifer E. Norton,Peter Fryer,Ian T. Norton Pdf

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Food Process Engineering and Technology

Zeki Berk
Food Process Engineering and Technology Book PDF

Author : Zeki Berk
Publisher : Academic Press
Page : 720 pages
File Size : 47,7 Mb
Release : 2013-06-08
Category : Technology & Engineering
ISBN : 9780124159860

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Food Process Engineering and Technology by Zeki Berk Pdf

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Advances in Food Process Engineering Research and Applications

Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
Advances in Food Process Engineering Research and Applications Book PDF

Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
Publisher : Springer Science & Business Media
Page : 677 pages
File Size : 45,9 Mb
Release : 2013-10-21
Category : Technology & Engineering
ISBN : 9781461479062

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Advances in Food Process Engineering Research and Applications by Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos Pdf

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

CRC Materials Science and Engineering Handbook

James F. Shackelford,William Alexander
CRC Materials Science and Engineering Handbook Book PDF

Author : James F. Shackelford,William Alexander
Publisher : CRC Press
Page : 1972 pages
File Size : 44,9 Mb
Release : 2000-12-26
Category : Science
ISBN : 9781420038408

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CRC Materials Science and Engineering Handbook by James F. Shackelford,William Alexander Pdf

The CRC Materials Science and Engineering Handbook, Third Edition is the most comprehensive source available for data on engineering materials. Organized in an easy-to-follow format based on materials properties, this definitive reference features data verified through major professional societies in the materials field, such as ASM International a

Introduction to Food Engineering

R. Paul Singh,Dennis R. Heldman
Introduction to Food Engineering Book PDF

Author : R. Paul Singh,Dennis R. Heldman
Publisher : Gulf Professional Publishing
Page : 787 pages
File Size : 43,5 Mb
Release : 2001-06-29
Category : Technology & Engineering
ISBN : 9780080574493

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Introduction to Food Engineering by R. Paul Singh,Dennis R. Heldman Pdf

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Food Engineering - Volume III

Gustavo V. Barbosa-Cánovas
Food Engineering Volume III Book PDF

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 534 pages
File Size : 45,5 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839469

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Food Engineering - Volume III by Gustavo V. Barbosa-Cánovas Pdf

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Engineering Foods for Bioactives Stability and Delivery

Yrjö H. Roos,Yoav D. Livney
Engineering Foods for Bioactives Stability and Delivery Book PDF

Author : Yrjö H. Roos,Yoav D. Livney
Publisher : Springer
Page : 420 pages
File Size : 49,8 Mb
Release : 2016-12-01
Category : Technology & Engineering
ISBN : 9781493965953

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Engineering Foods for Bioactives Stability and Delivery by Yrjö H. Roos,Yoav D. Livney Pdf

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.