Food Materials Science Principles and Practice /

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...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Principais autores: Aguilera, José Miguel., Lillford, Peter J., SpringerLink (Online service)
Formato: Digital
Publicado em:
Assuntos:
Química.
Endereço do item:http://dx.doi.org/10.1007/978-0-387-71947-4
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
id oai:localhost:123456789-212243
record_format dspace
spelling oai:localhost:123456789-2122432023-07-17T15:13:33Z Food Materials Science Principles and Practice / Aguilera, José Miguel. Lillford, Peter J. SpringerLink (Online service) Química. 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 0 2022-10-11T17:35:46Z 2022-10-11T17:35:46Z 2008. Digital 54 F686 9780387719474 198068 http://dx.doi.org/10.1007/978-0-387-71947-4 http://dx.doi.org/10.1007/978-0-387-71947-4
institution Acervo SISBI
collection SIGAA
topic Química.
spellingShingle Química.
Aguilera, José Miguel.
Lillford, Peter J.
SpringerLink (Online service)
Food Materials Science Principles and Practice /
description 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
format Digital
author Aguilera, José Miguel.
Lillford, Peter J.
SpringerLink (Online service)
author_facet Aguilera, José Miguel.
Lillford, Peter J.
SpringerLink (Online service)
author_sort Aguilera, José Miguel.
title Food Materials Science Principles and Practice /
title_short Food Materials Science Principles and Practice /
title_full Food Materials Science Principles and Practice /
title_fullStr Food Materials Science Principles and Practice /
title_full_unstemmed Food Materials Science Principles and Practice /
title_sort food materials science principles and practice /
publishDate 2022
url http://dx.doi.org/10.1007/978-0-387-71947-4
work_keys_str_mv AT aguilerajosemiguel foodmaterialsscienceprinciplesandpractice
AT lillfordpeterj foodmaterialsscienceprinciplesandpractice
AT springerlinkonlineservice foodmaterialsscienceprinciplesandpractice
_version_ 1771689613536002048

Registros relacionados