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RSSFood Materials Science | ||||||||||||||||||||||
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| Table of contents 1. Fundamentals 1. Why Food Materials Science? José Miguel Aguilera, Peter J. Lillford, Heribert Watzke 2. The Composite Structure of Biological Tissue Used for Food Julian F. V. Vincent 3. Food Polymers Vladimir Tolstoguzov 4. The Crystalline State Richard W. Hartel 5. The Glassy State Yrjö H. Roos 6. Rubber Elasticity and Wheat Gluten Proteins A. S. Tatham, P. R. Shewry 7. State Diagrams of Food Materials Didem Z. Icoz, Jozef L. Kokini 8. Nanotechnology in Food Materials Research Jooyoung Lee, Xiaoyong Wang, Chada Ruengruglikit, Zafer Gezgin, Qingrong Huang 9. Assembly of Structures in Foods E. Linden 10. Solid Food Foams Maria G. Corradini, Micha Peleg 11. Probing Food Structure Martin Michel, Laurent Sagalowicz 2. Structuring Operations 12. Structure–Property Relationships in Foods José Miguel Aguilera, Peter J. Lillford 13. Structuring Water by Gelation Anne-Marie Hermansson 14. Bubble-Containing Foods K. Niranjan, S. F. J. Silva 15. Emulsions: Principles and Preparation Remko M. Boom 16. Processing of Food Powders Lilia Ahrné, Alain Chamayou, Koen Dewettinck, Frederic Depypere, Elisabeth Dumoulin, John Fitzpatrick, Gabrie Meesters 17. Fat Crystal Networks Michael A. Rogers, Dongming Tang, Latifeh Ahmadi, Alejandro G. Marangoni 18. Extrusion Peter J. Lillford 3. Polyphasic Food Systems 19. Structuring Dairy Products by Means of Processing and Matrix Design Ulrich Kulozik 20. Structured Cereal Products B. J. Dobraszczyk 21. Structured Meat Products Milagro Reig, Peter J. Lillford, Fidel Toldrá 22. Structured Chocolate Products B. J. D. Révérend, S. Bakalis, P. J. Fryer 23. Edible Moisture Barriers for Food Product Stabilization C. Bourlieu, V. Guillard, B. Vallès-Pamiès, N. Gontard 24. Encapsulation of Bioactives M. A. Augustin, L. Sanguansri | ||||||||||||||||||||||
| Vi levererar inte det extramaterial som ibland levereras med tryckta böcker (cd- eller dvd-skivor). | ||||||||||||||||||||||
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