Food materials science : principles and practice
著者
書誌事項
Food materials science : principles and practice
（Food engineering series）
Springer, c2008
大学図書館所蔵 件 / 全4件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Fundamentals.- 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.- Structuring Operations.- Structure-Property Relationships in Foods.- Structuring Water by Gelation.- Bubble-Containing Foods.- Emulsions: Principles and Preparation.- Processing of Food Powders.- Fat Crystal Networks.- Extrusion.- Polyphasic Food Systems.- Structuring Dairy Products by Means of Processing and Matrix Design.- Structured Cereal Products.- Structured Meat Products.- Structured Chocolate Products.- Edible Moisture Barriers for Food Product Stabilization.- Encapsulation of Bioactives.
「Nielsen BookData」 より
