[PDF] Materials Science And Engineering In Food Product Development eBook

Author : Wing-Fu Lai
Publisher : John Wiley & Sons
Page : 437 pages
File Size : 19,34 MB
Release : 2023-05-22
Category : Technology & Engineering
ISBN : 1119860350

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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.

Author : Bhesh Bhandari
Publisher : John Wiley & Sons
Page : 438 pages
File Size : 24,40 MB
Release : 2012-07-30
Category : Technology & Engineering
ISBN : 1118373928

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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.

Author : Wing-Fu Lai
Publisher : John Wiley & Sons
Page : 437 pages
File Size : 45,64 MB
Release : 2023-05-10
Category : Technology & Engineering
ISBN : 111986058X

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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.

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
Page : 578 pages
File Size : 22,20 MB
Release : 2018-03-29
Category : Technology & Engineering
ISBN : 0128115009

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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

Author : Management Association, Information Resources
Publisher : IGI Global
Page : 1837 pages
File Size : 49,81 MB
Release : 2017-01-11
Category : Technology & Engineering
ISBN : 1522517995

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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.

Author : Jose Miguel Aguilera
Publisher : Springer Science & Business Media
Page : 611 pages
File Size : 49,31 MB
Release : 2007-12-06
Category : Technology & Engineering
ISBN : 0387719466

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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.

Author : I. Sam Saguy
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 48,28 MB
Release : 1990-10-31
Category : Business & Economics
ISBN : 9780834216891

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Food Product Development presents in-depth, how to guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.

Author : Michael Pfeifer
Publisher : Butterworth-Heinemann
Page : 321 pages
File Size : 39,1 MB
Release : 2009-06-02
Category : Technology & Engineering
ISBN : 0080941834

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There are books aplenty on materials selection criteria for engineering design. Most cover the physical and mechanical properties of specific materials, but few offer much in the way of total product design criteria. This innovative new text/reference will give the “Big picture view of how materials should be selected—not only for a desired function but also for their ultimate performance, durability, maintenance, replacement costs, and so on. Even such factors as how a material behaves when packaged, shipped, and stored will be taken into consideration. For without that knowledge, a design engineer is often in the dark as to how a particular material used in particular product or process is going to behave over time, how costly it will be, and, ultimately, how successful it will be at doing what is supposed to do. This book delivers that knowledge. * Brief but comprehensive review of major materials functional groups (mechanical, electrical, thermal, chemical) by major material categories (metals, polymers, ceramics, composites)* Invaluable guidance on selection criteria at early design stage, including such factors as functionality, durability, and availability* Insight into lifecycle factors that affect choice of materials beyond simple performance specs, including manufacturability, machinability, shelf life, packaging, and even shipping characteristics* Unique help on writing materials selection specifications

Author : Jennifer E. Norton
Publisher : John Wiley & Sons
Page : 407 pages
File Size : 31,62 MB
Release : 2013-06-10
Category : Technology & Engineering
ISBN : 1118597680

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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.

Author : Fadi Aramouni
Publisher : DEStech Publications, Inc
Page : 392 pages
File Size : 26,46 MB
Release : 2014-08-22
Category : Technology & Engineering
ISBN : 1605951129

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Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.