Food Materials Science and Engineering

Food Materials Science and Engineering

Editor(s): Bhesh Bhandari, Yrjö H. Roos

Published Online: 6 AUG 2012 08:07AM EST

Print ISBN: 9781405199223

Online ISBN: 9781118373903

DOI: 10.1002/9781118373903

About this Book

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.

Table of contents

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