Foods are unique among materials of our daily life in that they 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 first part explains those physicochemical aspects that intervene in the organization of food components from the molecular level to actual products and the methods used to probe into foods at different length scales. The second part presents how food structures are assembled during processing in order to achieve desirable and recognizable properties. The last section shows specific examples of how structures of familiar products are obtained by processing and describes some new developments. This book is ideal as a text for a course in food materials science at the senior or graduate level, or as a supplemental text in an advanced food technology course. It can also serve as a reference book for professionals in the food industry.

Great 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 Will serve as a reference book for professionals in the food industry

Zusammenfassung
Food Materials Science provides the science behind structuring processes for foods and applications in food product design. 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.

Inhalt
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.- StructureProperty 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.