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.

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.

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

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.

This well-established and widely adopted book, now in its Sixth Edition, provides a thorough analysis of the subject in an easy-to-read style. It analyzes, systematically and logically, the basic concepts and their applications to enable the students to comprehend the subject with ease. The book begins with a clear exposition of the background topics in chemical equilibrium, kinetics, atomic structure and chemical bonding. Then follows a detailed discussion on the structure of solids, crystal imperfections, phase diagrams, solid-state diffusion and phase transformations. This provides a deep insight into the structural control necessary for optimizing the various properties of materials. The mechanical properties covered include elastic, anelastic and viscoelastic behaviour, plastic deformation, creep and fracture phenomena. The next four chapters are devoted to a detailed description of electrical conduction, superconductivity, semiconductors, and magnetic and dielectric properties. The final chapter on ‘Nanomaterials’ is an important addition to the sixth edition. It describes the state-of-art developments in this new field. This eminently readable and student-friendly text not only provides a masterly analysis of all the relevant topics, but also makes them comprehensible to the students through the skillful use of well-drawn diagrams, illustrative tables, worked-out examples, and in many other ways. The book is primarily intended for undergraduate students of all branches of engineering (B.E./B.Tech.) and postgraduate students of Physics, Chemistry and Materials Science. KEY FEATURES • All relevant units and constants listed at the beginning of each chapter • A note on SI units and a full table of conversion factors at the beginning • A new chapter on ‘Nanomaterials’ describing the state-of-art information • Examples with solutions and problems with answers • About 350 multiple choice questions with answers

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.