Verfügbarkeit: Food materials science

Food materials science: principles and practice

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Bibliographische Detailangaben
Weitere Verfasser:	Aguilera, José Miguel (HerausgeberIn), Lillford, Peter J. (HerausgeberIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Berlin [u.a.] Springer New York 2008
Schriftenreihe:	Food Engineering Series
Schlagworte:	Food > Analysis Food > Composition Lebensmitteltechnologie Werkstoffkunde Lebensmittel Aufsatzsammlung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	X, 616 S. 295 schw.-w. Ill., 28 schw.-w. Tab. 235 mm x 155 mm
ISBN:	9780387719467 0387719466

Internformat

MARC


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Datensatz im Suchindex

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adam_text	CONTENTS PREFACE V FUNDAMENTALS 1 1. WHY FOOD MATERIALS SCIENCE? 3 P.J. LILLFORD, H. WATZKE, AND J.M. AGUILERA 2. THE COMPOSITE STRUCTURE OFBIOLOGICAL TISSUE USED FOR FOOD 11 LF.V. VINCENT 3. FOOD POLYMERS 21 V. TOLSTOGUZOV 4. THE CRYSTALLINE STATE 45 R.W. HARTEL 5. THE GLASSY STATE 67 Y.H. ROOS 6. RUBBER ELASTICITY AND WHEAT GLUTEN PROTEINS 83 A.S. TATHAM AND P.R. SHEWRY 7. STATE DIAGRAMS OF FOOD MATERIALS 95 D.Z. ICOZ AND J.1. KOKINI 8. NANOTECHNOLOGY IN FOOD MATERIALS RESEARCH 123 J. LEE, X. WANG, C. RUENGRUGLIKIT, Z. GEZGIN, AND Q. HUANG 9. ASSEMBLY OF STRUCTURES IN FOODS 145 E. VAN DER LINDEN 10. SOLID FOOD FOAMS 169 M.G. CORRIADINI AND M. PELEG 11. PROBING FOOD STRUCTURE 203 M. MICHEL AND 1. SAGALOWICZ STRUCTURING OPERATIONS 227 12. STRUCTURE-PROPERTY RELATIONSHIPS IN FOODS 229 J.M. AGUILERA AND P.J. LILLFORD X CONTENTS 13. STRUCTURING WATER BY GELATION 255 A.-M. HERMANSSON 14. BUBBLE-CONTAINING FOODS 281 K. NIRANJAN AND S.F,J. SILVA 15. EMULSIONS: PRINCIPLES AND PREPARATION 305 R.M.BOOM 16. PROCESSING OFFOOD POWDERS 341 L. AHME, A. CHAMAYOU, K. DEWENTTINCK, F. DEPYPERE, E. DUMOLIN, J. FITZPATRICK, AND G. MEESTERS 17. FAT CRYSTAL NETWORKS 369 M.A. ROGERS, D. TANG, L. AHMADI, AND A. MARANGONI 18. EXTRUSION 415 P.J. LILLFORD POLYPHASIC FOOD SYSTEMS 437 19. STRUCTURING DAIRY PRODUCTS BY MEANS OFPROCESSING AND MATRIX DESIGN 439 U. KULOZIK 20. STRUCTURED CEREAL PRODUCTS 475 B.J. DOBRASZCZYK 21. STRUCTURED MEAT PRODUCTS 501 M. REIG, P.J. LILLFORD, AND F. TOLDRA 22. STRUCTURED CHOCOLATE PRODUCTS 525 BJ.D. LE REVEREND, S. BAKALIS, AND PJ. FRYER 23. EDIBLE MOISTURE BARRIERS FOR FOOD PRODUCT STABILIZATION 547 C. BOURLIEU, V. GUILLARD, B. VALLES-PAMIES, AND N. GONTARD 24. ENCAPSULATION OF BIOACTIVES 577 M.A. AUGUSTIN AND L. SANGUANSRI INDEX 603
adam_txt	CONTENTS PREFACE V FUNDAMENTALS 1 1. WHY FOOD MATERIALS SCIENCE? 3 P.J. LILLFORD, H. WATZKE, AND J.M. AGUILERA 2. THE COMPOSITE STRUCTURE OFBIOLOGICAL TISSUE USED FOR FOOD 11 LF.V. VINCENT 3. FOOD POLYMERS 21 V. TOLSTOGUZOV 4. THE CRYSTALLINE STATE 45 R.W. HARTEL 5. THE GLASSY STATE 67 Y.H. ROOS 6. RUBBER ELASTICITY AND WHEAT GLUTEN PROTEINS 83 A.S. TATHAM AND P.R. SHEWRY 7. STATE DIAGRAMS OF FOOD MATERIALS 95 D.Z. ICOZ AND J.1. KOKINI 8. NANOTECHNOLOGY IN FOOD MATERIALS RESEARCH 123 J. LEE, X. WANG, C. RUENGRUGLIKIT, Z. GEZGIN, AND Q. HUANG 9. ASSEMBLY OF STRUCTURES IN FOODS 145 E. VAN DER LINDEN 10. SOLID FOOD FOAMS 169 M.G. CORRIADINI AND M. PELEG 11. PROBING FOOD STRUCTURE 203 M. MICHEL AND 1. SAGALOWICZ STRUCTURING OPERATIONS 227 12. STRUCTURE-PROPERTY RELATIONSHIPS IN FOODS 229 J.M. AGUILERA AND P.J. LILLFORD X CONTENTS 13. STRUCTURING WATER BY GELATION 255 A.-M. HERMANSSON 14. BUBBLE-CONTAINING FOODS 281 K. NIRANJAN AND S.F,J. SILVA 15. EMULSIONS: PRINCIPLES AND PREPARATION 305 R.M.BOOM 16. PROCESSING OFFOOD POWDERS 341 L. AHME, A. CHAMAYOU, K. DEWENTTINCK, F. DEPYPERE, E. DUMOLIN, J. FITZPATRICK, AND G. MEESTERS 17. FAT CRYSTAL NETWORKS 369 M.A. ROGERS, D. TANG, L. AHMADI, AND A. MARANGONI 18. EXTRUSION 415 P.J. LILLFORD POLYPHASIC FOOD SYSTEMS 437 19. STRUCTURING DAIRY PRODUCTS BY MEANS OFPROCESSING AND MATRIX DESIGN 439 U. KULOZIK 20. STRUCTURED CEREAL PRODUCTS 475 B.J. DOBRASZCZYK 21. STRUCTURED MEAT PRODUCTS 501 M. REIG, P.J. LILLFORD, AND F. TOLDRA 22. STRUCTURED CHOCOLATE PRODUCTS 525 BJ.D. LE REVEREND, S. BAKALIS, AND PJ. FRYER 23. EDIBLE MOISTURE BARRIERS FOR FOOD PRODUCT STABILIZATION 547 C. BOURLIEU, V. GUILLARD, B. VALLES-PAMIES, AND N. GONTARD 24. ENCAPSULATION OF BIOACTIVES 577 M.A. AUGUSTIN AND L. SANGUANSRI INDEX 603
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spelling	Food materials science principles and practice Jose M. Aguilera ; Peter J. Lillford (ed.) Berlin [u.a.] Springer New York 2008 X, 616 S. 295 schw.-w. Ill., 28 schw.-w. Tab. 235 mm x 155 mm txt rdacontent n rdamedia nc rdacarrier Food Engineering Series Food Analysis Food Composition Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Werkstoffkunde (DE-588)4079184-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Lebensmittel (DE-588)4034870-2 s Werkstoffkunde (DE-588)4079184-1 s b DE-604 Aguilera, José Miguel (DE-588)1029439885 edt Lillford, Peter J. edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016303087&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Food materials science principles and practice Food Analysis Food Composition Lebensmitteltechnologie (DE-588)4034901-9 gnd Werkstoffkunde (DE-588)4079184-1 gnd Lebensmittel (DE-588)4034870-2 gnd
subject_GND	(DE-588)4034901-9 (DE-588)4079184-1 (DE-588)4034870-2 (DE-588)4143413-4
title	Food materials science principles and practice
title_auth	Food materials science principles and practice
title_exact_search	Food materials science principles and practice
title_exact_search_txtP	Food materials science principles and practice
title_full	Food materials science principles and practice Jose M. Aguilera ; Peter J. Lillford (ed.)
title_fullStr	Food materials science principles and practice Jose M. Aguilera ; Peter J. Lillford (ed.)
title_full_unstemmed	Food materials science principles and practice Jose M. Aguilera ; Peter J. Lillford (ed.)
title_short	Food materials science
title_sort	food materials science principles and practice
title_sub	principles and practice
topic	Food Analysis Food Composition Lebensmitteltechnologie (DE-588)4034901-9 gnd Werkstoffkunde (DE-588)4079184-1 gnd Lebensmittel (DE-588)4034870-2 gnd
topic_facet	Food Analysis Food Composition Lebensmitteltechnologie Werkstoffkunde Lebensmittel Aufsatzsammlung
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work_keys_str_mv	AT aguilerajosemiguel foodmaterialsscienceprinciplesandpractice AT lillfordpeterj foodmaterialsscienceprinciplesandpractice

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