Book description
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.
Bhesh Bhandari is Professor of Food Processing Technology and
Engineering in the School of Agriculture and Food Sciences, at the
University of Queensland, Australia.
Yrjö H. Roos is Professor of Food Technology in the School of
Food and Nutritional Sciences, at University College Cork, Ireland.
