Aguilera / Lillford Food Materials Science

Principles and Practice
1. Auflage 2007
ISBN: 978-0-387-71947-4
Verlag: Springer
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 616 Seiten

Reihe: Food Engineering Series

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.

Autoren/Hrsg.

Aguilera, José Miguel

Lillford, Peter J.

Aguilera, J.M.

Inhaltsverzeichnis

1;PREFACE;6
2;Contents;9
3;Why Food Materials Science?;12
3.1;1.1 Introduction;12
3.2;1.2 What is Quality?;13
3.3;1.3 What Are the Materials?;15
3.4;1.4 Conclusions;19
3.5;1.5 References;19
4;The Composite Structure of Biological Tissue Used for Food;20
4.1;2.1 Introduction;20
4.2;2.2 Animals and Plants;20
4.3;2.3 Fibrous Composites;21
4.4;2.4 Hierarchy;23
4.5;2.5 Processing;24
4.6;2.6 Biting and Chewing;26
4.7;2.7 Making Composites;27
4.8;2.8 Likely Trends;27
4.9;2.9 Sources of Further Information;28
4.10;2.10 References;28
5;Food Polymers;30
6;The Crystalline State;54
7;The Glassy State;75
7.1;5.1 Introduction;75
7.2;5.2 Glass transition;77
7.3;5.3 Water Plasticization;81
7.4;5.4 Glass Formation in Food Systems;85
7.5;5.5 Future Trends;87
7.6;5.6 References;88
8;Rubber Elasticity and Wheat Gluten Proteins;90
9;State Diagrams of Food Materials;102
9.1;7.1 Introduction;102
9.2;7.2 Simple State Diagrams Involving Food Solutes and Water;103
9.3;7.3 State Diagrams of Carbohydrates;104
9.4;7.4 Flow Characteristics in Glassy and Rubbery States of Proteins;110
9.5;7.5 State Diagrams of Proteins;115
9.6;7.6 The Use of State Diagrams During Food Processes;122
9.7;7.7 Concluding Remarks;126
9.8;7.8 References;126
10;Nanotechnology in Food Materials Research;129
10.1;8.1 Introduction;129
10.2;8.2 Food Nanotechnology: A New Frontier in Food Science and Engineering ;130
10.3;8.3 Nanoscale Properties of Food Biopolymers;132
10.4;8.4 Interfacial Properties of Proteins and Polysaccharides;138
10.5;8.5 Nanotechnology in Functional Food Research;143
10.6;8.6 Future Trends;145
10.7;8.7 References;146
11;Assembly of Structures in Foods;151
11.1;9.1 From Foods to Molecules and Back;151
11.2;9.2 Lamellar Phases in Foods;156
11.3;9.3 Protein Assemblies*;161
11.4;9.4 Conclusions;170
11.5;9.5 References;171
12;Solid Food Foams;174
12.1;10.1 Introduction;174
12.2;10.2 Mechanical Properties of “Soft” Cellular Foods;175
12.3;10.3 Mechanical Characteristics of Brittle Cellular Foods;187
12.4;10.4 Effect of Moisture;196
12.5;10.5 Concluding Remarks;203
12.6;10.6 References;205
13;Probing Food Structure;208
13.1;11.1 Importance of Food Structure;208
13.2;11.2 Lactose in Milk Processing;211
13.3;11.3 Milk Proteins;212
13.4;11.4 Milk Fat;213
13.5;11.5 Yogurt: A Particle Gel;215
13.6;11.6 Monoglyceride Self-Assembly Colloids;218
13.7;11.7 Food Structure and Nutrition;222
13.8;11.8 Conclusions and Outlook;224
13.9;11.9 References;225
14;Structure–Property Relationships in Foods;233
15;Structuring Water by Gelation;258
15.1;13.1 Introduction;258
15.2;13.2 Gelation Approaches and Length Scales;259
15.3;13.3 Gelation and Phase Separation of Biopolymer Mixtures;268
15.4;13.4 Structure–Fracture Properties of Gels;274
15.5;13.5 Gel Structure and Mass Transport;277
15.6;13.6 Some Future Trends;279
15.7;13.7 References;280
16;Bubble-Containing Foods;284
16.1;14.1 Introduction;284
16.2;14.2 Methods for Creating Bubble-Containing Food Structures;285
16.3;14.3 Characterization of Bubble-Containing Structures;289
16.4;14.4 The Role of Gases and Specific Ingredients in Characterising Interfacial and Rheological Properties;299
16.5;14.5 Stability of Foams and Solidification of Bubbly Dispersions;301
16.6;14.6 Sensory Response and Mouth-Feel of Bubble-Containing Products;303
16.7;14.7 References;304
17;Emulsions: Principles and Preparation;307
17.1;15.1 Emulsion-Based Products, Types of Emulsions and Their Uses;307
17.2;15.2 Some Important Properties;308
17.3;15.3 Stability of Emulsions;310
17.4;15.4 Characterization of Emulsions;313
17.5;15.5 Preparation of Emulsions Using Flow Fields;316
17.6;15.6 Membrane and Micro-channel Emulsification;323
17.7;15.7 Phase Inversion;335
17.8;15.8 Summary;338
17.9;15.9 References;339
17.10;16.1 Introduction;342
18;Processing of Food Powders;342
18.1;16.2 Powder Properties and Functionality;343
18.2;16.3 Production of Food Powders;344
18.3;16.4 Processing of Food Powders;348
18.4;16.5 Segregation;361
18.5;16.6 Caking;363
18.6;16.7 Particle Breakage;365
18.7;16.8 Degradation of Ingredient Functionality;365
18.8;16.9 Conclusions;366
18.9;16.10 References;367
19;Fat Crystal Networks;370
19.1;17.1 Molecular Composition;370
19.2;17.2 Crystallization;371
19.3;17.3 Lipid Phase Behavior;382
19.4;17.4 Rheology of Fat Crystal Networks;390
19.5;17.5 Fractality and Fat Crystal Networks;396
19.6;17.6 Conclusions;412
19.7;17.7 References;412
20;Extrusion;416
20.1;18.1 Introduction;416
20.2;18.2 Extruders and the Materials They Convert;418
20.3;18.3 What Happens Inside the Extruder Barrel?;419
20.4;18.3.4 Summary;427
20.5;18.4 What Happens After the Die?;428
20.6;18.5 Summary;434
20.7;18.6 References;435
20.8;19.1 Introduction;438
21;Structuring Dairy Products by Means of Processing and Matrix Design;438
21.1;19.1 Introduction;438
21.2;19.2 Protein-Based Structures;439
21.3;19.3 Fat-Based Structures;446
21.4;19.4 Complex Structures: Ice cream;447
21.5;19.5 Developments in Microstructure Engineering of Dairy Products;448
21.6;19.6 Technologies Combining Structural and Nutritional Targets;461
21.7;19.7 Processing Effects on Protein–Polysaccharide Interactions;464
21.8;19.8 Conclusions and Outlook;467
21.9;19.9 References;469
22;Structured Cereal Products;473
22.1;20.1 Introduction;473
22.2;20.2 The Importance of Cereals;474
22.3;20.3 Processing Cereals into Food and the Development of Structure;474
22.4;20.4 Bread as a Structured Product;474
22.5;20.5 Mixing;475
22.6;20.6 Fermentation (Proof);478
22.7;20.7 Baking;479
22.8;20.8 Gluten Polymer Structure, Rheology and Baking;479
22.9;20.9 Baking Quality and Rheology;484
22.10;20.10 Structuring by Bubble Expansion;488
22.11;20.11 Measurement of Foam Structure;488
22.12;20.12 Mechanics of Solid Cereal Foams;491
22.13;20.13 Crispness, Structure and Mechanics of Foams;493
22.14;20.14 References;496
23;Structured Meat Products;499
23.1;21.1 Introduction;499
23.2;21.2 Muscle Structure and Muscle Composition;500
23.3;21.3 Postmortem Changes in Muscle;501
23.4;21.4 Structured Muscle Foods;502
23.5;21.5 Processing Technologies and Protein Structure;505
23.6;21.6 Effects of Proteolysis;511
23.7;21.7 Meat Protein Structure and Its Effects on Sensory Quality;512
23.8;21.8 Conclusions;517
23.9;21.9 References;517
24;Structured Chocolate Products;522
24.1;22.1 Introduction: Chocolate Manufacture;522
24.2;22.2 Polymorphism and Its Consequences;526
24.3;22.3 Modelling Temper and Solidification;530
24.4;22.5 Conclusions;540
24.5;22.6 References;541
25;Edible Moisture Barriers for Food Product Stabilization;544
25.1;23.1 Introduction;544
25.2;23.2 Edible Film-Forming Materials and Principles of Formation;545
25.3;23.3 Formulation and Structuring of Moisture Barrier Films;557
25.4;23.4 Coatings Application Techniques and Critical Points;560
25.5;23.5 Conclusions and Future Trends;563
25.6;23.6 References;565
26;Encapsulation of Bioactives;573
26.1;24.1 Introduction;573
26.2;24.2 Issues Relating to Addition of Bioactives to Food;574
26.3;24.3 Encapsulation of Bioactives;576
26.4;24.4 Encapsulated Bioactive Delivery Systems;585
26.5;24.5 Food as a Delivery System for Bioactives;591
26.6;24.6 Emerging Trends;592
26.7;24.7 References;592
27;INDEX;598