Infodoc : Sciences, Techniques et Culture

1 Food Materials Science and Engineering: An Overview
1.1 Introduction
1.2 Molecular basis of food materials
1.3 Observation of materials at various size ranges and size-property relationship
1.4 Amorphous and crystalline structures of materials
1.5 Gel structures of food materials
1.6 Interfacial properties of the food materials
1.7 Application of materials science in food design and development of engineered food materials
1.8 Conc[...]

1 Food Materials Science and Engineering: An Overview
1.1 Introduction
1.2 Molecular basis of food materials
1.3 Observation of materials at various size ranges and size-property relationship
1.4 Amorphous and crystalline structures of materials
1.5 Gel structures of food materials
1.6 Interfacial properties of the food materials
1.7 Application of materials science in food design and development of engineered food materials
1.8 Conclusion
2 Micro to Macro Level Structures of Food Material
2.1 Microstructure definitions
2.2 Measurement of microstructures/nanostructures
2.3 The relationship between structure and quality
2.4 Microstructure and emulsions
2.5 Structure and sensory perception
2.6 Process to control the structure of food materials
2.7 Concluding remarks
3 Characterisation Techniques in Food Materials Science
3.1 Introduction
3.2 Nuclear Magnetic Resonance (NMR)
3.3 Fourier Transform Infra-Red (FT-IR)
3.4 X-ray powder diffraction
3.5 Small angle neutron & X-ray scattering (SANS and SAXS)
3.6 Confocal microscopy
3.7 Scanning electron microscopy
3.8 Atomic Force Microscopy (AFM)
4 Interfacial Phenomena in Structured Foods
4.1 Introduction
4.2 Visualisation of surface structures
4.3 Fundamentals of interfacial assembly
4.4 The dynamic interface
4.5 Conclusions and future direction
5 Phase and State Transitions and Related Phenomena in Foods
5.1 Introduction
5.2 Phase and state transitions
5.3 Food properties and formulation
5.4 Conclusions
6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology
6.1 Introduction
6.2 Rheology of food gels: yielding and gelling soft matter
6.3 Formation and structure of biopolymer network gels
6.4 Formation and structure of micro- and nano-gel particles
6.5 Structure–rheology relationships of food gels and food gel structures
6.6 Outlook
7 Materials Science Approaches Towards Food Design
7.1 Introduction
7.2 Consumer-driven food design
7.3 Food design based on the supplemented state diagram
7.4 Design of foods and encapsulation systems in the glassy state
7.5 Retro-design for the delivery of bioactive ingredients in foods
7.6 Concluding remarks
8 Food Structures and Delivery of Nutrients
8.1 Introduction
8.2 Nutrient digestion and absorption in the gastrointestinal tract
8.3 Nutrients and their delivery challenges
8.4 Essential fatty acids
8.5 Antioxidants including vitamins and minerals
8.6 Probiotic bacteria
8.7 Plant sterols
8.8 Food structures and technologies for protection and delivery of nutrients
8.9 Protein-based structures for nutrient delivery
8.10 Microencapsulation
8.11 Fluidised bed coating
8.12 Spray drying
8.13 Spray chilling
8.14 Extrusion
8.15 Nanoparticles and emulsions
8.16 Food structure and bio-accessibility of nutrients
8.17 Conclusions and future directions
9 Effects of Emerging Processing Technologies on Food Material Properties
9.1 Introduction
9.2 Pulsed electric fields (PEF) effect on food material properties
9.3 Isostatic high pressure (HP) effects on food material properties
9.4 Ultrasound (US) effect on food material properties
9.5 Conclusion and future trends
10 Food Protein Nanoparticles: Formation, Properties and Applications
10.1 Introduction
10.2 Characterising the rheological properties of gels and dispersions
10.3 Formation and functionality of whey protein nanoparticles
10.4 Nanofibrils from food proteins
10.5 Protein − polysaccharide complexes
10.6 Concluding remarks
Notation
11 Nanocomposites for Food and Beverage Packaging Materials
11.1 Introduction
11.2 Barrier properties in packaging
11.3 Nanofillers for nanocomposite packaging materials
11.4 Examples of nanocomposites and their properties
11.5 Nanobiocomposites: concepts and barrier properties
11.6 Future trends
12 Encapsulation Techniques for Food Ingredient Systems
12.1 Introduction
12.2 Microencapsulation techniques
13 Food Texture is Only Partly Rheology
13.1 Introduction
13.2 Texture is a multi-parameter sensory property
13.3 Texture research is driven by consumer food acceptance
13.4 Current directions in texture research
13.5 ‘Texture receptors’
13.6 Oral processing
13.7 Role of saliva in sensory texture
13.8 Instrumental methods for texture quantification
13.9 Sensory evaluations of texture
13.10 Statistical methods in texture studies
14 Materials Science of Freezing and Frozen Foods
14.1 Introduction
14.2 Freezing of simple solutions
14.3 Nucleation and crystal growth
14.4 Materials science aspects of nucleation in food freezing
14.5 Time-dependent ice formation
14.6 Manipulation of nucleation and crystal size
14.7 Recrystallisation in frozen foods