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.
- ISBN10 1405199229
- ISBN13 9781405199223
- Publish Date 14 September 2012 (first published 1 January 2012)
- Publish Status Active
- Publish Country GB
- Publisher John Wiley and Sons Ltd
- Imprint Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
- Format Hardcover
- Pages 414
- Language English