Food Materials Science and Engineering

<p>Preface ix</p>
<p>List of Contributors xi</p>
<p>1 Food Materials Science and Engineering: An Overview 1<br /> Bhesh Bhandari and Yrj&ouml; H. Roos</p>
<p>1.1 Introduction 1</p>
<p>1.2 Molecular basis of food materials 4</p>
<p>1.3 Observation of materials at various size ranges and size–property</p>
<p>relationship 5</p>
<p>1.4 Amorphous and crystalline structures of materials 7</p>
<p>1.5 Gel structures of food materials 10</p>
<p>1.6 Interfacial properties of the food materials 14</p>
<p>1.7 Application of materials science in food design and development</p>
<p>of engineered food materials 21</p>
<p>1.8 Conclusion 23</p>
<p>References 23</p>
<p>2 Micro to Macro Level Structures of Food Materials 26<br /> Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella</p>
<p>2.1 Microstructure definitions 26</p>
<p>2.2 Measurement of microstructures/nanostructures 28</p>
<p>2.3 The relationship between structure and quality 31</p>
<p>2.4 Microstructure and emulsions 35</p>
<p>2.5 Structure and sensory perception 37</p>
<p>2.6 Process to control the structure of food materials 39</p>
<p>2.7 Concluding remarks 45</p>
<p>References 45</p>
<p>3 Characterisation Techniques in Food Materials Science 52<br /> Elliot Paul Gilbert, Amparo Lopez–Rubio and Michael J. Gidley</p>
<p>3.1 Introduction 52</p>
<p>3.2 Nuclear Magnetic Resonance (NMR) 53</p>
<p>3.3 Fourier Transform Infra–Red (FT–IR) 59</p>
<p>3.4 X–ray powder diffraction 64</p>
<p>3.5 Small angle neutron &amp; X–ray scattering (SANS and SAXS) 68</p>
<p>3.6 Confocal microscopy 78</p>
<p>3.7 Scanning electron microscopy 81</p>
<p>3.8 Atomic Force Microscopy (AFM) 84</p>
<p>3.9 Summary 87</p>
<p>References 87</p>
<p>4 Interfacial Phenomena in Structured Foods 94<br /> Matt Golding</p>
<p>4.1 Introduction 94</p>
<p>4.2 Visualisation of surface structures 95</p>
<p>4.3 Fundamentals of interfacial assembly 102</p>
<p>4.4 The dynamic interface 108</p>
<p>4.5 Conclusions and future directions 130</p>
<p>References 131</p>
<p>5 Phase and State Transitions and Related Phenomena in Foods 136<br /> Yrj&ouml; H. Roos</p>
<p>5.1 Introduction 136</p>
<p>5.2 Phase and state transitions 137</p>
<p>5.3 Food properties and formulation 144</p>
<p>5.4 Conclusions 148</p>
<p>References 149</p>
<p>6 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology 151<br /> Jason R. Stokes</p>
<p>6.1 Introduction 151</p>
<p>6.2 Rheology of food gels: yielding and gelling soft matter 152</p>
<p>6.3 Formation and structure of biopolymer network gels 153</p>
<p>6.4 Formation and structure of micro– and nano–gel particles 159</p>
<p>6.5 Structure rheology relationships of food gels and food gel structures 165</p>
<p>6.6 Outlook 171</p>
<p>Acknowledgements 172</p>
<p>References 172</p>
<p>7 Materials Science Approaches Towards Food Design 177<br /> Job Ubbink</p>
<p>7.1 Introduction 177</p>
<p>7.2 Consumer–driven food design 177</p>
<p>7.3 Food design based on the supplemented state diagram 179</p>
<p>7.4 Design of foods and encapsulation systems in the glassy state 191</p>
<p>7.5 Retro–design for the delivery of bioactive ingredients in foods 195</p>
<p>7.6 Concluding remarks 201</p>
<p>References 202</p>
<p>8 Food Structures and Delivery of Nutrients 204<br /> Ranjan Sharma</p>
<p>8.1 Introduction 204</p>
<p>8.2 Nutrient digestion and absorption in the gastrointestinal tract 205</p>
<p>8.3 Nutrients and their delivery challenges 208</p>
<p>8.4 Essential fatty acids 209</p>
<p>8.5 Antioxidants including vitamins and minerals 209</p>
<p>8.6 Probiotic bacteria 211</p>
<p>8.7 Plant sterols 211</p>
<p>8.8 Food structures and technologies for protection and delivery</p>
<p>of nutrients 212</p>
<p>8.9 Protein–based structures for nutrient delivery 212</p>
<p>8.10 Microencapsulation 214</p>
<p>8.11 Fluidised bed coating 214</p>
<p>8.12 Spray drying 215</p>
<p>8.13 Spray chilling 215</p>
<p>8.14 Extrusion 216</p>
<p>8.15 Nanoparticles and emulsions 216</p>
<p>8.16 Food structure and bio–accessibility of nutrients 217</p>
<p>8.17 Conclusions and future directions 218</p>
<p>References 218</p>
<p>9 Effects of Emerging Processing Technologies on Food Material Properties 222<br /> Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr</p>
<p>9.1 Introduction 222</p>
<p>9.2 Pulsed electric fields (PEF) effect on food material properties 223</p>
<p>9.3 Isostatic high pressure (HP) effects on food material properties 237</p>
<p>9.4 Ultrasound (US) effect on food material properties 247</p>
<p>9.5 Conclusion and future trends 253</p>
<p>References 254</p>
<p>10 Food Protein Nanoparticles: Formation, Properties and Applications 263<br /> Simon M. Loveday, M. A. Rao and Harjinder Singh</p>
<p>10.1 Introduction 263</p>
<p>10.2 Characterising the rheological properties of gels and dispersions 264</p>
<p>10.3 Formation and functionality of whey protein nanoparticles 265</p>
<p>10.4 Nanofibrils from food proteins 269</p>
<p>10.5 Protein polysaccharide complexes 285</p>
<p>10.6 Concluding remarks 287</p>
<p>Notation 288</p>
<p>References 289</p>
<p>11 Nanocomposites for Food and Beverage Packaging Materials 295<br /> Maria D. Sanchez Garcia and Jose M. Lagaron</p>
<p>11.1 Introduction 295</p>
<p>11.2 Barrier properties in packaging 298</p>
<p>11.3 Nanofillers for nanocomposite packaging materials 305</p>
<p>11.4 Examples of nanocomposites and their properties 309</p>
<p>11.5 Nanobiocomposites: concepts and barrier properties 311</p>
<p>11.6 Future trends 315</p>
<p>References 315</p>
<p>12 Encapsulation Techniques for Food Ingredient Systems 320<br /> Zhongxiang Fang and Bhesh Bhandari</p>
<p>12.1 Introduction 320</p>
<p>12.2 Microencapsulation techniques 323</p>
<p>12.3 Conclusion 343</p>
<p>References 344</p>
<p>13 Food Texture is Only Partly Rheology 349<br /> Olena Kravchuk, Peter Torley and Jason R. Stokes</p>
<p>13.1 Introduction 349</p>
<p>13.2 Texture is a multi–parameter sensory property 350</p>
<p>13.3 Texture research is driven by consumer food acceptance 351</p>
<p>13.4 Current directions in texture research 352</p>
<p>13.5 Texture receptors 354</p>
<p>13.6 Oral processing 355</p>
<p>13.7 Role of saliva in sensory texture 357</p>
<p>13.8 Instrumental methods for texture quantification 359</p>
<p>13.9 Sensory evaluations of texture 362</p>
<p>13.10 Statistical methods in texture studies 365</p>
<p>13.11 Summary 368</p>
<p>References 369</p>
<p>14 Materials Science of Freezing and Frozen Foods 373<br /> Yrj&ouml; H. Roos</p>
<p>14.1 Introduction 373</p>
<p>14.2 Freezing of simple solutions 374</p>
<p>14.3 Nucleation and crystal growth 375</p>
<p>14.4 Materials science aspects of nucleation in food freezing 377</p>
<p>14.5 Time–dependent ice formation 380</p>
<p>14.6 Manipulation of nucleation and crystal size 381</p>
<p>14.7 Recrystallisation in frozen foods 382</p>
<p>14.8 Conclusions 384</p>
<p>References 385</p>
<p>Index 387</p>