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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Materials Science: Principles and Practice

Food Materials Science: Principles and Practice

Lillford, Peter J.
Aguilera, José Miguel

Paperback

Series: Food Engineering

Technology & EngineeringChemistry

ISBN10: 1461498287
ISBN13: 9781461498285
Publisher: Springer Nature
Published: Nov 3 2014
Pages: 616
Weight: 1.92
Height: 1.27 Width: 6.14 Depth: 9.21
Language: English

Foods are unique among materials of our daily life in that they 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 first part explains those physicochemical aspects that intervene in the organization of food components from the molecular level to actual products and the methods used to probe into foods at different length scales. The second part presents how food structures are assembled during processing in order to achieve desirable and recognizable properties. The last section shows specific examples of how structures of familiar products are obtained by processing and describes some new developments. This book is ideal as a text for a course in food materials science at the senior or graduate level, or as a supplemental text in an advanced food technology course. It can also serve as a reference book for professionals in the food industry.

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