Food Materials Science and Engineering

Bhesh Bhandari is Professor of Food Processing Technology and Engineering in the School of Agriculture and Food Sciences, at the University of Queensland, Australia.Yrjö H. Roos is Professor of Food Technology in the School of Food and Nutritional Sciences, at University College Cork, Ireland.

• Preface ixList of Contributors xi1 Food Materials Science and Engineering: An Overview 1Bhesh Bhandari and Yrjö H. Roos1.1 Introduction 11.2 Molecular basis of food materials 41.3 Observation of materials at various size ranges and size-propertyrelationship 51.4 Amorphous and crystalline structures of materials 71.5 Gel structures of food materials 101.6 Interfacial properties of the food materials 141.7 Application of materials science in food design and developmentof engineered food materials 211.8 Conclusion 23References 232 Micro to Macro Level Structures of Food Materials 26Deepak Bhopatkar, Bruce R. Hamaker and Osvaldo H. Campanella2.1 Microstructure definitions 262.2 Measurement of microstructures/nanostructures 282.3 The relationship between structure and quality 312.4 Microstructure and emulsions 352.5 Structure and sensory perception 372.6 Process to control the structure of food materials 392.7 Concluding remarks 45References 453 Characterisation Techniques in Food Materials Science 52Elliot Paul Gilbert, Amparo Lopez-Rubio and Michael J. Gidley3.1 Introduction 523.2 Nuclear Magnetic Resonance (NMR) 533.3 Fourier Transform Infra-Red (FT-IR) 593.4 X-ray powder diffraction 643.5 Small angle neutron & X-ray scattering (SANS and SAXS) 683.6 Confocal microscopy 783.7 Scanning electron microscopy 813.8 Atomic Force Microscopy (AFM) 843.9 Summary 87References 874 Interfacial Phenomena in Structured Foods 94Matt Golding4.1 Introduction 944.2 Visualisation of surface structures 954.3 Fundamentals of interfacial assembly 1024.4 The dynamic interface 1084.5 Conclusions and future directions 130References 1315 Phase and State Transitions and Related Phenomena in Foods 136Yrjö H. Roos5.1 Introduction 1365.2 Phase and state transitions 1375.3 Food properties and formulation 1445.4 Conclusions 148References 1496 Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology 151Jason R. Stokes6.1 Introduction 1516.2 Rheology of food gels: yielding and gelling soft matter 1526.3 Formation and structure of biopolymer network gels 1536.4 Formation and structure of micro- and nano-gel particles 1596.5 Structure–rheology relationships of food gels and food gel structures 1656.6 Outlook 171Acknowledgements 172References 1727 Materials Science Approaches Towards Food Design 177Job Ubbink7.1 Introduction 1777.2 Consumer-driven food design 1777.3 Food design based on the supplemented state diagram 1797.4 Design of foods and encapsulation systems in the glassy state 1917.5 Retro-design for the delivery of bioactive ingredients in foods 1957.6 Concluding remarks 201References 2028 Food Structures and Delivery of Nutrients 204Ranjan Sharma8.1 Introduction 2048.2 Nutrient digestion and absorption in the gastrointestinal tract 2058.3 Nutrients and their delivery challenges 2088.4 Essential fatty acids 2098.5 Antioxidants including vitamins and minerals 2098.6 Probiotic bacteria 2118.7 Plant sterols 2118.8 Food structures and technologies for protection and deliveryof nutrients 2128.9 Protein-based structures for nutrient delivery 2128.10 Microencapsulation 2148.11 Fluidised bed coating 2148.12 Spray drying 2158.13 Spray chilling 2158.14 Extrusion 2168.15 Nanoparticles and emulsions 2168.16 Food structure and bio-accessibility of nutrients 2178.17 Conclusions and future directions 218References 2189 Effects of Emerging Processing Technologies on Food Material Properties 222Henry Jaeger, Kai Reineke, Katharina Schoessler and Dietrich Knorr9.1 Introduction 2229.2 Pulsed electric fields (PEF) effect on food material properties 2239.3 Isostatic high pressure (HP) effects on food material properties 2379.4 Ultrasound (US) effect on food material properties 2479.5 Conclusion and future trends 253References 25410 Food Protein Nanoparticles: Formation, Properties and Applications 263Simon M. Loveday, M. A. Rao and Harjinder Singh10.1 Introduction 26310.2 Characterising the rheological properties of gels and dispersions 26410.3 Formation and functionality of whey protein nanoparticles 26510.4 Nanofibrils from food proteins 26910.5 Protein − polysaccharide complexes 28510.6 Concluding remarks 287Notation 288References 28911 Nanocomposites for Food and Beverage Packaging Materials 295Maria D. Sanchez Garcia and Jose M. Lagaron11.1 Introduction 29511.2 Barrier properties in packaging 29811.3 Nanofillers for nanocomposite packaging materials 30511.4 Examples of nanocomposites and their properties 30911.5 Nanobiocomposites: concepts and barrier properties 31111.6 Future trends 315References 31512 Encapsulation Techniques for Food Ingredient Systems 320Zhongxiang Fang and Bhesh Bhandari12.1 Introduction 32012.2 Microencapsulation techniques 32312.3 Conclusion 343References 34413 Food Texture is Only Partly Rheology 349Olena Kravchuk, Peter Torley and Jason R. Stokes13.1 Introduction 34913.2 Texture is a multi-parameter sensory property 35013.3 Texture research is driven by consumer food acceptance 35113.4 Current directions in texture research 35213.5 ‘Texture receptors’ 35413.6 Oral processing 35513.7 Role of saliva in sensory texture 35713.8 Instrumental methods for texture quantification 35913.9 Sensory evaluations of texture 36213.10 Statistical methods in texture studies 36513.11 Summary 368References 36914 Materials Science of Freezing and Frozen Foods 373Yrjö H. Roos14.1 Introduction 37314.2 Freezing of simple solutions 37414.3 Nucleation and crystal growth 37514.4 Materials science aspects of nucleation in food freezing 37714.5 Time-dependent ice formation 38014.6 Manipulation of nucleation and crystal size 38114.7 Recrystallisation in frozen foods 38214.8 Conclusions 384References 385Index 387