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  • 1
    Online Resource
    Online Resource
    New York, NY : Springer Science+Business Media, LLC
    UID:
    b3kat_BV036650390
    Format: 1 Online-Ressource , v.: digital
    Edition: Online_Ausgabe New York, NY Springer Science+Business Media, LLC 2008 Springer ebook collection / Chemistry and Materials Science 2005-2008 Sonstige Standardnummer des Gesamttitels: 041171-1
    ISBN: 9780387719467 , 9780387719474
    Additional Edition: Reproduktion von Food Materials Science 2008
    Language: English
    Subjects: Chemistry/Pharmacy
    RVK:
    Keywords: Lebensmitteltechnologie ; Lebensmittel ; Werkstoffkunde ; Aufsatzsammlung
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Online Resource
    Online Resource
    New York :Springer,
    UID:
    almafu_9958079534502883
    Format: 1 online resource (616 pages : , illustrations)
    Edition: 1st ed. 2008.
    ISBN: 1281107905 , 9786611107901 , 9781461498285 , 0387719474 , 9780387719474
    Series Statement: Food engineering series
    Content: Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry. About the Editors José Miguel Aguilera, is a professor in the Department of Chemical Engineering and Bioprocesses at the Universidad Católica de Chile, Santiago, Chile Peter J. Lillford, is a professor in the Department of Biology at the University of York, Heslington, York, UK.
    Note: Description based upon print version of record. , Fundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure–Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives. , English
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 3
    Online Resource
    Online Resource
    New York :Springer,
    UID:
    edocfu_9958079534502883
    Format: 1 online resource (616 pages : , illustrations)
    Edition: 1st ed. 2008.
    ISBN: 1281107905 , 9786611107901 , 9781461498285 , 0387719474 , 9780387719474
    Series Statement: Food engineering series
    Content: Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry. About the Editors José Miguel Aguilera, is a professor in the Department of Chemical Engineering and Bioprocesses at the Universidad Católica de Chile, Santiago, Chile Peter J. Lillford, is a professor in the Department of Biology at the University of York, Heslington, York, UK.
    Note: Description based upon print version of record. , Fundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure–Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives. , English
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 4
    UID:
    b3kat_BV004838108
    Format: XIV, 343 S. , Ill., graph. Darst.
    Series Statement: Elsevier applied food science series
    Language: English
    Subjects: Chemistry/Pharmacy
    RVK:
    Keywords: Lebensmittel ; Mikrostruktur ; Lebensmittel ; Werkstoffkunde ; Lebensmittelverfahrenstechnik ; Lebensmittel ; Mikrostruktur
    Library Location Call Number Volume/Issue/Year Availability
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  • 5
    Book
    Book
    Santiago, Chile : Eds. Universidad Católica de Chile
    UID:
    gbv_789526328
    Format: 328 p , il
    ISBN: 9789561411616 , 956141161X
    Note: Incluye notas bibliográficas
    Language: Spanish
    URL: Cover
    Library Location Call Number Volume/Issue/Year Availability
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  • 6
    Online Resource
    Online Resource
    Santiago de Chile, Chile : Ediciones Universidad Católica de Chile
    UID:
    gbv_821255126
    Format: Online-Ressource (328 pages)
    Edition: Primera edición
    Edition: Online-Ausg. 2012
    ISBN: 956141161X , 9789561411616
    Note: Includes bibliographical references and index
    Additional Edition: Print version Ingeniería gastronómica
    Language: Spanish
    Keywords: Electronic books
    Library Location Call Number Volume/Issue/Year Availability
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  • 7
    Online Resource
    Online Resource
    Boca Raton, Fla [u.a.] : CRC Press, Taylor & Francis Group
    UID:
    b3kat_BV041362778
    Format: 1 Online-Ressource
    Edition: Online-Ausgabe Electronic reproduction; Available via World Wide Web
    ISBN: 1439898901 , 9781439898918
    Series Statement: Modern mechanics and mathematics
    Uniform Title: Ingeniería gastronómica.
    Note: Includes bibliographical references and index
    Additional Edition: Reproduktion von Aguilera, José Miguel Edible structures 2013
    Additional Edition: Erscheint auch als Druckausgabe ISBN 978-1-439-89890-1
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 8
    Book
    Book
    New York, NY [u.a.] : Springer-Verlag
    UID:
    kobvindex_ZLB15269270
    Format: XVIII, 693 Seiten , Ill., graph. Darst.
    Edition: 1
    ISBN: 9781441974747
    Series Statement: Food engineering series
    Note: Text engl.
    Language: English
    Keywords: Lebensmitteltechnologie ; Internationaler Kongress ; Aufsatzsammlung ; Aufsatzsammlung ; Aufsatzsammlung
    Library Location Call Number Volume/Issue/Year Availability
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  • 9
    UID:
    b3kat_BV024462674
    Format: 432 S.
    Edition: 2. ed.
    ISBN: 0834212560
    Series Statement: A Chapman & Hall food science book
    Language: English
    Keywords: Lebensmittelverfahrenstechnik ; Lebensmittel ; Mikrostruktur ; Lebensmittel ; Werkstoffkunde
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  • 10
    UID:
    gbv_1826830359
    Format: 200 pages , illustrations , 37 cm
    ISBN: 9789561428386 , 9561428385
    Note: Includes bibliographical references , Text in Spanish and English
    Language: Spanish
    Keywords: Bildband
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