Food materials science and engineering

Food materials science and engineering. Edited by Bhesh Bhandari and Yrjo H Roos Chichester, United Kingdom: Wiley - Blackwell, 2012. doi:10.1002/9781118373903


Title Food materials science and engineering
Place of Publication Chichester, United Kingdom
Publisher Wiley - Blackwell
Publication year 2012
Sub-type Edited book
DOI 10.1002/9781118373903
ISBN 9781405199223
1405199229
Language eng
Editor Bhesh Bhandari
Yrjo H Roos
Start page 1
End page 401
Total number of pages 402
Year available 2012
Abstract/Summary 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.
Q-Index Code AX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book
Collection: School of Agriculture and Food Sciences
 
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Created: Wed, 19 Sep 2012, 22:20:28 EST by Prof Bhesh Bhandari on behalf of School of Agriculture and Food Sciences