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Dairy fat products and functionality : fundamental science and technology / / edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari, Sangeeta Prakash
| Dairy fat products and functionality : fundamental science and technology / / edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari, Sangeeta Prakash |
| Edizione | [1st edition 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (606 pages) |
| Disciplina | 613.2 |
| Soggetto topico |
Food—Biotechnology
Organic chemistry |
| ISBN | 3030416615 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910410039903321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products / / by Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari
| Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products / / by Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari |
| Autore | Truong Tuyen |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
| Descrizione fisica | 1 online resource (75 p.) |
| Disciplina | 613.26 |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food—Biotechnology
Organic chemistry Food Science Organic Chemistry |
| ISBN | 3-319-23877-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 8: Conclusions |
| Record Nr. | UNINA-9910254044003321 |
Truong Tuyen
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food materials science and engineering [[electronic resource] /] / edited by Bhesh Bhandari, Yrjö H. Roos
| Food materials science and engineering [[electronic resource] /] / edited by Bhesh Bhandari, Yrjö H. Roos |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (417 p.) |
| Disciplina | 636.08/52 |
| Altri autori (Persone) |
BhandariBhesh
RoosYrjö H |
| Soggetto topico |
Food - Composition
Food - Analysis |
| ISBN |
1-283-57602-3
9786613888471 1-118-37390-1 1-118-37391-X 1-118-37393-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Materials Science and Engineering; Contents; Preface; List of Contributors; 1 Food Materials Science and Engineering: An Overview; 1.1 Introduction; 1.2 Molecular basis of food materials; 1.3 Observation of materials at various size ranges and size-property relationship; 1.4 Amorphous and crystalline structures of materials; 1.5 Gel structures of food materials; 1.6 Interfacial properties of the food materials; 1.6.1 Emulsions and surface active compounds; 1.6.2 Colloids; 1.6.3 Foams; 1.6.4 Stickiness and fouling
1.7 Application of materials science in food design and development of engineered food materials1.8 Conclusion; References; 2 Micro to Macro Level Structures of Food Materials; 2.1 Microstructure definitions; 2.2 Measurement of microstructures/nanostructures; 2.3 The relationship between structure and quality; 2.4 Microstructure and emulsions; 2.5 Structure and sensory perception; 2.6 Process to control the structure of food materials; 2.6.1 Different processing aids to create microstructure; 2.6.2 Engineering microstructures in foods; 2.7 Concluding remarks; References 3 Characterisation Techniques in Food Materials Science3.1 Introduction; 3.2 Nuclear Magnetic Resonance (NMR); 3.2.1 General principles; 3.2.2 Chemical and physical information; 3.2.3 High resolution NMR spectra from solids; 3.2.4 Mobility-resolved NMR spectroscopy; 3.2.5 Probing water 'pool' sizes using 1HT2 properties; 3.2.6 Integration of techniques to study protein denaturation and glassing; 3.3 Fourier Transform Infra-Red (FT-IR); 3.4 X-ray powder diffraction; 3.5 Small angle neutron & X-ray scattering (SANS and SAXS); 3.6 Confocal microscopy 3.6.1 Applications of confocal microscopy in food science3.7 Scanning electron microscopy; 3.7.1 Immobilisation in solid substrates; 3.7.2 Cryo-SEM; 3.7.3 Environmental SEM (ESEM); 3.8 Atomic Force Microscopy (AFM); 3.8.1 Applications of atomic force microscopy in food science; 3.9 Summary; References; 4 Interfacial Phenomena in Structured Foods; 4.1 Introduction; 4.2 Visualisation of surface structures; 4.2.1 Brewster angle microscopy; 4.2.2 Interfacial fluorescence microscopy; 4.2.3 Atomic force microscopy; 4.3 Fundamentals of interfacial assembly 4.3.1 The adsorption process - diffusion vs. convection4.3.2 The adsorbed layer - surface viscosity, surface rheology, surface structure; 4.4 The dynamic interface; 4.4.1 Biochemical effects on interfacial structure and properties; 4.4.2 Competitive adsorption; 4.4.3 Hydrophobin - a unique protein interface; 4.5 Conclusions and future directions; References; 5 Phase and State Transitions and Related Phenomena in Foods; 5.1 Introduction; 5.2 Phase and state transitions; 5.2.1 First-order transitions; 5.2.2 The glass transition; 5.3 Food properties and formulation 5.3.1 Crystallisation and melting |
| Record Nr. | UNINA-9910141417403321 |
| Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food materials science and engineering / / edited by Bhesh Bhandari, Yrjö H. Roos
| Food materials science and engineering / / edited by Bhesh Bhandari, Yrjö H. Roos |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (417 p.) |
| Disciplina | 636.08/52 |
| Altri autori (Persone) |
BhandariBhesh
RoosYrjö H |
| Soggetto topico |
Food - Composition
Food - Analysis |
| ISBN |
1-283-57602-3
9786613888471 1-118-37390-1 1-118-37391-X 1-118-37393-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Materials Science and Engineering; Contents; Preface; List of Contributors; 1 Food Materials Science and Engineering: An Overview; 1.1 Introduction; 1.2 Molecular basis of food materials; 1.3 Observation of materials at various size ranges and size-property relationship; 1.4 Amorphous and crystalline structures of materials; 1.5 Gel structures of food materials; 1.6 Interfacial properties of the food materials; 1.6.1 Emulsions and surface active compounds; 1.6.2 Colloids; 1.6.3 Foams; 1.6.4 Stickiness and fouling
1.7 Application of materials science in food design and development of engineered food materials1.8 Conclusion; References; 2 Micro to Macro Level Structures of Food Materials; 2.1 Microstructure definitions; 2.2 Measurement of microstructures/nanostructures; 2.3 The relationship between structure and quality; 2.4 Microstructure and emulsions; 2.5 Structure and sensory perception; 2.6 Process to control the structure of food materials; 2.6.1 Different processing aids to create microstructure; 2.6.2 Engineering microstructures in foods; 2.7 Concluding remarks; References 3 Characterisation Techniques in Food Materials Science3.1 Introduction; 3.2 Nuclear Magnetic Resonance (NMR); 3.2.1 General principles; 3.2.2 Chemical and physical information; 3.2.3 High resolution NMR spectra from solids; 3.2.4 Mobility-resolved NMR spectroscopy; 3.2.5 Probing water 'pool' sizes using 1HT2 properties; 3.2.6 Integration of techniques to study protein denaturation and glassing; 3.3 Fourier Transform Infra-Red (FT-IR); 3.4 X-ray powder diffraction; 3.5 Small angle neutron & X-ray scattering (SANS and SAXS); 3.6 Confocal microscopy 3.6.1 Applications of confocal microscopy in food science3.7 Scanning electron microscopy; 3.7.1 Immobilisation in solid substrates; 3.7.2 Cryo-SEM; 3.7.3 Environmental SEM (ESEM); 3.8 Atomic Force Microscopy (AFM); 3.8.1 Applications of atomic force microscopy in food science; 3.9 Summary; References; 4 Interfacial Phenomena in Structured Foods; 4.1 Introduction; 4.2 Visualisation of surface structures; 4.2.1 Brewster angle microscopy; 4.2.2 Interfacial fluorescence microscopy; 4.2.3 Atomic force microscopy; 4.3 Fundamentals of interfacial assembly 4.3.1 The adsorption process - diffusion vs. convection4.3.2 The adsorbed layer - surface viscosity, surface rheology, surface structure; 4.4 The dynamic interface; 4.4.1 Biochemical effects on interfacial structure and properties; 4.4.2 Competitive adsorption; 4.4.3 Hydrophobin - a unique protein interface; 4.5 Conclusions and future directions; References; 5 Phase and State Transitions and Related Phenomena in Foods; 5.1 Introduction; 5.2 Phase and state transitions; 5.2.1 First-order transitions; 5.2.2 The glass transition; 5.3 Food properties and formulation 5.3.1 Crystallisation and melting |
| Record Nr. | UNINA-9910827298603321 |
| Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food powders : processes and properties / / edited by Bhesh Bhandari [and three others]
| Handbook of food powders : processes and properties / / edited by Bhesh Bhandari [and three others] |
| Pubbl/distr/stampa | Philadelphia, PA : , : Woodhead Pub., , 2013 |
| Descrizione fisica | 1 online resource (689 p.) |
| Disciplina |
641.4
641.44 |
| Altri autori (Persone) | BhandariBhesh |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Dried foods
Food - Analysis Food - Composition |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-62870-386-5
0-85709-867-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders. |
| Record Nr. | UNINA-9910462673503321 |
| Philadelphia, PA : , : Woodhead Pub., , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food powders : processes and properties / / edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck
| Handbook of food powders : processes and properties / / edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxviii, 660 pages) : illustrations |
| Disciplina |
641.4
641.44 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Biotechnology
Dried foods |
| ISBN |
1-62870-386-5
0-85709-867-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders. |
| Record Nr. | UNINA-9910787651103321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food powders : processes and properties / / edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck
| Handbook of food powders : processes and properties / / edited by Bhesh Bhandari, Nidhi Bansal, Min Zhang, and Pierre Schuck |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxviii, 660 pages) : illustrations |
| Disciplina |
641.4
641.44 |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food - Biotechnology
Dried foods |
| ISBN |
1-62870-386-5
0-85709-867-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | part I. Processing and handling of technologies -- part II. Powder properties -- part III. Speciality food powders. |
| Record Nr. | UNINA-9910811208103321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||