Food Materials Science Principles and Practice
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 as
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FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Cánovas, Washington State University Advisory Board José Miguel Aguilera, Pontifica Universidad Catolica de Chile Xiao Dong Chen, Monash University J. Peter Clark, Clark Consulting Richard W. Hartel, University of Wisconsin Albert Ibarz, University of Lleida Jozef Kokini, Rutgers University Michèle Marcotte, Agriculture & Agri-Food Canada Michael McCarthy, University of California at Davis K. Niranjan, University of Reading Micha Peleg, University of Massachusetts Shafiur Rahman, Sultan Qaboos University M. Anandha Rao, Cornell University Yrjö Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Américas-Puebla
Titles José M. Aguilera and Peter J. Lillford, Food Materials Science (2008) José M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, María S. Tapia, and Aurelio López-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-Cánovas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) S.D. Holdsworth and R. Simpson, Thermal Processing of Packaged Foods, Second Edition (2007) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Jorge E. Lozano, Fruit Manufacturing (2006) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications, Second Edition (2007) Javier Raso Pueyo and Volker Heinz, Pulsed Electric Field Technology for the Food Industry: Fundamentals and Applications (2006) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002)
FOOD MATERIALS SCIENCE Principles and Practice
Edited by
José Miguel Aguilera Pontificia Universidad Católica de Chile Vicuña Mackenna, Santiago, Chile
Peter J. Lillford University of York Heslington, UK
Editors: José Miguel Aguilera Dept. de Ingeniería Química y Bioprocesos Pontificia Universidad Católica de Chile 4860 Vicuña Mackenna Santiago Chile [email protected]
Peter J. Lillford Department of Biology University of York Heslington, York YO1 5DD Heslington UK [email protected]
Series Editors: Gustavo V. Barbosa-Cánovas Dept. Biological Systems Engineering Washington State University 220 L.J. Smith Hall Pullman, WA USA [email protected]
ISBN 978-0-387-71946-7
e-ISBN 978-0-387-71947-4
Library of Congress Control Number: 2007926246 © 2008 Springer Science+Business Media,
