Materials Science and Engineering in Food Product Development
Materials Science and Engineering in Food Product Development

Author: Wing-Fu Lai

Publisher: John Wiley & Sons

Published: 2023-05-10

Total Pages: 437

ISBN-13: 111986058X

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Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Role of Materials Science in Food Bioengineering
Role of Materials Science in Food Bioengineering

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

Published: 2018-03-29

Total Pages: 580

ISBN-13: 0128115009

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The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. - Discusses the role of material science in the discovery and design of new food materials - Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering - Includes encapsulation, coacervation techniques, emulsion techniques and more - Identifies applications of new materials for food safety, food packaging and consumption - Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications
Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications

Author: Management Association, Information Resources

Publisher: IGI Global

Published: 2017-01-11

Total Pages: 1837

ISBN-13: 1522517995

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The design and study of materials is a pivotal component to new discoveries in the various fields of science and technology. By better understanding the components and structures of materials, researchers can increase its applications across different industries. Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications is a compendium of the latest academic material on investigations, technologies, and techniques pertaining to analyzing the synthesis and design of new materials. Through its broad and extensive coverage on a variety of crucial topics, such as nanomaterials, biomaterials, and relevant computational methods, this multi-volume work is an essential reference source for engineers, academics, researchers, students, professionals, and practitioners seeking innovative perspectives in the field of materials science and engineering.

Food Materials Science and Engineering
Food Materials Science and Engineering

Author: Bhesh Bhandari

Publisher: John Wiley & Sons

Published: 2012-07-30

Total Pages: 438

ISBN-13: 1118373928

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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.

Food Product Development
Food Product Development

Author: Richard Earle

Publisher: CRC Press

Published: 2001-10-09

Total Pages: 402

ISBN-13: 9780849312090

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Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food Product Development will be an essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry. Mary D. Earle and Richard L. Earle are both Professors Emeritus in Massey University, New Zealand. Mary Earle is a pioneer in product development research, and both she and her husband have worked with industry on numerous product development projects. Allan M. Anderson is Chief Executive of the New Zealand Dairy Research Institute, the central R & D organisation for the New Zealand dairy industry, and has extensive experience of managing successful product development projects.

Materials Science and Engineering in Food Product Development
Materials Science and Engineering in Food Product Development

Author: Wing-Fu Lai

Publisher: John Wiley & Sons

Published: 2023-05-22

Total Pages: 437

ISBN-13: 1119860350

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Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Characterization Techniques in Bionanocomposites
Characterization Techniques in Bionanocomposites

Author: Shakeel Ahmed

Publisher: Elsevier

Published: 2024-08-20

Total Pages: 389

ISBN-13: 0443220689

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Characterization Techniques for Bionanocomposites: Advances, Challenges, and Applications provides a detailed review of current techniques used for the characterization of bionanocomposites. The chapters cover physical, chemical, thermal, and electrical characterization techniques as well as spectroscopic and microscopic methods. There is also an entire section dedicated to biodegradability and biological characterization. With its numerous case studies and practical examples, researchers will find this book a valuable information resource that enables them to identify which specialized characterization tools can be applied to different materials for a broad range of biological, environmental, and industrial applications. - Provides detailed coverage of important techniques and analytical tools used for the characterization of bionanocomposites - Contains case study examples and discusses standards for applied characterization - Takes an application-orientated approach

Materials Enabled Designs
Materials Enabled Designs

Author: Michael Pfeifer

Publisher: Butterworth-Heinemann

Published: 2009-06-02

Total Pages: 321

ISBN-13: 0080941834

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There are books aplenty on materials selection criteria for engineering design. Most cover the physical and mechanical properties of specific materials, but few offer much in the way of total product design criteria. This innovative new text/reference will give the "Big picture view of how materials should be selected—not only for a desired function but also for their ultimate performance, durability, maintenance, replacement costs, and so on. Even such factors as how a material behaves when packaged, shipped, and stored will be taken into consideration. For without that knowledge, a design engineer is often in the dark as to how a particular material used in particular product or process is going to behave over time, how costly it will be, and, ultimately, how successful it will be at doing what is supposed to do. This book delivers that knowledge.* Brief but comprehensive review of major materials functional groups (mechanical, electrical, thermal, chemical) by major material categories (metals, polymers, ceramics, composites)* Invaluable guidance on selection criteria at early design stage, including such factors as functionality, durability, and availability* Insight into lifecycle factors that affect choice of materials beyond simple performance specs, including manufacturability, machinability, shelf life, packaging, and even shipping characteristics* Unique help on writing materials selection specifications

New Food Product Development
New Food Product Development

Author: Gordon W. Fuller

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 494

ISBN-13: 1439818657

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About the Second Edition:" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduc

Methods for Developing New Food Products
Methods for Developing New Food Products

Author: Fadi Aramouni

Publisher: DEStech Publications, Inc

Published: 2014-08-22

Total Pages: 392

ISBN-13: 1605951129

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Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.