Role of Materials Science in Food Bioengineering

ISBN: 9780128114483 出版年：2018 页码：580 Academic Press_RM

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 materialsReviews the medical and socioeconomic impact of recently developed materials in food bioengineeringIncludes encapsulation, coacervation techniques, emulsion techniques and moreIdentifies applications of new materials for food safety, food packaging and consumptionExplores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering