{"product_id":"materials-science-and-engineering-in-food-product-development","title":"Materials Science and Engineering in Food Product Development","description":"\u003cb\u003eMaterials Science and Engineering in Food Product Development\u003c\/b\u003e \u003cp\u003e\u003cb\u003eA comprehensive and accessible guide to the food development applications of cutting-edge materials science\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eMaterials Science and Engineering in Food Product Development,\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cp\u003eReaders will also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough overview of the most critical advances in food materials science\u003c\/li\u003e\n\u003cli\u003eComprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products\u003c\/li\u003e\n\u003cli\u003ePractical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation\u003c\/li\u003e\n\u003cli\u003eComprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003ePerfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, \u003ci\u003eMaterials Science and Engineering in Food Product Development\u003c\/i\u003e will also benefit food manufacturing professionals during food product development.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":47075830202712,"sku":"9781119860358","price":173.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/products\/9781119860358.jpg?v=1690405289","url":"https:\/\/agendabookshop.com\/products\/materials-science-and-engineering-in-food-product-development","provider":"Agenda Bookshop","version":"1.0","type":"link"}