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Understanding the materials used in foods — Food materials science
Food Research International, 1994Abstract Food materials science is an area of rapid growth in the larger field of food science. It is an applied area overlapping food science and food engineering that is concerned with structure, properties and processing of te materials used in food as well as their production and breakdown.
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Understanding foods as soft materials
Nature Materials, 2005Foods make up some of the most complex examples of soft condensed matter (SCM) with which we interact daily. Their complexity arises from several factors: the intricacy of components, the different aggregation states in which foods are encountered, and the multitude of relevant characteristic time and length scales.
Raffaele, Mezzenga +3 more
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Moisture diffusivity in food materials
Food Chemistry, 2013This paper investigates whether moisture diffusion can be predicted for food materials. We focus especially on mixtures of glucose homopolymers and water. The predictions are based on three theories: (1) the Darken relation, linking the mutual diffusivity to the self diffusivities, (2) the generalised Stokes-Einstein relation for the solute self ...
van der Sman, R.G.M., Meinders, M.B.J.
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Food materials adhesion: A review
Critical Reviews in Food Science and Nutrition, 1997This article reviews the various theories of adhesion mechanism and, more specifically, studies concerning foodstuffs adhesion to industrial equipment and packaging surfaces. Adhesion is governed by mechanical interlocking, wetting, electrostatic and chemical forces, and diffusion.
M C, Michalski, S, Desobry, J, Hardy
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Indirect Food Additive Migration from Polymeric Food Packaging Materials
CRC Critical Reviews in Toxicology, 1987Many foods contact polymeric packaging materials which contain residues of the polymerization process or additives employed to facilitate processing. The extent of migration of such materials from the packaging to foods is the focus of the present article. A major experimental program using eight polymer-migrant systems is described.
Derek Till +7 more
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Migration of Substances from Food Packaging Materials to Foods
Critical Reviews in Food Science and Nutrition, 2004The employment of novel food packaging materials has increased the number of occurring hazards due to the migration from packaging material to the packaged food. Although polymers have mainly monopolized the interest of migration testing and experimentation, recent studies have revealed that migration also occurs from "traditional" materials generally ...
Ioannis S, Arvanitoyannis +1 more
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Abstract This chapter covers the EU legislation on food contact materials (FCM). It outlines the regulatory framework by discussing Regulation 1935/2004 on FCM (section 12.2) as well as Regulation (EC) 2023/2006 on good manufacturing practices (GMPs) (section 12.3). In addition to examining the general regulations, the chapter also looks
Hanna Schebesta, Kai Purnhagen
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Hanna Schebesta, Kai Purnhagen
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Fractal Nature of Food Materials
Bioscience, Biotechnology, and Biochemistry, 1996Through the concept of fractals, the new non-integer dimensional world is introduced. Experimental results to show this new world are taken from the author and his colleagues' own works. A few words are given also to the scaling law in the "Critical phenomena" in relation to sol-gel transition, and Chaos, both of which are closely related to the ...
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Food Allergy — Material and Ethereal
New England Journal of Medicine, 1980THE subject of food allergy is usually referred to as confusing and controversial. Confusion among professionals and the public can be traced in part to lack of a rational integration of existing k...
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Current Opinion in Colloid & Interface Science, 2011
Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food structure and its properties.
Peter Fischer, Erich J. Windhab
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Food rheology focuses on the flow properties of individual food components, which might already exhibit a complex rheological response function, the flow of a composite food matrix, and the influence of processing on the food structure and its properties.
Peter Fischer, Erich J. Windhab
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