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Appetite, 2005
The present studies examined if materialists have an elevated concern about food availability, presumably stemming from a general survival security motivation. Study 1 found that materialists set a greater life goal of food security, and reported more food insecurity during their childhood. Materialists reported less present-day food insecurity.
M W, Allen, M, Wilson
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The present studies examined if materialists have an elevated concern about food availability, presumably stemming from a general survival security motivation. Study 1 found that materialists set a greater life goal of food security, and reported more food insecurity during their childhood. Materialists reported less present-day food insecurity.
M W, Allen, M, Wilson
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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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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.
Mezzenga R +3 more
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2016
Plant-based food materials possess a very complex structure. To express this complexity, food materials can be classified as hygroscopic porous materials. Drying involves simultaneous heat and mass transfer, and it is well established that these transfer mechanisms are strongly affected by the composition and structure of the associated material. Hence,
Mohammad U. H. Joardder +3 more
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Plant-based food materials possess a very complex structure. To express this complexity, food materials can be classified as hygroscopic porous materials. Drying involves simultaneous heat and mass transfer, and it is well established that these transfer mechanisms are strongly affected by the composition and structure of the associated material. Hence,
Mohammad U. H. Joardder +3 more
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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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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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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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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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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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Rheology of Food Materials: Impact on and Relevance in Food Processing
2019Food processing deals with rheological complex and structurally sensitive materials, which impacts operational parameters, process system design and energy usage. The rheology of non-Newtonian fluids and soft solid foods also has a critical relevance in product design, stability and sensory properties.
Jason R. Stokes, Yuan Xu
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