Food Structure and Behaviour (Food Science and Technology)

Contributors.
Preface.
Gels and Networks in Practice and Theory, S.F. Edwards, P.J. Lillford, and J.M.V. Blanshard.
The Application of Network Theory to Food Systems, A.H. Clark.
General Principles of Crystallization, J. Garside.
Ice Crystallization and its Control in Frozen-Food Systems, J.M.V. Blanshard and F. Franks.
Fat Crystallization, P. Walstra.
Physical Principles of Emulsion Science, P. Walstra.
Kinetic Aspects of Food Emulsion Behaviour, D.F. Darling.
The Basic Principles of Mechanical Failure in Biological Systems, A.G. Atkins.
The Fracture Behaviour of Meat-A Cast Study, P.P. Purslow.
Modelling of Heat and Mass Transfer in Foodstuffs, P.B. Johns and S.H. Pulko.
The Nature and Significance of Heat and Mass Transfer Processes in Foodstuffs, D. Burfoot.
Flabour Release-Elusive and Dynamic, P.B. McNulty.
Rheology Structure and Food Processing, P. Richmond and A.C. Smith.
Index.