Volume 25, No. 12
December 2000
A Publication of the Materials Research Society
© Copyright 2000
Materials Research Society
All rights reserved
THE MATERIALS SCIENCE OF FOOD
The Materials Science
of Food, 16
A.M. Donald, Guest Editor
High-Amylose Starches: From Biosynthesis to
Their Use as Food Ingredients, 20
P.H. Richardson, R. Jeffcoat, and Y.-C. Shi
The Materials Science of Chocolate, 25
P. Fryer and K. Pinschower
New Approaches to Characterizing Food Microstructures,
30
A.-M. Hermansson, M. Langton, and N. Lorén
The Materials Science of Eating and Food Breakdown,
38
P.J. Lillford
Physical Challenges Underlying Food Safety,
44
P. Schroeder
MRS NEWS
Ginsberg Accepts OSA/MRS Fellowship Position with Rep. Berman, 49
MRS Members Receive Honors and Awards, 49
ABSTRACTS
Abstracts for January 2000 Journal of Materials Research, 52
DEPARTMENTS
Letter from the President, 3
Research/Researchers, 4
Technology Advances, 10
Washington News, 13
Editor's Choice, 14
Resources,
15
Advertisers
In This Issue, 47
Library, 50
Classified,
56
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ON THE COVER: (clockwise
from upper right) The complexity of chocolate's poly-morphic
system makes it an active area of food materials research. Well-tempered
chocolate is glossy and comes away easily from the mold; untempered
chocolate sticks in the mold and shows a spotted and marked surface
typical of strong fat "bloom."
(bottom) New approaches for characterizing food microstructures
include real-time
measurements obtained directly in the confocal laser scanning
microscope. The upper series shows whey-protein aggregation taking
place during heat treatment. The lower series illustrates different
stages of phase separation of a gelatin/maltodextrin mixture
during cooling. (upper left) Materials analysis can be used to
characterize the physics of eating. Shown is a micrograph of
fresh carrot. During chewing (fracture), rapid crack propagation
through the cells occurs. Brittle fracture rates approach the
speed of sound, and we perceive the carrot as "crisp."
See the technical theme that begins on p. 16.
