Studies Of Food Microstructure
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Food Microstructures
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Author : Vic Morris
language : en
Publisher: Elsevier
Release Date : 2013-10-15
Food Microstructures written by Vic Morris and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-15 with Technology & Engineering categories.
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure.After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy.Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures
Studies Of Food Microstructure
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Author : David N. Holcomb
language : en
Publisher:
Release Date : 1981
Studies Of Food Microstructure written by David N. Holcomb and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Science categories.
Food Microstructure And Its Relationship With Quality And Stability
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Author : Sakamon Devahastin
language : en
Publisher: Woodhead Publishing
Release Date : 2017-12-20
Food Microstructure And Its Relationship With Quality And Stability written by Sakamon Devahastin and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-20 with Technology & Engineering categories.
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering
Microstructural Principles Of Food Processing And Engineering
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Author : José Miguel Aguilera
language : en
Publisher: Springer Science & Business Media
Release Date : 1999-09-30
Microstructural Principles Of Food Processing And Engineering written by José Miguel Aguilera and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-09-30 with Cooking categories.
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
Image Analysis Of Food Microstructure
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Author : John C Russ
language : en
Publisher: CRC Press
Release Date : 2019-08-30
Image Analysis Of Food Microstructure written by John C Russ and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-30 with categories.
Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, and the microstructures of cheeses, dough and baked goods, ice cream, fruits and vegetables, emulsions, foams, and gels. The book informs food scientists about the image processing and measurement tools used to characterize a variety of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural properties. These different types of images used to measure various aspects of structure include: macroscopic light photography, confocal light microscopy, electron microscopy, atomic force microscope images, magnetic resonance, and computed tomography. Then the text explains how to interpret images to produce data, plot the results in different graphs, and identify trends. Examples using these image analysis techniques show typical results that researchers can expect and recreate. Image Analysis of Food Microstructure summarizes the basic procedures that can be useful in various aspects of food research, from nutraceuticals to cooking and food processing. It presents the processing of images and mathematical principles needed for image analyses in a step-by-step approach to extract key information from the images obtained.
Understanding And Controlling The Microstructure Of Complex Foods
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Author : D. Julian McClements
language : en
Publisher: Elsevier
Release Date : 2007-08-30
Understanding And Controlling The Microstructure Of Complex Foods written by D. Julian McClements and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-30 with Technology & Engineering categories.
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Food Microstructures Microscopy Measurement And Modelling
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Author : Vic Morris
language : en
Publisher: Woodhead Publishing
Release Date : 2017-11-13
Food Microstructures Microscopy Measurement And Modelling written by Vic Morris and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-13 with Business & Economics categories.
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy. Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modellingDiscusses the principles and applications of various microscopy techniques used to discover food microstructureExplores the measurement, analysis and modelling of food microstructures
Handbook Of Food Structure Development
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Author : Fotis Spyropoulos
language : en
Publisher: Royal Society of Chemistry
Release Date : 2019-10-17
Handbook Of Food Structure Development written by Fotis Spyropoulos and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-17 with Technology & Engineering categories.
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Food Microstructure
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Author :
language : en
Publisher:
Release Date : 2018-05
Food Microstructure written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05 with categories.
The demand by global consumers for healthier and more nutritious food products is increasing in accordance to high ethical standards addressing both specific health needs and sustainably produced. As for many consumers, healthy eating is allied to natural products and a growing demand for these products is observed, mainly in Europe and North America. In order to advance the quality of lives of consumers in developing countries like India and China, highly nutritious products are required that are relevant and that can be delivered at an affordable price. Therefore, it is of extreme importance in food engineering research to build up a detailed understanding of the time-dependent temporary changes in all of the structural aspects of food matrices from raw material harvesting, to product processing, to the point of breakdown during shelf-life, consumption and final digestion"Food Microstructure and Its Relationship with Quality and Stability" presents the wide-ranging synopsis of the effects that the properties of the fundamental structures of food have on its perceived quality to the consumer. Recent advancement in microscopy and image processing technology has helped the food engineers to probe into the microstructure of the food materials. Moreover, the food scientists have also gathered a large amount of quantitative data for establishing the relationship between the food microstructure and the food quality. This compendium discusses how food microstructure is affected by the food processing conditions, mainly during drying. It also presents a connection between the food microstructure and the changes in food properties and quality aspects throughout the stage of food processing. It revises different microscopy techniques used to characterize food microstructure from the conventional light microscope to advanced techniques such as electron, confocal laser scanning, and atomic force microscopy. Examples are presented on the role of microstructure in ice cream, frozen and extruded foods, and new fabricated products such as low-calorie spreads. Hope, this book is of vital importance for both academic students and researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.
Food Colloids
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Author : Eric Dickinson
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Food Colloids written by Eric Dickinson and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Technology & Engineering categories.
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.