Food Microstructures

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

Produk Detail:

  • Author : Vic Morris
  • Publisher : Elsevier
  • Pages : 472 pages
  • ISBN : 0857098896
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Microstructures

Food Microstructures

Food Microstructures
  • Author : Vic Morris,Kathy Groves
  • Publisher : Elsevier
  • Release : 15 October 2013
GET THIS BOOKFood Microstructures

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

Food Microstructures

Food Microstructures
  • Author : V. J. Morris
  • Publisher : Unknown Publisher
  • Release : 01 March 2021
GET THIS BOOKFood Microstructures

This book reviews best practices and new developments in the determination of food microstructure. Topics covered include 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.

Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
  • Author : John C. Russ
  • Publisher : Springer Science & Business
  • Release : 01 March 2021
GET THIS BOOKImage Analysis of Food Microstructure

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

Food Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability
  • Author : Sakamon Devahastin
  • Publisher : Woodhead Publishing
  • Release : 20 December 2017
GET THIS BOOKFood Microstructure and Its Relationship with Quality and Stability

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

Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering
  • Author : José Miguel Aguilera,David W. Stanley
  • Publisher : Springer Science & Business Media
  • Release : 30 September 1999
GET THIS BOOKMicrostructural Principles of Food Processing and Engineering

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

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
  • Author : D. Julian McClements
  • Publisher : Elsevier
  • Release : 30 August 2007
GET THIS BOOKUnderstanding and Controlling the Microstructure of Complex Foods

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

Dietary Fibre Enrichment

Dietary Fibre Enrichment
  • Author : Charles Brennan,Victor Kuri
  • Publisher : Blackwell Pub Professional
  • Release : 01 July 2007
GET THIS BOOKDietary Fibre Enrichment

Dietary fiber, and the understanding of its role in human nutrition and food quality, is of growing interest to researchers, the food industry, and health professionals. This important new book explores how dietary fiber can affect food microstructures and how this is related to the quality of novel foods developed by the food industry. The editors, both well known internationally for their work in this area, have drawn together chapters written by a team of professionals, creating a guide that

Practical Food Rheology

Practical Food Rheology
  • Author : Ian T. Norton,Fotios Spyropoulos,Philip Cox
  • Publisher : John Wiley & Sons
  • Release : 01 December 2010
GET THIS BOOKPractical Food Rheology

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for

Food Engineering Interfaces

Food Engineering Interfaces
  • Author : José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas
  • Publisher : Springer Science & Business Media
  • Release : 25 December 2010
GET THIS BOOKFood Engineering Interfaces

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics

Food Engineering: Integrated Approaches

Food Engineering: Integrated Approaches
  • Author : Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
  • Publisher : Springer Science & Business Media
  • Release : 29 February 2008
GET THIS BOOKFood Engineering: Integrated Approaches

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find

Advances in Deep-Fat Frying of Foods

Advances in Deep-Fat Frying of Foods
  • Author : Servet Gulum Sumnu,Serpil Sahin
  • Publisher : CRC Press
  • Release : 17 December 2008
GET THIS BOOKAdvances in Deep-Fat Frying of Foods

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
  • Author : John van Duynhoven,H. Van As,P. S. Belton,G a Webb
  • Publisher : Royal Society of Chemistry
  • Release : 01 March 2021
GET THIS BOOKMagnetic Resonance in Food Science

Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. ?