Food Microstructures

Microscopy, Measurement and Modelling

Inbunden, Engelska, 2013

2 819 kr

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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

Produktinformation

Utgivningsdatum2013-10-31
Mått156 x 234 x undefined mm
Vikt870 g
FormatInbunden
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor472
FörlagElsevier Science
ISBN9780857095251

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Vic Morris is a Research Leader at the Institute of Food Research, UK. Professor Kathy Groves FRMS, FIFSTKathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. Until recently she managed the food microstructure area at Leatherhead working mainly within Food Innovation. Kathy has over 35 years experience in the food microscopy field, covering research into a range of products including ingredient functionality, meat product quality, emulsions and confectionery products. She has worked with the UK Food Standards Agency and Defra on methods to detect mechanically separated meat and has presented on nanotechnology to the UK Government.Kathy is currently director of the microstructure consultancy Foodview Ltd and is visiting professor at the University of Chester.

Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionDedication to Brian HillsPrefaceIntroductionPart I: Microstructure and microscopyChapter 1: Environmental scanning electron microscopy (ESEM): principles and applications to food microstructuresAbstract:1.1 Introduction1.2 Scanning electron microscopy (SEM)1.3 Environmental scanning electron microscopy (ESEM)1.4 Key applications of ESEM for the study of food microstructure1.5 Conclusion and future trendsChapter 2: Probe microscopy and photonic force microscopy: principles and applications to food microstructuresAbstract:2.1 Introduction2.2 Machines and methods: atomic force microscopes2.3 Machines and methods: force spectroscopy2.4 Machines and methods: optical tweezers and photonic microscopy2.5 Applications of the atomic force microscope as a microscope2.6 Applications of atomic force microscopes as a force transducer2.7 ConclusionChapter 3: Light microscopy: principles and applications to food microstructuresAbstract:3.1 Introduction3.2 Fundamentals of light microscopy3.3 Specimen preparation3.4 Specimen contrast enhancement: physical methods3.5 Specimen contrast enhancement: chemical and biochemical methods3.6 Interfacial microscopy3.7 Recent and future developments3.8 ConclusionChapter 4: Confocal microscopy: principles and applications to food microstructuresAbstract:4.1 Introduction4.2 Principle of confocalmicroscopy4.3 Chemicalcontrast: identifying ingredients4.4 Confocalmicroscopy of food products: a brief review4.5 Modelfood systems4.6 Reflectance confocal microscopy4.7 Image processing and analysis4.8 Time dependent studies: dynamic confocal microscopy4.9 Future trends4.10 Conclusion4.11 Sources of further information and adviceChapter 5: Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructuresAbstract:5.1 Introduction5.2 Optical coherence tomography (OCT)5.3 Space-resolved reflectance spectroscopy (SRS)5.4 Time-resolved reflectance spectroscopy (TRS)5.5 Conclusion and future trends5.6 AcknowledgementsChapter 6: Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructuresAbstract:6.1 Introduction6.2 Instrumentation6.3 Data analysis6.4 Applications6.5 Conclusion and future trends6.6 Sources of further information and adviceChapter 7: Ultrasonic and acoustic microscopy: principles and applications to food microstructuresAbstract:7.1 Introduction7.2 Theories of ultrasound propagation7.3 Construction of an acoustic microscope7.4 Operation and calibration of an acoustic microscope7.5 Exemplars of acoustic microscopy and applications to food structure7.6 Conclusion and future trends7.7 AcknowledgementsChapter 8: Using magnetic resonance to explore food microstructuresAbstract:8.1 Introduction8.2 The magnetic resonance experiment8.3 Theoretical background8.4 Practical applications of magnetic resonance systems8.5 Nano-scale magnetic resonance8.6 Conclusion and future trends8.7 Sources of further information and advice8.8 AcknowledgementChapter 9: X-ray micro-computed tomography for resolving food microstructuresAbstract:9.1 Introduction9.2 Description of X-ray techniques9.3 Theory of X-ray tomography9.4 Contrast, resolution and sample preparation techniques9.5 Applications to food9.6 Conclusion and future trendsPart II: Measurement, analysis and modelling of food microstructuresChapter 10: Food microstructure and rheologyAbstract:10.1 Introduction10.2 Traditional rheological methods and food structure10.3 Microrheology10.4 ConclusionChapter 11: Tribology measurement and analysis: applications to food microstructuresAbstract:11.1 Introduction11.2 Background tribology11.3 Techniques for measuring tribological parameters11.4 Microstructural influences on tribological behaviour11.5 Conclusion and future trendsChapter 12: Methods for modelling food cellular structures and the relationship between microstructure and mechanical and rheological propertiesAbstract:12.1 Introduction12.2 Foam structure12.3 Dynamic properties of foams12.4 Rheology12.5 ConclusionChapter 13: Granular and jammed food materialsAbstract:13.1 Introduction13.2 Packing of granular food material13.3 Jamming in granular materials13.4 Research and developments in the study of granular systems13.5 ConclusionChapter 14: Modelling and computer simulation of food structuresAbstract:14.1 Introduction14.2 Molecular simulation methodology14.3 Food biomolecular structure and function: proteins14.4 Food biomolecular structure and function: carbohydrates and triglycerides14.5 Adsorption of food biomolecules14.6 Simulation of food colloids14.7 Conclusion14.8 AcknowledgementsAppendix: Electron microscopy: principles and applications to food microstructuresIndex

"The 14 chapters in this volume introduce the methodologies available to probe food microstructures, indicate the type of information that can be obtained through their use, and evaluate each method's advantages and disadvantages. The opening chapters discuss the many types of microscopy techniques, spectroscopy, X-ray tomography, and magnetic resonance systems. The second half reviews rheological methods, tribology measurement,…" --ProtoView.com, February 2014

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