Food Microstructures

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  • Publisher : Elsevier
  • Release : 15 October 2013
  • ISBN : 9780857098894
  • Page : 472 pages
  • Rating : 4.5/5 from 103 voters

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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

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Food Microstructures

Food Microstructures
  • Author : Vic Morris,Kathy Groves
  • Publisher : Elsevier
  • Release Date : 2013-10-15
  • ISBN : 9780857098894
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

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 Date : 1999-09-30
  • ISBN : 0834212560
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

Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
  • Author : John C. Russ
  • Publisher : CRC Press
  • Release Date : 2004-11-15
  • ISBN : 9781420038996
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 Date : 2017-12-20
  • ISBN : 9780081017661
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

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
  • Author : D. Julian McClements
  • Publisher : Elsevier
  • Release Date : 2007-08-30
  • ISBN : 9781845693671
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

Oral Processing and Consumer Perception

Oral Processing and Consumer Perception
  • Author : Bettina Wolf,Serafim Bakalis,Jianshe Chen
  • Publisher : Royal Society of Chemistry
  • Release Date : 2022-01-18
  • ISBN : 9781839160639
GET THIS BOOKOral Processing and Consumer Perception

This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems. The main coverage includes the biomechanics of swallowing,

Food Materials Science and Engineering

Food Materials Science and Engineering
  • Author : Bhesh Bhandari
  • Publisher : John Wiley & Sons
  • Release Date : 2012-07-30
  • ISBN : 9781118373927
GET THIS BOOKFood Materials Science and Engineering

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes

Microstructure of Dairy Products

Microstructure of Dairy Products
  • Author : Mamdouh El-Bakry,Antoni Sanchez,Bhavbhuti M. Mehta
  • Publisher : John Wiley & Sons
  • Release Date : 2018-07-13
  • ISBN : 9781118964217
GET THIS BOOKMicrostructure of Dairy Products

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy

Rheology of Semisolid Foods

Rheology of Semisolid Foods
  • Author : Helen S. Joyner
  • Publisher : Springer Nature
  • Release Date : 2019-11-13
  • ISBN : 9783030271343
GET THIS BOOKRheology of Semisolid Foods

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts

Studies of Food Microstructure

Studies of Food Microstructure
  • Author : David N. Holcomb,Milos Kalab
  • Publisher : Scanning Microscopy International
  • Release Date : 1981
  • ISBN : UOM:39015016043401
GET THIS BOOKStudies of Food Microstructure

Handbook of Food Structure Development

Handbook of Food Structure Development
  • Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
  • Publisher : Royal Society of Chemistry
  • Release Date : 2019-10-31
  • ISBN : 9781788012164
GET THIS BOOKHandbook of Food Structure Development

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

Food Structure and Functionality

Food Structure and Functionality
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-17
  • ISBN : 9780128214640
GET THIS BOOKFood Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral

Food Microstructure

Food Microstructure
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1988
  • ISBN : CORNELL:31924051758583
GET THIS BOOKFood Microstructure

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed,Santanu Basu
  • Publisher : Woodhead Publishing
  • Release Date : 2022-09-13
  • ISBN : 9780128239841
GET THIS BOOKAdvances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling

Food Oral Processing

Food Oral Processing
  • Author : Jianshe Chen,Lina Engelen
  • Publisher : John Wiley & Sons
  • Release Date : 2012-04-16
  • ISBN : 9781444330120
GET THIS BOOKFood Oral Processing

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there