Food Microstructures

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  • Author : Vic Morris
  • Publisher : Elsevier
  • Pages : 472 pages
  • ISBN : 0857098896
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Food Microstructures

Download or Read online Food Microstructures full in PDF, ePub and kindle. this book written by Vic Morris and published by Elsevier which was released on 15 October 2013 with total page 472 pages. We cannot guarantee that Food Microstructures book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Food Microstructures

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

Food Microstructures Microscopy Measurement and Modelling

Food Microstructures  Microscopy  Measurement and Modelling
  • Author : Vic Morris,Kathy Groves
  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
GET THIS BOOK Food Microstructures Microscopy Measurement and Modelling

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 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 BOOK Food 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 : 30 August 2007
GET THIS BOOK Understanding 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

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 BOOK Microstructural 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

Enzymatic Stabilization and Formation of Food Nano and Microstructures

Enzymatic Stabilization and Formation of Food Nano  and Microstructures
  • Author : Benjamin Zeeb
  • Publisher : Logos Verlag Berlin GmbH
  • Release : 05 March 2015
GET THIS BOOK Enzymatic Stabilization and Formation of Food Nano and Microstructures

Der Einsatz vernetzungsfähiger Enzyme wurde am Beispiel einer Laccase bzw. Transglutaminase zur Stabilisierung und Modifizierung neuer Verkapselungssysteme untersucht. Ziel der Studien war es insbesondere den Wirkmechanismus der vernetzenden Enzyme in komplexen Lebensmittelmatrizen zu klären. Im Fokus der Forschung stand die Wirkung der Oxidase Laccase auf eine Fischgelatine-Zuckerrübenpektin-stabilisierte Öl-in-Wasser-Emulsion. Die Ergebnisse belegen, dass ausschließlich Biopolymere, die an der unmittelbar zur kontinuierlichen Phase hin zugänglichen Grenzfläche der Öl-in-Wasser Emulsionen durch die Laccase vernetzt werden konnten. In

Food Materials Science and Engineering

Food Materials Science and Engineering
  • Author : Bhesh Bhandari
  • Publisher : John Wiley & Sons
  • Release : 30 July 2012
GET THIS BOOK Food 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 : 13 July 2018
GET THIS BOOK Microstructure 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

Food Analysis

Food Analysis
  • Author : S. Suzanne Nielsen
  • Publisher : Springer
  • Release : 06 June 2017
GET THIS BOOK Food Analysis

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages,

Rheology of Semisolid Foods

Rheology of Semisolid Foods
  • Author : Helen S. Joyner
  • Publisher : Springer Nature
  • Release : 13 November 2019
GET THIS BOOK Rheology 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

Imaging Technologies and Data Processing for Food Engineers

Imaging Technologies and Data Processing for Food Engineers
  • Author : Nesli Sozer
  • Publisher : Springer
  • Release : 19 January 2016
GET THIS BOOK Imaging Technologies and Data Processing for Food Engineers

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections

Natural Polymers

Natural Polymers
  • Author : Ololade Olatunji
  • Publisher : Springer
  • Release : 24 December 2015
GET THIS BOOK Natural Polymers

This book introduces the most recent innovations in natural polymer applications in the food, construction, electronics, biomedical, pharmaceutical, and engineering industries. The authors provide perspectives from their respective range of industries covering classification, extraction, modification, and application of natural polymers from various sources in nature. They discuss the techniques used in analysis of natural polymers in various systems incorporating natural polymers as well as their intrinsic properties.

Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
  • Author : John C. Russ
  • Publisher : CRC Press
  • Release : 15 November 2004
GET THIS BOOK Image 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 Structure and Functionality

Food Structure and Functionality
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 17 November 2020
GET THIS BOOK Food 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