V J Morris,
Vic Morris,
K Groves,
Kathy Groves
e.a.
Elsevier Science
e druk, 2013
9780857095251
Food Microstructures
Microscopy, Measurement and Modelling
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2013
ISBN13: 9780857095251
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Dedication to Brian Hills</p> <p>Preface</p> <p>Introduction</p> <p>Part I: Microstructure and microscopy</p> <p>Chapter 1: Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Scanning electron microscopy (SEM)</p> <p>1.3 Environmental scanning electron microscopy (ESEM)</p> <p>1.4 Key applications of ESEM for the study of food microstructure</p> <p>1.5 Conclusion and future trends</p> <p>Chapter 2: Probe microscopy and photonic force microscopy: principles and applications to food microstructures</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Machines and methods: atomic force microscopes</p> <p>2.3 Machines and methods: force spectroscopy</p> <p>2.4 Machines and methods: optical tweezers and photonic microscopy</p> <p>2.5 Applications of the atomic force microscope as a microscope</p> <p>2.6 Applications of atomic force microscopes as a force transducer</p> <p>2.7 Conclusion</p> <p>Chapter 3: Light microscopy: principles and applications to food microstructures</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Fundamentals of light microscopy</p> <p>3.3 Specimen preparation</p> <p>3.4 Specimen contrast enhancement: physical methods</p> <p>3.5 Specimen contrast enhancement: chemical and biochemical methods</p> <p>3.6 Interfacial microscopy</p> <p>3.7 Recent and future developments</p> <p>3.8 Conclusion</p> <p>Chapter 4: Confocal microscopy: principles and applications to food microstructures</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Principle of confocalmicroscopy</p> <p>4.3 Chemicalcontrast: identifying ingredients</p> <p>4.4 Confocalmicroscopy of food products: a brief review</p> <p>4.5 Modelfood systems</p> <p>4.6 Reflectance confocal microscopy</p> <p>4.7 Image processing and analysis</p> <p>4.8 Time dependent studies: dynamic confocal microscopy</p> <p>4.9 Future trends</p> <p>4.10 Conclusion</p> <p>4.11 Sources of further information and advice</p> <p>Chapter 5: Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Optical coherence tomography (OCT)</p> <p>5.3 Space-resolved reflectance spectroscopy (SRS)</p> <p>5.4 Time-resolved reflectance spectroscopy (TRS)</p> <p>5.5 Conclusion and future trends</p> <p>5.6 Acknowledgements</p> <p>Chapter 6: Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructures</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Instrumentation</p> <p>6.3 Data analysis</p> <p>6.4 Applications</p> <p>6.5 Conclusion and future trends</p> <p>6.6 Sources of further information and advice</p> <p>Chapter 7: Ultrasonic and acoustic microscopy: principles and applications to food microstructures</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Theories of ultrasound propagation</p> <p>7.3 Construction of an acoustic microscope</p> <p>7.4 Operation and calibration of an acoustic microscope</p> <p>7.5 Exemplars of acoustic microscopy and applications to food structure</p> <p>7.6 Conclusion and future trends</p> <p>7.7 Acknowledgements</p> <p>Chapter 8: Using magnetic resonance to explore food microstructures</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 The magnetic resonance experiment</p> <p>8.3 Theoretical background</p> <p>8.4 Practical applications of magnetic resonance systems</p> <p>8.5 Nano-scale magnetic resonance</p> <p>8.6 Conclusion and future trends</p> <p>8.7 Sources of further information and advice</p> <p>8.8 Acknowledgement</p> <p>Chapter 9: X-ray micro-computed tomography for resolving food microstructures</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Description of X-ray techniques</p> <p>9.3 Theory of X-ray tomography</p> <p>9.4 Contrast, resolution and sample preparation techniques</p> <p>9.5 Applications to food</p> <p>9.6 Conclusion and future trends</p> <p>Part II: Measurement, analysis and modelling of food microstructures</p> <p>Chapter 10: Food microstructure and rheology</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Traditional rheological methods and food structure</p> <p>10.3 Microrheology</p> <p>10.4 Conclusion</p> <p>Chapter 11: Tribology measurement and analysis: applications to food microstructures</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Background tribology</p> <p>11.3 Techniques for measuring tribological parameters</p> <p>11.4 Microstructural influences on tribological behaviour</p> <p>11.5 Conclusion and future trends</p> <p>Chapter 12: Methods for modelling food cellular structures and the relationship between microstructure and mechanical and rheological properties</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Foam structure</p> <p>12.3 Dynamic properties of foams</p> <p>12.4 Rheology</p> <p>12.5 Conclusion</p> <p>Chapter 13: Granular and jammed food materials</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Packing of granular food material</p> <p>13.3 Jamming in granular materials</p> <p>13.4 Research and developments in the study of granular systems</p> <p>13.5 Conclusion</p> <p>Chapter 14: Modelling and computer simulation of food structures</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Molecular simulation methodology</p> <p>14.3 Food biomolecular structure and function: proteins</p> <p>14.4 Food biomolecular structure and function: carbohydrates and triglycerides</p> <p>14.5 Adsorption of food biomolecules</p> <p>14.6 Simulation of food colloids</p> <p>14.7 Conclusion</p> <p>14.8 Acknowledgements</p> <p>Appendix: Electron microscopy: principles and applications to food microstructures</p> <p>Index</p>