Food Microstructures

Food Microstructures
Author: Vic Morris,Kathy Groves
Publsiher: Elsevier
Total Pages: 472
Release: 2013-10-15
ISBN 10: 0857098896
ISBN 13: 9780857098894
Language: EN, FR, DE, ES & NL

Food Microstructures Book Review:

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

Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering
Author: José Miguel Aguilera,David W. Stanley
Publsiher: Springer Science & Business Media
Total Pages: 432
Release: 1999-09-30
ISBN 10: 9780834212565
ISBN 13: 0834212560
Language: EN, FR, DE, ES & NL

Microstructural Principles of Food Processing and Engineering Book Review:

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 the complexities of the microstructural approach to food processing. Color plates.

Food Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability
Author: Sakamon Devahastin
Publsiher: Woodhead Publishing
Total Pages: 300
Release: 2017-12-20
ISBN 10: 0081017669
ISBN 13: 9780081017661
Language: EN, FR, DE, ES & NL

Food Microstructure and Its Relationship with Quality and Stability Book Review:

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 outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
Author: D. Julian McClements
Publsiher: Elsevier
Total Pages: 792
Release: 2007-08-30
ISBN 10: 1845693671
ISBN 13: 9781845693671
Language: EN, FR, DE, ES & NL

Understanding and Controlling the Microstructure of Complex Foods Book Review:

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 one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials

Enzymatic Stabilization and Formation of Food Nano and Microstructures

Enzymatic Stabilization and Formation of Food Nano  and Microstructures
Author: Benjamin Zeeb
Publsiher: Logos Verlag Berlin GmbH
Total Pages: 223
Release: 2015-03-05
ISBN 10: 3832539220
ISBN 13: 9783832539221
Language: EN, FR, DE, ES & NL

Enzymatic Stabilization and Formation of Food Nano and Microstructures Book Review:

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 konzentrierten Emulsionssystemen können vernetzende Enzyme neben der Katalyse kovalenter Bindungen innerhalb der Grenzflächenmembran auch Tropfen-Tropfen-Netzwerke induzieren. Die Ausbildung partikulärer Emulsionsgele hängt dabei wesentlich vom mittleren Abstand der Emulsionstropfen ab. Diese Dissertation hat gezeigt, dass vernetzende Enzyme wie Laccase oder Transglutaminase in der Lage sind, die Struktur und Eigenschaften von Lebensmitteldispersion zu modifizieren.

Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
Author: John C. Russ
Publsiher: CRC Press
Total Pages: 384
Release: 2004-11-15
ISBN 10: 1420038990
ISBN 13: 9781420038996
Language: EN, FR, DE, ES & NL

Image Analysis of Food Microstructure Book Review:

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 used to characterize a variety of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural properties. These different types of images used to measure various aspects of structure include: macroscopic light photography, confocal light microscopy, electron microscopy, atomic force microscope images, magnetic resonance, and computed tomography. Then the text explains how to interpret images to produce data, plot the results in different graphs, and identify trends. Examples using these image analysis techniques show typical results that researchers can expect and recreate. Image Analysis of Food Microstructure summarizes the basic procedures that can be useful in various aspects of food research, from nutraceuticals to cooking and food processing. It presents the processing of images and mathematical principles needed for image analyses in a step-by-step approach to extract key information from the images obtained.

Food Materials Science and Engineering

Food Materials Science and Engineering
Author: Bhesh Bhandari
Publsiher: John Wiley & Sons
Total Pages: 416
Release: 2012-07-30
ISBN 10: 1118373928
ISBN 13: 9781118373927
Language: EN, FR, DE, ES & NL

Food Materials Science and Engineering Book Review:

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 and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
Author: David Julian McClements
Publsiher: CRC Press
Total Pages: 772
Release: 2007-09-21
ISBN 10: 9781420065732
ISBN 13: 1420065734
Language: EN, FR, DE, ES & NL

Understanding and Controlling the Microstructure of Complex Foods Book Review:

With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials, then examines how the principles of structural design can be employed to improve performance and functionality of foods. The book concludes with a discussion of how this knowledge can be implemented to improve properties of foods.

Food Microstructure

Food Microstructure
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1988
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924051758583
Language: EN, FR, DE, ES & NL

Food Microstructure Book Review:

Rheology of Semisolid Foods

Rheology of Semisolid Foods
Author: Helen S. Joyner
Publsiher: Springer Nature
Total Pages: 413
Release: 2019-11-13
ISBN 10: 303027134X
ISBN 13: 9783030271343
Language: EN, FR, DE, ES & NL

Rheology of Semisolid Foods Book Review:

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 presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.

Microstructure of Dairy Products

Microstructure of Dairy Products
Author: Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publsiher: John Wiley & Sons
Total Pages: 400
Release: 2018-07-13
ISBN 10: 1118964209
ISBN 13: 9781118964200
Language: EN, FR, DE, ES & NL

Microstructure of Dairy Products Book Review:

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 Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Food Forensics and Toxicology

Food Forensics and Toxicology
Author: Titus A. M. Msagati
Publsiher: John Wiley & Sons
Total Pages: 456
Release: 2017-10-16
ISBN 10: 1119101395
ISBN 13: 9781119101390
Language: EN, FR, DE, ES & NL

Food Forensics and Toxicology Book Review:

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food "fingerprinting" and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.

Studies of Food Microstructure

Studies of Food Microstructure
Author: David N. Holcomb,Milos Kalab
Publsiher: Scanning Microscopy International
Total Pages: 342
Release: 1981
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015016043401
Language: EN, FR, DE, ES & NL

Studies of Food Microstructure Book Review:

Nanotechnology in Food Products

Nanotechnology in Food Products
Author: Institute of Medicine,Food and Nutrition Board,Food Forum
Publsiher: National Academies Press
Total Pages: 146
Release: 2009-11-21
ISBN 10: 0309137721
ISBN 13: 9780309137720
Language: EN, FR, DE, ES & NL

Nanotechnology in Food Products Book Review:

In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications. However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology. The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.

Food Structure and Functionality

Food Structure and Functionality
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 268
Release: 2020-11-17
ISBN 10: 0128214643
ISBN 13: 9780128214640
Language: EN, FR, DE, ES & NL

Food Structure and Functionality Book Review:

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 and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Physicochemical Aspects of Food Engineering and Processing

Physicochemical Aspects of Food Engineering and Processing
Author: Sakamon Devahastin
Publsiher: CRC Press
Total Pages: 382
Release: 2010-08-03
ISBN 10: 1420082426
ISBN 13: 9781420082425
Language: EN, FR, DE, ES & NL

Physicochemical Aspects of Food Engineering and Processing Book Review:

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on

Food Materials Science

Food Materials Science
Author: José Miguel Aguilera,Peter J. Lillford
Publsiher: Springer Science & Business Media
Total Pages: 616
Release: 2007-10-24
ISBN 10: 0387719474
ISBN 13: 9780387719474
Language: EN, FR, DE, ES & NL

Food Materials Science Book Review:

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Oral Processing and Consumer Perception

Oral Processing and Consumer Perception
Author: Bettina Wolf,Serafim Bakalis,Jianshe Chen
Publsiher: ISSN
Total Pages: 450
Release: 2020-10-22
ISBN 10: 9781788017152
ISBN 13: 1788017153
Language: EN, FR, DE, ES & NL

Oral Processing and Consumer Perception Book Review:

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, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.

Advances in Deep Fat Frying of Foods

Advances in Deep Fat Frying of Foods
Author: Servet Gulum Sumnu,Serpil Sahin
Publsiher: CRC Press
Total Pages: 321
Release: 2008-12-17
ISBN 10: 9781420055597
ISBN 13: 1420055593
Language: EN, FR, DE, ES & NL

Advances in Deep Fat Frying of Foods Book Review:

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 healthier. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.

Encyclopedia of Spectroscopy and Spectrometry

Encyclopedia of Spectroscopy and Spectrometry
Author: Anonim
Publsiher: Academic Press
Total Pages: 3584
Release: 2016-09-22
ISBN 10: 0128032251
ISBN 13: 9780128032251
Language: EN, FR, DE, ES & NL

Encyclopedia of Spectroscopy and Spectrometry Book Review:

This third edition of the Encyclopedia of Spectroscopy and Spectrometry provides authoritative and comprehensive coverage of all aspects of spectroscopy and closely related subjects that use the same fundamental principles, including mass spectrometry, imaging techniques and applications. It includes the history, theoretical background, details of instrumentation and technology, and current applications of the key areas of spectroscopy. The new edition will include over 80 new articles across the field. These will complement those from the previous edition, which have been brought up-to-date to reflect the latest trends in the field. Coverage in the third edition includes: Atomic spectroscopy Electronic spectroscopy Fundamentals in spectroscopy High-Energy spectroscopy Magnetic resonance Mass spectrometry Spatially-resolved spectroscopic analysis Vibrational, rotational and Raman spectroscopies The new edition is aimed at professional scientists seeking to familiarize themselves with particular topics quickly and easily. This major reference work continues to be clear and accessible and focus on the fundamental principles, techniques and applications of spectroscopy and spectrometry. Incorporates more than 150 color figures, 5,000 references, and 300 articles for a thorough examination of the field Highlights new research and promotes innovation in applied areas ranging from food science and forensics to biomedicine and health Presents a one-stop resource for quick access to answers and an in-depth examination of topics in the spectroscopy and spectrometry arenas