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

• ISBN: 978-0-08-101424-0
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 480
• Fecha Publicación: 30/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés