Food Microstructure

Author : John C. Russ
Publisher : CRC Press
Page : 384 pages
File Size : 51,6 Mb
Release : 2004-11-15
Category : Technology & Engineering
ISBN : 9781420038996

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Image Analysis of Food Microstructure by John C. Russ Pdf

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.

Author : Sakamon Devahastin
Publisher : Woodhead Publishing
Page : 300 pages
File Size : 53,6 Mb
Release : 2017-12-20
Category : Technology & Engineering
ISBN : 9780081017661

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Food Microstructure and Its Relationship with Quality and Stability by Sakamon Devahastin Pdf

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

Author : Vic Morris,Kathy Groves
Publisher : Elsevier
Page : 472 pages
File Size : 43,7 Mb
Release : 2013-10-15
Category : Technology & Engineering
ISBN : 9780857098894

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Food Microstructures by Vic Morris,Kathy Groves Pdf

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

Author : José Miguel Aguilera,David W. Stanley
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 42,8 Mb
Release : 1999-09-30
Category : Cooking
ISBN : 0834212560

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Microstructural Principles of Food Processing and Engineering by José Miguel Aguilera,David W. Stanley Pdf

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.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 268 pages
File Size : 41,9 Mb
Release : 2020-11-17
Category : Technology & Engineering
ISBN : 9780128214640

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Food Structure and Functionality by Charis M. Galanakis Pdf

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

Author : D. Julian McClements
Publisher : Elsevier
Page : 792 pages
File Size : 51,6 Mb
Release : 2007-08-30
Category : Technology & Engineering
ISBN : 9781845693671

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Understanding and Controlling the Microstructure of Complex Foods by D. Julian McClements Pdf

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

Author : Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro
Publisher : Academic Press
Page : 448 pages
File Size : 47,6 Mb
Release : 2022-10-18
Category : Technology & Engineering
ISBN : 9780323898034

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Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro Pdf

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Author : Anonim
Publisher : Unknown
Page : 353 pages
File Size : 43,6 Mb
Release : 2018-05
Category : Electronic
ISBN : 1642241024

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Food Microstructure by Anonim Pdf

The demand by global consumers for healthier and more nutritious food products is increasing in accordance to high ethical standards addressing both specific health needs and sustainably produced. As for many consumers, healthy eating is allied to natural products and a growing demand for these products is observed, mainly in Europe and North America. In order to advance the quality of lives of consumers in developing countries like India and China, highly nutritious products are required that are relevant and that can be delivered at an affordable price. Therefore, it is of extreme importance in food engineering research to build up a detailed understanding of the time-dependent temporary changes in all of the structural aspects of food matrices from raw material harvesting, to product processing, to the point of breakdown during shelf-life, consumption and final digestion"Food Microstructure and Its Relationship with Quality and Stability" presents the wide-ranging synopsis of the effects that the properties of the fundamental structures of food have on its perceived quality to the consumer. Recent advancement in microscopy and image processing technology has helped the food engineers to probe into the microstructure of the food materials. Moreover, the food scientists have also gathered a large amount of quantitative data for establishing the relationship between the food microstructure and the food quality. This compendium discusses how food microstructure is affected by the food processing conditions, mainly during drying. It also presents a connection between the food microstructure and the changes in food properties and quality aspects throughout the stage of food processing. It revises different microscopy techniques used to characterize food microstructure from the conventional light microscope to advanced techniques such as electron, confocal laser scanning, and atomic force microscopy. Examples are presented on the role of microstructure in ice cream, frozen and extruded foods, and new fabricated products such as low-calorie spreads. Hope, this book is of vital importance for both academic students and researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.

Author : Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publisher : John Wiley & Sons
Page : 420 pages
File Size : 42,9 Mb
Release : 2018-10-22
Category : Technology & Engineering
ISBN : 9781118964224

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Microstructure of Dairy Products by Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta Pdf

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.

Author : Anonim
Publisher : Unknown
Page : 548 pages
File Size : 53,8 Mb
Release : 1988
Category : Electron microscopy
ISBN : CORNELL:31924051758583

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Food Microstructure by Anonim Pdf

Author : David N. Holcomb,Milos Kalab
Publisher : Unknown
Page : 360 pages
File Size : 42,8 Mb
Release : 1981
Category : Science
ISBN : UOM:39015016043401

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Studies of Food Microstructure by David N. Holcomb,Milos Kalab Pdf

Author : Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
Publisher : Springer Science & Business Media
Page : 476 pages
File Size : 49,6 Mb
Release : 2008-02-29
Category : Technology & Engineering
ISBN : 9780387754307

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Food Engineering: Integrated Approaches by Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias Pdf

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.

Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
Publisher : Woodhead Publishing
Page : 528 pages
File Size : 53,9 Mb
Release : 2016-09-13
Category : Technology & Engineering
ISBN : 9780081004326

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Advances in Food Rheology and Its Applications by Jasim Ahmed,Pawel Ptaszek,Santanu Basu Pdf

Advances in Food Rheology and Its Applications 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. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Author : Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publisher : John Wiley & Sons
Page : 400 pages
File Size : 41,8 Mb
Release : 2018-07-13
Category : Technology & Engineering
ISBN : 9781118964200

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Microstructure of Dairy Products by Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta Pdf

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.

Author : Moskowitz
Publisher : Routledge
Page : 352 pages
File Size : 43,7 Mb
Release : 2017-11-22
Category : Technology & Engineering
ISBN : 9781351447508

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Food Texture by Moskowitz Pdf

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists,organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.