Food Microstructures Microscopy Measurement And Modelling

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Food Microstructures

Vic Morris,Kathy Groves
Food Microstructures Book PDF

Author : Vic Morris,Kathy Groves
Publisher : Elsevier
Page : 472 pages
File Size : 46,8 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

Food Microstructures: Microscopy, Measurement and Modelling

Vic Morris,Kathy Groves
Food Microstructures Microscopy Measurement and Modelling Book PDF

Author : Vic Morris,Kathy Groves
Publisher : Woodhead Publishing
Page : 480 pages
File Size : 53,9 Mb
Release : 2017-11-13
Category : Business & Economics
ISBN : 0081014244

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Food Microstructures: Microscopy, Measurement and Modelling 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 modellingDiscusses the principles and applications of various microscopy techniques used to discover food microstructureExplores the measurement, analysis and modelling of food microstructures

Image Analysis of Food Microstructure

John C. Russ
Image Analysis of Food Microstructure Book PDF

Author : John C. Russ
Publisher : CRC Press
Page : 384 pages
File Size : 48,5 Mb
Release : 2004-11-15
Category : Technology & Engineering
ISBN : 0849322413

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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.

Microstructure of Dairy Products

Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Microstructure of Dairy Products Book PDF

Author : Mamdouh El-Bakry,Antonio Sanchez,Bhavbhuti M. Mehta
Publisher : John Wiley & Sons
Page : 420 pages
File Size : 51,9 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.

Handbook of Food Powders

Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck
Handbook of Food Powders Book PDF

Author : Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck
Publisher : Elsevier
Page : 598 pages
File Size : 45,7 Mb
Release : 2023-11-11
Category : Technology & Engineering
ISBN : 9780443184369

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Handbook of Food Powders by Bhesh Bhandari,Nidhi Bansal,Min Zhang,Pierre Schuck Pdf

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life and techniques used to examine particle size Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Rheology of Fluid, Semisolid, and Solid Foods

M. Anandha Rao
Rheology of Fluid Semisolid and Solid Foods Book PDF

Author : M. Anandha Rao
Publisher : Springer Science & Business Media
Page : 470 pages
File Size : 43,7 Mb
Release : 2013-11-19
Category : Technology & Engineering
ISBN : 9781461492306

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Rheology of Fluid, Semisolid, and Solid Foods by M. Anandha Rao Pdf

This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods

Food Microstructure and Its Relationship with Quality and Stability

Sakamon Devahastin
Food Microstructure and Its Relationship with Quality and Stability Book PDF

Author : Sakamon Devahastin
Publisher : Woodhead Publishing
Page : 300 pages
File Size : 52,9 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

Imaging Technologies and Data Processing for Food Engineers

Nesli Sozer
Imaging Technologies and Data Processing for Food Engineers Book PDF

Author : Nesli Sozer
Publisher : Springer
Page : 353 pages
File Size : 50,7 Mb
Release : 2016-01-19
Category : Technology & Engineering
ISBN : 9783319247359

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Imaging Technologies and Data Processing for Food Engineers by Nesli Sozer Pdf

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 of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends

Modeling Food Processing Operations

Serafim Bakalis,Kai Knoerzer,Peter J Fryer
Modeling Food Processing Operations Book PDF

Author : Serafim Bakalis,Kai Knoerzer,Peter J Fryer
Publisher : Elsevier
Page : 372 pages
File Size : 46,7 Mb
Release : 2015-04-28
Category : Technology & Engineering
ISBN : 9781782422969

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Modeling Food Processing Operations by Serafim Bakalis,Kai Knoerzer,Peter J Fryer Pdf

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. Comprehensively reviews the various applications of modeling in conventional food processing Examines the modeling of multiphase unit operations and various food processes involving heating and cooling Analyzes the models used to optimize food distribution

Food Emulsions

David Julian McClements
Food Emulsions Book PDF

Author : David Julian McClements
Publisher : CRC Press
Page : 714 pages
File Size : 42,8 Mb
Release : 2015-08-21
Category : Technology & Engineering
ISBN : 9781498726696

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Food Emulsions by David Julian McClements Pdf

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

Food Chemistry

Mousumi Sen
Food Chemistry Book PDF

Author : Mousumi Sen
Publisher : John Wiley & Sons
Page : 496 pages
File Size : 43,7 Mb
Release : 2021-12-17
Category : Technology & Engineering
ISBN : 9781119792116

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Food Chemistry by Mousumi Sen Pdf

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Light Scattering Technology for Food Property, Quality and Safety Assessment

Renfu Lu
Light Scattering Technology for Food Property Quality and Safety Assessment Book PDF

Author : Renfu Lu
Publisher : CRC Press
Page : 483 pages
File Size : 50,9 Mb
Release : 2017-11-22
Category : Science
ISBN : 9781315354873

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Light Scattering Technology for Food Property, Quality and Safety Assessment by Renfu Lu Pdf

Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products. Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs. Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.

Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis

Ashutosh Kumar Shukla
Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis Book PDF

Author : Ashutosh Kumar Shukla
Publisher : Springer Nature
Page : 121 pages
File Size : 43,7 Mb
Release : 2020-08-20
Category : Medical
ISBN : 9789811564956

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Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis by Ashutosh Kumar Shukla Pdf

This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.

Food Waste Recovery

Charis M. Galanakis
Food Waste Recovery Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 562 pages
File Size : 43,6 Mb
Release : 2020-12-01
Category : Technology & Engineering
ISBN : 9780128225929

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Food Waste Recovery by Charis M. Galanakis Pdf

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications

Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non-Destructive Techniques

Sophie Jeanson,Sylvie Lortal,Anne Thierry
Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non Destructive Techniques Book PDF

Author : Sophie Jeanson,Sylvie Lortal,Anne Thierry
Publisher : Frontiers Media SA
Page : 105 pages
File Size : 42,7 Mb
Release : 2016-02-18
Category : Bacteriology
ISBN : 9782889197439

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Exploring Bacterial Colonies in Solid Foods or Model Foods Using Non-Destructive Techniques by Sophie Jeanson,Sylvie Lortal,Anne Thierry Pdf

Bacteria are always present in foods, either as initial contamination or as technological agents. In solid foods, they are immobilized and develop as colonies. So far, there is a lack of knowledge about the bacteria in colonies, growth and physiology. Non-destructive and resolute techniques, such as fluorescent microscopy, now allow investigating the world of bacteria in colonies and their surroundings in food, at the microscopic scale.