Understanding And Controlling The Microstructure Of Complex Foods

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Understanding and Controlling the Microstructure of Complex Foods

D. Julian McClements
Understanding and Controlling the Microstructure of Complex Foods Book PDF

Author : D. Julian McClements
Publisher : Elsevier
Page : 792 pages
File Size : 46,6 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

Food Microstructures

Vic Morris,Kathy Groves
Food Microstructures Book PDF

Author : Vic Morris,Kathy Groves
Publisher : Elsevier
Page : 472 pages
File Size : 48,5 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

Microstructural Principles of Food Processing and Engineering

José Miguel Aguilera,David W. Stanley
Microstructural Principles of Food Processing and Engineering Book PDF

Author : José Miguel Aguilera,David W. Stanley
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 45,6 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.

Engineering Properties of Foods

M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Engineering Properties of Foods Book PDF

Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Publisher : CRC Press
Page : 786 pages
File Size : 45,7 Mb
Release : 2014-04-22
Category : Technology & Engineering
ISBN : 9781466556430

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Engineering Properties of Foods by M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed Pdf

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Admi

Chemical Deterioration and Physical Instability of Food and Beverages

Leif H Skibsted,Jens Risbo,Mogens L Andersen
Chemical Deterioration and Physical Instability of Food and Beverages Book PDF

Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
Publisher : Elsevier
Page : 824 pages
File Size : 45,7 Mb
Release : 2010-04-23
Category : Technology & Engineering
ISBN : 9781845699260

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Chemical Deterioration and Physical Instability of Food and Beverages by Leif H Skibsted,Jens Risbo,Mogens L Andersen Pdf

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Handbook of Food Structure Development

Fotis Spyropoulos,Aris Lazidis,Ian Norton
Handbook of Food Structure Development Book PDF

Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publisher : Royal Society of Chemistry
Page : 516 pages
File Size : 55,6 Mb
Release : 2019-10-17
Category : Technology & Engineering
ISBN : 9781788019057

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Handbook of Food Structure Development by Fotis Spyropoulos,Aris Lazidis,Ian Norton Pdf

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Designing Functional Foods

D. Julian McClements,Eric A Decker
Designing Functional Foods Book PDF

Author : D. Julian McClements,Eric A Decker
Publisher : Elsevier
Page : 744 pages
File Size : 52,9 Mb
Release : 2009-07-30
Category : Technology & Engineering
ISBN : 9781845696603

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Designing Functional Foods by D. Julian McClements,Eric A Decker Pdf

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Sensory Analysis for Food and Beverage Quality Control

David Kilcast
Sensory Analysis for Food and Beverage Quality Control Book PDF

Author : David Kilcast
Publisher : Elsevier
Page : 400 pages
File Size : 48,6 Mb
Release : 2010-05-24
Category : Technology & Engineering
ISBN : 9781845699512

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Sensory Analysis for Food and Beverage Quality Control by David Kilcast Pdf

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Satiation, Satiety and the Control of Food Intake

John E Blundell,France Bellisle
Satiation Satiety and the Control of Food Intake Book PDF

Author : John E Blundell,France Bellisle
Publisher : Elsevier
Page : 432 pages
File Size : 42,7 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098719

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Satiation, Satiety and the Control of Food Intake by John E Blundell,France Bellisle Pdf

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Provides a concise and authoritative overview of appetite regulation Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control Discusses implications for public health

Food Structures, Digestion and Health

Mike Boland,Matt Golding,Harjinder Singh
Food Structures Digestion and Health Book PDF

Author : Mike Boland,Matt Golding,Harjinder Singh
Publisher : Academic Press
Page : 538 pages
File Size : 54,7 Mb
Release : 2014-03-24
Category : Technology & Engineering
ISBN : 9780124046856

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Food Structures, Digestion and Health by Mike Boland,Matt Golding,Harjinder Singh Pdf

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

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 : 48,5 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

Nanotechnologies in Food

Qasim Chaudhry,L. Castle,Richard Watkins
Nanotechnologies in Food Book PDF

Author : Qasim Chaudhry,L. Castle,Richard Watkins
Publisher : Royal Society of Chemistry
Page : 245 pages
File Size : 45,9 Mb
Release : 2010
Category : Science
ISBN : 9780854041695

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Nanotechnologies in Food by Qasim Chaudhry,L. Castle,Richard Watkins Pdf

Whilst nanofood sector is a relatively new emergent, it is widely expected to grow rapidly in the future.

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 : 52,7 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 Allergen Detection and Control

Simon Flanagan
Handbook of Food Allergen Detection and Control Book PDF

Author : Simon Flanagan
Publisher : Elsevier
Page : 448 pages
File Size : 46,8 Mb
Release : 2014-09-25
Category : Medical
ISBN : 9781782420217

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Handbook of Food Allergen Detection and Control by Simon Flanagan Pdf

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

Instrumental Assessment of Food Sensory Quality

David Kilcast
Instrumental Assessment of Food Sensory Quality Book PDF

Author : David Kilcast
Publisher : Elsevier
Page : 658 pages
File Size : 46,9 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098856

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Instrumental Assessment of Food Sensory Quality by David Kilcast Pdf

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality