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Food Microstructures

Food Microstructures
  • Author : Vic Morris,Kathy Groves
  • Publisher :Unknown
  • Release Date :2013-10-15
  • Total pages :472
  • ISBN : 0857098896
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Summary : 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

Food Microstructures
  • Author : V. J. Morris
  • Publisher :Unknown
  • Release Date :2013
  • Total pages :229
  • ISBN : 09876543XX
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Summary : This book reviews best practices and new developments in the determination of food microstructure. Topics covered include 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.

Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering
  • Author : José Miguel Aguilera,David W. Stanley
  • Publisher :Unknown
  • Release Date :1999-09-30
  • Total pages :432
  • ISBN : 9780834212565
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Summary : 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.

Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
  • Author : John C. Russ
  • Publisher :Unknown
  • Release Date :2005
  • Total pages :369
  • ISBN : 9780849322419
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Summary : 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 Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability
  • Author : Sakamon Devahastin
  • Publisher :Unknown
  • Release Date :2017-12-20
  • Total pages :300
  • ISBN : 0081017669
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Summary : 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
  • Publisher :Unknown
  • Release Date :2007-08-30
  • Total pages :792
  • ISBN : 1845693671
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Summary : 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

Practical Food Rheology

Practical Food Rheology
  • Author : Ian T. Norton,Fotios Spyropoulos,Philip Cox
  • Publisher :Unknown
  • Release Date :2010-12-01
  • Total pages :320
  • ISBN : 9781444391053
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Summary : Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses

Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
  • Author : John C. Russ
  • Publisher :Unknown
  • Release Date :2004-11-15
  • Total pages :384
  • ISBN : 1420038990
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Summary : 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 Engineering: Integrated Approaches

Food Engineering: Integrated Approaches
  • Author : Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
  • Publisher :Unknown
  • Release Date :2008-02-29
  • Total pages :476
  • ISBN : 9780387754307
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Summary : 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.

Food Engineering Interfaces

Food Engineering Interfaces
  • Author : José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas
  • Publisher :Unknown
  • Release Date :2010-12-25
  • Total pages :694
  • ISBN : 9781441974754
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Summary : The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
  • Author : John van Duynhoven,H. Van As,P. S. Belton,G a Webb
  • Publisher :Unknown
  • Release Date :2013
  • Total pages :235
  • ISBN : 1849736340
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Summary : Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. ?

Studies of Food Microstructure

Studies of Food Microstructure
  • Author : David N. Holcomb,Milos Kalab
  • Publisher :Unknown
  • Release Date :1981
  • Total pages :342
  • ISBN : 09876543XX
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Summary :

Advances in Deep-Fat Frying of Foods

Advances in Deep-Fat Frying of Foods
  • Author : Servet Gulum Sumnu,Serpil Sahin
  • Publisher :Unknown
  • Release Date :2008-12-17
  • Total pages :321
  • ISBN : 9781420055597
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Summary : 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.

Food Microstructure

Food Microstructure
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1988
  • Total pages :229
  • ISBN : 09876543XX
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Summary :

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages
  • Author : Michael J. Scotter
  • Publisher :Unknown
  • Release Date :2015-02-04
  • Total pages :260
  • ISBN : 1782420207
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Summary : Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Dietary Fibre Enrichment

Dietary Fibre Enrichment
  • Author : Charles Brennan,Victor Kuri
  • Publisher :Unknown
  • Release Date :2007-07
  • Total pages :320
  • ISBN : 9781405121514
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Summary : Dietary fiber, and the understanding of its role in human nutrition and food quality, is of growing interest to researchers, the food industry, and health professionals. This important new book explores how dietary fiber can affect food microstructures and how this is related to the quality of novel foods developed by the food industry. The editors, both well known internationally for their work in this area, have drawn together chapters written by a team of professionals, creating a guide that is essential for food scientists, technologists, and nutritional scientists.

Handbook of Food Proteins

Handbook of Food Proteins
  • Author : Glyn O. Phillips,P A Williams
  • Publisher :Unknown
  • Release Date :2011-09-09
  • Total pages :464
  • ISBN : 0857093630
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Summary : Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Formulation Engineering of Foods

Formulation Engineering of Foods
  • Author : Jennifer E. Norton,Peter Fryer,Ian T. Norton
  • Publisher :Unknown
  • Release Date :2013-06-10
  • Total pages :328
  • ISBN : 1118597680
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Summary : Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Food Colloids

Food Colloids
  • Author : Eric Dickinson,Royal Society of Chemistry (Great Britain)
  • Publisher :Unknown
  • Release Date :2005
  • Total pages :497
  • ISBN : 0854046380
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Summary : Suitable for postgraduates and researchers this book provides essential new findings by experts in the field.

Functional Properties of Food Macromolecules

Functional Properties of Food Macromolecules
  • Author : S.E. Hill,David A. Ledward,J.R. Mitchell
  • Publisher :Unknown
  • Release Date :1998-08-31
  • Total pages :348
  • ISBN : 9780751404210
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Summary : This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.

Instrumental Analysis of Food V2

Instrumental Analysis of Food V2
  • Author : George Charalambous
  • Publisher :Unknown
  • Release Date :2012-12-02
  • Total pages :560
  • ISBN : 0323146058
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Summary : Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.