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