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Food Microstructures

Food Microstructures
Microscopy, Measurement and Modelling

by Vic Morris,Kathy Groves

  • Publisher : Elsevier
  • Release : 2013-10-15
  • Pages : 472
  • ISBN : 0857098896
  • Language : En, Es, Fr & De
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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 Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability
A Book

by Sakamon Devahastin

  • Publisher : Woodhead Publishing
  • Release : 2017-12-20
  • Pages : 300
  • ISBN : 0081017669
  • Language : En, Es, Fr & De
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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

Dietary Fibre Enrichment

Dietary Fibre Enrichment
Effects on Food Microstructure, Nutrition, And Quality

by Charles Brennan,Victor Kuri

  • Publisher : Blackwell Pub Professional
  • Release : 2007-07
  • Pages : 320
  • ISBN : 9781405121514
  • Language : En, Es, Fr & De
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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.

Image Analysis of Food Microstructure

Image Analysis of Food Microstructure
A Book

by John C. Russ

  • Publisher : Springer Science & Business
  • Release : 2005
  • Pages : 369
  • ISBN : 9780849322419
  • Language : En, Es, Fr & De
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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

Food Microstructure
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Structure

Food Structure
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology
A Book

by Yiu H. Hui

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 2972
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Studies of Food Microstructure

Studies of Food Microstructure
A Book

by David N. Holcomb,Milos Kalab

  • Publisher : Scanning Microscopy International
  • Release : 1981
  • Pages : 342
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Encyclopedia of Life Support Systems

Encyclopedia of Life Support Systems
Food engineering

by Gustavo V. Barbosa-Cánovas

  • Publisher : United Nations Educational
  • Release : 2005
  • Pages : 802
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

International Food Marketing & Technology

International Food Marketing & Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Water Relations of Foods

Water Relations of Foods
Proceedings of an International Symposium Held in Glasgow, September 1974

by International Union of Food Science and Technology

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 716
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Water Relations of Foods.

Volatile Retention Kinetics and Microstructure of Microwave Freeze-dried Model Foods

Volatile Retention Kinetics and Microstructure of Microwave Freeze-dried Model Foods
A Book

by Su-Der Chen

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 308
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Lipids

Food Lipids
Chemistry, Flavor, and Texture

by Fereidoon Shahidi,Hugo Weenen

  • Publisher : Amer Chemical Society
  • Release : 2006
  • Pages : 236
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods are related to their physicochemical characteristics and structure and thus are perceived by mechanoreception. However, the structural and physicochemical characteristics of fats and oils also strongly influence flavor release. Furthermore, recent studies suggest perception of fats and oils may also be mediated by chemoreception in the oral cavity. While fats and oils have beneficial ingredients because of their energy density, we should minimize their intake because obesity is a serious health risk. Additionally, some types of fat have been found to contribute to arteriosclerosis. Therefore, the food industry is particularly interested in developing foods that have the sensory and hedonic functionality with less fat.

Food Science and Technology Abstracts

Food Science and Technology Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1985
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

The Chemical Engineer

The Chemical Engineer
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1998
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Handbook of Waste Management and Co-Product Recovery in Food Processing

Handbook of Waste Management and Co-Product Recovery in Food Processing
A Book

by Keith W. Waldron

  • Publisher : Woodhead Publishing
  • Release : 2007-04-14
  • Pages : 680
  • ISBN : 9781845690250
  • Language : En, Es, Fr & De
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The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Toxic Pollution, Microstructures in Meteorites, and Water Resources Management

Toxic Pollution, Microstructures in Meteorites, and Water Resources Management
A Book

by George Halasi-Kun

  • Publisher : Pergamon
  • Release : 1984
  • Pages : 230
  • ISBN : 9780080316246
  • Language : En, Es, Fr & De
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Gums and Stabilisers for the Food Industry 4

Gums and Stabilisers for the Food Industry 4
A Book

by Glyn O. Phillips,David J. Wedlock,Peter A. Williams

  • Publisher : Unknown Publisher
  • Release : 1988
  • Pages : 546
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Gums and Stabilisers for the Food Industry 15

Gums and Stabilisers for the Food Industry 15
A Book

by Glyn O. Phillips

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 440
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Microbiology Abstracts

Microbiology Abstracts
Algology, mycology & protozoology. Section C

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1983
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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