Overview
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.
Full Product Details
Author: Vic Morris (Institute of Food Research) ,
Kathy Groves (Director, Microstructure Consultancy, Foodview Ltd and visiting professor, University of Chester) ,
V J Morris
Publisher: Elsevier Science & Technology
Imprint: Woodhead Publishing Ltd
Dimensions:
Width: 15.60cm
, Height: 2.50cm
, Length: 23.40cm
Weight: 0.667kg
ISBN: 9780081014240
ISBN 10: 0081014244
Pages: 472
Publication Date: 30 October 2018
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
The 14 chapters in this volume introduce the methodologies available to probe food microstructures, indicate the type of information that can be obtained through their use, and evaluate each method's advantages and disadvantages. The opening chapters discuss the many types of microscopy techniques, spectroscopy, X-ray tomography, and magnetic resonance systems. The second half reviews rheological methods, tribology measurement,... --ProtoView.com, February 2014
The 14 chapters in this volume introduce the methodologies available to probe food microstructures, indicate the type of information that can be obtained through their use, and evaluate each method's advantages and disadvantages. The opening chapters discuss the many types of microscopy techniques, spectroscopy, X-ray tomography, and magnetic resonance systems. The second half reviews rheological methods, tribology measurement, -- ProtoView.com, February 2014
Author Information
Vic Morris is a Research Leader at the Institute of Food Research, UK. Professor Kathy Groves FRMS, FIFST Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. Until recently she managed the food microstructure area at Leatherhead working mainly within Food Innovation. Kathy has over 35 years experience in the food microscopy field, covering research into a range of products including ingredient functionality, meat product quality, emulsions and confectionery products. She has worked with the UK Food Standards Agency and Defra on methods to detect mechanically separated meat and has presented on nanotechnology to the UK Government. Kathy is currently director of the microstructure consultancy Foodview Ltd and is visiting professor at the University of Chester.
