Food Microstructures
Microscopy, Measurement and Modelling
Published on 31. October 2013
Book
Hardback
472 pages
978-0-85709-525-1 (ISBN)
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.
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 / Votes
"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 2014More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
870 gr
ISBN-13
978-0-85709-525-1 (9780857095251)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
10/2018
Woodhead Publishing Ltd
€228.17
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Food Microstructures
Microscopy, Measurement and Modelling
E-Book
10/2013
Woodhead Publishing Ltd
€200.00
Available for download
Persons
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.
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.
Content
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
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