Food Microstructures

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.