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Food microstructures: Characterisation and modelling

Edited by V J Morris, Institute of Food Research and K Groves, Leatherhead Food Research, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 254

Understanding and control of food microstructure are essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is also a topic of increasing research. Best practice and essential developments in food microstructure microscopy and modelling are reviewed in this volume. Part one covers microstructure and microscopy techniques, and part two covers food microstructure, measurement, analysis and modelling.

ISBN 0 85709 525 0
ISBN-13: 978 0 85709 525 1
October 2013
510 pages  234 x 156mm  hardback  
Approx. £160.00 / US$270.00 / €190.00

Not yet published

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Contents

Part 1 Microstructure and microscopy: Electron microscopy; Environmental electron microscopy; Probe and photonic force microscopy; Light microscopy; Confocal microscopy; Advanced optical techniques; FTIR, NIR and Raman microscopy; Ultrasonic and acoustic microscopy; MRI; X-ray tomography. Part 2 Microstructure, measurement, analysis and modelling: Food microstructure and rheology; Tribiology; Methods for modelling cellular structures; Granular and Jammed materials; Modelling and computer simulation; Conclusions.