This item is in: Food Science > Quality > Food propertiesFood 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
510 pages 234 x 156mm hardback
Approx. £160.00 / US$270.00 / €190.00
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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.