This new edition provides a comprehensive reference on food microstructure,
emphasizing its interdisciplinary nature, rooted in the scientific principles
of food materials science and physical chemistry.
Features:
- details the techniques available to study food microstructure
- examines the microstructure of basic food components and its relation to quality
- explores how microstructure is affected by specific unit operations
in food process engineering
Descriptions of a number of food-related applications
provide a better understanding of the complexities of the microstructural
approach to food processing. Color plates.
Contents
Examining Food Microstructures
History of Food Microstructure Studies
Light Microscopy
Transmission Electron Microscopy
Scanning Electron Microscopy
Other Instrumentation and Techniques
Image Analysis
Image Acquisition
Image Processing
Measurement Analysis
Examples
Examining Particles in foods
Fundamentals of Structuring: Polymer, Colloid, and Materials Science
Basic Polymer Science Concepts
Food Polymers
Polymer Solutions
Phase Transitions
Colloids and Surface Chemistry
Mechanical and Rheological Properties
Rheology of Foods
Mechanical Properties of Food Solids
Food Structure in the Mouth and Beyond
Microstructural Components and Food Assemblies
Water and Ice
Proteins
Lipids
Carbohydrates
Cells and Cell Membranes
Structural Aspects of Animal Tissue
Structural Aspects of Plant Tissue
Food Structuring
Traditional Food Structuring and Texture Improvement
food Technology and Structure
Approaches to Food Structuring
Extrusion and Spinning
Structuring Fat Products
Structure and Stability
Gels
Gelation Mechanisms
Mixed Gels
The Microstructure of Gels
Structure-Property Relations in Gels
An Illustrative Example of Structure-Property Relationships in Mixed Gels
Food Microstructure and Quality
Measurement of Texture
Structural Aspects of Food Texture
Texture-Structure: Conclusions
Quality and Structure
Microstructural Aspects of a Fluid Food: Milk
Building Blocks and Physicochemical Phenomena in Milk
The Effect of Processing on Structure
Microstructural Aspects of Milk Products
Microstructure and Mass Transfer: Solid-Liquid Extraction
Fundamental Aspects of Extraction
The Extraction process
Extraction of Food Materials
Modifying Microstructure
Modeling the Extraction Process
Simultaneous Heat and Mass Transfer: Dehydration
Basic Concepts
The Drying Process
Osmotic Dehydration
Influence of Drying on Structural Properties: Examples
Frying of Foods
The Microstructural Approach
Foods and Structure
Structure-Property Relationships
Probing Microstructure in Food Science, Technology, and Engineering
The Microstructural Approach
Index
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