Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Food Microstructures: Microscopy, Measurement and Modelling(Woodhead Publishing Series in Food Science, Technology and Nutrition)
45%
Food Microstructures: Microscopy, Measurement and Modelling(Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Microstructures: Microscopy, Measurement and Modelling(Woodhead Publishing Series in Food Science, Technology and Nutrition)

          
5
4
3
2
1

Available


Premium quality
Premium quality
Bookswagon upholds the quality by delivering untarnished books. Quality, services and satisfaction are everything for us!
Easy Return
Easy return
Not satisfied with this product! Keep it in original condition and packaging to avail easy return policy.
Certified product
Certified product
First impression is the last impression! Address the book’s certification page, ISBN, publisher’s name, copyright page and print quality.
Secure Checkout
Secure checkout
Security at its finest! Login, browse, purchase and pay, every step is safe and secured.
Money back guarantee
Money-back guarantee:
It’s all about customers! For any kind of bad experience with the product, get your actual amount back after returning the product.
On time delivery
On-time delivery
At your doorstep on time! Get this book delivered without any delay.
Quantity:
Add to Wishlist

About the Book

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.

Table of Contents:
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


Best Sellers


Product Details
  • ISBN-13: 9780857095251
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Depth: 32
  • Language: English
  • Returnable: N
  • Spine Width: 27 mm
  • Weight: 870 gr
  • ISBN-10: 0857095250
  • Publisher Date: 31 Oct 2013
  • Binding: Hardback
  • Height: 234 mm
  • No of Pages: 472
  • Series Title: Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Sub Title: Microscopy, Measurement and Modelling
  • Width: 156 mm


Similar Products

How would you rate your experience shopping for books on Bookswagon?

Add Photo
Add Photo

Customer Reviews

REVIEWS           
Click Here To Be The First to Review this Product
Food Microstructures: Microscopy, Measurement and Modelling(Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier Science & Technology -
Food Microstructures: Microscopy, Measurement and Modelling(Woodhead Publishing Series in Food Science, Technology and Nutrition)
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Food Microstructures: Microscopy, Measurement and Modelling(Woodhead Publishing Series in Food Science, Technology and Nutrition)

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book
    Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    New Arrivals


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!
    ASK VIDYA