{"product_id":"food-microstructures-microscopy-measurement-and-modelling-hardback-9780857095251","title":"Food Microstructures; Microscopy, Measurement and Modelling (Hardback) 9780857095251","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Microstructures\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eMicroscopy, Measurement and Modelling\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eVic Morris (Edited by), Kathy Groves (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780857095251, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 31 October 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e472 pages\u003cbr\u003e23.3 x 15.6 x 2.9 cm, 0.87 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\"The 14 chapters in this volume introduce the methodologies available to probe food microstructures, indicate the type of information that can be obtained through their use, and evaluate each method's advantages and disadvantages. The opening chapters discuss the many types of microscopy techniques, spectroscopy, X-ray tomography, and magnetic resonance systems. The second half reviews rheological methods, tribology measurement,…\" --\u003cb\u003eProtoView.com, February 2014\u003c\/b\u003e \u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThe 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.\u003cbr\u003e\u003cbr\u003eAfter 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.\u003cbr\u003e\u003cbr\u003eWritten 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributor contact details\u003c\/p\u003e \u003cp\u003eWoodhead Publishing Series in Food Science, Technology and Nutrition\u003c\/p\u003e \u003cp\u003eDedication to Brian Hills\u003c\/p\u003e \u003cp\u003ePreface\u003c\/p\u003e \u003cp\u003eIntroduction\u003c\/p\u003e \u003cp\u003ePart I: Microstructure and microscopy\u003c\/p\u003e \u003cp\u003eChapter 1: Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e1.1 Introduction\u003c\/p\u003e \u003cp\u003e1.2 Scanning electron microscopy (SEM)\u003c\/p\u003e \u003cp\u003e1.3 Environmental scanning electron microscopy (ESEM)\u003c\/p\u003e \u003cp\u003e1.4 Key applications of ESEM for the study of food microstructure\u003c\/p\u003e \u003cp\u003e1.5 Conclusion and future trends\u003c\/p\u003e \u003cp\u003eChapter 2: Probe microscopy and photonic force microscopy: principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e2.1 Introduction\u003c\/p\u003e \u003cp\u003e2.2 Machines and methods: atomic force microscopes\u003c\/p\u003e \u003cp\u003e2.3 Machines and methods: force spectroscopy\u003c\/p\u003e \u003cp\u003e2.4 Machines and methods: optical tweezers and photonic microscopy\u003c\/p\u003e \u003cp\u003e2.5 Applications of the atomic force microscope as a microscope\u003c\/p\u003e \u003cp\u003e2.6 Applications of atomic force microscopes as a force transducer\u003c\/p\u003e \u003cp\u003e2.7 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 3: Light microscopy: principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Fundamentals of light microscopy\u003c\/p\u003e \u003cp\u003e3.3 Specimen preparation\u003c\/p\u003e \u003cp\u003e3.4 Specimen contrast enhancement: physical methods\u003c\/p\u003e \u003cp\u003e3.5 Specimen contrast enhancement: chemical and biochemical methods\u003c\/p\u003e \u003cp\u003e3.6 Interfacial microscopy\u003c\/p\u003e \u003cp\u003e3.7 Recent and future developments\u003c\/p\u003e \u003cp\u003e3.8 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 4: Confocal microscopy: principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e4.1 Introduction\u003c\/p\u003e \u003cp\u003e4.2 Principle of confocalmicroscopy\u003c\/p\u003e \u003cp\u003e4.3 Chemicalcontrast: identifying ingredients\u003c\/p\u003e \u003cp\u003e4.4 Confocalmicroscopy of food products: a brief review\u003c\/p\u003e \u003cp\u003e4.5 Modelfood systems\u003c\/p\u003e \u003cp\u003e4.6 Reflectance confocal microscopy\u003c\/p\u003e \u003cp\u003e4.7 Image processing and analysis\u003c\/p\u003e \u003cp\u003e4.8 Time dependent studies: dynamic confocal microscopy\u003c\/p\u003e \u003cp\u003e4.9 Future trends\u003c\/p\u003e \u003cp\u003e4.10 Conclusion\u003c\/p\u003e \u003cp\u003e4.11 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 5: Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 Optical coherence tomography (OCT)\u003c\/p\u003e \u003cp\u003e5.3 Space-resolved reflectance spectroscopy (SRS)\u003c\/p\u003e \u003cp\u003e5.4 Time-resolved reflectance spectroscopy (TRS)\u003c\/p\u003e \u003cp\u003e5.5 Conclusion and future trends\u003c\/p\u003e \u003cp\u003e5.6 Acknowledgements\u003c\/p\u003e \u003cp\u003eChapter 6: Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e6.1 Introduction\u003c\/p\u003e \u003cp\u003e6.2 Instrumentation\u003c\/p\u003e \u003cp\u003e6.3 Data analysis\u003c\/p\u003e \u003cp\u003e6.4 Applications\u003c\/p\u003e \u003cp\u003e6.5 Conclusion and future trends\u003c\/p\u003e \u003cp\u003e6.6 Sources of further information and advice\u003c\/p\u003e \u003cp\u003eChapter 7: Ultrasonic and acoustic microscopy: principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Theories of ultrasound propagation\u003c\/p\u003e \u003cp\u003e7.3 Construction of an acoustic microscope\u003c\/p\u003e \u003cp\u003e7.4 Operation and calibration of an acoustic microscope\u003c\/p\u003e \u003cp\u003e7.5 Exemplars of acoustic microscopy and applications to food structure\u003c\/p\u003e \u003cp\u003e7.6 Conclusion and future trends\u003c\/p\u003e \u003cp\u003e7.7 Acknowledgements\u003c\/p\u003e \u003cp\u003eChapter 8: Using magnetic resonance to explore food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 The magnetic resonance experiment\u003c\/p\u003e \u003cp\u003e8.3 Theoretical background\u003c\/p\u003e \u003cp\u003e8.4 Practical applications of magnetic resonance systems\u003c\/p\u003e \u003cp\u003e8.5 Nano-scale magnetic resonance\u003c\/p\u003e \u003cp\u003e8.6 Conclusion and future trends\u003c\/p\u003e \u003cp\u003e8.7 Sources of further information and advice\u003c\/p\u003e \u003cp\u003e8.8 Acknowledgement\u003c\/p\u003e \u003cp\u003eChapter 9: X-ray micro-computed tomography for resolving food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Description of X-ray techniques\u003c\/p\u003e \u003cp\u003e9.3 Theory of X-ray tomography\u003c\/p\u003e \u003cp\u003e9.4 Contrast, resolution and sample preparation techniques\u003c\/p\u003e \u003cp\u003e9.5 Applications to food\u003c\/p\u003e \u003cp\u003e9.6 Conclusion and future trends\u003c\/p\u003e \u003cp\u003ePart II: Measurement, analysis and modelling of food microstructures\u003c\/p\u003e \u003cp\u003eChapter 10: Food microstructure and rheology\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e10.1 Introduction\u003c\/p\u003e \u003cp\u003e10.2 Traditional rheological methods and food structure\u003c\/p\u003e \u003cp\u003e10.3 Microrheology\u003c\/p\u003e \u003cp\u003e10.4 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 11: Tribology measurement and analysis: applications to food microstructures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e11.1 Introduction\u003c\/p\u003e \u003cp\u003e11.2 Background tribology\u003c\/p\u003e \u003cp\u003e11.3 Techniques for measuring tribological parameters\u003c\/p\u003e \u003cp\u003e11.4 Microstructural influences on tribological behaviour\u003c\/p\u003e \u003cp\u003e11.5 Conclusion and future trends\u003c\/p\u003e \u003cp\u003eChapter 12: Methods for modelling food cellular structures and the relationship between microstructure and mechanical and rheological properties\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 Foam structure\u003c\/p\u003e \u003cp\u003e12.3 Dynamic properties of foams\u003c\/p\u003e \u003cp\u003e12.4 Rheology\u003c\/p\u003e \u003cp\u003e12.5 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 13: Granular and jammed food materials\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Packing of granular food material\u003c\/p\u003e \u003cp\u003e13.3 Jamming in granular materials\u003c\/p\u003e \u003cp\u003e13.4 Research and developments in the study of granular systems\u003c\/p\u003e \u003cp\u003e13.5 Conclusion\u003c\/p\u003e \u003cp\u003eChapter 14: Modelling and computer simulation of food structures\u003c\/p\u003e \u003cp\u003eAbstract:\u003c\/p\u003e \u003cp\u003e14.1 Introduction\u003c\/p\u003e \u003cp\u003e14.2 Molecular simulation methodology\u003c\/p\u003e \u003cp\u003e14.3 Food biomolecular structure and function: proteins\u003c\/p\u003e \u003cp\u003e14.4 Food biomolecular structure and function: carbohydrates and triglycerides\u003c\/p\u003e \u003cp\u003e14.5 Adsorption of food biomolecules\u003c\/p\u003e \u003cp\u003e14.6 Simulation of food colloids\u003c\/p\u003e \u003cp\u003e14.7 Conclusion\u003c\/p\u003e \u003cp\u003e14.8 Acknowledgements\u003c\/p\u003e \u003cp\u003eAppendix: Electron microscopy: principles and applications to food microstructures\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food 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