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Fundamentals and Application of Atomic Force Microscopy for Food Research
Provides instructions on the understanding and application of atomic force microscopy for food research
Jian Zhong (Edited by), Claire Gaiani (Edited by), Yang Hongshun (Edited by)
9780128239858, Elsevier Science
Paperback, published 29 September 2022
384 pages
22.9 x 15.2 x 2.4 cm, 0.45 kg
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.
Part I Introduction of AFM for food research 1. Fundamentals and application of AFM for food research: an introduction Part II Fundamentals of AFM 2. Basic principles of AFM 3. Operation procedure of AFM Part III Application of AFM for food research 4. Application of AFM for food proteins 5. Application of AFM for food polysaccharides 6. Application of AFM for food cells 7. Application of AFM for food microorganisms 8. Application of AFM for food foams and emulsions 9. Application of AFM for food powders and contact materials 10. AFM nanomechanics for food research
Subject Areas: Food & beverage technology [TDCT]
