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Titre :	Food microstructures : microscopy, measurement and modelling Ajouter au panier
Auteur(s) :	Vic J. Morris, Éditeur scientifique Kathy Groves, Éditeur scientifique
Type de document :	Livre
Sujets :	MICROSCOPIE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE RMN ; PRODUIT ALIMENTAIRE ; MODELISATION ; CELLULE ; RHEOLOGIE ; MODELE MATHEMATIQUE ; SPECTROSCOPIE ; STRUCTURE ; MICROSCOPIE ELECTRONIQUE
Résumé :	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, tribo[...] 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.
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2013
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 254
Format :	1 vol. (XXXIII-438 p.) / ill. en coul., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	PART 1 MICROSTRUCTURE AND MICROSCOPY 1 Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures Scanning electron microscopy (SEM) Environmental scanning electron microscopy (ESEM) Key applications of ESEM for the study of food microstructure 2 Probe microscopy and photonic force microscopy: principles and applications to food microstructures Machines and methods: atomic force microscopes Machines[...] PART 1 MICROSTRUCTURE AND MICROSCOPY 1 Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures Scanning electron microscopy (SEM) Environmental scanning electron microscopy (ESEM) Key applications of ESEM for the study of food microstructure 2 Probe microscopy and photonic force microscopy: principles and applications to food microstructures Machines and methods: atomic force microscopes Machines and methods: force spectroscopy Machines and methods: optical tweezers and photonic microscopy Applications of atomic force microscope as a microscope Applications of atomic force microscope as a force transducer 3 Light microscopy: principles and applications to food microstructures Fundamentals of light microscopy Specimen preparation Specimen contrast enhancement: physical methods Specimen contrast enhancement: chemical and biochemical methods Interfacial microscopy Recent and future developments 4 Confocal microscopy: principles and applications to food microstructures Principle of confocal microscopy Chemical contrast: identifying ingredients Confocal microscopy of food products: a brief review Model food systems Reflectance confocal microscopy Image processing and analysis Time dependent studies: dynamic confocal microscopy 5 Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures Optical coherence tomography (OCT) Space-resolved reflectance spectroscopy (SRS) Time-resolved reflectance spectroscopy (TRS) 6 Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructure Instrumentation Data analysis Applications 7 Ultrasonic and acoustic microscopy: principles and applications to food microstructures Theories of ultrasound propoagation Construction of an acoustic microscope Operation and calibration of an acoustic microscope Exemplars of acoustic microscopy and applications to food structure 8 Using magnetic resonance to explore food microstructures The magnetic resonance experiment Theoretical background Practical applications of magnetic resonance systems Nano-scale magnetic resonance 9 X-ray micro-computed tomography for resolving food microstructures Description of X-ray techniques Theory of X-ray tomography Contrast, resolution and sample preparation techniques Applications to food PART 2 MEASUREMENT, ANALYSIS AND MODELLING OF FOOD MICROSTRUCTURES 10 Food microstructure and rheology Traditional rheological methods and food structure Microrheology 11 Tribology measurement and analysis: applications to food microstructures Background tribology Techniques for measuring tribological parameters Microstructural influences on tribological behaviour 12 Methods for modelling food cellular structures and the relationship between microstructure and mechanical and rheological properties Foam structure Dynamic properties of foams 13 Granular and jammed food materials Packing of granular food material Jamming in granular materials Research and developments in the study of granular systems 14 Modelling and computer simulation of food structures Molecular simulation methodology Food biomolecule structure and function: proteins Food biomolecule structure and function: carbohydrates and triglycerides Adsorption of food biomolecules Simulation of food colloids Appendix : Electron microscopy: principles and applications to food microstructures Techniques and sample preparation Applications of electron microscopy (EM) to the understanding of food product structure Case studies Developments in EM techniques and future prospects New challenges and nanotechnology
Langue(s) :	Anglais
Identifiant :	978-0-85709-525-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166272

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