Part 1 Microstructural elements and their interactions
1 Polysaccharides: their role in food microstructure
1.1 Introduction
1.2 Food polysaccharides
1.3 Functional polysaccharides in food
1.4 Microstructural origins of functional properties
1.5 Polysaccharide interactions with other food components
1.6 Manipulating polysaccharide structure and function in foods
1.7 Future trends
1.8 References
2 Proteins in food microstr[...]
Part 1 Microstructural elements and their interactions
1 Polysaccharides: their role in food microstructure
1.1 Introduction
1.2 Food polysaccharides
1.3 Functional polysaccharides in food
1.4 Microstructural origins of functional properties
1.5 Polysaccharide interactions with other food components
1.6 Manipulating polysaccharide structure and function in foods
1.7 Future trends
1.8 References
2 Proteins in food microstructure formation
2.1 Introduction
2.2 Proteins and their functional groups
2.3 Protein aggregation and network formation
2.4 Interface stabilization by proteins
2.5 Application of protein functionality
2.6 References
3 Structure and function of fat crystals and their role in microstructure formation in compIex foods
3.1 Introduction
3.2 Physical properties of fat crystal networks
3.3 Physical models of the microstructure of fat crystal networks
3.4 Microstructure of fat crystal networks
3.5 Fractal dimensions used to quantify microstructure of fat crystal networks
3.6 Fractal dimension and crystallization kinetics
3.7 Future trends
3.8 Sources of further information and advice
3.9 References
4 Effects of water distribution and transport on food microstructure
4.1 Introduction
4.2 Measuring water distribution and transport in complex systems and its effect on food microstructure
4.3 Controlling water distribution and transport to improve the quaIity of complex foods
4.4 Future trends
4.5 Sources of further information and advice
4.6 References
5 Structure and function of emulsifiers and their role in microstructure formation in complex foods
5.1 Introduction: emulsifiers in compIex foods
5.2 Structure, properties and interactions of three important food emulsifiers
5.3 The role of emulsifiers in microstructure formation in complex foods
5.4 Controlling surfactant behaviour to improve microstructure in complex foods
5.5 Future trends
5.6 References
6 Colloidal systems in foods containing droplets and bubbles
6.1 Introduction
6.2 Colloidal particles in complex foods
6.3 Stabilization of oil-water and air-water interfaces
6.4 Interactions of particles, dropIets and bubbles in food colloids
6.5 Structure formation by particles, droplets and bubbIes
6.6 Using microscopy to probe stability and instability mechanisms
6.7 Using microscopy to monitor aggregation and gelation processes
6.8 Future trends
6.9 References
7. Ingredient interactions in complex foods: aggregation and phase separation
7.1 Introduction
7.2 MacromolecuIar ingredient interactions
7.3 Incompatibility of biopolymers
7.4 Conclusions
7.5 Future trends and sources of further information
7.6 References
Part II Novel methods to study food microstructure
8 Atomic force microscopy (AFM) techniques for characterising food structure
8.1 Introduction
8.2 AFM and other microscopic methods
8.3 Applications of AFM in food science
8.4 Applications in food technology
8.5 Future trends
8.6 Further information
8.7 References and bibliography
9 Confocal fluorescence microscopy (CLSM) for food structure characterisation
9.1 Introduction
9.2 Principles of modem CLSM
9.3 CLSM and the study of food structure
9.4 Application of CLSM to food systems
9.5 Determination of local mass transport properties with CLSM
9.6 Measuring and modelling using CLSM images
9.7 Conclusions and future trends
9.8 References
10 Advances in image analysis for the study of food microstructure
10.1 Introduction: obtaining quantitative micro structural information about food from image anaIysis
10.2 Particular difficulties in image analysis
10.3 Advances in image processing and measurement tools
10.4 Advances in image analysis techniques
10.5 Future trends
10.6 Sources of further information and advice
10.7 References
11 Food characterisation using scattering methods
11.1 Introduction
11.2 Techniques and instruments
11.3 Advantages and disadvantages of scattering methods over other methods
11.4 Using scattering methods to study particular structures and processes
11.5 Future trends
11.6 Sources of further information and advice
11.7 References
12 Acoustic techniques to characterize food microstructure
12.1 Introduction: using acoustic techniques to study food microstructure
12.2 Techniques and instruments used
12.3 Using ultrasonic techniques to study particular structures and processes
12.4 Advantages and disadvantages of acoustic techniques over other methods
12.5 Future trends
12.6 Sources of further information and advice
12.7 References
13 Modelling and computer simulation of food structures
13.1 Introduction
13.2 Computer simulation techniques
13.3 Using modelling and computer simulation to study bio-molecules in foods
13.4 Using modelling and computer simulation to study colloidal phenomena in foods
13.5 Future trends
13.6 Sources of further information and advice
13.7 Acknowledgements
13.8 References
Part III Microstructural-based approaches to design of functionality in foods
14 Creation of novel microstructures through processing: structure formation in (semi-)solid food materials
14.1 Introduction
14.2 The effect of processing on structure and molecular properties
14.3 Effect of deformation on food structure
14.4 Balancing deformation and solidification
14.5 Improving structure formation in (semi-)solid foods
14.6 Future trends
14.7 References
15 Influence of food microstructure on food rheology
15.1 Introduction
15.2 The microstructure and rheology of foods
15.3 Common rheological methods: small-amplitude oscillatory, shear flow, and large-deformation tests
15.4 Theoretical rheological models and their application
15.5 Structural models and analysis of rheology
15.6 Future trends
15.7 Sources of further information and advice
15.8 References
16 Influence of food microstructure on flavor interactions
16.1 Introduction
16.2 Thermodynamics of flavor interactions
16.3 Kinetics of flavor release
16.4 Experimental systems to validate models
16.5 Conclusions
16.6 Acknowledgement
16.7 References
17 Relating food microstructure to sensory quality
17.1 Introduction: importance of studying the relationship between food microstructures and sensory properties
17.2 Methods to study the intra-oral behaviour of emulsions and other complex foods
17.3 Understanding the intra-oral behaviour of foods
17.4 Future trends
17.5 References
18 Physicochemical and structural aspects of lipid digestion
18.1 Introduction
18.2 Lipids in the human diet
18.3 Physicochemical and structural aspects of lipid ingestion, digestion and absorption
18.4 Experimental studies of lipid digestion and absorption
18.5 Future trends
18.6 Further information
18.7 References
19 Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients
19.1 Introduction
19.2 Association nanocolloids
19.3 Micellar systems and microemulsions
19.4 Lyotropic liquid crystals (lamellar, hexagonal, cubic phase) and corresponding dispersions (cubosomes, hexosomes, micellosomes)
19.5 Conclusions
19.6 References
Part IV Microstructural approaches to improving food product quality
20 Structure-engineering of ice-cream and foam-based foods
20.1 Introduction
20.2 Description and formation of microstructure
20.3 Methods to study the microstructure of whipped cream, ice-cream and other foam-based foods
20.4 Future trends
20.5 Sources of further information and advice
20.6 References
21 The texture and microstructure of spreads
21.1 Introduction
21.2 Emulsion microstructure: ingredients
21.3 Emulsion microstructure: processing
21.4 Spread stability during transport and storage
21.5 Analysing spread texture
21.6 Future trends
21.7 References
22 Microstructural approaches to the study and improvement of cheese and yogurt products
22.1 Introduction
22.2 Casein micelles: the building blocks of yogurt and cheese
22.3 Structure development in cheese
22.4 Structure development in yogurt
22.5 Methods to study the microstructure of yogurt and cheese
22.6 Future trends
22.7 Sources of further information and advice
22.8 Acknowledgment
22.9 References
23 Microstructural aspects of protein-based drinks
23.1 Introduction
23.2 Basic properties of milk
23.3 Dairy drinks
23.4 Effects of processing
23.5 Effects of stabilising hydrocolloids
23.6 Improving the nutritional quality of dairy drinks
23.7 References
24 The microstructure of chocolate
24.1 Introduction
24.2 The composition of chocolate
24.3 Fat structure-function relationship
24.4 Chocolate making process
24.5 Fat bloom
24.6 Methods to study the microstructure of chocolate
24.7 The microstructure of chocolate
24.8 Effects of processing on chocolate microstructure
24.9 Summary and future trends
24.10 Sources of further information and advice
24.11 Acknowledgements
24.12 References
25 Bubble formation and stabilisation in bread dough
25.1 Introduction
25.2 Bread foam formation
25.3 Bread foam stabilisation
25.4 Liquid film composition and properties in bread foam stabilisation
25.5 Emulsifiers
25.6 Lipase
25.7 Conversion from foam to sponge
25.8 Conclusion
25.9 Acknowledgements
25.10 Refererences
26 Food microstructure and shelf-life of emulsion and gel-based products
26.1 Introduction
26.2 Complex food materials
26.3 Stability and control
26.4 Review of measurement techniques
26.5 Summary
26.6 Acknowledgements
26.7 References
Appendix: Magnetic resonance methods for the study of food microstructure
A.1 Introduction
A.2 The basic concepts
A.3 The interaction of distance and time scales
A.4 Examining microstructure by relaxation times and line shapes
A.5 Microstructure from diffusion measurements
A.6 Microstructure from NMR imaging
A.7 Future trends
A.8 Sources of further information and advice
A.9 References
Index
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