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Food Microstructures : Microscopy, Measurement And Modelling.
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 determin...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier Science,
2013.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Morris, V. J. | |
| 245 | 1 | 0 | |a Food Microstructures : |b Microscopy, Measurement And Modelling. |
| 260 | |a Burlington : |b Elsevier Science, |c 2013. | ||
| 300 | |a 1 online resource (481 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Food microstructures: Microscopy, measurement and modelling; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Dedication to Brian Hills; Preface; Introduction; Part IMicrostructure and microscopy; 1 Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures; 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. | |
| 505 | 8 | |a 1.6 References2 Probe microscopy and photonic force microscopy: principles and applications to food microstructures; 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; 2.8 References; 3 Light microscopy: principles and applications to food microstructures; 3.1 Introduction; 3.2 Fundamentals of light microscopy. | |
| 505 | 8 | |a 3.3 Specimen preparation3.4 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; 3.9 References; 4 Confocal microscopy: principles and applications to food microstructures; 4.1 Introduction; 4.2 Principle of confocal microscopy; 4.3 Chemical contrast: identifying ingredients; 4.4 Confocal microscopy of food products: a brief review; 4.5 Model food systems; 4.6 Reflectance confocal microscopy; 4.7 Image processing and analysis. | |
| 505 | 8 | |a 4.8 Time dependent studies: dynamic confocal microscopy4.9 Future trends; 4.10 Conclusion; 4.11 Sources of further information and advice; 4.12 References; 5 Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures; 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; 5.7 References. | |
| 505 | 8 | |a 6 Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructures6.1 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; 6.7 References; 7 Ultrasonic and acoustic microscopy: principles and applications to food microstructures; 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. | |
| 500 | |a 7.5 Exemplars of acoustic microscopy and applications to food structure. | ||
| 520 | |a 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. | ||
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Microstructure. | |
| 650 | 6 | |a Aliments |x Analyse. |0 (CaQQLa)201-0019673 | |
| 650 | 6 | |a Microstructure (Physique) |0 (CaQQLa)201-0017523 | |
| 650 | 7 | |a microstructure. |2 aat |0 (CStmoGRI)aat300191464 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Food |x Composition |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Microstructure |2 fast |0 (OCoLC)fst01020118 | |
| 653 | 0 | 0 | |a voedsel |
| 653 | 0 | 0 | |a food |
| 653 | 0 | 0 | |a voedingsmiddelen |
| 653 | 0 | 0 | |a foods |
| 653 | 0 | 0 | |a structuur |
| 653 | 0 | 0 | |a structure |
| 653 | 0 | 0 | |a microscopie |
| 653 | 0 | 0 | |a microscopy |
| 653 | 0 | 0 | |a meettechnieken |
| 653 | 0 | 0 | |a measurement techniques |
| 653 | 1 | 0 | |a Food Microbiology |
| 653 | 1 | 0 | |a Levensmiddelenmicrobiologie |
| 700 | 1 | |a Groves, K. | |
| 776 | 0 | 8 | |i Print version: |a Morris, V J. |t Food Microstructures : Microscopy, Measurement And Modelling. |d Burlington : Elsevier Science, �2013 |z 9780857095251 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780857095251 |z Texto completo |