Understanding and Controlling the Microstructure of Complex Foods

D Julian McClements

ISBN 10: 1845691512 / ISBN 13: 9781845691516

Verlag: Woodhead Publishing, 2007

Beschreibung

New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Bestandsnummer des Verkäufers ABEJUNE24-316070

Bibliografische Details

• Titel: Understanding and Controlling the Microstructure of Complex Foods
• Verlag: Woodhead Publishing
• Erscheinungsjahr: 2007
• Sprache: Englisch
• ISBN-10: 1845691512
• ISBN-13: 9781845691516
• Einband: Hardcover
• Zustand: Brand New

Über diesen Titel

Inhaltsangabe

It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.

Über die Autorin bzw. den Autor

Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.