ISBN:
9781601196132
,
160119613X
Language:
English
Pages:
Online-Ressource (xx, 772 p)
,
ill
,
24 cm
Edition:
Online-Ausg. New York, NY Knovel 2008 Electronic reproduction; System requirements: Adobe Acrobat reader
Series Statement:
Woodhead Publishing in food science, technology and nutrition
Parallel Title:
Print version Understanding and Controlling the Microstructure of Complex Foods
DDC:
396.1926
Keywords:
Food Composition
;
Food Analysis
;
Food industry and trade
;
Electronic books
;
Lebensmittel
;
Mikrostruktur
;
Neuartiges Lebensmittel
Abstract:
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. Reviews the current understanding of significant aspects of food structure and methods for its controlFocuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them togetherDiscusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Description / Table of Contents:
Cover; Understanding and controlling the microstructure of complex foods; Copyright; Contents; Contributor contact details; Introduction; Food architecture: building blocks and forces; Analytical tools; Overview of the structure of the book; Reference; Part I 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
Description / Table of Contents:
1.6 Manipulating polysaccharide structure and function in foods1.7 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 complex foods; 3.1 Introduction; 3.2 Physical properties of fat crystal networks; 3.3 Physical models of the microstructure of fat crystal networks
Description / Table of Contents:
3.4 Microstructure of fat crystal networks3.5 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 quality of complex foods; 4.4 Future trends
Description / Table of Contents:
4.5 Sources of further information and advice4.6 References; 5 Structure and function of emulsifiers and their role in microstructure formation in complex foods; 5.1 Introduction: emulsifiers in complex 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
Description / Table of Contents:
6.2 Colloidal particles in complex foods6.3 Stabilization of oil―water and air―water interfaces; 6.4 Interactions of particles, droplets and bubbles in food colloids; 6.5 Structure formation by particles, droplets and bubbles; 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 Macromolecular ingredient interactions; 7.3 Incompatibility of biopolymers; 7.4 Conclusions
Description / Table of Contents:
7.5 Future trends and sources of further information
Note:
Includes bibliographical references and index
,
Electronic reproduction; System requirements: Adobe Acrobat reader
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