Food Microstructures Microscopy Measurement And Modelling Vic Morris by Vic Morris, Kathy Groves 9780857095251, 0857095250 instant download after payment.

Understanding and controlling food microstructure is essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is also a topic of increasing research. This volume reviews best practice techniques, essential developments in food microstructure microscopy and modeling.  Contributors discuss the principles and applications of various microscopy techniques used to discover food microstructure, while the second part of the book explores the measurement, analysis and modeling of food microstructures.
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.