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Informationen zum Autor Vic Morris is a Research Leader at the Institute of Food Research, UK. Professor Kathy Groves FRMS, FIFST Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. Until recently she managed the food microstructure area at Leatherhead working mainly within Food Innovation. Kathy has over 35 years experience in the food microscopy field, covering research into a range of products including ingredient functionality, meat product quality, emulsions and confectionery products. She has worked with the UK Food Standards Agency and Defra on methods to detect mechanically separated meat and has presented on nanotechnology to the UK Government. Kathy is currently director of the microstructure consultancy Foodview Ltd and is visiting professor at the University of Chester. Klappentext Best practice and essential developments in food microstructure microscopy and modelling are reviewed in this volume. Part one covers microstructure and microscopy techniques! and part two covers food microstructure! measurement! analysis and modelling. Zusammenfassung Best practice and essential developments in food microstructure microscopy and modelling are reviewed in this volume. Part one covers microstructure and microscopy techniques! and part two covers food microstructure! measurement! analysis and modelling. Inhaltsverzeichnis Part 1 Microstructure and microscopy: Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures; Probe microscopy and photonic force microscopy: Principles and applications to food microstructures; Light microscopy: Principles and applications to food microstructures; Confocal microscopy: Principles and applications to food microstructures; Optical coherence tomography (OCT)! space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): Principles and applications to food microstructures; Fourier transform infrared (FTIR) and Raman microscopy: Principles and applications to food microstructures; Ultrasonic and acoustic microscopy: Principles and applications to food microstructures; Using magnetic resonance to explore food microstructures; X-ray micro-computed tomography for resolving food microstructures. Part 2 Measurement! analysis and modelling of food microstructures: Food microstructure and rheology; Tribology measurement and analysis: Applications to food microstructures; Methods for modelling food cellular structures and the relationship between microstructure and mechanical and rheological properties; Granular and jammed food materials; Modelling and computer simulation of food structures; Appendix: Electron microscopy: Principles and applications to food microstructures. ...
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Dedication to Brian Hills
Preface
Introduction
Part I: Microstructure and microscopy
Chapter 1: Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures
Abstract:
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
Chapter 2: Probe microscopy and photonic force microscopy: principles and applications to food microstructures
Abstract:
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
Chapter 3: Light microscopy: principles and applications to food microstructures
Abstract:
3.1 Introduction
3.2 Fundamentals of light microscopy
3.3 Specimen preparation
3.4 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
Chapter 4: Confocal microscopy: principles and applications to food microstructures
Abstract:
4.1 Introduction
4.2 Principle of confocalmicroscopy
4.3 Chemicalcontrast: identifying ingredients
4.4 Confocalmicroscopy of food products: a brief review
4.5 Modelfood systems
4.6 Reflectance confocal microscopy
4.7 Image processing and analysis
4.8 Time dependent studies: dynamic confocal microscopy
4.9 Future trends
4.10 Conclusion
4.11 Sources of further information and advice
Chapter 5: Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures
Abstract:
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
Chapter 6: Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructures
Abstract:
6.1 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
Chapter 7: Ultrasonic and acoustic microscopy: principles and applications to food microstructures
Abstract:
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
7.5 Exemplars of acoustic microscopy and applications to food structure
7.6 Conclusion and future trends
7.7 Acknowledgements
Chapter 8: Using magnetic resonance to explore food microstructures
Abstract:
8.1 Introduction
8.2 The magnetic resonance experiment
8.3 Theoretical background
8.4 Practical applications of magnetic resonance systems
8.5 Nano-scale magnetic resonance
8.6 Conclusion and future trends
8.7 Sources of further information and advice
8.8 Acknowledgement
Chapter 9: X-ray micro-computed tomography for resolving food microstructures
Abstract:
9.1 Introduction
9.2 Description of X-ray techniques
9.3 Theory of X-ray tomogra
Commentaire
"The 14 chapters in this volume introduce the methodologies available to probe food microstructures, indicate the type of information that can be obtained through their use, and evaluate each method's advantages and disadvantages. The opening chapters discuss the many types of microscopy techniques, spectroscopy, X-ray tomography, and magnetic resonance systems. The second half reviews rheological methods, tribology measurement,." --ProtoView.com, February 2014
