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...

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Bibliographic Details
Main Author Morris, V. J.
Other Authors Groves, K.
Format Electronic eBook
LanguageEnglish
Published Burlington : Elsevier Science, 2013.
SeriesWoodhead Publishing in food science, technology, and nutrition.
Subjects
Food > Composition.
Food > Analysis.
Microstructure.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780857098894
0857098896
Physical Description1 online resource (481 pages)

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020 |a 0857098896  |q (electronic bk.) 
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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 
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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Composition. 
650 0 |a Food  |x Analysis. 
650 0 |a Microstructure. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
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://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFMMMM006/food-microstructures-microscopy?kpromoter=marc  |y Full text 

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