Understanding and Controlling the Microstructure of Complex Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) (English Edition)

D. J. McClements

Woodhead Publishing

2007

793 páginas

1d 2h 26m

ISBN-13: 9781845691516

Português Brasileiro

This important collection presents an understanding of significant aspects of food structure and methods for its control. The main structural elements in foods, their interactions and newer analytical techniques for structure assessment are reviewed. 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 1 focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part 2 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 3 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 will be an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.