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Author : FLINT
Publisher : Garland Science
ISBN 13 :
Total Pages : 152 pages
Book Rating : 4.3/5 (91 download)
Download or read book FOOD MICROSCOPY: A MANUAL OF written by FLINT and published by Garland Science. This book was released on 1994-09-30 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: An excellent practical guide to using the light microscope to examine the microstructure of food products.
Author : Vic Morris
Publisher : Elsevier
ISBN 13 : 0857098896
Total Pages : 481 pages
Book Rating : 4.8/5 (57 download)
Download or read book Food Microstructures written by Vic Morris and published by Elsevier. This book was released on 2013-10-15 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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.Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures
Author : Andrew Lincoln Winton
Publisher :
ISBN 13 :
Total Pages : 720 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Microscopy of Vegetable Foods written by Andrew Lincoln Winton and published by . This book was released on 1916 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jian Zhong
Publisher : Academic Press
ISBN 13 : 0128241322
Total Pages : 385 pages
Book Rating : 4.1/5 (282 download)
Download or read book Fundamentals and Application of Atomic Force Microscopy for Food Research written by Jian Zhong and published by Academic Press. This book was released on 2022-09-29 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource. Describes the application of AFM for food research Covers applications of AFM for different types of food substances Addresses future uses and perspectives of AFM for the development of food nanotechnology
Author : Vic Morris
Publisher : Woodhead Publishing
ISBN 13 : 9780081014240
Total Pages : 480 pages
Book Rating : 4.0/5 (142 download)
Download or read book Food Microstructures: Microscopy, Measurement and Modelling written by Vic Morris and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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. Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modellingDiscusses the principles and applications of various microscopy techniques used to discover food microstructureExplores the measurement, analysis and modelling of food microstructures
Author : Nesli Sozer
Publisher : Springer
ISBN 13 : 3319247352
Total Pages : 357 pages
Book Rating : 4.3/5 (192 download)
Download or read book Imaging Technologies and Data Processing for Food Engineers written by Nesli Sozer and published by Springer. This book was released on 2016-01-19 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends
Author :
Publisher :
ISBN 13 :
Total Pages : 484 pages
Book Rating : 4.:/5 (1 download)
Download or read book A Compendium of Food-microscopy with Sections on Drugs, Water, and Tobacco written by and published by . This book was released on 1909 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Food and Drug Administration
Publisher :
ISBN 13 :
Total Pages : 300 pages
Book Rating : 4.:/5 (39 download)
Download or read book Microscopic-analytical Methods in Food and Drug Control written by United States. Food and Drug Administration and published by . This book was released on 1960 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Griffith Vaughan
Publisher :
ISBN 13 :
Total Pages : 651 pages
Book Rating : 4.:/5 (545 download)
Download or read book Food Microscopy written by John Griffith Vaughan and published by . This book was released on 1979 with total page 651 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M Edwards
Publisher : Elsevier
ISBN 13 : 1855738392
Total Pages : 329 pages
Book Rating : 4.8/5 (557 download)
Download or read book Detecting Foreign Bodies in Food written by M Edwards and published by Elsevier. This book was released on 2004-04-22 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies. Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound. Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food. Discusses ways of preventing and managing incidents involving foreign bodies Reviews the range of technologies available for effective detection and control of foreign bodies
Author : Arthur Hill Hassall
Publisher : Legare Street Press
ISBN 13 : 9781019438718
Total Pages : 0 pages
Book Rating : 4.4/5 (387 download)
Download or read book A Compendium of Food-Microscopy With Sections On Drugs, Water, and Tobacco written by Arthur Hill Hassall and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This groundbreaking work provides a detailed examination of food under the microscope, with sections on drugs, water, and tobacco as well. Hassall and Clayton's scientific approach sheds light on the composition and quality of common foodstuffs, making this book an invaluable resource for food inspectors, public health officials, and anyone interested in the science of food. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Anilkumar G. Gaonkar
Publisher : Elsevier
ISBN 13 : 0080528945
Total Pages : 465 pages
Book Rating : 4.0/5 (85 download)
Download or read book Characterization of Food written by Anilkumar G. Gaonkar and published by Elsevier. This book was released on 1995-09-27 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
Author : Andrew Lincoln Winton
Publisher :
ISBN 13 :
Total Pages : 732 pages
Book Rating : 4.A/5 ( download)
Download or read book The Microscopy of Vegetable Foods written by Andrew Lincoln Winton and published by . This book was released on 1906 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. G. Vougham
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (781 download)
Download or read book Food Microscopy written by J. G. Vougham and published by . This book was released on 1968 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Griffith Vaughan
Publisher :
ISBN 13 :
Total Pages : 651 pages
Book Rating : 4.:/5 (545 download)
Download or read book Food Microscopy written by John Griffith Vaughan and published by . This book was released on 1979 with total page 651 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. I. Cross
Publisher :
ISBN 13 :
Total Pages : 366 pages
Book Rating : 4.:/5 (2 download)
Download or read book Modern Microscopy written by M. I. Cross and published by . This book was released on 1912 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gnana Moorthy Eswaran U
Publisher : CRC Press
ISBN 13 : 1040087906
Total Pages : 308 pages
Book Rating : 4.0/5 (4 download)
Download or read book Structured Foods written by Gnana Moorthy Eswaran U and published by CRC Press. This book was released on 2024-08-07 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing. The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.
