Food Microstructures

Vic Morris is a Research Leader at the Institute of Food Research, UK. Professor Kathy Groves FRMS, FIFSTKathy 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.

"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

• Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionDedication to Brian HillsPrefaceIntroductionPart I: Microstructure and microscopyChapter 1: Environmental scanning electron microscopy (ESEM): principles and applications to food microstructuresAbstract:1.1 Introduction1.2 Scanning electron microscopy (SEM)1.3 Environmental scanning electron microscopy (ESEM)1.4 Key applications of ESEM for the study of food microstructure1.5 Conclusion and future trendsChapter 2: Probe microscopy and photonic force microscopy: principles and applications to food microstructuresAbstract:2.1 Introduction2.2 Machines and methods: atomic force microscopes2.3 Machines and methods: force spectroscopy2.4 Machines and methods: optical tweezers and photonic microscopy2.5 Applications of the atomic force microscope as a microscope2.6 Applications of atomic force microscopes as a force transducer2.7 ConclusionChapter 3: Light microscopy: principles and applications to food microstructuresAbstract:3.1 Introduction3.2 Fundamentals of light microscopy3.3 Specimen preparation3.4 Specimen contrast enhancement: physical methods3.5 Specimen contrast enhancement: chemical and biochemical methods3.6 Interfacial microscopy3.7 Recent and future developments3.8 ConclusionChapter 4: Confocal microscopy: principles and applications to food microstructuresAbstract:4.1 Introduction4.2 Principle of confocalmicroscopy4.3 Chemicalcontrast: identifying ingredients4.4 Confocalmicroscopy of food products: a brief review4.5 Modelfood systems4.6 Reflectance confocal microscopy4.7 Image processing and analysis4.8 Time dependent studies: dynamic confocal microscopy4.9 Future trends4.10 Conclusion4.11 Sources of further information and adviceChapter 5: Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructuresAbstract:5.1 Introduction5.2 Optical coherence tomography (OCT)5.3 Space-resolved reflectance spectroscopy (SRS)5.4 Time-resolved reflectance spectroscopy (TRS)5.5 Conclusion and future trends5.6 AcknowledgementsChapter 6: Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructuresAbstract:6.1 Introduction6.2 Instrumentation6.3 Data analysis6.4 Applications6.5 Conclusion and future trends6.6 Sources of further information and adviceChapter 7: Ultrasonic and acoustic microscopy: principles and applications to food microstructuresAbstract:7.1 Introduction7.2 Theories of ultrasound propagation7.3 Construction of an acoustic microscope7.4 Operation and calibration of an acoustic microscope7.5 Exemplars of acoustic microscopy and applications to food structure7.6 Conclusion and future trends7.7 AcknowledgementsChapter 8: Using magnetic resonance to explore food microstructuresAbstract:8.1 Introduction8.2 The magnetic resonance experiment8.3 Theoretical background8.4 Practical applications of magnetic resonance systems8.5 Nano-scale magnetic resonance8.6 Conclusion and future trends8.7 Sources of further information and advice8.8 AcknowledgementChapter 9: X-ray micro-computed tomography for resolving food microstructuresAbstract:9.1 Introduction9.2 Description of X-ray techniques9.3 Theory of X-ray tomography9.4 Contrast, resolution and sample preparation techniques9.5 Applications to food9.6 Conclusion and future trendsPart II: Measurement, analysis and modelling of food microstructuresChapter 10: Food microstructure and rheologyAbstract:10.1 Introduction10.2 Traditional rheological methods and food structure10.3 Microrheology10.4 ConclusionChapter 11: Tribology measurement and analysis: applications to food microstructuresAbstract:11.1 Introduction11.2 Background tribology11.3 Techniques for measuring tribological parameters11.4 Microstructural influences on tribological behaviour11.5 Conclusion and future trendsChapter 12: Methods for modelling food cellular structures and the relationship between microstructure and mechanical and rheological propertiesAbstract:12.1 Introduction12.2 Foam structure12.3 Dynamic properties of foams12.4 Rheology12.5 ConclusionChapter 13: Granular and jammed food materialsAbstract:13.1 Introduction13.2 Packing of granular food material13.3 Jamming in granular materials13.4 Research and developments in the study of granular systems13.5 ConclusionChapter 14: Modelling and computer simulation of food structuresAbstract:14.1 Introduction14.2 Molecular simulation methodology14.3 Food biomolecular structure and function: proteins14.4 Food biomolecular structure and function: carbohydrates and triglycerides14.5 Adsorption of food biomolecules14.6 Simulation of food colloids14.7 Conclusion14.8 AcknowledgementsAppendix: Electron microscopy: principles and applications to food microstructuresIndex