| Description |
1 online resource (xii, 283) |
| Series |
Woodhead Publishing series in food science, technology and nutrition |
|
Woodhead Publishing in food science, technology, and nutrition.
|
| Contents |
Part One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability. Measurement and visualization of food microstructure: Fundamentals and recent advances ; Microstructure, composition and their relationship with molecular mobility, food quality and stability ; Food microstructure as affected by processing and its effect on processed food quality and stability ; Engineered food microstructure for enhanced quality and stability -- Part Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products. Microstructure and its relationship to controlled release behavior of different vehicles ; Microstructure, constituents and their relationship with stability of food hydrocolloids ; Microstructural changes and their relationship to quality and stability of frozen foods ; Microstructure and its relationship to quality and storage stability of dried foods ; Microstructure and its relationship to quality and storage stability of extruded products ; Microstructure, constituents and their relationship with quality and functionality of dietary fibers ; Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products ; Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability |
| Summary |
Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food productsIncludes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industryProvides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences - food quality, stability, processing, and engineering |
| Bibliography |
Includes bibliographical references and index |
|
Measurement and visualization of food microstructure: fundamentals and recent advances / Pieter Verboven, Thijs Defraeye and Bart Nicolai-Microstructure, composition and their relationship with molecular mobility, food quality and stability / Joana F. Fundo and Cristina leaves M. Silva-Food microstructure as affected by processing and its effect on quality and stability / Md Azharu Karim, Mohammad Mahbubur Rahman, Nghia Duc Pham and Sabrina Fawzia-Engineered food microstructure for enhance quality and stability: case study with emulsions and emulsion-filled gels / Elke Scholten-Microstructure and its relationship with release behavior of different vehicles / Xin Jin and Xiao Dong Chen-Microstructure, composition, and their relationship with emulsion stability / Shoichi Gohtani and Hidefumi Yoshii-Microstructural changes and their relationship with quality and stability of frozen foods / Sanguansri Charoenrein-Microstructure and its relationship with quality and storage stability of dried foods / Luxsika Ngamwonglumlert and Sakamon Devahastin-Microstructure and its relationship with quality and storage stability of extended products / Kasiviswanathan Muthukumarappan and Gabriela J. Swamy-Microstructure, constituents, and their relationship with quality and functionality of dietary fibers / Naphaporn Chiewchan-Microstructure and its relationship with quality of confectionary and bakery products / Cristina M. Rosell and Raquel Garzon-Nonthermal processing techniques for fabrication of microstructures to enhance food quality and stability / Onyinye Ezeh, Masni M. Yusoff and Keshavan Niranjan |
| Notes |
Print version record |
| Subject |
Food -- Microbiology.
|
|
Food -- Quality.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Food -- Microbiology
|
|
Food -- Quality
|
| Form |
Electronic book
|
| ISBN |
9780081017661 |
|
0081017669 |
|
