Understanding and controlling the microstructure of complex foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

D.J. McClements

Hardcover

ISBN 10: 1845691512 ISBN 13: 9781845691516

Publisher: Woodhead Publishing Ltd, 2007

Synopsis

Awareness of the interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness is increasing. It is now widely recognized that creation of novel foods or improvement of existing products largely depends on a better understanding of this complex interrelationship. This important collection presents current 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. Following chapters then discuss the use of structural design principals in product development and structural issues in particular foods, such as ice cream and chocolate.

Key Features: reviews the current understanding of significant aspects of food structure and methods for its control; focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together; discusses novel analytical techniques that provide information on the morphology and behaviour of food materials; examines how the principles of structural design can be employed to improve the performance and functionality of foods.

Contents: Part 1 Microstructural elements and their interactions: Polysaccharides: their role in food microstructure; Proteins in food microstructure formation; Structure and function of fat crystals and their role in microstructure formation in complex foods; Effects of water distribution and transport on food microstructure; Structure and function of emulsifiers and their role in microstructure formation in complex foods; Colloidal systems in foods containing droplets and bubbles; Ingredient interactions in complex foods: aggregation and phase separation. Part 2 Novel methods to study food microstructure: Atomic force microscopy (AFM) techniques for characterizing food structure; Confocal fluorescence microscopy (CLSM) for food structure characterization; Advances in image analysis for the study of food microstructure; Food characterisation using scattering methods; Acoustic techniques to characterize food microstructure; Modelling and computer simulation of food structures. Part 3 Microstructural-based approaches to design of functionality in foods: Creation of novel microstructures through processing: structure formation in (semi-) solid food materials; Influence of food microstructure on food rheology; Influence of food microstructure on flavour interactions; Relating food microstructure to sensory quality; Physicochemical and structural aspects of lipid digestion; Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients. Part 4 Microstructural approaches to improving food product quality: Structure-engineering of ice-cream and foam-based foods; The texture and microstructure of spreads; Microstructural approaches to the study and improvement of cheese and yogurt products; Microstructural aspects of protein-based drinks; The microstructure of chocolate; Bubble formation and stabilisation in bread dough; Food microstructure and shelf-life of emulsion and gel-based products.

About this title

About the Author

David Julian McClements is Professor of Food Physico-chemistry at the University of Massachusetts, Amherst. Professor McClements is widely respected for his research in such areas as food biopolymers, colloids and emulsions; interfacial engineering, encapsulation; physicochemical basis of digestion; and ultrasonic evaluation of food properties.

From the Back Cover

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 is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.

Edition details

• Publisher: Woodhead Publishing Ltd
• Publication date: 2007
• ISBN 10: 1845691512
• ISBN 13: 9781845691516
• Binding: Hardcover
• Language: English
• Number of pages: 784
• Editor: D.J. McClements