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Understanding and Controlling the Microstructure of Complex Foods - D Julian McClements (WP, 2007) pdf

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 							ISBN 978-1-84569-151-6
  
  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 one focuses on the fundamental structural elements present in foods
such as polysaccharides, proteins and fats and the forces which hold them together. Part two 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 three 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.
  
  
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 						

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