Coverart for item
The Resource Food Microstructures : Microscopy, Measurement And Modelling, (electronic book)

Food Microstructures : Microscopy, Measurement And Modelling, (electronic book)

Label
Food Microstructures : Microscopy, Measurement And Modelling
Title
Food Microstructures
Title remainder
Microscopy, Measurement And Modelling
Creator
Contributor
Subject
Language
eng
Summary
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
Member of
Cataloging source
EBLCP
http://library.link/vocab/creatorName
Morris, V. J
Dewey number
  • 664
  • 664.07
  • 664/.07
Index
no index present
LC call number
TX543
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Groves, K
Series statement
Woodhead Publishing Series in Food Science, Technology and Nutrition
http://library.link/vocab/subjectName
  • Food
  • Food
  • Microstructure
Label
Food Microstructures : Microscopy, Measurement And Modelling, (electronic book)
Instantiates
Publication
Note
7.5 Exemplars of acoustic microscopy and applications to food structure
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Food microstructures: Microscopy, measurement and modelling; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Dedication to Brian Hills; Preface; Introduction; Part IMicrostructure and microscopy; 1 Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures; 1.1 Introduction; 1.2 Scanning electron microscopy (SEM); 1.3 Environmental scanning electron microscopy (ESEM); 1.4 Key applications of ESEM for the study of food microstructure; 1.5 Conclusion and future trends
  • 1.6 References2 Probe microscopy and photonic force microscopy: principles and applications to food microstructures; 2.1 Introduction; 2.2 Machines and methods: atomic force microscopes; 2.3 Machines and methods: force spectroscopy; 2.4 Machines and methods: optical tweezers and photonic microscopy; 2.5 Applications of the atomic force microscope as a microscope; 2.6 Applications of atomic force microscopes as a force transducer; 2.7 Conclusion; 2.8 References; 3 Light microscopy: principles and applications to food microstructures; 3.1 Introduction; 3.2 Fundamentals of light microscopy
  • 3.3 Specimen preparation3.4 Specimen contrast enhancement: physical methods; 3.5 Specimen contrast enhancement: chemical and biochemical methods; 3.6 Interfacial microscopy; 3.7 Recent and future developments; 3.8 Conclusion; 3.9 References; 4 Confocal microscopy: principles and applications to food microstructures; 4.1 Introduction; 4.2 Principle of confocal microscopy; 4.3 Chemical contrast: identifying ingredients; 4.4 Confocal microscopy of food products: a brief review; 4.5 Model food systems; 4.6 Reflectance confocal microscopy; 4.7 Image processing and analysis
  • 4.8 Time dependent studies: dynamic confocal microscopy4.9 Future trends; 4.10 Conclusion; 4.11 Sources of further information and advice; 4.12 References; 5 Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures; 5.1 Introduction; 5.2 Optical coherence tomography (OCT); 5.3 Space-resolved reflectance spectroscopy (SRS); 5.4 Time-resolved reflectance spectroscopy (TRS); 5.5 Conclusion and future trends; 5.6 Acknowledgements; 5.7 References
  • 6 Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructures6.1 Introduction; 6.2 Instrumentation; 6.3 Data analysis; 6.4 Applications; 6.5 Conclusion and future trends; 6.6 Sources of further information and advice; 6.7 References; 7 Ultrasonic and acoustic microscopy: principles and applications to food microstructures; 7.1 Introduction; 7.2 Theories of ultrasound propagation; 7.3 Construction of an acoustic microscope; 7.4 Operation and calibration of an acoustic microscope
Control code
KNOVEL865332650
Dimensions
unknown
Extent
1 online resource (481 pages).
File format
unknown
Form of item
online
Isbn
9780857098894
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
Label
Food Microstructures : Microscopy, Measurement And Modelling, (electronic book)
Publication
Note
7.5 Exemplars of acoustic microscopy and applications to food structure
Antecedent source
unknown
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Food microstructures: Microscopy, measurement and modelling; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Dedication to Brian Hills; Preface; Introduction; Part IMicrostructure and microscopy; 1 Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures; 1.1 Introduction; 1.2 Scanning electron microscopy (SEM); 1.3 Environmental scanning electron microscopy (ESEM); 1.4 Key applications of ESEM for the study of food microstructure; 1.5 Conclusion and future trends
  • 1.6 References2 Probe microscopy and photonic force microscopy: principles and applications to food microstructures; 2.1 Introduction; 2.2 Machines and methods: atomic force microscopes; 2.3 Machines and methods: force spectroscopy; 2.4 Machines and methods: optical tweezers and photonic microscopy; 2.5 Applications of the atomic force microscope as a microscope; 2.6 Applications of atomic force microscopes as a force transducer; 2.7 Conclusion; 2.8 References; 3 Light microscopy: principles and applications to food microstructures; 3.1 Introduction; 3.2 Fundamentals of light microscopy
  • 3.3 Specimen preparation3.4 Specimen contrast enhancement: physical methods; 3.5 Specimen contrast enhancement: chemical and biochemical methods; 3.6 Interfacial microscopy; 3.7 Recent and future developments; 3.8 Conclusion; 3.9 References; 4 Confocal microscopy: principles and applications to food microstructures; 4.1 Introduction; 4.2 Principle of confocal microscopy; 4.3 Chemical contrast: identifying ingredients; 4.4 Confocal microscopy of food products: a brief review; 4.5 Model food systems; 4.6 Reflectance confocal microscopy; 4.7 Image processing and analysis
  • 4.8 Time dependent studies: dynamic confocal microscopy4.9 Future trends; 4.10 Conclusion; 4.11 Sources of further information and advice; 4.12 References; 5 Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures; 5.1 Introduction; 5.2 Optical coherence tomography (OCT); 5.3 Space-resolved reflectance spectroscopy (SRS); 5.4 Time-resolved reflectance spectroscopy (TRS); 5.5 Conclusion and future trends; 5.6 Acknowledgements; 5.7 References
  • 6 Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructures6.1 Introduction; 6.2 Instrumentation; 6.3 Data analysis; 6.4 Applications; 6.5 Conclusion and future trends; 6.6 Sources of further information and advice; 6.7 References; 7 Ultrasonic and acoustic microscopy: principles and applications to food microstructures; 7.1 Introduction; 7.2 Theories of ultrasound propagation; 7.3 Construction of an acoustic microscope; 7.4 Operation and calibration of an acoustic microscope
Control code
KNOVEL865332650
Dimensions
unknown
Extent
1 online resource (481 pages).
File format
unknown
Form of item
online
Isbn
9780857098894
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote

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