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Food Microstructure and Its Relationship with Quality and Stability 1st Edition by Sakamon Devahastin ISBN 978-0081007648 0081007647

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Food Microstructure and Its Relationship with Quality and Stability 1st Edition Sakamon Devahastin Digital Instant Download

Author(s): Sakamon Devahastin
ISBN(s): 9780081007648, 0081007647
Edition: 1
File Details: PDF, 9.37 MB
Year: 2017
Language: english
SKU: EB-6995940 Category: Tag:

Food Microstructure and Its Relationship with Quality and Stability 1st Edition by Sakamon Devahastin- Ebook PDF Instant Download/Delivery: 978-0081007648, 0081007647
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Product details: 

ISBN 10: 0081007647

ISBN 13: 978-0081007648

Author: Sakamon Devahastin

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 products
  • Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry
  • Provides 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

Table of contents: 

Section I: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability

  1. Measurement and Visualization of Food Microstructure: Fundamentals and Recent Advances
     Pieter Verboven, Thijs Defraeye and Bart Nicolai

  2. Microstructure, Composition and Their Relationship with Molecular Mobility, Food Quality and Stability
     Joana F. Fundo and Cristina L.M. Silva

  3. Food Microstructure as Affected by Processing and Its Effect on Quality and Stability
     Md Azharul Karim, Mohammad Mahbubur Rahman, Sabrina Fawzia

  4. Engineered Food Microstructure for Enhanced Quality and Stability: Case Study with Emulsions and Emulsion-Filled Gels
     Elke Scholten

Section II: Food Microstructure and Its Relationship with Quality and Stability of Specific Products

  1. Microstructure and Its Relationship with Release Behavior of Different Vehicles
     Xin Jin and Xiao Dong Chen

  2. Microstructure, Composition, and Their Relationship with Emulsion Stability
     Shoichi Gohtani and Hidefumi Yoshii

  3. Microstructural Changes and Their Relationship with Quality and Stability of Frozen Foods
     Sanguansri Charoenrein

  4. Microstructure and Its Relationship with Quality and Storage Stability of Dried Foods
     Luxsika Ngamwonglumlert and Sakamon Devahastin

  5. Microstructure and Its Relationship with Quality and Storage Stability of Extruded Products
     Kasiviswanathan Muthukumarappan and Gabriela J. Swamy

  6. Microstructure, Constituents, and Their Relationship with Quality and Functionality of Dietary Fibers
     Naphaporn Chiewchan

  7. Microstructure and Its Relationship with Quality of Confectionary and Bakery Products
     Cristina M. Rosell and Raquel Garzon

  8. Nonthermal Processing Technologies for Fabrication of Microstructures to Enhance Food Quality and Stability
     Onyinye Ezeh, Masni M. Yusoff and Keshavan Niranjan

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Tags: Sakamon Devahastin, Food Microstructure, Its Relationship, Quality and Stability