Food Microstructure and Its Relationship with Quality and Stability [Kõva köide]

Edited by (Professor, Department of Food Engineering, King Mongkuts University of Technology Thonburi (KMUTT), Bangkok, Thailand)
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Food Microstructure and Its Relationship with Quality and StabilitySuurem pilt
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Märksõnad:

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

Muu info

A comprehensive and detailed overview of food microstructure and its relationship with quality and stability
List of Contributors
xi
About the Editor xiii
Preface xv
Section I Fundamentals of Food Microstructure and Its Relationship with Quality and Stability
1(80)
1 Measurement and visualization of food microstructure: Fundamentals and recent advances
3(26)
Pieter Verboven
Thijs Defraeye
Bart Nicolai
1.1 Introduction
3(1)
1.2 Two-dimensional imaging techniques
4(3)
1.3 Three-dimensional imaging techniques
7(6)
1.4 Emerging three-dimensional imaging techniques
13(7)
1.5 Image processing
20(3)
1.6 Final remarks
23(6)
Acknowledgements
23(1)
References
24(4)
Further reading
28(1)
2 Microstructure, composition and their relationship with molecular mobility, food quality and stability
29(14)
Joana F. Fundo
Cristina L.M. Silva
2.1 Introduction
29(2)
2.2 Structural elements in foods
31(1)
2.3 Molecular dynamics, microstructure and stability
32(2)
2.4 Relevance of food microstructure design for achieving nutritional and sensorial quality
34(3)
2.5 Using microscopy techniques for quantifying microstructure
37(1)
2.6 Conclusions
38(5)
References
38(3)
Further reading
41(2)
3 Food Microstructure as affected by processing and its effect on quality and stability
43(16)
Md Azharu Karim
Mohammad Mahbubur Rahman
Nghia Duc Pham
Sabrina Fawzia
3.1 Introduction
43(1)
3.2 Microstructural characteristics of plant food materials
44(2)
3.3 Relationship between food microstructure and food properties
46(6)
3.4 Relationship between food microstructure with food quality and stability
52(2)
3.5 Conclusions
54(5)
References
54(2)
Further reading
56(3)
4 Engineered food microstructure for enhanced quality and stability: Case study with emulsions and emulsion-filled gels
59(22)
Elke Scholten
4.1 Introduction
59(2)
4.2 Emulsions
61(4)
4.3 Double emulsions
65(2)
4.4 Rheological properties of emulsions
67(1)
4.5 Functionality control of emulsions by interfacial design
68(3)
4.6 Emulsion-filled gels
71(3)
4.7 Functionality control of emulsion-filled gels via interfacial design
74(1)
4.8 Future challenges
75(6)
References
76(5)
Section II Food Microstructure and Its Relationship with Quality and Stability of Specific Products
81(194)
5 Microstructure and its relationship with release behavior of different vehicles
83(14)
Xin Jin
Xiao Dong Chen
5.1 General introduction
83(1)
5.2 Definitions of nutrient content, nutrient release, bioavailability, bioaccessibility, and bioactivity
84(1)
5.3 Microstructure, physical properties, and nutrient content measurement: Current status and our thoughts
85(2)
5.4 Microstructure and nutrient bioaccessibility and bioavailability
87(2)
5.5 Food processing---induced changes in microstructure and its effect on nutrient release from food matrix
89(1)
5.6 Interaction of food composition, physical properties and (micro)structure, and its influence on bioavailability
90(1)
5.7 Controlled release
91(2)
5.8 Conclusions 93 References
93(4)
6 Microstructure, composition, and their relationship with emulsion stability
97(26)
Shoichi Gohtani
Hidefumi Yoshii
6.1 Emulsion (creaming) stability
97(2)
6.2 Theory and modeling of emulsion stability
99(10)
6.3 Physical properties of encapsulant-forming emulsions
109(10)
6.4 Conclusions
119(4)
References
119(4)
7 Microstructural changes and their relationship with quality and stability of frozen foods
123(16)
Sanguansri Charoenrein
7.1 Introduction
123(1)
7.2 Ice crystal formation
123(4)
7.3 Microstructure and quality of frozen meat and seafood
127(2)
7.4 Microstructure and quality of frozen fruits and vegetables
129(1)
7.5 Microstructure and quality of frozen starch-based foods
130(3)
7.6 Microstructure and quality of frozen emulsion
133(1)
7.7 Conclusions
134(5)
References
134(5)
8 Microstructure and its relationship with quality and storage stability of dried foods
139(22)
Luxsika Ngamwonglumlert
Sakamon Devahastin
8.1 Introduction
139(1)
8.2 Microstructure and quality of dried foods
140(3)
8.3 Microstructure and storage stability of dried foods
143(1)
8.4 Microstructure and product quality as affected by drying methods
143(14)
8.5 Conclusions
157(4)
Acknowledgments
157(1)
References
157(4)
9 Microstructure and its relationship with quality and storage stability of extruded products
161(32)
Kasiviswanathan Muthukumarappan
Gabriela J. Swamy
9.1 Introduction to extrusion
161(1)
9.2 Single- and twin-screw extruders
162(1)
9.3 Functions of an extruder
162(1)
9.4 Advantages of extrusion
163(1)
9.5 Critical extrusion process factors influencing microstructure
164(7)
9.6 Imaging techniques
171(2)
9.7 Microstructural changes occurring during extrusion
173(15)
9.8 Impact of microstructural changes on storage stability of extrudates
188(1)
9.9 Conclusions
189(4)
References
189(4)
10 Microstructure, constituents, and their relationship with quality and functionality of dietary fibers
193(24)
Naphaporn Chiewchan
10.1 Introduction
193(1)
10.2 Definition of dietary fiber
193(3)
10.3 Sources of dietary fiber
196(1)
10.4 Relationship between dietary fiber structure and functional properties
196(3)
10.5 Hydration properties
199(3)
10.6 Viscosity
202(1)
10.7 Adsorption and binding of organic materials and ions
202(2)
10.8 Colonic fermentibility
204(1)
10.9 Production of dietary fiber powder
205(1)
10.10 Incorporation of dietary fiber into food products
206(1)
10.11 Factors affecting functional properties of dietary fiber
207(4)
10.12 Concluding remarks
211(6)
References
211(5)
Further reading
216(1)
11 Microstructure and its relationship with quality of confectionary and bakery products
217(22)
Cristina M. Rosell
Raquel Garzon
11.1 Introduction
217(1)
11.2 Microstructure evaluation techniques for bakery and confectionary products
218(1)
11.3 Ingredients and processing of bakery and confectionary products
218(8)
11.4 Microstructure and quality of bakery and confectionary products
226(3)
11.5 Crust microstructure and changes due to processing and specific treatments
229(1)
11.6 Digital image analysis of bakery and confectionary products
230(4)
11.7 Future trends
234(1)
11.8 Further sources of information
234(5)
Acknowledgments
234(1)
References
234(5)
12 Nonthermal processing technologies for fabrication of microstructures to enhance food quality and stability
239(36)
Onyinye Ezeh
Masni M. Yusoff
Keshavan Niranjan
12.1 Introduction
239(1)
12.2 High-pressure processing
240(3)
12.3 Ultraviolet light
243(2)
12.4 Pulsed light
245(1)
12.5 Ultrasound
246(2)
12.6 Ionizing radiation
248(9)
12.7 Gases
257(5)
12.8 Chlorine dioxide
262(2)
12.9 Conclusions
264(11)
References
264(8)
Further reading
272(3)
Index 275
Dr. Sakamon Devahastin is currently a professor in the Department of Food Engineering, King Mongkuts University of Technology Thonburi (KMUTT) in Bangkok, Thailand. His main research interests are in both thermal and non-thermal processing of foods and biomaterials, in particular the development and study of novel drying technologies for heat- and oxygen-sensitive materials, and also in material property and structural characterization as well as computational fluid dynamics and heat/mass transfer. He has so far published more than 150 papers in referred international journals and given some 80 presentations at various international conferences. He is an author/co-author of 13 book chapters, author/editor of three books and co-inventor of 4 patents. He has served as Senior Associate Editor of an archival journal Drying Technology and been on the editorial boards of various other journals in food engineering. Among the many awards bestowed upon him, Dr. Devahastin was awarded the Young Technologist Award by the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand in 2004; the TRF-CHE-Scopus® Researcher Award in Engineering and Multidisciplinary Category by the Thailand Research Fund (TRF), Commission on Higher Education (CHE) and Scopus® as well as the Taylor & Francis Award for Sustained Exemplary Service to Drying Technology and Excellence in Drying Research Contributions by Taylor & Francis, both in 2009. He is the recipient of the 2012 National Outstanding Researcher Award (Engineering and Industrial Research Category) from the National Research Council of Thailand as well as the 2014 Award for Excellence in Drying from the Association Française pour le Séchage dans lIndustrie et lAgriculture (French Drying Association for Industry and Agriculture). He has been elected Associate Fellow of the Academy of Sciences of the Royal Society of Thailand in 2016. Dr. Devahastin received his Ph.D. in Chemical Engineering from McGill University, Montreal, Canada in 2001.