Understanding and Controlling the Microstructure of Complex Foods (OP)

With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials, then examines how the principles of structural design can be employed to improve performance and functionality of foods. The book concludes with a discussion of how this knowledge can be implemented to improve properties of foods.

MICROSTRUCTURAL ELEMENTS AND THEIR INTERACTIONS

Polysaccharides: Their Role in Food Microstructure, V.J. Morris
Introduction
Food Polysaccharides
Functional Polysaccharides in Food
Microstructural Origins of Functional Properties
Polysaccharide Interactions with Other Food Components
Manipulating Polysaccharide Structure and Function in Foods
Future Trends
References and Further Information

Proteins in Food Microstructure Formation, H.H.J. de Jongh
Introduction
Proteins and Their Functional Groups
Protein Aggregation and Network Formation
Interface Stabilization by Proteins
Application of Protein Functionality
References

Structure and Function of Fat Crystals and Their Role in Microstructure Formation in Complex Foods, D. Tang and A.G. Marangoni
Introduction
Physical Properties of Fat Crystal Networks
Physical Models of the Microstructure of Fat Crystal Networks
Microstructure of Fat Crystal Networks
Fractal Dimensions Used to Quantify Microstructure of Fat Crystal Networks
Fractal Dimension and Crystallization Kinetics
Future Trends
Sources of Further Information and Advice
References

Effects of Water Distribution and Transport on Food Microstructure, E. Vittadini and Y. Vodovotz
Introduction
Measuring Water Distribution and Transport in Complex Systems and Its Effect on Food Microstructure
Controlling Water Distribution and Transport to Improve the Quality of Complex Foods
Future Trends
Sources of Further Information and Advice
References

Structure and Function of Emulsifiers and Their Role in Microstructure Formation in Complex Foods, N.M. Barfod and F.V. Sparso
Introduction: Emulsifiers in Complex Foods
Structure, Properties and Interactions of Three Important Food Emulsifiers
The Role of Emulsifiers in Microstructure Formation in Complex Foods
Controlling Surfactant Behaviour to Improve Microstructure in Complex Foods
Future Trends
References

Colloidal Systems in Foods Containing Droplets and Bubbles, E. Dickinson
Introduction
Colloidal Particles in Complex Foods
Stabilization of Oil-Water and Air-Water Interfaces
Interactions of Particles, Droplets and Bubbles in Food Colloids
Structure Formation by Particles, Droplets and Bubbles
Using Microscopy to Probe Stability and Instability Mechanisms
Using Microscopy to Monitor Aggregation and Gelation Processes
Future Trends
References

Ingredient Interactions in Complex Foods: Aggregation and Phase Separation, V.B. Tolstoguzov
Introduction
Macromolecular Ingredient Interactions
Incompatibility of Biopolymers
Conclusions
Future Trends and Sources of Further Information
References

NOVEL METHODS TO STUDY FOOD MICROSTRUCTURE

Atomic Force Microscopy (AFM) Techniques for Characterizing Food Structure, V.J. Morris
Introduction
AFM and Other Microscopic Methods
Applications of AFM in Food Science
Applications in Food Technology
Future Trends
Further Information
References

Confocal Fluorescence Microscopy (CLSM) for Food Structure Characterisation, N. Lorén, M. Langton and A.-M. Hermansson
Introduction
Principles of Modern CLSM
CLSM and the Study of Food Structure
Application of CLSM to Food Systems
Measuring and Modelling Using CLSM Images
Conclusions and Future Trends
References

Advances in Image Analysis for the Study of Food Microstructure, J.M. Aguilera and J.C. Germain
Introduction: Obtaining Quantitative Microstructural Information About Food from Image Analysis
Particular Difficulties in Image Analysis
Advances in Image Processing and Measurement Tools
Advances in Image Analysis Techniques
Future Trends
Sources of Further Information and Advice References

Food Characterisation Using Scattering Methods, T Nicolai
Introduction
Techniques and Instruments
Advantages and Disadvantages of Scattering Methods Over Other Methods
Using Scattering Methods to Study Particular Structures and Processes
Future Trends
Sources of Further Information and Advice
References

Acoustic Techniques to Characterize Food Microstructure, M Povey
Introduction: Using Acoustic Techniques to Study Food Microstructure
Techniques and Instruments Used
Using Ultrasonic Techniques to Study Particular Structures and Processes
Advantages and Disadvantages of Acoustic Techniques Over Other Methods
Future Trends
Sources of Further Information and Advice
References

Modelling and Computer Simulation of Food Structures, S.R. Euston, G. Costello, M.A. Naser, and M.L. Nicolosai
Introduction
Computer Simulation Techniques
Using Modelling and Computer Simulation to Study Bio-Molecules in Foods
Using Modelling and Computer Simulation to Study Colloidal Phenomena in Foods
Future Trends
Sources of Further Information and Advice
References

MICROSTRUCTURAL-BASED APPROACHES TO DESIGN OF FUNCTIONALITY IN FOODS

Creation of Novel Microstructures Through Processing: Structure Formation in (Semi-) Solid Food Materials, A.J. van der Goot and J. Manski
Introduction
The Effect of Processing on Structure and Molecular Properties
Effect of Deformation on Food Structure
Balancing Deformation and Solidification
Improving Structure Formation in (Semi-) Solid Foods
Future Trends
References

Influence of Food Microstructure on Food Rheology, M.A. Rao
Introduction
The Microstructure and Rheology of Foods
Common Rheological Methods: Small-Amplitude Oscillatory, Shear Flow and Large-Deformation Tests
Theoretical Rheological Models and Their Application
Structural Models and Analysis of Rheology
Future Trends
Sources of Further Information and Advice
References

Influence of Food Microstructure on Flavour Interactions, S. Ghosh and J.N. Coupland
Introduction
Thermodynamics of Flavour Interactions
Kinetics of Flavour Release
Experimental Systems to Validate Models
Conclusions
References

Relating Food Microstructure to Sensory Quality, G.A. van Aken
Introduction: Importance of Studying the Relationship Between Food Microstructures and Sensory Properties
Methods to Study the Intra-Oral Behaviour of Emulsions and Other Complex Foods
Understanding the Intra-Oral Behaviour of Foods
Future Trends
References

Physicochemical and structural aspects of lipid digestion, D.J. McClements, E.A. Decker, and Y. Park
Introduction
Lipids in the Human Diet
Physicochemical and Structural Aspects of Lipid Ingestion, Digestion and Absorption
Experimental Studies of Lipid Digestion and Absorption
Future Trends
Further Information
References

Nanoscale Liquid Self-Assembled Dispersions in Foods and the Delivery of Functional Ingredients, N. Garti and A. Aserin
Introduction
Association Nanocolloids
Micellar Systems and Microemulsions
Lyotropic Liquid Crystals (Lamellar, Hexagonal, Cubic Phase) and Corresponding Dispersions (Cubosomes, Hexosomes, Micellosomes)
Conclusions
References

MICROSTRUCTURAL APPROACHES TO IMPROVING FOOD PRODUCT QUALITY

Structure-Engineering of Ice-Cream and Foam-Based Foods, H.D. Goff and C. Vega
Introduction
Description and Formation of Microstructure
Methods to Study the Microstructure of Whipped Cream, Ice-Cream and Other Foam-Based Foods
Future Trends
Sources of Further Information and Advice
References

The Texture and Microstructure of Spreads, A. Bot, E. Flöter, J.G. Lammers, and E.G. Pelan
Introduction
Emulsion Microstructure: Ingredients
Emulsion Microstructure: Processing
Spread Stability During Transport and Storage
Analysing Spread Texture
Future Trends
References

Microstructural Approaches to the Study and Improvement of Cheese and Yogurt Products, J.A. Lucey
Introduction
Casein micelles: The Building Blocs of Yogurt and Cheese
Structure Development in Cheese
Structure Development in Yogurt
Methods to Study the Microstructure of Yogurt and Cheese
Future Trends
Sources of Further Information and Advice
Acknowledgment
References

Microstructural Aspects of Protein-Based Drinks, M. Mellema and A.
Introduction
Dairy Drinks: An Introduction
Effects of Processing
Effects of Stabilising Hydrocolloids
Improving the Nutritional Quality of Dairy Drinks
References

The Microstructure of Chocolate, D. Rousseau
Introduction
The Composition of Chocolate
Fat Structure-Function Relationship
Chocolate Making Process
Fat Bloom
Methods to Study the Microstructure of Chocolate
The Microstructure of Chocolate
Effects of Processing on Microstructure
Summary and Future Trends
Sources of Further Information and Advice
Acknowledgements
References

Bubble Formation and Stabilisation in Bread Dough, E.N.C. Mills, L.J. Salt, and P.J. Wilde
Introduction
Bread Foam Formation
Bread Foam Stabilisation
Liquid Film Composition and Properties in Bread Foam Stabilisation
Emulsifiers
Lipase
Conversion From Foam to Sponge
Conclusion
References

Food Microstructure and Shelf-Life of Emulsion and Gel-Based Products, G. Barker and R. Penfold
Introduction
Complex Food Materials
Stability and Control
Review of Measurement Techniques
Summary
References

Appendix: Magnetic Resonance Methods for the Study of Food Microstructure, P.S. Belton
Introduction
The Basic Concepts
The Interaction of Distance and Time Scales
Examining Microstructure by Relaxation Times and Line Shapes
Microstructure from Diffusion Measurements
Microstructure from NMR Imaging
Future Trends
Sources of Further Information and Advice
References