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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 e

Food -- Analysis. --- Food. --- Food --- Microstructure --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Composition --- Analysis --- Microscopy. --- Analysis. --- Analysis, Microscopic --- Light microscopy --- Micrographic analysis --- Microscope and microscopy --- Microscopic analysis --- Optical microscopy --- Optics --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Microstructure. --- Composition.

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Atomic physics --- Matter --- Atomic theory --- Properties --- 541.5 --- -Atomic theory --- Chemistry, Physical and theoretical --- Atoms --- Dynamics --- Gravitation --- Physics --- Substance (Philosophy) --- Valencies. Bonds. Affinity --- 541.5 Valencies. Bonds. Affinity --- Physical properties of matter --- Properties of matter --- Mechanics --- Diffusion --- Matter - Properties

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This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

Colloids --- Food additives --- Stabilizing agents --- Agents, Stabilizing --- Stabilizers (Chemistry) --- Chemicals

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