Characterization of Food - 1st Edition - ISBN: 9780444814999, 9780080528946

Characterization of Food

1st Edition

Emerging Methods

Editors: Anilkumar Gaonkar
Hardcover ISBN: 9780444814999
eBook ISBN: 9780080528946
Imprint: Elsevier Science
Published Date: 27th September 1995
Page Count: 450
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Description

  1. Interfacial characterization of food systems (D.T. Wasan, K. Koczo, A.D. Nikolov). 2. Application of state-of-the-art fluorescence and interferometric techniques to study coalescence in food dispersions (D.C. Clark). 3. Methods for characterization of structure in whippable dairy-based emulsions (N.M. Barfod). 4. Ultrasonic characterization of foods (D.J. McClements). 5. Recent advances in characterization of foods using nuclear magnetic resonance (NMR) (H. Watanabe, M. Fukuoka, T. Watanabe). 6. Determination of droplet size distributions in emulsions by pulsed field gradient NMR (M.M.W. Mooren, M.C.M. Gribnau, M.A. Voorbach). 7. The application of EPR spectroscopy to the detection of irradiated food (R. Gray). 8. Progress in application of NIR and FT-IR in food characterization (S. Kawano). 9. Developments in the application of small-angle neutron scattering to food systems (P.H. Stothart). 10. Advances in dielectric measurement of foods (C.R. Buffler). 11. Recent developments in the microstructural characterization of foods (M.G. Smart, R.G. Fulcher, D.G. Pechak). 12. Some recent advances in food rheology (S.Chakrabarti). 13. The use of mastication analysis to examine the dynamics of oral breakdown of food contributing to perceived texture (W.E. Brown). 14. Biosensors in food analysis (S.G.G. Cheng, Z.M. Merchant). 15. Developments in characterization of foods using antibodies (Z.M. Merchant, S.G.G. Cheng). 16. Taste sensor (K. Toko). 17. New developments in methods for analysis of volatile flavor compounds and their precursors (P. Schieberle). Index.

Table of Contents

  1. Interfacial characterization of food systems (D.T. Wasan, K. Koczo, A.D. Nikolov). 2. Application of state-of-the-art fluorescence and interferometric techniques to study coalescence in food dispersions (D.C. Clark). 3. Methods for characterization of structure in whippable dairy-based emulsions (N.M. Barfod). 4. Ultrasonic characterization of foods (D.J. McClements). 5. Recent advances in characterization of foods using nuclear magnetic resonance (NMR) (H. Watanabe, M. Fukuoka, T. Watanabe). 6. Determination of droplet size distributions in emulsions by pulsed field gradient NMR (M.M.W. Mooren, M.C.M. Gribnau, M.A. Voorbach). 7. The application of EPR spectroscopy to the detection of irradiated food (R. Gray). 8. Progress in application of NIR and FT-IR in food characterization (S. Kawano). 9. Developments in the application of small-angle neutron scattering to food systems (P.H. Stothart). 10. Advances in dielectric measurement of foods (C.R. Buffler). 11. Recent developments in the microstructural characterization of foods (M.G. Smart, R.G. Fulcher, D.G. Pechak). 12. Some recent advances in food rheology (S.Chakrabarti). 13. The use of mastication analysis to examine the dynamics of oral breakdown of food contributing to perceived texture (W.E. Brown). 14. Biosensors in food analysis (S.G.G. Cheng, Z.M. Merchant). 15. Developments in characterization of foods using antibodies (Z.M. Merchant, S.G.G. Cheng). 16. Taste sensor (K. Toko). 17. New developments in methods for analysis of volatile flavor compounds and their precursors (P. Schieberle). Index.

Details

No. of pages:
450
Language:
English
Copyright:
© Elsevier Science 1995
Published:
Imprint:
Elsevier Science
eBook ISBN:
9780080528946

About the Editor

Anilkumar Gaonkar

Affiliations and Expertise

Kraft General Foods, Inc., Glenview, IL, USA