Food Microstructure and Its Relationship with Quality and Stability

Preface

Part One: Fundamentals of Food Microstructure and Its Relationship with Quality and Stability
1. Measurement and visualization of food microstructure: Fundamentals and recent advances
2. Microstructure, composition and their relationship with molecular mobility, food quality and stability
3. Food microstructure as affected by processing and its effect on processed food quality and stability
4. Engineered food microstructure for enhanced quality and stability

Part Two: Food Microstructure and Its Relationship with Quality and Stability in Specific Products
5. Microstructure and its relationship to controlled release behavior of different vehicles
6. Microstructure, constituents and their relationship with stability of food hydrocolloids
7. Microstructural changes and their relationship to quality and stability of frozen foods
8. Microstructure and its relationship to quality and storage stability of dried foods
9. Microstructure and its relationship to quality and storage stability of extruded products
10. Microstructure, constituents and their relationship with quality and functionality of dietary fibers
11. Microstructure, constituents and their relationship with quality and functionality of confectionary and bakery products
12. Non-thermal processing technologies for fabrication of microstructures to enhance food quality and stability

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

Researchers and academics in food quality and stability, postgraduate students in food science, food engineering and related areas, and food industrialists involved in food quality, product development and food processing