Food Structure - 1st Edition - ISBN: 9780408029506, 9781483165318

Food Structure

1st Edition

Its Creation and Evaluation

Authors: J. M. V. Blanshard J. R. Mitchell
eBook ISBN: 9781483165318
Imprint: Butterworth-Heinemann
Published Date: 9th March 1988
Page Count: 514
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.

Table of Contents


1 The Relevance of Food Structure — A Dental Clinical Perspective

2 Mixed and Filled Gels-Models for Foods

3 Gel Structure of Good Biopolymers

4 The Structure and Stability of Emulsions

5 Structure and Properties of Liquid and Solid Foams

6 The Polymer/Water Relationship-Its Importance for Food Structure

7 Polymer Fracture

8 Structural Stability of Intermediate Moisture Foods-A New Understanding

9 'Collapse' Phenomena — A Unifying Concept for Interpreting the Behavior of Low Moisture Foods

10 Creation of Fibrous Structures by Spinneretless Spinning

11 Dry Spinning of Milk Proteins

12 Protein Extrusion — More Questions than Answers

13 Reformed Meat Products — Fundamental Concepts and New Developments

14 Surimi-based Foods — The General Story and the Norwegian Approach

15 Structured Fat Systems

16 Structured Sugar Systems

17 Elements of Cereal Product Structure

18 Extrusion and Co-extrusion of Cereals

19 The Evaluation of Food Structure by Light Microscopy

20 An Electron Microscopist's View of Foods

21 Small Deformation Measurements

22 Behavior of Foods in Large Deformation

23 The Sensory — Rheological Interface

24 Evaluation of Crispness

25 Beyond the Texture Profile

26 Oral Perception of Texture

List of Participants



No. of pages:
© Butterworth-Heinemann 1988
eBook ISBN:

About the Author

J. M. V. Blanshard

J. R. Mitchell

Ratings and Reviews