Fundamentals and Application of Atomic Force Microscopy for Food Research

Fundamentals and Application of Atomic Force Microscopy for Food Research

1st Edition - September 1, 2022

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  • Editors: Jian Zhong, Claire Gaiani, Yang Hongshun
  • Paperback ISBN: 9780128239858

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Description

Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.

Key Features

  • Describes the application of AFM for food research
  • Covers applications of AFM for different types of food substances
  • Addresses future uses and perspectives of AFM for the development of food nanotechnology

Readership

Food scientists in the field of food science and engineering. Graduate student and young scientists who want to know what AFM can do and how AFM can support their food research

Table of Contents

  • Part I Introduction of AFM for food research 
    1. Fundamentals and application of AFM for food research: an introduction
    1.1 Food characteristics 
    1.2 AFM 
    1.3 Why do we need AFM for food research 

    Part II Fundamentals of AFM 
    2. Basic principles of AFM 
    2.1 History of AFM 
    2.2 Basic components 
    2.3 Working conditions (air, liquid, vacuum, etc) 
    2.4 Basic functions (imaging, force measurements, nanomanipulation) 
    2.5 Imaging modes and imaging types (must contain PeakForce Tapping, ScanAsyst) 
    2.6 Force measurements modes 
    2.7 Nanomanipulation mode (must contain Peakforce Quantitative Nanomechanical Mapping (QNM)) 
    2.8 Research ways (direct, ex situ, in situ) of AFM 
    2.9 Research types of AFM 
    2.10 AFM integration with other instruments 
    3. Operation procedure of AFM (Contributor: Jian Zhong) 
    3.1 Introduction 
    3.2 AFM requirements for food samples  
    3.3 Sample preparation 
    3.4 Substrates  
    3.5 Sample preparation methods 
    3.6 Probes and probes select (tip-broadening effect and aspect ratio) 
    3.7 Common operation procedure for AFM imaging 
    3.8 Common operation procedure for AFM force measurements 
    3.9 Common operation procedure for AFM nanomanipulation 
    3.10 Data optimization 
    3.11 Data analysis 
    3.12 Conclusion 

    Part III Application of AFM for food research 
    4. Application of AFM for food proteins (Contributor: Jian Zhong) 
    4.1 Introduction 
    4.2 Protein extraction and sample preparation 
    4.3 Meat proteins 
    4.4 Seafood proteins 
    4.5 Milk proteins 
    4.6 Cereal proteins 
    4.7 Egg proteins 
    4.8 Potato proteins 
    4.9 Other food proteins 
    4.10 Conclusion 
    5. Application of AFM for food polysaccharides 
    5.1 Introduction 
    5.2 Polysacccharide extraction and sample preparation 
    5.3 Starch 
    5.4 Cellulose 
    5.5 Glucogen 
    5.6 Alginic acid and its salts 
    5.7 Hyaluronic acid 
    5.8 Heparin 
    5.9 Chondroitin sulphate 
    5.10 Pectin 
    5.11 Carrageenan 
    5.12 Gellan 
    5.13 Other food polysaccharides 
    5.14 Conclusion 
    6. Application of AFM for food cells
    6.1 Introduction 
    6.2 Sample preparation 
    6.3 Plant cells 
    6.4 Fruit cells 
    6.5 Animal cells 
    6.6 Blood cells 
    6.7 Other food cells 
    6.8 Conclusion 
    7. Application of AFM for food microorganisms 
    7.1 Introduction 
    7.2 Sample preparation 
    7.3 Bacteria 
    7.4 Bacterial biofilms 
    7.5 Spores 
    7.6 Yeasts 
    7.7 Other food microorganisms 
    7.8 Conclusion 
    8. Application of AFM for food foams and emulsions 
    8.1 Introduction 
    8.2 Sample preparation 
    8.3 Food foams 
    8.4 Food emulsions 
    8.5 Conclusion 
    9. Application of AFM for food powders and contact materials 
    9.1 Introduction 
    9.2 Sample preparation 
    9.3 Food powders 
    9.4 Food contact materials 
    9.4.1 Polymer food contact materials
    9.4.2 Metal food contact materials 
    9.4.3 Other food contact materials 
    9.5 Conclusion 
    10 AFM nanomechanics for food research 

Product details

  • No. of pages: 328
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: September 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780128239858

About the Editors

Jian Zhong

Dr. Jian Zhong is currently an associate Professor at School of Food Science & Technology, Shanghai Ocean University. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. He was elected as Shanghai Pujiang Talent (2012) and Shanghai Minhang District Leading Talent (2011). His research interests include: Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than more than 30 peer-reviewed first author or corresponding author papers, which were published in Small, ACS Applied Materials & Interfaces, Nanoscale, etc. He has more than 20 authorized national invention patents. He was invited to contribute three book chapters for Elsevier Publisher (two) and Wiley-Scrivener Publisher (one). He acts as guest editor for Trends in Food Science & Technology, Current Pharmaceutical Design, Science of Advanced Materials, and Journal of Nanomaterials.

Affiliations and Expertise

Associate Professor, Shanghai Ocean University, Shanghai, P. R. China

Claire Gaiani

Claire Gaiani is Professor at Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble).

Affiliations and Expertise

Professor, Université de Lorraine – Laboratoire d’Ingenierie des Biomolecules, France

Yang Hongshun

Yang Hongshun is Professor at National University of Singapore. He is a member of the of LWT-Food Science and Technology editorial board and is the recipient of the Publons Peer Review Awards, the NJC Partner Award, and the PepsiCo Global Research Competition Award. His research interests include food processing and safety engineering with a specific focus on organic and/or sustainable food processing and food safety engineering.

Affiliations and Expertise

Professor, National University of Singapore, Singapore

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