edited by E. Dickinson

New Physico-Chemical Techniques for the Characterization of Complex Food Systems collects together in a single volume information on a range of new physico-chemical techniques which can be used to probe food structure at the molecular, colloidal and microscopic levels. Each chapter is written by an acknowledged expert in the field.

Strongly represented amongst the chapters are descriptions of different types of microscopy and spectroscopy, as well as various scattering and rheological techniques. The essential background principles of the technique are introduced, along with a discussion of its main advantages and disadvantages. It also illustrates its application with a number of well-chosen food-related examples.

New Physico-Chemical Techniques for the Characterization of Complex Food Systems is a great reference for food chemists, food analysts, and physical scientists interested in biological and food systems.

Contents

1. Advances in Electron Microscopy
2. Imaging Food Systems by Confocal Laser Scanning Microscopy
3. Scanning Probe Microscopy of Food-Related Systems
4. Electron Spin Resonance Spectroscopy for Detection of Irradiated Food
5. Ultracentrifugation of Food Biopolymers
6. Rheology of Biopolymer Solutions and Gels
7. Fracture Mechanics of Solid Foods
8. Recent Developments in Infrared Spectroscopy and Microscopy
9. Ultrasound Studies of Shelf-Life and Crystallization
10. Dynamic Surface Tension and Dilational Interfacial Properties
11. Light Scattering Studies of Colloid Stability and Gelation
12. Small-Angle Neutron Scattering and Neutron Reflection
13. High Resolution Nuclear Magnetic Resonance Spectroscopy of Solid and Semi-Solid Food Components
14. Magnetic Resonance Imaging in Food Science

Subject Index

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