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Cover; Food microstructures: Microscopy, measurement and modelling; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Dedication to Brian Hills; Preface; Introduction; Part IMicrostructure and microscopy; 1 Environmental scanning electron microscopy (ESEM): principles and applications to food microstructures; 1.1 Introduction; 1.2 Scanning electron microscopy (SEM); 1.3 Environmental scanning electron microscopy (ESEM); 1.4 Key applications of ESEM for the study of food microstructure; 1.5 Conclusion and future trends.

1.6 References2 Probe microscopy and photonic force microscopy: principles and applications to food microstructures; 2.1 Introduction; 2.2 Machines and methods: atomic force microscopes; 2.3 Machines and methods: force spectroscopy; 2.4 Machines and methods: optical tweezers and photonic microscopy; 2.5 Applications of the atomic force microscope as a microscope; 2.6 Applications of atomic force microscopes as a force transducer; 2.7 Conclusion; 2.8 References; 3 Light microscopy: principles and applications to food microstructures; 3.1 Introduction; 3.2 Fundamentals of light microscopy.

3.3 Specimen preparation3.4 Specimen contrast enhancement: physical methods; 3.5 Specimen contrast enhancement: chemical and biochemical methods; 3.6 Interfacial microscopy; 3.7 Recent and future developments; 3.8 Conclusion; 3.9 References; 4 Confocal microscopy: principles and applications to food microstructures; 4.1 Introduction; 4.2 Principle of confocal microscopy; 4.3 Chemical contrast: identifying ingredients; 4.4 Confocal microscopy of food products: a brief review; 4.5 Model food systems; 4.6 Reflectance confocal microscopy; 4.7 Image processing and analysis.

4.8 Time dependent studies: dynamic confocal microscopy4.9 Future trends; 4.10 Conclusion; 4.11 Sources of further information and advice; 4.12 References; 5 Optical coherence tomography (OCT), space-resolved reflectance spectroscopy (SRS) and time-resolved reflectance spectroscopy (TRS): principles and applications to food microstructures; 5.1 Introduction; 5.2 Optical coherence tomography (OCT); 5.3 Space-resolved reflectance spectroscopy (SRS); 5.4 Time-resolved reflectance spectroscopy (TRS); 5.5 Conclusion and future trends; 5.6 Acknowledgements; 5.7 References.

6 Fourier transform infrared (FTIR) and Raman microscopy: principles and applications to food microstructures6.1 Introduction; 6.2 Instrumentation; 6.3 Data analysis; 6.4 Applications; 6.5 Conclusion and future trends; 6.6 Sources of further information and advice; 6.7 References; 7 Ultrasonic and acoustic microscopy: principles and applications to food microstructures; 7.1 Introduction; 7.2 Theories of ultrasound propagation; 7.3 Construction of an acoustic microscope; 7.4 Operation and calibration of an acoustic microscope.

7.5 Exemplars of acoustic microscopy and applications to food structure.

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning.

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