New physico-chemical techniques for the characterization of complex food systems
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| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London; Weinheim u.a.
Blackie
1995
|
| Ausgabe: | 1. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
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| 005 | 19960723 | ||
| 007 | t| | ||
| 008 | 950918s1995 xx ad|| |||| 10||| engod | ||
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| 035 | |a (OCoLC)33191156 | ||
| 035 | |a (DE-599)BVBBV010385868 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 | ||
| 050 | 0 | |a TX541 | |
| 082 | 0 | |a 664/.07 |2 22 | |
| 084 | |a LEB 030f |2 stub | ||
| 245 | 1 | 0 | |a New physico-chemical techniques for the characterization of complex food systems |c ed. by Eric Dickinson |
| 250 | |a 1. ed. | ||
| 264 | 1 | |a London; Weinheim u.a. |b Blackie |c 1995 | |
| 300 | |a XII, 356 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 7 | |a Alimentos (analise) |2 larpcal | |
| 650 | 4 | |a Aliments - Analyse | |
| 650 | 4 | |a Aliments - Composition | |
| 650 | 7 | |a Engenharia de alimentos |2 larpcal | |
| 650 | 7 | |a Quimica |2 larpcal | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 0 | 7 | |a Physikalisches Verfahren |0 (DE-588)4315730-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Physikalisch-chemische Messung |0 (DE-588)4174602-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteluntersuchung |0 (DE-588)4034911-1 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmitteluntersuchung |0 (DE-588)4034911-1 |D s |
| 689 | 0 | 1 | |a Physikalisches Verfahren |0 (DE-588)4315730-0 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmitteluntersuchung |0 (DE-588)4034911-1 |D s |
| 689 | 1 | 1 | |a Physikalisch-chemische Messung |0 (DE-588)4174602-8 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Dickinson, Eric |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006915221&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-006915221 | |
Datensatz im Suchindex
| DE-BY-TUM_call_number | 1002 LEB 030f 10.1995 A 1335 |
|---|---|
| DE-BY-TUM_katkey | 661210 |
| DE-BY-TUM_location | 10 |
| DE-BY-TUM_media_number | 040001811896 |
| _version_ | 1820855058167758848 |
| adam_text | Contents
Preface
m
1.
Advances in Electron Microscopy
1
1.
Heertje
and
M. Pâques
1.1
Introduction
1
1.2
General techniques
3
1.2.1
Techniques in transmission electron microscopy
5
і
.2.2
Techniques in scanning electron microscopy
26
1.2.3
Specific localization techniques
37
і
.2.4
Image processing and analysis
42
1.3
Microstructure
and rheology of ovalbumin gels: example of an
integrated study
44
1.3.1
Microstructural
observations
44
1.3.2
Rheological observations
45
1.3.3
Conformational observations
45
1.3.4
Discussion
46
References
49
2.
Imaging Food Systems by Confocal Laser Scanning Microscopy
53
BE. Brooker
2.1
Introduction
53
2.2
Principles of operation
S3
2.3
Fluorescent dyes
-
practical aspects
55
2.4
Applications to food systems
58
2.4.1
Chocolate
58
2.4.2
Emulsions
61
2.4.3
Cereal products batters and doughs
63
2.4.4
Dairy products
64
2.5
Concluding remarks
66
References
67
3.
Scanning Probe Microscopy of Food-Related Systems
69
M.J. Miles and T.J.
M c
Masler
3.1
Generai
introduction
69
3.2
Introduction to scanning probe microscopy techniques
71
3.2.1
Scanning tunnelling microscopy (STM)
71
3.2.2
Atomic force microscopy (AFM)
73
3.2.3
Near-field scanning optical microscopy (NSOM)
74
3.3
Carbohydrates
75
3.3.1
Enzymie
degradation of starch
77
3.4
Chromosomes,
DNA
and bases
77
3.5
Proteins
78
3.5.1
Seed storage proteins
78
viü CONTENTS
3.5.2 Collagen 2
3.5.3 Myosin w
3.5.4
Controlled modification of a molecule
80
3.5.5
Imaging of processes in proteins
81
3 5 6
Ultra-high resolution of protein structure
81
3.6
Cells
«
3.7
Conclusions and future prospects 5-
References
-
4.
Electron Spin Resonance Spectroscopy for Detection
of Irradiated Food
86
R. Gray
4.1
Introduction
86
4.2
Uses of irradiation in the food industry
86
4.3
Development of detection methods
88
4.4
Principles of electron spin resonance
88
4.4.1
The radiation source
90
4.4.2
The cavity
91
4.4.3
The magnet
92
4.4.4
The detector assembly
92
4.5
Factors affecting spectral derivation
92
4.5.1
ESR tubes
92
4.5.2
Sample integrity
93
4.5.3
Moisture content
93
4.5.4
Physical form of the sample
93
4.5.5
Quantity of sample in the cavity
93
4.5.6
Spectrometer settings
94
4.6
Application of ESR spectroscopy to detection of irradiated food«
95
4.6.1
Foods with bone present
95
4.6.2
Foods with shells present
101
4.6.3
Fresh fruits
104
4.6.4
Spices and herbs
104
4.6.5
Dried fruits
104
4.6.6
Nuts
104
4.7
Packaging materials
105
4.8
Multilaboratory intercomparisons
105
4.9
The future of
ÉSR
detection
106
References
106
5.
Uitracentrifugation of Food
Biopolymers 109
S.E.
Harding
5.1
Introduction and historical comment
109
5.2
Types of analytical uttr
acentri
fuge
measurement
111
5.3
Instrumentation/optical systems
112
5.4
Sedimentation velocity: shape analysis and homogeneity
114
5.4.1
Ellipsoid and bead modelling
118
5.4.2
General modelling
і
22
5.5
Sedimentation equilibrium: molecular weight distribution analysis
124
5.6
Analytical density gradient sedimentation equilibrium
131
5.6.1
Compositional analysis
131
5.6.2
Gels
j
32
5.6.3
Diffusion analysis
j
32
References
І
ą
CONTENTS
ІХ
6. Rheology
of
Biopolymer Solutions and Gels 139
S.B.
Ross-Murphy
6.1
Introduction
139
6.2 Biopolymer
size and shape
139
6.3
Concentration regimes
140
6.3.1
Dilute solutions and intrinsic viscosity
142
6.3.2
Dilute solution viscometers
Î43
6.3.3
Determination of
[η]
143
6.3.4
Semi-dilute solutions: shear rate effects
143
6.3.5
Semi-dilute solutions; zero shear rate viscosity and entanglement
systems
146
6.4
Oscillatory measurements: mechanical speetroscopy
147
6.4.1
Strain dependence
149
6.4.2
Entanglement solutions, weak gels and strong gels
149
6.4.3
Concentration dependence of modulus for strong gels
153
6.4.4
Combined steady and oscillatory shear measurements
155
6.5
Time-temperature superposition
155
Acknowledgement
155
References
í
56
7.
Fracture Mechanics of Solid Foods
157
T. van
Vliet
and H. Luyten
7.1
Introduction
і
57
7.2
Fracture mechanics
157
7.3
Methods to evaluate fracture properties
162
7.3.1
General description
162
7.3.2
Effects of experimental set-up
163
7.3.3
Uniaxial
compression tests
165
7.3.4
Uniaxial
tension tests
168
7.3.5
Bending tests
170
7.3.6
Shearing tests
171
7.3.7
Controlled fracture tests
172
7.3.8
Less well-defined methods
175
Acknowledgement
175
References
175
8.
Recent Developments in Infrared Speetroscopy and
Microscopy
177
R.H. Wilson
8.1
Introduction
177
8.2
Theory
178
8.2.1
Origin of infrared spectra
178
8.2.2
Absorption laws
180
8.2.3
Fourier transform infrared speetroscopy
180
8.3
Applications
181
8.3.1
Functional properties of food biopolymers: bread staling
181
8.3.2
Food authentication: edible oils
183
8.3.3
Determination of composition and structure of plant cell walls
187
8.4
Conclusions
192
Acknowledgements
192
References
192
χ
CONTENTS
9.
Ultrasound Studies of Shelf-Life and Crystallization
196
M.J.W. Půvey
9.1
Introduction
9*
9.2
Theoretical background I
9.3
Crystallization in emulsions
20
Î
9.3.1
Elimination of gas bubbles
201
9.3.2
Acoustic matching
202
9.3.3
Equipment and some experimental results
202
9.4
Creaming in emulsions
2ÖS
9.4.1
Equipment and
experimentai
procedure
205
9.4.2
Some experimental results
208
9.5
Conclusions
212
References
212
10.
Dynamic Surface Tension and Dilational
Interfacial
Properties
214
A. Prins
10.1
Introduction
214
10.2
Overflowing cylinder technique
215
10.2.1
Principles
215
10.2.2
Applications
223
10.3
Free falling film technique
228
10.3.1
Hole formation
230
10.3.2
Sparkling light spots
231
10.4
Ring trough technique
232
10.5
Caterpillar trough technique
234
10.6 Mannheimer
trough technique
235
References
238
11.
Light Scattering Studies of Colloid Stability and Gelation
240
D.S.
Home
ili
Introduction
240
11.2
Light scattering background
24І
11.2.1
Basic principles
241
11.2.2
Dynamic Sight scattering
242
U
.2.3
Particle size measurement
246
11.2.4
Cumulant
expansion
248
11.2.5
Polydispersity analysis a general approach
249
11.3
Dynamic light scattering from concentrated opaque suspensions
251
Π
.3.1
Diffusing wave spectroscopy
255
11.4
Dynamic light scattering from gelling systems
261
11.4.1
Milk gels studied using diffusing wave spectroscopy
263
Acknowledgement
265
References
266
12.
Small-Angle Neutron Scattering and Neutron Reflection
268
J. Eastoe
12.1
Introduction
268
12.2
Principles of scattering methods
270
12.3
Why use neutrons?
273
12.3.1
Scattering length densities
275
12.3.2
Neutron contrast variation
276
12.3.3
How do we get neutrons?
277
CONTENTS xi
12.4
Small-angle neutron scattering (SANS)
278
12.4,1
Instrumentation
278
12.4.2
Measured quantities
279
12.4.3
Data interpretation
280
12.4.4
Exampies
.....
surfactant micelles
283
12.4.5
Examples
-
food and biological science
285
12.5
Neutron reflectometry
286
12.5.1
Instrumentation
286
12.5.2
Measured quantities
287
12.5.3
Data interpretation
289
12.5.4
Examples
-
surfactants at the air-water interface
291
12.5.5
Examples
-
food and biological science
293
12.6
Outlook
294
Acknowledgements
294
References
294
13.
High Resolution Nuclear Magnetic Resonance Spectroscopy of
Solid and Semi-Solid Food Components
296
MJ. Gidley, AJ. McArthur, A.H. Darke and S. Ablett
13.1
General considerations
296
13.1.1
Solid and semi-solid food components
2%
13.1.2
Relevant NMR concepts for application to solid food
components
297
13.1.3
Choice of NMR nucleus
298
13.2
Chemical information: molecular conformation and order
300
13.2.1
Triglycérides
and other lipids
302
13.2.2
Starch
304
13.2.3
Polysaecharide gels
306
13.3
Physical information: mobility-resolved spectroscopy
307
13.3.1
Cross polarization
308
13.3.2
Single pulse excitation
309
13.3.3
Practical applications
310
13.4
Agarose,
t-carrageenan and
λ
-carrageenan
311
13.5
Summary and future challenges
315
References
316
14.
Magnetic Resonance Imaging in Food Science
319
B.P. Hills
14.1
Introduction
319
14.2
Principles of magnetic resonance imaging
320
14.2.1
Spatial imaging
320
14.2.2
Preparation sequences
320
14.2.3
Digital image resolution
320
14.3
Overview of applications
322
14.3.1
Spin density maps
322
14.3.2
Relaxation time maps
322
14.3.3
Diffusion-weighted imaging
324
14.3.4
Temperature mapping and heat transport
325
14.3.5
Chemical shift imaging
326
14.3.6
Flow imaging
326
14.4
Quantitative imaging protocols
328
14.4.1
Single-echo imaging of foods with varying water content
328
14.4.2
Initial magnetization lor Sephadex beds with
single-echo imaging
329
xii CONTENTS
14.4.3
Relaxation and diffusive terms» for Sephadex beds with
single-echo imaging
331
14.4.4
The ^-weighting imaging protocol
332
14.4.5
The radial imaging protocol
332
14.5
Application of ^-weighted
radiai
imaging protocol to
rehydration of extruded pasta
333
14.5.1
Sample arrangement during processing
334
14.5.2
Radial and length expansion rates
334
14.5.3
Non-spatially resolved transverse relaxation
335
14.5.4
Radial moisture profiles
336
14.6
Theoretica! modelling of moisture profiles
337
14.6.1
Modelling the radial expansion
337
14.6.2
Modelling non-Fickian diffusion
337
14.7
Conclusions
339
References
340
Subject Index
343
|
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| genre | (DE-588)1071861417 Konferenzschrift gnd-content |
| genre_facet | Konferenzschrift |
| id | DE-604.BV010385868 |
| illustrated | Illustrated |
| indexdate | 2025-01-08T13:45:11Z |
| institution | BVB |
| isbn | 0751402524 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-006915221 |
| oclc_num | 33191156 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XII, 356 S. Ill., graph. Darst. |
| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | Blackie |
| record_format | marc |
| spellingShingle | New physico-chemical techniques for the characterization of complex food systems Alimentos (analise) larpcal Aliments - Analyse Aliments - Composition Engenharia de alimentos larpcal Quimica larpcal Food Analysis Physikalisches Verfahren (DE-588)4315730-0 gnd Physikalisch-chemische Messung (DE-588)4174602-8 gnd Lebensmitteluntersuchung (DE-588)4034911-1 gnd |
| subject_GND | (DE-588)4315730-0 (DE-588)4174602-8 (DE-588)4034911-1 (DE-588)1071861417 |
| title | New physico-chemical techniques for the characterization of complex food systems |
| title_auth | New physico-chemical techniques for the characterization of complex food systems |
| title_exact_search | New physico-chemical techniques for the characterization of complex food systems |
| title_full | New physico-chemical techniques for the characterization of complex food systems ed. by Eric Dickinson |
| title_fullStr | New physico-chemical techniques for the characterization of complex food systems ed. by Eric Dickinson |
| title_full_unstemmed | New physico-chemical techniques for the characterization of complex food systems ed. by Eric Dickinson |
| title_short | New physico-chemical techniques for the characterization of complex food systems |
| title_sort | new physico chemical techniques for the characterization of complex food systems |
| topic | Alimentos (analise) larpcal Aliments - Analyse Aliments - Composition Engenharia de alimentos larpcal Quimica larpcal Food Analysis Physikalisches Verfahren (DE-588)4315730-0 gnd Physikalisch-chemische Messung (DE-588)4174602-8 gnd Lebensmitteluntersuchung (DE-588)4034911-1 gnd |
| topic_facet | Alimentos (analise) Aliments - Analyse Aliments - Composition Engenharia de alimentos Quimica Food Analysis Physikalisches Verfahren Physikalisch-chemische Messung Lebensmitteluntersuchung Konferenzschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006915221&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT dickinsoneric newphysicochemicaltechniquesforthecharacterizationofcomplexfoodsystems |