Characterization of food emerging methods.

Type of monograph: Other

Summary

The aim of this book is to assemble information (more than 1200 references) of various emerging, state-of-the-art methodologies used for characterizing foods. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, NMR, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavour and aroma analysis used for characterization of foods are included. Extract from the table of contents: methods for characterization of structure in whippable dairy-based emulsions; recent advances in characterization of foods using NMR; the application of EPR (electron paramagnetic resonance) spectroscopy to the detection of irradiated food; advances in dielectric measurement of foods; recent developments in the microstructural characterization of foods.

Details

Original title: Characterization of food emerging methods.
Record ID : 1996-3176
Languages: English
Publication: Elsevier science - Netherlands/Netherlands
Publication date: 1995
Source: Source: 464 p. (17 x 24.5); fig.; tabl.; index; NLG 450.00 (USD 264.75).
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Refrigeration and perishable products: general information;
Food engineering;
Freezing of foodstuffs;
Irradiation and other preservation processes;
Milk and dairy products
Keywords: Food; Microbiology; Measurement; NMR; Physical property; Spectroscopy; Dairy product; Ionizing irradiation; Control (generic); Freezing