Imaging Technologies and Data Processing for Food Engineers

1. Front Matter

   Pages i-x

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2. Cereal Grain Structure by Microscopic Analysis

   • Ulla Holopainen-Mantila, Mari Raulio

   Pages 1-39

3. Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis

   • Anna-Stiina Jääskeläinen, Leonardo Galvis Rojas, Carlo G. Bertinetto

   Pages 41-68

4. Imaging of Double Emulsions

   • Richard Bernewitz, Gisela Guthausen, Heike P. Schuchmann

   Pages 69-98

5. Imaging of Fermented Dairy Products

   • Dilek Ercili-Cura

   Pages 99-128

6. Kinetics of Bubble Growth in Bread Dough and Crust Formation

   • Filiz Koksel, Martin G. Scanlon

   Pages 129-167

7. Nondestructive Imaging of Cellular Solid Foods

   • Syed Ariful Alam, Nesli Sozer

   Pages 169-196

8. Microstructure of Gluten-Free Baked Products

   • Ilkem Demirkesen Mert, Gulum Sumnu, Serpil Sahin

   Pages 197-242

9. Molecular Organization and Topography of Prolamin Protein Films

   • Jarupat Luecha, Jozef L. Kokini

   Pages 243-267

10. Assessment of Internal and External Quality of Fruits and Vegetables

    • Natalia Hernández-Sánchez, Guillermo P. Moreda, Ana Herre-ro-Langreo, Ángela Melado-Herreros

    Pages 269-309

11. Microstructural Imaging of Chocolate Confectionery

    • Dérick Rousseau

    Pages 311-333

12. Physical-Bioimaging Characterization of Nuts

    • Yang Tao, Xin Chen, Lu Jiang

    Pages 335-349

13. Back Matter

    Pages 351-353

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Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.

This book also:

• Provides in-depth view of raw material characterization and process control
  
• Covers structure-functionality and structure-texture relationships
• Reviews applications to emerging areas of food science with an insight into future trends

• Data analysis
• Food characterization
• Food quality
• Food structure analysis
• Imaging in food
• Microscopy
• Biological Microscopy

• VTT Technical Research Centre of Finland, Espoo, Finland

  Nesli Sozer

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