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Imaging Technologies and Data Processing for Food Engineers

  • Book
  • © 2016

Overview

Editors:
  1. Nesli Sozer

    1. VTT Technical Research Centre of Finland, Espoo, Finland

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  • 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 ?
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-x
    Download chapter PDF

  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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Keywords

About this book

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

Editors and Affiliations

  • VTT Technical Research Centre of Finland, Espoo, Finland

    Nesli Sozer

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