Understanding and controlling the microstructure of complex foods

Description

Awareness of the interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness is increasing. It is now widely recognized that creation of novel foods or improvement of existing products largely depends on a better understanding of this complex interrelationship. This important collection presents current understanding of significant aspects of food structure and methods for its control. The main structural elements in foods, their interactions and newer analytical techniques for structure assessment are reviewed. Following chapters then discuss the use of structural design principals in product development and structural issues in particular foods, such as ice cream and chocolate.

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