Morris V.J., Groves K. (eds.) Food Microstructures

Elsevier, 2013. — 472 p.This book is not intended to provide a detailed description of all the wide and varied types of food structures. Rather the intention is to introduce the methodologies available to probe food microstructure and to indicate the type of information that can be obtained through their use. By choice the focus is on microscopy and modelling techniques that yield direct information on structure, ranging over different hierarchical levels from the molecular to the macroscopic.
The level of coverage in different chapters varies, depending on the maturity of the techniques under discussion. In all cases, the hope is that suffi cient information is provided to indicate how the technique works, the type of information obtainable, and the advantages and disadvantages of this method.