Characterization of Food
eBook - PDF

Characterization of Food

Emerging Methods

  1. 450 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Characterization of Food

Emerging Methods

About this book

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Characterization of Food by Anilkumar G. Gaonkar in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Chemical & Biochemical Engineering. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Characterization of Food: Emerging Methods
  3. Copyright Page
  4. Contents
  5. Preface
  6. Contributors
  7. Chapter 1. Interfacial Characterization of Food Systems
  8. Chapter 2. Application of State-of-the-Art Fluorescence and Interferometric Techniques to Study Coalescence in Food Dispersions
  9. Chapter 3. Methods for Characterization of Structure in Whippable Dairy-based Emulsions
  10. Chapter 4. Ultrasonic Characterization of Foods
  11. Chapter 5. Recent Advances in Characterization of foods using Nuclear Magnetic Resonance (NMR)
  12. Chapter 6. Determination of Droplet Size Distributions in Emulsions by Pulsed Field Gradient NMR
  13. Chapter 7. The Application of EPR Spectroscopy to the Detection of Irradiated Food
  14. Chapter 8. Progress in Application of NIR and FT-IR in Food Characterization
  15. Chapter 9. Developments in the Application of Small-Angle Neutron Scattering to Food Systems
  16. Chapter 10. Advances in Dielectric Measurement of Foods
  17. Chapter 11. Recent Developments in the Microstructural Characterization of Foods
  18. Chapter 12. Some Recent Advances in Food Rheology
  19. Chapter 13. The Use of Mastication Analysis to Examine the Dynamics of Oral Breakdown of Food Contributing to Perceived Texture
  20. Chapter 14. Biosensors in Food Analysis
  21. Chapter 15. Developments in Characterization of Foods Using Antibodies
  22. Chapter 16. Taste Sensor
  23. Chapter 17. New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors
  24. Index