Description
The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.
Chapter
CHAPTER 3. GEL STRUCTURE OF FOOD BIOPOLYMERS
pp.：
36 – 52
CHAPTER 4. THE STRUCTURE AND STABILITY OF EMULSIONS
pp.：
52 – 70
Chapter 5. STRUCTURE AND PROPERTIES OF LIQUID AND SOLID FOAMS
pp.：
70 – 86
CHAPTER 6. THE POLYMER/WATER RELATIONSHIP—ITS IMPORTANCE FOR FOOD STRUCTURE
pp.：
86 – 104
CHAPTER 7. POLYMER FRACTURE
pp.：
104 – 126
CHAPTER 8. STRUCTURAL STABILITY OF INTERMEDIATE MOISTURE FOODS—A NEW UNDERSTANDING?
pp.：
126 – 160
CHAPTER 9. ‘COLLAPSE’ PHENOMENA—A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS
pp.：
160 – 192
CHAPTER 10. CREATION OF FIBROUS STRUCTURES BY SPINNERETLESS SPINNING
pp.：
192 – 208
CHAPTER 11. DRY SPINNING OF MILK PROTEINS
pp.：
208 – 230
CHAPTER 12. PROTEIN EXTRUSION—MORE QUESTIONS THAN ANSWERS?
pp.：
230 – 242
CHAPTER 13. REFORMED MEAT PRODUCTS—FUNDAMENTAL CONCEPTS AND NEW DEVELOPMENTS
pp.：
242 – 276
CHAPTER 14. SURIMI-BASED FOODS—THE GENERAL STORY AND THE NORWEGIAN APPROACH
pp.：
276 – 290
CHAPTER 15. STRUCTURED FAT SYSTEMS
pp.：
290 – 308
CHAPTER 16. STRUCTURED SUGAR SYSTEMS
pp.：
308 – 324
CHAPTER 17. ELEMENTS OF CEREAL PRODUCT STRUCTURE
pp.：
324 – 342
CHAPTER 18. EXTRUSION AND CO-EXTRUSION OF CEREALS
pp.：
342 – 362
CHAPTER 19. THE EVALUATION OF FOOD STRUCTURE BY LIGHT MICROSCOPY
pp.：
362 – 378
CHAPTER 20. AN ELECTRON MICROSCOPIST’S VIEW OF FOODS
pp.：
378 – 398
CHAPTER 21. SMALL DEFORMATION MEASUREMENTS
pp.：
398 – 412
CHAPTER 22. BEHAVIOUR OF FOODS IN LARGE DEFORMATION
pp.：
412 – 428
CHAPTER 23. THE SENSORY–RHEOLOGICAL INTERFACE
pp.：
428 – 444
CHAPTER 24. EVALUATION OF CRISPNESS
pp.：
444 – 460
CHAPTER 25. BEYOND THE TEXTURE PROFILE
pp.：
460 – 476
CHAPTER 26. ORAL PERCEPTION OF TEXTURE
pp.：
476 – 494
LIST OF PARTICIPANTS
pp.：
494 – 500
Food Structure
：Creation and Evaluation
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