Food Microstructure and Its Relationship with Quality and Stability

Food Microstructure and Its Relationship with Quality and Stability: Fundamentals and Recent Advances is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book is divided into two main parts. The first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability will also be outlined. The second part of the book consists of various chapters devoting to microstructures, constituents and their relationship with quality, functionality and stability of selected foods for example food hydrocolloids, frozen seafood, dried foods, extruded products and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation and stability as well as food developers and processors. Brings together leading experts from around the world, to provide the latest information in a topic essential to the quality of food productsIncludes dedicated chapters covering the microstructure of specific products and its relationship to the quality and stability making this book ideal for those working in industryProvides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing and engineering