Understanding and Controlling the Microstructure of Complex Foods
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Published By Elsevier

9781845691516

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Index

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.index ◽

2007 ◽

pp. 751-772

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Bubble formation and stabilisation in bread dough

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.4.691 ◽

2007 ◽

pp. 691-705

Author(s):

E.N.C. Mills ◽

L.J. Salt ◽

P.J. Wilde

Keyword(s):

Bubble Formation ◽

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Relating food microstructure to sensory quality

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.3.449 ◽

2007 ◽

pp. 449-482 ◽

Author(s):

G.A. Van Aken

Keyword(s):

Sensory Quality ◽

Food Microstructure

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Introduction

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1016/b978-1-84569-151-6.50030-2 ◽

2007 ◽

pp. xvii-xx

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Microstructural approaches to the study and improvement of cheese and yogurt products

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.4.600 ◽

2007 ◽

pp. 600-621 ◽

Author(s):

J.A. Lucey

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Polysaccharides: their role in food microstructure

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.1.3 ◽

2007 ◽

pp. 3-39 ◽

Author(s):

V.J. Morris

Keyword(s):

Food Microstructure

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The microstructure of chocolate

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.4.648 ◽

2007 ◽

pp. 648-690 ◽

Author(s):

D. Rousseau

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Atomic force microscopy (AFM) techniques for characterising food structure

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.2.209 ◽

2007 ◽

pp. 209-231 ◽

Author(s):

V.J. Morris

Keyword(s):

Atomic Force Microscopy ◽

Force Microscopy ◽

Atomic Force ◽

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Food microstructure and shelf-life of emulsion and gel-based products

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.4.706 ◽

2007 ◽

pp. 706-733

Author(s):

G. Barker ◽

R. Penfold

Keyword(s):

Food Microstructure

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The texture and microstructure of spreads * *This chapter is a revised version of: Bot, A., Flöter, E., Lammers, J.G., and Pelan, E.G. (2003). ‘Controlling the texture of spreads’, in Texture in Food. Vol. 1. Semi-solid Foods, editor B.M. McKenna, Woodhead Publishing, Cambridge, pp. 350–372.

Understanding and Controlling the Microstructure of Complex Foods ◽

10.1533/9781845693671.4.575 ◽

2007 ◽

pp. 575-599 ◽

Author(s):

A. Bot ◽

E. Flöter ◽

J.G. Lammers ◽

E.G. Pelan

Keyword(s):

Solid Foods ◽

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