Fundamentals and Application of Atomic Force Microscopy for Food Research

Herausgeber: Gaiani, Claire; Hongshun, Yang; Zhong, Jian

• Broschiertes Buch

Produktbeschreibung

Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale, which involves a steep learning curve. Fundamentals and Application of Atomic Force Microscopy for Food Research systematically describes how to obtain reliable atomic force microscopy (AFM) data, as well as how to apply AFM to different food substances. Divided into two parts, Part I: Introduction of AFM for food research and Part II: Application of AFM for different types of food substances, this book reduces the difficulty of AFM application and shortens the learning time for new hands. This book is an essential reference for scientists in the fields of food science and engineering, graduate students, and young scientists who want to learn about AFM's capabilities and how it can support their food research and food industry professionals--back cover.

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Produktdetails

• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 384
• Erscheinungstermin: 29. September 2022
• Englisch
• Abmessung: 154mm x 229mm x 27mm
• Gewicht: 638g
• ISBN-13: 9780128239858
• ISBN-10: 0128239859
• Artikelnr.: 62535469

Inhaltsangabe

Part I Introduction of AFM for food research 1. Fundamentals and
application of AFM for food research: an introduction
Part II Fundamentals of AFM 2. Basic principles of AFM 3. Operation
procedure of AFM
Part III Application of AFM for food research 4. Application of AFM for
food proteins 5. Application of AFM for food polysaccharides 6. Application
of AFM for food cells 7. Application of AFM for food microorganisms 8.
Application of AFM for food foams and emulsions 9. Application of AFM for
food powders and contact materials 10. AFM nanomechanics for food research