Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research.
Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.
1. Section 1: Introduction of AFM for food research - p. xv 2. Chapter 1. An introduction - p. 3 3. Section 2: Fundamentals of AFM - p. 7 4. Chapter 2. Atomic force microscopy: from theory to application in food science - p. 15 5. Chapter 3. Operation procedures of atomic force microscopy for food and biological samples - p. 45 6. Section 3: Application of AFM for food research - p. 76 7. Chapter 4. Application of atomic force microscopy for food proteins - p. 83 8. Chapter 5. Application of atomic force microscopy for food polysaccharides - p. 121 9. Chapter 6. Application of atomic force microscopy in food microorganism research - p. 161 10. Chapter 7. Application of atomic force microscopy for food foams and emulsions - p. 189 11. Chapter 8. Application of atomic force microscopy for food powders and contact materials - p. 233 12. Chapter 9. Advances in food material nanomechanics by means of atomic force microscopy - p. 263 13. Chapter 10. Current and potential combination of atomic force microscopy with other techniques for food science - p. 307 14. Index - p. 363
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research.
Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.
1. Section 1: Introduction of AFM for food research - p. xv 2. Chapter 1. An introduction - p. 3 3. Section 2: Fundamentals of AFM - p. 7 4. Chapter 2. Atomic force microscopy: from theory to application in food science - p. 15 5. Chapter 3. Operation procedures of atomic force microscopy for food and biological samples - p. 45 6. Section 3: Application of AFM for food research - p. 76 7. Chapter 4. Application of atomic force microscopy for food proteins - p. 83 8. Chapter 5. Application of atomic force microscopy for food polysaccharides - p. 121 9. Chapter 6. Application of atomic force microscopy in food microorganism research - p. 161 10. Chapter 7. Application of atomic force microscopy for food foams and emulsions - p. 189 11. Chapter 8. Application of atomic force microscopy for food powders and contact materials - p. 233 12. Chapter 9. Advances in food material nanomechanics by means of atomic force microscopy - p. 263 13. Chapter 10. Current and potential combination of atomic force microscopy with other techniques for food science - p. 307 14. Index - p. 363
