Characterization of Food : Emerging Methods

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Preface
Contributors
Interfacial Characterization of Food Systems	p. 1
Application of State-of-the-Art Fluorescence and Interferometric Techniques to Study Coalescence in Food Dispersions	p. 23
Methods for Characterization of Structure in Whippable Dairy-based Emulsions	p. 59
Ultrasonic Characterization of Foods	p. 93
Recent Advances in Characterization of foods using Nuclear Magnetic Resonance (NMR)	p. 117
Determination of Droplet Size Distributions in Emulsions by Pulsed Field Gradient NMR	p. 151
The Application of EPR Spectroscopy to the Detection of Irradiated Food	p. 163
Progress in Application of NIR and FT-IR in Food Characterization	p. 185
Developments in the Application of Small-Angle Neutron Scattering to Food Systems	p. 201
Advances in Dielectric Measurement of Foods	p. 213
Recent Developments in the Microstructural Characterization of Foods	p. 233
Some Recent Advances in Food Rheology	p. 277
The Use of Mastication Analysis to Examine the Dynamics of Oral Breakdown of Food Contributing to Perceived Texture	p. 309
Biosensors in Food Analysis	p. 329
Developments in Characterization of Foods Using Antibodies	p. 347
Taste Sensor	p. 377
New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors	p. 403
Index	p. 433
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