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Latest advances in imaging techniques for characterizing soft, multiphasic food materials.
Advances in Colloid and Interface Science ( IF 15.9 ) Pub Date : 2020-04-08 , DOI: 10.1016/j.cis.2020.102154 Lorenzo Metilli 1 , Mathew Francis 1 , Megan Povey 1 , Aris Lazidis 2 , Stephanie Marty-Terrade 2 , Joydeep Ray 3 , Elena Simone 1
Advances in Colloid and Interface Science ( IF 15.9 ) Pub Date : 2020-04-08 , DOI: 10.1016/j.cis.2020.102154 Lorenzo Metilli 1 , Mathew Francis 1 , Megan Povey 1 , Aris Lazidis 2 , Stephanie Marty-Terrade 2 , Joydeep Ray 3 , Elena Simone 1
Affiliation
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Over the last two decades, the development and production of innovative, customer-tailored food products with enhanced health benefits have seen major advances. However, the manufacture of edible materials with tuned physical and organoleptic properties requires a good knowledge of food microstructure and its relationship to the macroscopic properties of the final food product. Food products are complex materials, often consisting of multiple phases. Furthermore, each phase usually contains a variety of biological macromolecules, such as carbohydrates, proteins and lipids, as well as water droplets and gas bubbles. Micronutrients, such as vitamins and minerals, might also play an important role in determining and engineering food microstructure. Considering this complexity, highly advanced physio-chemical techniques are required for characterizing the microstructure of food systems prior to, during and after processing. Fast, in situ techniques are also essential for industrial applications. Due to the wide variety of instruments and methods, the scope of this paper is focused only on the latest advances of selected food characterization techniques, with emphasis on soft, multi-phasic food materials.
中文翻译：
表征软质，多相食品材料的成像技术的最新进展。
在过去的二十年中，具有增强的健康益处的，按客户要求定制的创新食品的开发和生产取得了重大进展。但是，具有可调节的物理和感官特性的可食用材料的制造需要对食品的微观结构及其与最终食品的宏观特性的关系有充分的了解。食品是复杂的材料，通常包含多个阶段。此外，每个相通常包含各种生物大分子，例如碳水化合物，蛋白质和脂质，以及水滴和气泡。微量营养素，例如维生素和矿物质，也可能在确定和工程化食品的微结构中起重要作用。考虑到这种复杂性，在加工之前，过程中和之后，需要非常先进的物理化学技术来表征食品系统的微观结构。快速的原位技术对于工业应用也至关重要。由于仪器和方法的多样性，本文的范围仅集中于所选食品表征技术的最新进展，重点是软质，多相食品材料。
更新日期：2020-04-08
中文翻译：
表征软质，多相食品材料的成像技术的最新进展。
在过去的二十年中，具有增强的健康益处的，按客户要求定制的创新食品的开发和生产取得了重大进展。但是，具有可调节的物理和感官特性的可食用材料的制造需要对食品的微观结构及其与最终食品的宏观特性的关系有充分的了解。食品是复杂的材料，通常包含多个阶段。此外，每个相通常包含各种生物大分子，例如碳水化合物，蛋白质和脂质，以及水滴和气泡。微量营养素，例如维生素和矿物质，也可能在确定和工程化食品的微结构中起重要作用。考虑到这种复杂性，在加工之前，过程中和之后，需要非常先进的物理化学技术来表征食品系统的微观结构。快速的原位技术对于工业应用也至关重要。由于仪器和方法的多样性，本文的范围仅集中于所选食品表征技术的最新进展，重点是软质，多相食品材料。
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