Preface -- Contents -- Contributors -- Chapter-1 -- Cereal Grain Structure by Microscopic Analysis -- 1.1 General Structure of Cereal Grains -- 1.2 Using Microscopy Techniques in Imaging of Cereal Grains -- 1.2.1 Stereomicroscopy -- 1.2.2 Light Microscopy -- 1.2.3 Confocal Laser Scanning Microscopy -- 1.2.4 Scanning Electron microscopy -- 1.3 Examination of Cereal Grain Structure by Microscopy -- 1.3.1 Stereomicroscopy of Cereal Grains -- 1.3.2 Visualization of Starch, Protein and Cell Walls in Cereal Grains -- 1.4 Microstructure of Processed Cereal Products -- 1.4.1 Milling -- 1.4.1.1 The Effect of Temperature on Milling Behaviour of Wheat Bran -- 1.4.1.2 Extensive Dry Ball Milling Leads to Fragmentation of Arabinoxylan of Wheat Bran -- 1.4.1.3 Effect of a Milling Pretreatment on the Microstructure of Brewer's Spent Grain -- 1.4.2 Enzymatic Processing -- 1.4.2.1 The Release of Ferulic Acid Metabolites from Wheat Aleurone Is Increased by Enzymatic Disintegration -- 1.4.2.2 Microstructural Changes in Brewer's Spent Grain Due to Milling Pretreatment and Enzymatic Hydrolysis of Carbohydrates -- 1.4.3 Fractionation Processing -- 1.4.3.1 Enrichment of Grain Outer Layers and Aleurone Cell Walls Present in Wheat Bran by Electrostatic Separation -- 1.4.4 Malting -- 1.4.4.1 Using Starter Culture as a Tool to Reduce Extracellular Polymeric Substances Accumulation in Barley Kernel Tissues During Malting -- 1.4.5 Baking -- 1.4.5.1 Fermentation -- 1.4.5.2 Microstructure of Pasta Made with Wheat Flour Rendered Gluten-Free -- 1.4.5.3 The Effect of Alkylresorcinols on Microstructure of Bread -- 1.4.5.4 The Impact of Tyrosinase on the Microstructure of Gluten-Free Oat Dough -- 1.5 Summary -- References -- Chapter-2 -- Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis -- 2.1 Introduction -- 2.2 FTIR Microspectroscopy.

2.3 Confocal Raman Microscopy -- 2.4 Data Analysis of Spectral Images -- 2.4.1 Preprocessing -- 2.4.2 Spectral Analysis -- 2.5 Study of Barley Grains Using CRM and Multivariate Analysis -- 2.5.1 Materials and Methods -- 2.5.2 Results and Discussion -- 2.6 Conclusions -- References -- Chapter-3 -- Imaging of Double Emulsions -- 3.1 Introduction: Double Emulsions-Structure and Challenges for Imaging -- 3.2 Imaging Techniques: Principles and Application to Double Emulsions -- 3.2.1 Optical Microscopy -- 3.2.2 Electron Microscopy -- 3.2.3 Atomic Force Microscopy -- 3.2.4 Nuclear Magnetic Resonance -- 3.3 Image Processing -- 3.3.1 Contrast and Quantitative Image Analysis -- 3.3.2 Profiling Versus Slice Selective Imaging -- 3.3.3 Determination of Structural Parameters -- 3.4 Insights into Double Emulsions -- 3.4.1 Geometric Structure -- 3.4.2 Chemical Composition and Morphology -- 3.4.3 Dynamic Processes: Exchange and Instabilities -- 3.4.4 Imaging of Emulsion: Characterisation of Physical Parameters from Processing to Digestion -- 3.5 Summary -- References -- Chapter-4 -- Imaging of Fermented Dairy Products -- 4.1 Introduction -- 4.1.1 Colloidal Components of Milk -- 4.1.2 Fermented Dairy Products: Formation and Structural Components -- 4.2 Imaging Fermented Dairy Gels by CLSM -- 4.2.1 Imaging of Protein and Fat -- 4.2.2 Imaging of Added Stabilizers and Bacterial Exopolysaccharides -- 4.2.3 Dynamic Confocal Microscopy -- 4.3 Electron Microscopy Techniques -- 4.3.1 Scanning Electron Microscopy -- 4.3.2 Transmission Electron Microscopy -- 4.4 Image Analysis -- References -- Chapter-5 -- Kinetics of Bubble Growth in Bread Dough and Crust Formation -- 5.1 The Importance of Gas Production and Gas Retention in Breadmaking -- 5.2 Bubble Nucleation and Mixing -- 5.3 Kinetics of Bubble Growth in Bread Dough -- 5.3.1 Overview.

5.3.2 Factors Affecting Changes in the Bubble Size Distribution -- 5.3.2.1 Disproportionation -- 5.3.2.2 Bubble Growth -- 5.3.2.3 Coalescence -- 5.3.2.4 Densification at the Crust -- 5.4 Modeling Formation of Cellular Structure -- 5.4.1 Analytical Models -- 5.4.2 Numerical Models -- 5.5 Methods Used to Investigate the Evolution of Cellular Structure of Crumb and Crust -- 5.5.1 Microscopy -- 5.5.2 Magnetic Resonance Imaging -- 5.5.3 X-Ray Microtomography and Synchrotron Radiation Studies -- 5.5.4 Ultrasound -- 5.6 Factors Affecting the Evolution of Cellular Structure of Crust and Crumb -- 5.6.1 The Role of Mixing Conditions -- 5.6.2 The Role of Dough Rheology and Composition -- 5.6.3 Dough Aeration and Mixing -- 5.6.4 The Role of Proving and Baking Conditions -- 5.7 Conclusions -- References -- Chapter-6 -- Nondestructive Imaging of Cellular Solid Foods -- 6.1 Introduction -- 6.2 X-Ray Microtomography for Foods -- 6.3 Image Processing and Data Handling -- 6.4 Imaging of Cellular Solid Foods by XMT -- 6.4.1 Biscuits, Cookies and Crackers -- 6.4.2 Extruded Products -- 6.4.2.1 Microstructure of Starch-Based Extruded Solid Foams -- 6.4.2.2 Microstructure of Dietary Fibre Added Extruded Solid Foams -- 6.4.2.3 Microstructure of Protein-Enriched Extruded Solid Foams -- 6.5 Summary and Conclusions -- References -- Chapter-7 -- Microstructure of Gluten-Free Baked Products -- 7.1 Introduction -- 7.2 Structural Analysis of Bakery Products -- 7.2.1 Macrostructure of Gluten-Free Bakery Products -- 7.2.2 Image Analysis Process -- 7.2.2.1 Image Acquisition -- 7.2.2.2 Preprocessing -- 7.2.2.3 Image Segmentation -- 7.2.2.4 Object Measurement -- 7.2.2.5 Classification -- 7.2.3 Microstructure of Bakery Products -- 7.3 Celiac Disease and the Role of Gluten in Baked Products -- 7.4 Cereal Sources for Gluten-Free Products -- 7.4.1 Rice Flour -- 7.4.2 Chestnut Flour.

7.4.3 Sorghum Flour -- 7.4.4 Pseudocereal Flours -- 7.5 Ingredients and Additives Used to Improve the Structure of Gluten-Free Baked Products -- 7.6 Methods to Improve the Microstructure of Gluten-Free Products -- 7.6.1 Sourdough Technology -- 7.6.2 Infrared-Microwave Combination Baking Technology -- 7.6.3 High Hydrostatic Pressure Technology -- 7.7 Conclusion -- References -- Chapter-8 -- Molecular Organization and Topographyof Prolamin Protein Films -- 8.1 Introduction -- 8.1.1 Zein and Gluten Proteins -- 8.1.2 Prolamin Proteins as Promising Biodegradable and Edible Packaging Films from Renewable Resources -- 8.1.3 Manufacture and Functionality of Protein Films -- 8.2 Structural Development and Characterization of the Topography of Protein Films Using Imaging Technologies -- 8.3 Characterization of Physical Properties of Protein Films Using Imaging Technologies -- 8.4 Characterization of the Physical Properties of Composite Biofilms by Microstructural Analysis -- 8.5 Summary, Conclusions, and Recommendations -- References -- Chapter-9 -- Assessment of Internal and External Quality of Fruits and Vegetables -- 9.1 Introduction -- 9.2 Computer Vision -- 9.2.1 Size and Shape -- 9.2.2 Surface Texture -- 9.2.3 Surface Colour -- 9.2.4 Surface Defects -- 9.3 Hyperspectral Imaging -- 9.3.1 External Quality -- 9.3.2 Internal Quality -- 9.3.3 Quality Evolution -- 9.3.4 Contaminants -- 9.4 Optical Coherence Tomography -- 9.4.1 Internal Quality -- 9.5 X-Ray Imaging -- 9.5.1 Internal Quality -- 9.6 Magnetic Resonance Imaging -- 9.6.1 Internal Quality -- References -- Chapter-10 -- Microstructural Imaging of Chocolate Confectionery -- 10.1 Introduction -- 10.2 Background -- 10.3 Fat Structure-Functionality Relationship -- 10.4 Chocolate Making -- 10.4.1 Ingredient Mixing and Refining -- 10.4.2 Conching -- 10.4.3 Tempering -- 10.4.4 Moulding/Cooling/Storage.

10.5 Fat Bloom -- 10.6 Mixing Behaviour -- 10.7 Methods to Study the Microstructure of Chocolate -- 10.7.1 Atomic Force Microscopy -- 10.7.2 Environmental Scanning Electron Microscopy -- 10.7.3 Confocal Laser Scanning Microscopy -- 10.7.4 Optical Profilometry -- 10.8 The Microstructure of Chocolate -- 10.8.1 Internal Microstructure of Chocolate -- 10.8.2 The Surface Structure of Chocolate -- 10.8.3 Post-processing Changes in Chocolate Microstructure -- 10.8.3.1 Shelf Life of Chocolate -- 10.8.3.2 Temperature Cycling -- 10.8.3.3 Influence of Microstructure of Diffusion of Soft Centre Fillings -- 10.9 Conclusion -- References -- Chapter-11 -- Physical-Bioimaging Characterization of Nuts -- 11.1 Introduction -- 11.2 Imaging Recognition of Physical Hazard in Nut Meats -- 11.2.1 Hyperspectral Fluorescent Imaging Analysis of Black Walnuts -- 11.2.2 Hyperspectral Detection Algorithms -- 11.2.3 Typical Classification Results -- 11.2.4 Hyperspectral Algorithm Adaptability to Nuts from Different Growing Regions -- 11.3 Further Readings -- References -- Index.