S. Shea Miller

TL;DR: In this paper, the use of microscopy and imaging techniques for evaluating food structure is discussed. But, as mentioned before, these techniques cannot be directly applied to study food structure because the processing conditions that turn biological raw materials into food cause structural and textural changes which, in turn, change the innate properties and behaviour of the foods.

TL;DR: Microscopic examination showed that as the extrusion conditions were made more severe, to cause depolymerization, the integrity of the cell walls was lost and beta-glucan dispersed throughout the cereal and the apparent viscosity in the physiological extract dropped.

TL;DR: To investigate the role of INV-mediated suc metabolism in oilseeds, genes for yeast INV and/or hexokinase (HK) were expressed under a seed-specific napin promoter, targeting activity to the apoplast and cytosol, respectively.

Abstract: Because of the importance of phenolics in the resistance of maize kernels to pests, microspectrofluorometry was employed as a new method of mapping the location of these substances in maize kernels Autofluorescence due to phenolic acids was detected mainly in the embryo, aleurone, and pericarp of maize kernel cross sections Resistant maize types showed higher intensities of phenolic fluorescence but no unusual distributions Borinic acid reagent enhanced fluorescence due to flavonoids in the aleurone layer, and Ehrlich's reagent revealed phenolic acid amide fluorescence in the embryo and aleurone The localization of phenolic amines was confirmed by HPLC analysis

TL;DR: A strain of Fusarium graminearum, the predominant causal agent of fusarium head blight in North America, was used to perform a comparative study of the early events of colonization in wheat between F HB-susceptible ('Roblin') and FHB-resistant ('Sumai 3') cultivars.