Journal ArticleDOI
Microscopy and other imaging techniques in food structure analysis
TLDR
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.Abstract:
Microscopy and imaging techniques are the most appropriate techniques for evaluating food structure because they are the only analytical methods that produce results in the form of images rather than numbers. However, images may now also be converted into numerical data to allow for statistical evaluation. Advances in microscopy and imaging techniques are made, for the most part, outside the field of food science, drawing from the fields of materials science, biology and medicine. Such techniques cannot, in most cases, be directly applied to study food structure. They must be adapted 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. This necessitates the development of appropriate methods and also the specialization of researchers. Future developments in this field can be divided into the use of new equipment developed for use in other fields, and the application of techniques modified to solve specific food science problems, such as the development of new foods with particular properties and texture or the detection of defects in foods.read more
Citations
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Journal ArticleDOI
Food microstructure affects the bioavailability of several nutrients.
TL;DR: This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients, types of microstructural changes imparted by processing and during food ingestion that are relevant in matrix-nutrient interactions, and their effect on theBioavailability of selected nutrients.
Journal ArticleDOI
Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
TL;DR: A review of recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles can be found in this article, highlighting some of the challenges that will be the focus of future research.
Journal ArticleDOI
Hydrocolloid Gel Particles: Formation, Characterization, and Application
TL;DR: This review introduces some of the materials that are used to form hydrocolloid gel particles and the corresponding gel formation mechanisms and a model for control of particle size, and subsequently other particle properties, is proposed.
Journal ArticleDOI
Microstructure and texture of yogurt as influenced by fat replacers
O. Sandoval-Castilla,Consuelo Lobato-Calleros,Eleazar Aguirre-Mandujano,Eduardo J. Vernon-Carter +3 more
TL;DR: In this paper, seven reduced-fat yogurts were prepared from reconstituted milk with three commercial fat replacers consisting of WPC, microparticulated whey protein and modified tapioca starch (MTS), alone and combined.
Journal ArticleDOI
From food structure to texture
TL;DR: In this article, a multidisciplinary approach is proposed for studying the relationship between food structure and texture perception, combining sensory research, physiology studies and research into food physicochemical characteristics.
References
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Book
Scanning Electron Microscopy and X-Ray Microanalysis
Joseph I. Goldstein,Dale E. Newbury,J. R. Michael,Nicholas W. M. Ritchie,John Henry J. Scott,David C. Joy +5 more
Book
Electron microscopy : principles and techniques for biologists
TL;DR: New edition of an introductory reference that covers all of the important aspects of electron microscopy from a biological perspective, including theory of scanning and transmission; specimen preparation; darkroom, digital imaging, and image analysis; laboratory safety; interpretation of images; and
Journal ArticleDOI
From molecules to cells: imaging soft samples with the atomic force microscope
TL;DR: An overview is presented on the application of atomic force microscopy to organic samples ranging from thin ordered films at molecular resolution to living cells and novel imaging modes are introduced that exploit different aspects of the tip-sample interaction for local measurements of the micromechanical properties of the sample.
Book
Microstructural principles of food processing and engineering
TL;DR: In this paper, the authors examine food microstructure and examine the properties of a fluid food, including texture, texture, structure, and quality of the fluid food components, using a microstructural approach.
Journal ArticleDOI
On the fractal nature of the structure of acid casein gels
TL;DR: In this article, two different types of acid casein gels were formed and studied by rheological measurements at small (< 2%) and large deformations (like creep measurements) and showed that the dynamic moduli of type 1 gels are much higher than those of type 2 gels.