Image Analysis of Food Microstructure. John C. Russ. CRC Press, Boca Raton, FL; 2005, 369 pages. ISBN 0-8493-2241-3

Understanding food microstructure is fundamental to understanding the changes fresh fruit and vegetables undergo during development, postharvest, and during processing and preservation treatments, such as canning, drying, and freezing. Microstructure is also important in manufactured foods and in the development of new types of foods to give insight into the way in which ingredients respond when mixed with others and how they compete for space in a volume. Microstructure is important for food scientists because it gives rise to quality aspects, including texture, color, and palatability of foods. Finding innovative ways to examine food microstructure not only helps the fundamental understanding but also allows us to solve problems for industry when products fail.