Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-19T11:19:59.819Z Has data issue: false hasContentIssue false
  • English
  • Français

Microscopy and Imaging of Foods — The Whys and Hows

Published online by Cambridge University Press:  14 March 2018

Paula Altan-Wojtas
Paula Altan-Wojtas*
Affiliation:
Agriculture and Agri-Food Canada
*
[email protected]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The use of microscopy and imaging methods to study foods is not a new idea. It has been going on since the first light microscopes were developed (White, 1970; White and Shenton, 1974-1984). Microscopy has been used to determine the quality, purity and safety of foodstuffs by detecting and identifying contaminants in foods. The short article by Stephen Carmichael in the May/June 2002 issue of Microscopy Today has again brought food microscopy into the spotlight. The article provided an opportunity to discuss present applications of food microscopy and to give some projections of where it is headed in the future. The reader may not realize that microscopy and imaging methods are used extensively by most major food companies worldwide for product development, quality control, and trouble shooting (Allan-Wojtas, 1999). Often, this work cannot be published because it contains proprietary information. The application of microscopy to food structure analysis is one of the best kept secrets in microscopy today.

Type
Research Article
Information
Microscopy Today , Volume 12 , Issue 1 , January 2004 , pp. 14 - 21
Copyright
Copyright © Microscopy Society of America 2004

References

Aguilera, J.M., Stanley, D.W. (1999). Microstructural Principles of Food Processing and Engineering. 2nd edition. Aspen Publishers Inc. Gaithersburg, Maryland, 432 pp.Google Scholar
Allan-Wojtas, P. (2001). Food Structure and Functionality Forum - a new AOCS division. Inform 12:169–175.Google Scholar
Allan-Wojtas, P. (1999). Introduction for the special issue of the Journal Scanning dedicated to food structure and functionality. Scanning 21:A6 Google Scholar
Allan-Wojtas, P., Sanford, K., McCrae, K. and Carbyn, S. (2003). An integrated microstructural find sensory approach to describe apple texture. J. Amer. Soc. Hort. Sci. 128:381–390.Google Scholar
Flint, O. 1994. Food Microscopy: a manual of practical methods using optical microscopy. Oxford: BIOS Scientific. 125ppGoogle Scholar
Kalab, M, Allan-Wojtas, P, Miller, S. S. (1995). Microscopy and other imaging techniques in food structure analysis. Trends in Food Science and Technology 6: 177–186.CrossRefGoogle Scholar
Paques, M., Nicolas, Y. (2002) Micro-rheology: preliminary results of structural behaviour oi foods under deformation. In: Abstracts of the 93rd AOCS Annual Meeting and Expo, Montreal, Quebec, Canada, May 5 to 8,2002. p.S55 Google Scholar
Vaughan, J.G. (1979) Food Microscopy. Academic Press, London, NY. 651 ppGoogle Scholar
White, G.W. (1970) A bibliographic history of food microscopy. J. Assoc. Publ. Analysts 8: 74–80 Google Scholar