Hostname: page-component-586b7cd67f-r5fsc Total loading time: 0 Render date: 2024-11-27T01:16:11.847Z Has data issue: false hasContentIssue false
  • English
  • Français

New Approaches to Characterizing Food Microstructures

Published online by Cambridge University Press:  31 January 2011

Anne-Marie Hermansson ,
Maud Langton  and
Niklas Lorén
Get access

Extract

Many food-processing operations are designed to create the microstructure that gives the food product its characteristic properties. From milk we can produce different cheeses, yogurts, spreads, or whipped products where the properties are determined by the structure. Other examples of fabricated foods are cereal products such as pasta, meat products such as sausages, and so on. All of these products are based on colloidal structures such as gels, emulsions, foams, or combinations thereof. Microscopy provides the tools for describing how a particular structure is engineered, and, therefore, how it relates to the properties of the product.

Type
Research Article
Information
MRS Bulletin , Volume 25 , Issue 12: Materials Science in the Food Industry , December 2000 , pp. 30 - 36
Copyright
Copyright © Materials Research Society 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

1.Hermansson, A.M., in Properties of Water in Foods, edited by Reid, D.S. (Blackie Academic and Professional, London, 1998) p. 3.CrossRefGoogle Scholar
2.Morris, V.J., Kirby, A.R., and Gunning, A.P., Atomic Force Microscopy for Biologists (Imperial College Press, London, 1999).CrossRefGoogle Scholar
3.Hermansson, A.M. and Langton, M., in Physical Techniques for the Study of Food Biopolymers, edited by Ross-Murphy, S.B. (Elsevier and Chapman, 1993) p. 277.Google Scholar
4.Donald, A.M. and Thiel, B.L., in NATO Science Series: Impact of Electron Scanning Probe Microscopy on Materials Research, edited by Rickerby, D.G., Valdre, G., and Valdre, U. (Kluwer Academic, 1999) p. 415.Google Scholar
5.Thiel, B.L. and Donald, A.M., Ann. Botany 82 (1998).CrossRefGoogle Scholar
6.Hermansson, A.M., in Food Structure: Its Creation and Evaluation, edited by Blanshard, J.M.V. and Mitchell, J.R. (Butterworth-Heinemann, Oxford, 1988) p. 25.Google Scholar
7.Hermansson, A.M., Harbitz, O., and Langton, M., J. Sci. Food Agric. 37 (1986) p. 69.CrossRefGoogle Scholar
8.Sheppard, C.J.R. and Shotton, D.M., in Confocal Laser Scanning Microscopy (BIOS Scientific/ Royal Microscopy Society, Oxford, 1997).Google Scholar
9.Langton, M. and Hermansson, A.M., in Food Colloids 2000—Fundamentals of Formulation, edited by Dickinson, E. and Miller, R. (Royal Society of Chemistry, Cambridge, 2000) in press.Google Scholar
10.Lundin, L., Norton, I.T., Foster, T.J., Williams, M.A.K., Hermansson, A.M., and Bergström, E., in Gums and Stabilizers for the Food Industry, Vol. 10, edited by Williams, P.A. and Phillips, G.O. (Royal Society of Chemistry, Cambridge, 2000) p. 167.CrossRefGoogle Scholar
11.Hasegawa, H., Shiwaku, T., Nakai, A., and Hashimoto, T., in Dynamics of Ordering Process in Condensed Matter, edited by Komura, S. and Furukawa, H. (Plenum Press, New York, 1988) p. 457.Google Scholar
12.Chan, P.K. and Rey, A.D., Macromol. Theory. Simul. 4 (1995) p. 873.CrossRefGoogle Scholar
13.Lorén, N., Langton, M., and Hermansson, A.M., Food Hydrocolloids 13 (1999) p. 185.CrossRefGoogle Scholar
14.Lorén, N. and Hermansson, A.M., Int. J. Biol. Mol. 27 (2000) p. 249.Google Scholar