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3-Dimensional Imaging Of Biological Structures By High Resolution Confocal Scanning Laser Microscopy, G. J. Brakenhoff, H. T. M. Van Der Voort, E. A. Van Spronsen, N. Nanninga

Scanning Microscopy

Imaging in confocal microscopy is characterized by the ability to make a selective image of just one plane inside a specimen, virtually unaffected -within certain limits-by the out-of-focus regions above and below it. This property, called optical sectioning, is accompanied by improved imaging transverse to the optical axis. We have coupled a confocal microscope to a computer system, making the combination of both an excellent instrument for mapping the 3-dimensional structure of extended specimens into a computer memory/data array. We measured that the volume element contributing to each data point has, under typical fluorescence conditions, a size of 0.2 x …

Morphological Criteria For Comparing Effects Of X-Rays And Neon Ions On Mouse Small Intestine, K. E. Carr, T. L. Hayes, M. Indran, S. J. Bastacky, G. Mcalinden, E. J. Ainsworth, S. Ellis

Scanning Microscopy

Several techniques have been used to assess changes in different parts of mouse small intestine three days after a single dose of either 16.5 Gy X-rays or 11 Gy neon beam. The doses were chosen to be approximately equivalent in terms of their effect on the number of microcolonies present.

In qualitative terms, villous damage was seen after both types of radiation exposure: collared crypts, similar to those seen in biopsies taken from patients suffering from coeliac disease, were conspicuous after neon irradiation.

In semi quantitative terms the doses used, although estimated from previous work to give biologically equivalent damage, …

The Influence Of Ingredients And Processing Variables On The Quality And Microstructure Of Hokkien, Cantonese And Instant Noodles, R. Moss, P. J. Gore, I. C. Murray

Food Structure

Light and scanning electron microscopy have been used as a part of a research program designed to study the influence of flour quality and processing variables on three of the noodle types that are popular in South East Asia . The noodles selected for study were Cantonese, Hokkien and modern instant. They represent the range of cooking and processing variables that are commonly encountered in these products . Flour particle size and the choice of alkaline ingredients influence protein development during the sheeting process . A continuous protein matrix is required in t he raw noodle if it is to …

Confocal Scanning Laser Microscopy In Food Research: Some Observations, I. Heertje, P. Van Der Vlist, J. C. G. Blonk, H. A. C. M. Hendrickx, G. J. Brakenhoff

Food Structure

Confocal Scanning Laser Microscopy (CSLM) has advantages over conventional light microscopy and electron microscopy. In particular the possibility to perform optical sectioning, allowing the disturbance free observation of the three-dimensional internal structure, offers new possibilities in microstructural studies of food systems. The technique is further considered to be very valuable in the study of dynamic processes and transport phenomena. Preliminary results are discussed of an investigation into the microstructure of fat spreads, mayonnaise, cheese and rising dough using this CSLM technique.

The Size Distribution And Shape Of Curd Granules In Traditional Swiss Hard And Semi-Hard Cheeses, M. Ruegg, U. Moor

Food Structure

Curd granule junction patterns in hard (Emmentaler, Gruyere, Sbrinz) and semi-hard cheeses (Appenzeller , Tilsiter, Raclette) were visualized on slices and examined using light microscopy and digital image analysis. Horizontal and vertical sections were cut in different zones of the loaves, in order to obtain information on the orientation of the flattened curd granules.

The frequency histograms of the cross section areas could in most cases adequately be described as a log-normal distribution. The median values ranged from 0.97 to 1.15 mm2 and, from 1.31 to 1.68 mm2 for hard and semi-hard cheeses, respectively.

An elliptical form factor was used …

Textural Properties And Microstructure Of Process Cheese Food Rework, Miloslav Kalab, Joseph Yun, Suk Hing Yiu

Food Structure

Process cheese food was made using sodium citrate (2.7%) or trisodium phosphate (TSP, 2.7%) as emulsifying agents. No precooked cheese (rework) was used in some samples whereas in others the rework (20%) consisted of a cheese blend emulsified with sodium citrate (2.7%) and (a) briefly heated to 82 degrees C, (b) heated to 82 degrees C for 1 h, (c) heated to 82 degrees C for 5 h, and (d) heated to 82 degrees C for 5 h, frozen at -10 degrees C for 24 h, and thawed at +4 degrees C. Heating for extended periods of time produced so-called …