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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
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 Crystallization Of Calcium Phosphate At The Surface Of Mould-Ripened Cheeses, B. E. Brooker
The Crystallization Of Calcium Phosphate At The Surface Of Mould-Ripened Cheeses, B. E. Brooker
Food Structure
Samples of several different types of mouldripened cheese were examined by light and electron microscopy for evidence of calcium phosphate crystallization near their surfaces , which, it was predicted , should result from the pH changes that take place in the rind during ripening . Transmission electron microscopy showed that characteristic convoluted crystals appeared in the rind as mould growth developed and that there was good evidence that at least some of the crystal nucleation was taking place inside effete hyphae. Light microscopy showed that this coincided with the appearance of birefringent, phosphate-rich crystals in the cheese rind which were …
The Size Distribution And Shape Of Curd Granules In Traditional Swiss Hard And Semi-Hard Cheeses, M. Ruegg, U. Moor
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 …