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New Approaches to Characterizing Food Microstructures

Published online by Cambridge University Press:  31 January 2011

Anne-Marie Hermansson,
Maud Langton and
Niklas Lorén
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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.

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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

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