New approaches to characterizing food microstructures

被引：6
|
作者：
Hermansson, AM [1 ]
Langton, M
Lorén, N
机构：
[1] Swedish Inst Food & Biotechol, SIK, Struct Engn Grp, Gothenburg, Sweden
[2] Chalmers Univ Technol, Dept Food Sci, Sch Chem Engn, S-41296 Gothenburg, Sweden
来源：
MRS BULLETIN | 2000年 / 25卷 / 12期
关键词：
Biopolymers - Food processing - Microstructure - Proteins - Scanning electron microscopy - Temperature - Transmission electron microscopy;
D O I：
10.1557/mrs2000.251
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
The possibilities of integrating microstructure parameters with data obtained by other techniques open up new avenues for food research. A review is given on some important new developments in microscopic techniques as well as novel approaches to microscopy.
引用
收藏
页码：30 / +
页数：6
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