Chapter 12: Food Structure Analysis Using Light and Confocal Microscopy
Published:17 Oct 2019
C. Öhgren, P. Lopez-Sanchez, and N. Lorén, in Handbook of Food Structure Development, ed. F. Spyropoulos, A. Lazidis, and I. Norton, The Royal Society of Chemistry, 2019, ch. 12, pp. 285-308.
Download citation file:
Microstructure codes for the properties of food. Processing enables the microstructure. Food microstructures are in most cases hierarchical, heterogeneous, multiphase, and complex. A full understanding of the food microstructure requires the characterization at many different length scales. Light microscopy and confocal laser scanning microscopy are powerful tools to image food microstructures at the micrometer level. In this chapter, the principles and use of these microscopy techniques are described. Examples of the use of light microscopy and confocal laser scanning microscopy to characterize and understand the microstructures in bread and dough, fibrous vegetable protein structures, plant cell walls, fat-rich food, and mayonnaise are discussed. In the end, an outlook on the use of light microscopy and confocal laser scanning microscopy in foods is given.