Viewing Food Microstructure

Abstract ...513 31.1 Introduction ...513 31.2 Fat-Based Products ...515

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Bibliographic Details
Published inEngineering and Food for the 21st Century pp. 543 - 560
Format Book Chapter
LanguageEnglish
Published United States CRC Press 2002
Taylor & Francis Group
Subjects
Chemical engineering
Food & beverage technology
CRC Press LLC
Fat Crystal
Water In Water Emulsions
ERO
Heat Denaturated Whey Proteins
Fat Spreads
Ice Crystals
Confocal Slices
Image Analysis
Image
Fat Crystal Network
Highresolution Transmission Electron Microscopy
Inverted Confocal Microscope
Liquid Margarine
cryo-SEM Image
Confocal Microscope
Subsequent Heating Process
Fat
Confocal Image
SEM
Cryo-scanning Electron Microscope
Casein Network
Scanning Probe Microscopy
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Summary:Abstract ...513 31.1 Introduction ...513 31.2 Fat-Based Products ...515
ISBN:1566769639
9781566769631
DOI:10.1201/9781420010169-42