edited by
D. B. Bechtel
New Frontiers in Food Microstructure explores techniques and microscopic procedures, including types of data collected and limitations, used in the study of food and seed structure.
Contents:
- Cereal Structure: An Historical Perspective
- Microspectrophotometric Applications in Plant Science Research
- Polarization Microscopy: Applications in Cereal Science
- Identification of Cereal Carbohydrates by Fluorescence Microscopy
- Scanning Electron Microscopy and Histochemistry of Oilseeds
- Scanning Electron Microscopy of Cereal Grains
- Freeze-fracture, Freeze-etch Technique
- From the Farm to the Table--A Transmission Electron Microscope Account of Cereal Structure and its Relationship to End-use Properties
- The Use of High Voltages and Thick Sections in Botanical Electron Microscopy
- Microanalysis of Seed Tissue
- Starch Ultrastructure
- Quantitative Image Analysis
Index
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