Freeze-fracture of manufactured foods.
Manufacture of food products with desired texture and stability increasingly benefits from an understanding of the food microstructure. Freeze-fracture is advantageous in gaining this understanding because it avoids alterations of hydration, retains fat, and maximally preserves air cells. This paper reviews insightful applications of freeze-fracture to various food crystals, colloids, gels, emulsions, and foams.
Humphreys
S H
SH
Department of Anatomy and Cell Biology, School of Medicine, University of Illinois, Chicago 60612.
D003102:Colloids; D004655:Emulsions; D005223:Fats; D005502:Food; D005614:Freeze Fracturing; D005782:Gels; D008854:Microscopy, Electron; D009821:Oils
D003102:Colloids; D004655:Emulsions; D005223:Fats; D005782:Gels; D009821:Oils