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Showing 1 to 2 of 2 for “"Food Microstructure"”.
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Microstructural changes and micronutrient bioaccessibility in soft-solid foods, using a model fresh cheese and in vitro digestion
Processed food products are complex matrices with many components interacting below 100 μm. These interactions will dictate the characteristics of product from a physical, chemical and nutritional point of view. The increasing demand for food products with health benefits and functional properties …
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Using X-ray Imaging Techniques to Determine Density of Foods
… technique and structural properties of food. True, apparent and bulk are different types of densities. For porous foods such as baked food products and complex food systems, accurate measurement of density is challenging. Empirical correlations dependent on composition and temperature …