Image Analysis of Food Microstructure. John C. Russ. CRC
Press, Boca Raton, FL; 2005, 369 pages. ISBN 0-8493-2241-3
Understanding food microstructure is fundamental to understanding the
changes fresh fruit and vegetables undergo during development,
postharvest, and during processing and preservation treatments, such as
canning, drying, and freezing. Microstructure is also important in
manufactured foods and in the development of new types of foods to give
insight into the way in which ingredients respond when mixed with others
and how they compete for space in a volume. Microstructure is important
for food scientists because it gives rise to quality aspects, including
texture, color, and palatability of foods. Finding innovative ways to
examine food microstructure not only helps the fundamental understanding
but also allows us to solve problems for industry when products fail.