Electron Mıcroscopy Technıques
Semih Otles
Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
Search for more papers by this authorVasfiye Hazal Ozyurt
Graduate School of Natural and Applied Sciences, Food Engineering Branch, Ege University, 35100 Bornova, Izmir, Turkey
Search for more papers by this authorSemih Otles
Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
Search for more papers by this authorVasfiye Hazal Ozyurt
Graduate School of Natural and Applied Sciences, Food Engineering Branch, Ege University, 35100 Bornova, Izmir, Turkey
Search for more papers by this authorMamdouh Mahmoud Abdel-Rahman El-Bakry
Universitat Autònoma of Barcelona, Barcelona, Spain
Search for more papers by this authorAntoni Sanchez
Universitat Autònoma of Barcelona, Barcelona, Spain
Search for more papers by this authorBhavbhuti M. Mehta
Anand Agricultural University, Gujarat, India
Search for more papers by this authorSummary
The electron microscope creates an image using electrons to illuminate a specimen; it has great resolving power and obtains a high magnification. This great resolution and magnification are attributed to the wavelength of the electron. There are different types of electron microscope: Transmission Electron Microscope (TEM); Scanning Electron Microscope (SEM); Cryo-SEM; Cryo-TEM; and the Environmental Scanning Electron Microscope (ESEM). Different sample preparation steps for the each electron microscope are used, and these steps vary depending on the specimen. Milk and dairy products include high casein, whey protein and valuable carbohydrates, and the technological processing applied to milk and dairy products such as high hydrostatic pressure, freezing, ultrasonication and pulsed electric field affect these compounds; therefore the structure of milk and dairy products can be changed. The change in structure can be explained using electron microscope technology. In this chapter, the use of electron microscopy and the sample preparation steps for dairy products, as well as the effects of the processing conditions on the compounds, are clarified in detail.
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