Imaging Technologies and Data Processing for Food Engineers

1. Cereal Grain Structure by Microscopic Analysis
Ulla Holopainen-Mantila, Mari Raulio

2. Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis
Anna-Stiina Jääskeläinen, Leonardo Galvis Rojas, Carlo G. Bertinetto

3. Imaging of Double Emulsions
Richard Bernewitz, Gisela Guthausen, Heike P. Schuchmann

4. Imaging of Fermented Dairy Products
Dilek Ercili-Cura

5. Kinetics of Bubble Growth in Bread Dough and Crust Formation
Filiz Koksel, Martin G. Scanlon

6. Nondestructive Imaging of Cellular Solid Foods
Syed Ariful Alam, Nesli Sozer

7. Microstructure of Gluten-Free Baked Products
Ilkem Demirkesen Mert, Gulum Sumnu, Serpil Sahin

8. Molecular Organization and Topography of Prolamin Protein Films
Jarupat Luecha, Jozef L. Kokini

9. Assessment of Internal and External Quality of Fruits and Vegetables
Natalia Hernández-Sánchez, Guillermo P. Moreda, Ana Herre-ro-Langreo, Ángela Melado-Herreros

10. Microstructural Imaging of Chocolate Confectionery
Dérick Rousseau

11. Physical-Bioimaging Characterization of Nuts
Yang Tao, Xin Chen, Lu Jiang

Keywords: Chemistry, Food Science, Characterization and Evaluation of Materials, Biomedical Engineering, Biological Microscopy