Application of electron microscopy techniques in cheese research | Primena tehnike elektronske mikroskopije u proucavanju sireva
2009
Pavlovic, V.B., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Pudja, P.D., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Trpkovic, G.A., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Miocinovic, J.B., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet
Four types of electron microscopes, i.e. scanning electron microscope, cryo-scanning electron microscope, trasmission electron microscope, and environmental scanning electron microscope, as well as confocal laser scanning microscope, as a representative of light microscopy that is nowaday frequently being used in analyzing milk origin nutrition, are discussed. The differences between these categories of microscopes are presented here. The advantages in analyzing milk products are discussed. General methods of preparation of biological samples for all types electron microscopes are introduced, as well as specific methods for preparation of cheese samples. Representative micrographs of different cheese samples are discussed. Use of the electron microscopy plays an important role in nutrition research, especially concerning microstructure. Electron microscopy will probably become a significant tool in future research of food.
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