Applications of confocal laser scanning microscopy (CLSM) in foods

Autores
Rincón Cardona, Jaime A.; Huck Iriart, Cristián; Herrera, Maria Lidia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
Much of the work in the area of physical properties of fats is aimed at determining the relationship among triglyceride structure, crystal properties, crystallization conditions, and macroscopic properties of fats. In finished product containing fat, some of these many macroscopic properties include spredability of margarine, butter and spreads; snap of chocolate; blooming of chocolate; and graininess, smoothness, mouthfeel, water binding, and emulsion stability of spreads [1]. Plastic fats consist of a crystal network in a continuous oil matrix. Many articles in the past have been focused on establishing relationships between lipid composition or polymorphism and macroscopic properties of fats without much consideration of the microstructure of the fat crystal network. Germane to a thorough understanding of plastic fat rheology is a characterization of its microstructure. Not including microstructure as a variable will lead to failure in the prediction of macroscopic properties. In many other non fat or low fat products macroscopic properties depend on their structural organization. Emulsion stability, which is one of the most important physical properties of multiple-phase systems, is strongly determined by oil droplet size and interactions among components that determine spatial distribution of lipid and aqueous phases. Thus, control of food properties for various applications requires a better understanding of the relationships between the food microstructure and macroscopic properties.
Fil: Rincón Cardona, Jaime A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina
Fil: Huck Iriart, Cristián. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Materia
CONFOCAL MICROSCOPY
FOOD
FAT SYSTEMS
NYLE RED
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/162007
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Applications of confocal laser scanning microscopy (CLSM) in foodsRincón Cardona, Jaime A.Huck Iriart, CristiánHerrera, Maria LidiaCONFOCAL MICROSCOPYFOODFAT SYSTEMSNYLE REDhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Much of the work in the area of physical properties of fats is aimed at determining the relationship among triglyceride structure, crystal properties, crystallization conditions, and macroscopic properties of fats. In finished product containing fat, some of these many macroscopic properties include spredability of margarine, butter and spreads; snap of chocolate; blooming of chocolate; and graininess, smoothness, mouthfeel, water binding, and emulsion stability of spreads [1]. Plastic fats consist of a crystal network in a continuous oil matrix. Many articles in the past have been focused on establishing relationships between lipid composition or polymorphism and macroscopic properties of fats without much consideration of the microstructure of the fat crystal network. Germane to a thorough understanding of plastic fat rheology is a characterization of its microstructure. Not including microstructure as a variable will lead to failure in the prediction of macroscopic properties. In many other non fat or low fat products macroscopic properties depend on their structural organization. Emulsion stability, which is one of the most important physical properties of multiple-phase systems, is strongly determined by oil droplet size and interactions among components that determine spatial distribution of lipid and aqueous phases. Thus, control of food properties for various applications requires a better understanding of the relationships between the food microstructure and macroscopic properties.Fil: Rincón Cardona, Jaime A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; ArgentinaFil: Huck Iriart, Cristián. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaIntechOpenLagali, Neil S.2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookParthttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/162007Rincón Cardona, Jaime A.; Huck Iriart, Cristián; Herrera, Maria Lidia; Applications of confocal laser scanning microscopy (CLSM) in foods; IntechOpen; 2013; 203-234978-953-51-1056-9CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.intechopen.com/chapters/43823info:eu-repo/semantics/altIdentifier/doi/10.5772/55653info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:37:00Zoai:ri.conicet.gov.ar:11336/162007instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:37:01.009CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Applications of confocal laser scanning microscopy (CLSM) in foods
title Applications of confocal laser scanning microscopy (CLSM) in foods
spellingShingle Applications of confocal laser scanning microscopy (CLSM) in foods
Rincón Cardona, Jaime A.
CONFOCAL MICROSCOPY
FOOD
FAT SYSTEMS
NYLE RED
title_short Applications of confocal laser scanning microscopy (CLSM) in foods
title_full Applications of confocal laser scanning microscopy (CLSM) in foods
title_fullStr Applications of confocal laser scanning microscopy (CLSM) in foods
title_full_unstemmed Applications of confocal laser scanning microscopy (CLSM) in foods
title_sort Applications of confocal laser scanning microscopy (CLSM) in foods
dc.creator.none.fl_str_mv Rincón Cardona, Jaime A.
Huck Iriart, Cristián
Herrera, Maria Lidia
author Rincón Cardona, Jaime A.
author_facet Rincón Cardona, Jaime A.
Huck Iriart, Cristián
Herrera, Maria Lidia
author_role author
author2 Huck Iriart, Cristián
Herrera, Maria Lidia
author2_role author
author
dc.contributor.none.fl_str_mv Lagali, Neil S.
dc.subject.none.fl_str_mv CONFOCAL MICROSCOPY
FOOD
FAT SYSTEMS
NYLE RED
topic CONFOCAL MICROSCOPY
FOOD
FAT SYSTEMS
NYLE RED
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Much of the work in the area of physical properties of fats is aimed at determining the relationship among triglyceride structure, crystal properties, crystallization conditions, and macroscopic properties of fats. In finished product containing fat, some of these many macroscopic properties include spredability of margarine, butter and spreads; snap of chocolate; blooming of chocolate; and graininess, smoothness, mouthfeel, water binding, and emulsion stability of spreads [1]. Plastic fats consist of a crystal network in a continuous oil matrix. Many articles in the past have been focused on establishing relationships between lipid composition or polymorphism and macroscopic properties of fats without much consideration of the microstructure of the fat crystal network. Germane to a thorough understanding of plastic fat rheology is a characterization of its microstructure. Not including microstructure as a variable will lead to failure in the prediction of macroscopic properties. In many other non fat or low fat products macroscopic properties depend on their structural organization. Emulsion stability, which is one of the most important physical properties of multiple-phase systems, is strongly determined by oil droplet size and interactions among components that determine spatial distribution of lipid and aqueous phases. Thus, control of food properties for various applications requires a better understanding of the relationships between the food microstructure and macroscopic properties.
Fil: Rincón Cardona, Jaime A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad Nacional de San Martín. Escuela de Ciencia y Tecnología; Argentina
Fil: Huck Iriart, Cristián. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
description Much of the work in the area of physical properties of fats is aimed at determining the relationship among triglyceride structure, crystal properties, crystallization conditions, and macroscopic properties of fats. In finished product containing fat, some of these many macroscopic properties include spredability of margarine, butter and spreads; snap of chocolate; blooming of chocolate; and graininess, smoothness, mouthfeel, water binding, and emulsion stability of spreads [1]. Plastic fats consist of a crystal network in a continuous oil matrix. Many articles in the past have been focused on establishing relationships between lipid composition or polymorphism and macroscopic properties of fats without much consideration of the microstructure of the fat crystal network. Germane to a thorough understanding of plastic fat rheology is a characterization of its microstructure. Not including microstructure as a variable will lead to failure in the prediction of macroscopic properties. In many other non fat or low fat products macroscopic properties depend on their structural organization. Emulsion stability, which is one of the most important physical properties of multiple-phase systems, is strongly determined by oil droplet size and interactions among components that determine spatial distribution of lipid and aqueous phases. Thus, control of food properties for various applications requires a better understanding of the relationships between the food microstructure and macroscopic properties.
publishDate 2013
dc.date.none.fl_str_mv 2013
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/bookPart
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
status_str publishedVersion
format bookPart
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/162007
Rincón Cardona, Jaime A.; Huck Iriart, Cristián; Herrera, Maria Lidia; Applications of confocal laser scanning microscopy (CLSM) in foods; IntechOpen; 2013; 203-234
978-953-51-1056-9
CONICET Digital
CONICET
url http://hdl.handle.net/11336/162007
identifier_str_mv Rincón Cardona, Jaime A.; Huck Iriart, Cristián; Herrera, Maria Lidia; Applications of confocal laser scanning microscopy (CLSM) in foods; IntechOpen; 2013; 203-234
978-953-51-1056-9
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.intechopen.com/chapters/43823
info:eu-repo/semantics/altIdentifier/doi/10.5772/55653
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv IntechOpen
publisher.none.fl_str_mv IntechOpen
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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