Confocal Scanning Laser Microscopy (CSLM) has advantages over conventional light microscopy and electron microscopy. In particular the possibility to perform optical sectioning, allowing the disturbance free observation of the three-dimensional internal structure, offers new possibilities in microstructural studies of food systems. The technique is further considered to be very valuable in the study of dynamic processes and transport phenomena. Preliminary results are discussed of an investigation into the microstructure of fat spreads, mayonnaise, cheese and rising dough using this CSLM technique.
Heertje, I.; Vlist, P. van der; Blonk, J. C. G.; Hendrickx, H. A. C. M.; and Brakenhoff, G. J.
"Confocal Scanning Laser Microscopy in Food Research: Some Observations,"
2, Article 2.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol6/iss2/2