Food Structure
Volume 5, Number 1 (1986)
Features of Food Microscopy
D. F. Lewis
Fixing Conditions in the Freeze Substitution Technique for Light Microscopy Observation of Frozen Beef Tissue
M. N. Martino and N. E. Zaritzky
Changes in the Microstructure of Skipjack Tuna During Frozen Storage and Heat Treatment
L. E. Lampila and W. D. Brown
Freeze Texturation of Proteins: Effect of the Alkali, Acid and Freezing Treatments on Texture Formation
Frisco I. Consolacion and Paul Jelen
The Fine Structure of the Endomysium, Perimysium, and Intermyofibrillar Connections in Muscle
M. W. Orcutt, T. R. Dutson, F. Y. Wu, and S. B. Smith
Action of Polyphosphates in Meat Products
D. F. Lewis, Kathleen H.M. Grooves, and J. Hilary Holgate
Microscopal Observations on the Structure of Bacon
C. A. Voyle, P. D. Jolley, and G. W. Offer
Accuracy and Utility of Sarcomere Length Assessment by Laser Diffraction
Peter A. Koolmees, Frank Korteknie, and Frans J.M. Smulders
Cryo-Scanning Electron Microscopy of Microorganisms in a Liquid Film on Spoiled Chicken Skin
T. A. McMeekin, D. McCall, and C. J. Thomas
Texture and Microstructure of Soybean Curd (Tofu) as Affected by Different Coagulants
J. M. deMan, L. deMan, and S. Gupta
Observations on the Microstructure and Rheology of Ovalbumin Gels
I. Heertje and F. S.M. Kleef
The Microstructure of the Hen's Egg Shell - A Short Review
R. M. G. Hamilton
Ultrastructure of Cooked Spaghetti
M. A. Pagani, D. J. Gallant, B. Bouchet, and P. Resmini
Microstructure of Mealy and Vitreous Wheat Endosperms (Triticum durum L.) with Special Emphasis on Location and Polymorphic Behaviour of Lipids
A. Al Saleh, D. Marion, and D. J. Gallant
Ultrastructure of Maize Starch Granules. A Review
Daniel J. Gallant and Brigitte Bouchet
Mucilage in Yellow Mustard (Brassica Hirta) Seeds
I. R. Siddiqui, S. H. Yiu, J. D. Jones, and M. Kalab
Rheological and Particle Size Changes in Corn Oil-In Water Emulsions Stabilized by 7S Soybean Proteins
M. Reeve and P. Sherman
Mechanical Properties of Cheese, Cheese Analogues and Protein Gels in Relation to Composition and Microstructure
M. L. Green, K. R. Langley, R. J. Marshall, B. E. Brooker, A. Willis, and J. F. V. Vincent