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ABSTRACT TEMPLATE

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Template of abstract submitted to “Food Structure and Functionality Conference– 15 years later”  

 

Contribution type

(please, thick the right box)

 

     Oral presentation                  Poster presentation

Title

(TNR* 14 + bold)

Application of microscopy methods in food analysis

 

Authors

(TNR 12 + bold + italics, corresponding author underlined)

Wioletta Błaszczak1, Józef Fornal1

 

Affiliations

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1Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland

 

Key words

(TNR 12)

Key words: microstructure, raw material, food, food processing

 

Abstract

(TNR 12, max. up to 300 words)

Understanding the structural and physical properties of raw material is decisive for obtaining the product with the highest quality as well as can be helpful in designing and development of new technologies. Microscopic methods provide necessary information for characterization of physical properties and textural attributes of food ingredients. These studies were addresses to illustrate application of scanning electron microscopy (SEM) and optical (light) microscopy (LM) methods for the structural characteristic of selected cereals, legumes, vegetables, bakery, dairy and meat products and their changes upon selected technological processes (hydrothermal and enzymatic treatment, drying or fermentation, etc.). Special attention was also paid to starch – one of the most multifunctional raw materials and food ingredients used in the food industry and changes in its structure as a result of chemical and/or physical modification. The mechanism of structure formation in the selected food systems with emphasis on protein and starch (native and modified) interaction was also discussed on the basis of microscopic studies. It was demonstrated that diversity of raw materials, structural elements composition, processes and parameters of processing, significantly influenced the final structure of the products. That fact resulted also in diversification of quality and sensorial attributes of the end-use product. We hope that this presentation will help in better understanding of the complicated nature of food and in embodying the phrase  “Seeing is believing”.

Correspondence to: (TNR 10)

Correspondence to: w.blaszczak@pan.olsztyn.pl

*TNR – Times New Roman font