|
|
vol. 2, nr. 1 (2003)
|
Micro-structure and quality of raw materials and food products
|
|
|
Józef Fornal, Wioletta Błaszczak
|
|
| (get PDF )
|
|
|
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, ul. Tuwima 10, 10-747 Olsztyn |
|
|
vol. 2 (2003), nr. 1,
pp. 39-50
|
|
|
abstract:
Nowadays, the quality and safety of food are of crucial importance. Not only are the technological parameters of production decisive for the highest quality of food but the quality of the raw material being processed is of the utmost importance. On the one hand, the good quality of raw materials can easily be reduced, but to obtain top quality products from such material is hardly possible. Plant materials which are the subject of the paper have to pass a long way "from the field to the fork", before to be a ready to eat. They are very sensitive to some environmental and technological factors. Using the microscope methods LM, SEM & TEM, the structure of plant materials, the relation to physical properties as well as the changes taking place in processing which cause undesired changes in their quality, are shown and discussed.
|
|
keywords:
plant materials, microstructure, quality, processing, storage, diseases
|
|
original in:
English
|
|
|
|
|
|
