Electron Mıcroscopy Technıques
Diğer yayınlar > Diğer · 2018
Yazarlar: Semih ÖTLEŞ, Vasfiye Hazal Ozyurt
Diğer, Uluslararası, 2018, ss 51-66,
Özet
The electron microscope creates an image using electrons to illuminate a specimen; it has great resolving power and obtains a high magnification. This great resolution and magnification are attributed to the wavelength of the electron. There are different types of electron microscope: Transmission Electron Microscope (TEM); Scanning Electron Microscope (SEM); Cryo-SEM; Cryo-TEM; and the Environmental Scanning Electron Microscope (ESEM). Different sample preparation steps for the each electron microscope are used, and these steps vary depending on the specimen. Milk and dairy products include high casein, whey protein and valuable carbohydrates, and the technological processing applied to milk and dairy products such as high hydrostatic pressure, freezing, ultrasonication and pulsed electric field affect these compounds; therefore the structure of milk and dairy products can be changed. The change in structure can be explained using electron microscope technology. In this chapter, the use of electron microscopy and the sample preparation steps for dairy products, as well as the effects of the processing conditions on the compounds, are clarified in detail.