ATOMIC-FORCE MICROSCOPY IN FOOD RESEARCH - A NEW TECHNIQUE COMES OF AGE

被引：31

作者：

KIRBY, AR

GUNNING, AP

MORRIS, VJ

机构：

[1] Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 11期

基金：

英国生物技术与生命科学研究理事会;

关键词：

D O I：

10.1016/S0924-2244(00)89191-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Probe microscopes image surfaces by touching them with a sharp probe or stylus. The resolution of such microscopes is determined by the size and shape of the probe, and the accuracy with which it can be positioned relative to the sample surface. Under suitable conditions, these microscopes are capable of imaging atoms and molecules. This article focuses on the potential of such techniques for studying complex food materials.

引用

页码：359 / 365

页数：7

共 35 条

[31] GROWTH OF FOOD-BORNE PATHOGENIC BACTERIA IN OIL-IN-WATER EMULSIONS .1. METHODS FOR INVESTIGATING THE FORM OF GROWTH [J].