메뉴 건너뛰기




Volumn 51, Issue 1, 2010, Pages 21-27

Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique

Author keywords

Confocal scanning laser microscopy (CSLM); Dough; Epifluorescence light microscopy (EFLM); Microstructure

Indexed keywords

TRITICUM AESTIVUM;

EID: 73549122560     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.09.002     Document Type: Article
Times cited : (57)

References (29)
  • 1
    • 0000250889 scopus 로고
    • Microstructural studies of gluten and a hypothesis on dough formation
    • Amend T., Belitz H.D., Moss R., and Resmini P. Microstructural studies of gluten and a hypothesis on dough formation. Food Structure 10 (1991) 277-288
    • (1991) Food Structure , vol.10 , pp. 277-288
    • Amend, T.1    Belitz, H.D.2    Moss, R.3    Resmini, P.4
  • 2
    • 0030753158 scopus 로고    scopus 로고
    • Relationships between flour/dough microstructure and dough handling and baking properties
    • Autio K., and Laurikainen T. Relationships between flour/dough microstructure and dough handling and baking properties. Trends in Food Science and Technology 8 (1997) 181-185
    • (1997) Trends in Food Science and Technology , vol.8 , pp. 181-185
    • Autio, K.1    Laurikainen, T.2
  • 3
    • 0000732685 scopus 로고    scopus 로고
    • The structure of the gluten network in dough: a study using environmental scanning electron microscopy
    • Bache I.C., and Donald A.M. The structure of the gluten network in dough: a study using environmental scanning electron microscopy. Journal of Cereal Science 28 (1998) 127-133
    • (1998) Journal of Cereal Science , vol.28 , pp. 127-133
    • Bache, I.C.1    Donald, A.M.2
  • 4
    • 0001345044 scopus 로고
    • Confocal scanning light microscopy in food research
    • Blonk J.C.G., and van Aalst H. Confocal scanning light microscopy in food research. Food Research International 26 (1993) 297-311
    • (1993) Food Research International , vol.26 , pp. 297-311
    • Blonk, J.C.G.1    van Aalst, H.2
  • 6
    • 39749143326 scopus 로고    scopus 로고
    • Application of epi-illumination light microscopy for study of floral ontogeny in fruit trees
    • Dadpour M.R., Grigorian W., Nazemieh A., and Valizadeh M. Application of epi-illumination light microscopy for study of floral ontogeny in fruit trees. International Journal of Botany 4 (2008) 49-55
    • (2008) International Journal of Botany , vol.4 , pp. 49-55
    • Dadpour, M.R.1    Grigorian, W.2    Nazemieh, A.3    Valizadeh, M.4
  • 8
    • 0031736388 scopus 로고    scopus 로고
    • A comparison between the use of a high-resolution CCD camera and 35mm film for obtaining coloured micrographs
    • Entwistle A. A comparison between the use of a high-resolution CCD camera and 35mm film for obtaining coloured micrographs. Journal of Microscopy 192 (1998) 81-89
    • (1998) Journal of Microscopy , vol.192 , pp. 81-89
    • Entwistle, A.1
  • 9
    • 10844222639 scopus 로고    scopus 로고
    • Complex wavelets for extended depth-of-field: a new method for the fusion of multichannel microscopy images
    • Forster B., Van de Ville D., Berent J., Sage D., and Unser M. Complex wavelets for extended depth-of-field: a new method for the fusion of multichannel microscopy images. Microscopy Research and Technique 65 (2004) 33-42
    • (2004) Microscopy Research and Technique , vol.65 , pp. 33-42
    • Forster, B.1    Van de Ville, D.2    Berent, J.3    Sage, D.4    Unser, M.5
  • 10
  • 11
    • 0008936380 scopus 로고
    • Light-microscopy observations on the mechanism of dough development in chinese steamed bread production
    • Huang S., Moss R., Resmini P., and Gallant D.J. Light-microscopy observations on the mechanism of dough development in chinese steamed bread production. Food Structure 10 (1991) 289-293
    • (1991) Food Structure , vol.10 , pp. 289-293
    • Huang, S.1    Moss, R.2    Resmini, P.3    Gallant, D.J.4
  • 13
    • 0346958133 scopus 로고    scopus 로고
    • Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes
    • Indrani D., Prabhasankar P., Rajiv J., and Rao G.V. Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes. Journal of Food Science 68 (2003) 2804-2809
    • (2003) Journal of Food Science , vol.68 , pp. 2804-2809
    • Indrani, D.1    Prabhasankar, P.2    Rajiv, J.3    Rao, G.V.4
  • 15
    • 0038685688 scopus 로고    scopus 로고
    • Evaluation of fluorochromes for imaging bacteria in soil
    • Li Y., Dick W.A., and Tuovinen O.H. Evaluation of fluorochromes for imaging bacteria in soil. Soil Biology and Biochemistry 35 (2003) 737-744
    • (2003) Soil Biology and Biochemistry , vol.35 , pp. 737-744
    • Li, Y.1    Dick, W.A.2    Tuovinen, O.H.3
  • 16
    • 11844294873 scopus 로고    scopus 로고
    • Evaluation of microscopic techniques (epifluorescence microscopy, CLSM, TPE-LSM) as a basis for the quantitative image analysis of activated sludge
    • Lopez C., Pons M.N., and Morgenroth E. Evaluation of microscopic techniques (epifluorescence microscopy, CLSM, TPE-LSM) as a basis for the quantitative image analysis of activated sludge. Water Research 39 (2005) 456-468
    • (2005) Water Research , vol.39 , pp. 456-468
    • Lopez, C.1    Pons, M.N.2    Morgenroth, E.3
  • 17
    • 0007304627 scopus 로고
    • The influence of ingredients and processing variables on the quality and microstructure of hokkien, cantonese and instant noodles
    • Moss R., Gore P.J., and Murray I.C. The influence of ingredients and processing variables on the quality and microstructure of hokkien, cantonese and instant noodles. Food Microstructure 6 (1987) 63-74
    • (1987) Food Microstructure , vol.6 , pp. 63-74
    • Moss, R.1    Gore, P.J.2    Murray, I.C.3
  • 18
    • 0002733683 scopus 로고
    • Development and undevelopment of wheat dough by mixing - microscopic structure and its relations to bread-making quality
    • Paredeslopez O., and Bushuk W. Development and undevelopment of wheat dough by mixing - microscopic structure and its relations to bread-making quality. Cereal Chemistry 60 (1982) 24-27
    • (1982) Cereal Chemistry , vol.60 , pp. 24-27
    • Paredeslopez, O.1    Bushuk, W.2
  • 21
    • 0036319986 scopus 로고    scopus 로고
    • Extended depth-of-focus imaging of chlorophyll fluorescence from intact leaves
    • Rolfe S.A., and Scholes J.D. Extended depth-of-focus imaging of chlorophyll fluorescence from intact leaves. Photosynthesis Research 72 (2002) 107-115
    • (2002) Photosynthesis Research , vol.72 , pp. 107-115
    • Rolfe, S.A.1    Scholes, J.D.2
  • 22
    • 0036452923 scopus 로고    scopus 로고
    • Description of microstructural changes in wheat flour and flour components during hydration by using environmental scanning electron microscopy
    • Roman-Gutierrez A.D., Guilbert S.p., and Cuq B. Description of microstructural changes in wheat flour and flour components during hydration by using environmental scanning electron microscopy. Lebensmittel-Wissenschaft und-Technologie 35 (2002) 730-740
    • (2002) Lebensmittel-Wissenschaft und-Technologie , vol.35 , pp. 730-740
    • Roman-Gutierrez, A.D.1    Guilbert, S.p.2    Cuq, B.3
  • 23
    • 0035093910 scopus 로고    scopus 로고
    • On the extended depth of focus algorithms for bright field microscopy
    • Valdecasas A.G., Marshall D., Becerra J.M., and Terrero J.J. On the extended depth of focus algorithms for bright field microscopy. Micron 32 (2001) 559-569
    • (2001) Micron , vol.32 , pp. 559-569
    • Valdecasas, A.G.1    Marshall, D.2    Becerra, J.M.3    Terrero, J.J.4
  • 24
    • 0036792841 scopus 로고    scopus 로고
    • Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM)
    • van de Velde F., Van riel J., and Tromp R.H. Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM). Journal of the Science of Food and Agriculture 82 (2002) 1528-1536
    • (2002) Journal of the Science of Food and Agriculture , vol.82 , pp. 1528-1536
    • van de Velde, F.1    Van riel, J.2    Tromp, R.H.3
  • 28
    • 33748885488 scopus 로고    scopus 로고
    • Chemistry of gluten proteins
    • Wieser H. Chemistry of gluten proteins. Food Microbiology 24 (2007) 115-119
    • (2007) Food Microbiology , vol.24 , pp. 115-119
    • Wieser, H.1
  • 29
    • 0036083637 scopus 로고    scopus 로고
    • Studying frozen dough structure using low-temperature scanning electron microscopy
    • Zounis S., Quail K.J., Wootton M., and Dickson M.R. Studying frozen dough structure using low-temperature scanning electron microscopy. Journal of Cereal Science 35 (2002) 135-147
    • (2002) Journal of Cereal Science , vol.35 , pp. 135-147
    • Zounis, S.1    Quail, K.J.2    Wootton, M.3    Dickson, M.R.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.