Cereal Grain Structure by Microscopic Analysis

Ulla Holopainen, Mari Raulio

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Abstract

Microscopy techniques can be utilized in studying the structure of cereal grains, their processing or end products. By stereomicroscope, the appearance of cereal samples can be recorded. For light microscopy, samples are usually fixed, embedded and cut into sections for staining with different dyes in order to visualize various components present in cereals. Less sample preparation is needed for confocal laser scanning microscopy (CLSM), which enables optical sectioning of the sample. Scanning electron microscopy (SEM) gives information on the structure with higher magnification, when high resolution is required. Depending on which structural level is of interest, these techniques can be used in revealing the structural differences between processes, enzymatic treatments, etc. Several examples are presented on the visualization of grain structures and components and their changes due to processing.
Original languageEnglish
Title of host publicationImaging Technologies and Data Processing for Food Engineers
EditorsNesli Sozer
PublisherSpringer
Pages1-39
ISBN (Electronic)978-3-319-24735-9
ISBN (Print)978-3-319-24733-5
DOIs
Publication statusPublished - 2016
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Publication series

SeriesFood Engineering Series
ISSN1571-0297

Fingerprint

Crystal microstructure
Microscopic examination
Processing
Optical microscopy
Coloring Agents
Visualization
Scanning
Scanning electron microscopy
Lasers

Keywords

  • stereomicroscopy
  • light microscopy
  • brightfield microscopy
  • fluorescence microscopy
  • confocal laser scanning microscopy
  • scanning electron microscopy

Cite this

Holopainen, U., & Raulio, M. (2016). Cereal Grain Structure by Microscopic Analysis. In N. Sozer (Ed.), Imaging Technologies and Data Processing for Food Engineers (pp. 1-39). Springer. Food Engineering Series https://doi.org/10.1007/978-3-319-24735-9_1
Holopainen, Ulla ; Raulio, Mari. / Cereal Grain Structure by Microscopic Analysis. Imaging Technologies and Data Processing for Food Engineers. editor / Nesli Sozer. Springer, 2016. pp. 1-39 (Food Engineering Series).
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Holopainen, U & Raulio, M 2016, Cereal Grain Structure by Microscopic Analysis. in N Sozer (ed.), Imaging Technologies and Data Processing for Food Engineers. Springer, Food Engineering Series, pp. 1-39. https://doi.org/10.1007/978-3-319-24735-9_1

Cereal Grain Structure by Microscopic Analysis. / Holopainen, Ulla; Raulio, Mari.

Imaging Technologies and Data Processing for Food Engineers. ed. / Nesli Sozer. Springer, 2016. p. 1-39 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

TY - CHAP

T1 - Cereal Grain Structure by Microscopic Analysis

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AU - Raulio, Mari

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N2 - Microscopy techniques can be utilized in studying the structure of cereal grains, their processing or end products. By stereomicroscope, the appearance of cereal samples can be recorded. For light microscopy, samples are usually fixed, embedded and cut into sections for staining with different dyes in order to visualize various components present in cereals. Less sample preparation is needed for confocal laser scanning microscopy (CLSM), which enables optical sectioning of the sample. Scanning electron microscopy (SEM) gives information on the structure with higher magnification, when high resolution is required. Depending on which structural level is of interest, these techniques can be used in revealing the structural differences between processes, enzymatic treatments, etc. Several examples are presented on the visualization of grain structures and components and their changes due to processing.

AB - Microscopy techniques can be utilized in studying the structure of cereal grains, their processing or end products. By stereomicroscope, the appearance of cereal samples can be recorded. For light microscopy, samples are usually fixed, embedded and cut into sections for staining with different dyes in order to visualize various components present in cereals. Less sample preparation is needed for confocal laser scanning microscopy (CLSM), which enables optical sectioning of the sample. Scanning electron microscopy (SEM) gives information on the structure with higher magnification, when high resolution is required. Depending on which structural level is of interest, these techniques can be used in revealing the structural differences between processes, enzymatic treatments, etc. Several examples are presented on the visualization of grain structures and components and their changes due to processing.

KW - stereomicroscopy

KW - light microscopy

KW - brightfield microscopy

KW - fluorescence microscopy

KW - confocal laser scanning microscopy

KW - scanning electron microscopy

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SN - 978-3-319-24733-5

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BT - Imaging Technologies and Data Processing for Food Engineers

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Holopainen U, Raulio M. Cereal Grain Structure by Microscopic Analysis. In Sozer N, editor, Imaging Technologies and Data Processing for Food Engineers. Springer. 2016. p. 1-39. (Food Engineering Series). https://doi.org/10.1007/978-3-319-24735-9_1