Essays about: "confocal laser scanning microscopy"

Showing result 6 - 10 of 17 essays containing the words confocal laser scanning microscopy.

  1. 6. Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Sera Susan Jacob; [2019]
    Keywords : microstructure; CLSM; immuno-labelling; β- glucan; arabinoxylan; cell wall; EPS; food technology; livsmedelsteknologi; Agriculture and Food Sciences;

    Abstract : Spent grain (BSG) is the solid residue obtained during brewing containing leftover malt and adjuncts. Though nutrient-dense, it is found to negatively impact texture and colour when used its raw form as an ingredient in food. READ MORE

  3. 7. Selective Plane Illumination Microscopy Using Non-spreading Airy Beams

    University essay from Lunds universitet/Fysiska institutionen; Lunds universitet/Atomfysik

    Author : Aleksandrs Leitis; [2016]
    Keywords : Microscopy; Selective Plane Illumination Microscopy; Light Sheet Microscopy; Physics and Astronomy;

    Abstract : Recently a new field of microscopy has emerged, known as selective plane illumination microscopy (SPIM). Using a SPIM setup the sample is illuminated with a thin light sheet from the side. The selective plane illumination overcomes many problems that conventional microscopes have. READ MORE

  4. 8. Effect of proofing profile on bread texture and microstructure previous to freezing process; a correlation with sensory attributes

    University essay from SLU/Dept. of Food Science

    Author : Nieves Fabregat; [2015]
    Keywords : bread texture; dough microstructure; freezing; consumer acceptance; 3D-micro-CT; storage;

    Abstract : Within the bakery industry, as well as in all other industries, product development is an important area of research. The freezing process and its effects on the final bread have been studied over the last decades. READ MORE

  5. 9. Synthesis and characterization of amine-functionalized microgel particles and their subsequent assembly into colloidal molecule-like clusters by droplet-based microfluidics

    University essay from Lunds universitet/Kemiska institutionen

    Author : Emil Gustafsson; [2015]
    Keywords : Physical chemistry; fysikalisk kemi; Chemistry;

    Abstract : The ability of thermoresponsive, amine-functionalized microgel particles to take part in microgelmicrogel inter-cross-linking has previously been reported in the literature, in connection to applications such as for example the formation of stimuli-responsive colloidal gels and colloidosomes [1]. This thesis deals with the synthesis of such thermoresponsive, cross-linkable microgels and their subsequent assembly into clusters using droplet-based microfluidics, with the goal of forming responsive colloidal molecules with well-defined valency. READ MORE

  6. 10. Storage stability in a milk based UHT-beverage : effect of pH, carrageenan and storage time

    University essay from SLU/Dept. of Food Science

    Author : Laura Pulkkinen; [2014]
    Keywords : UHT-milk; carrageenan; pH; casein micelles; bright field microscopy; confocal laser scanning microscopy; transmission electron microscopy; particle size; particle concentration;

    Abstract : The different characteristics of many food products, such as aroma and texture, changes during storage time and become undesirable. The reason is instabilities within the product which become prominent as the product ages. These changes in characteristics are quality losses caused by changes in the product’s intrinsic and extrinsic environment. READ MORE