TY - CHAP
T1 - Tools for the study of nanostructures
AU - Escamilla-García, M.
AU - Alvarado-González, J. S.
AU - Calderón-Domínguez, Georgina
AU - Chanona-Pérez, J. J.
AU - Méndez-Méndez, Juan V.
AU - Perea-Flores, María de Jesús
AU - Farrera-Rebollo, R. R.
N1 - Publisher Copyright:
© Springer Science + Business Media New York 2015.
PY - 2015
Y1 - 2015
N2 - In this chapter, some of the most used microscopy techniques for analyzing the structure of biological materials at the micro- and nanoscale will be presented. These techniques are usually applied looking for the changes that promote the arise of new properties and phenomena that emerge at these scales, hence, the purpose of this chapter is to provide the reader with examples of the application of different types of microscopy techniques usually used to characterize food items.
AB - In this chapter, some of the most used microscopy techniques for analyzing the structure of biological materials at the micro- and nanoscale will be presented. These techniques are usually applied looking for the changes that promote the arise of new properties and phenomena that emerge at these scales, hence, the purpose of this chapter is to provide the reader with examples of the application of different types of microscopy techniques usually used to characterize food items.
KW - Atomic force microscopy
KW - Confocal laser scanning microscopy
KW - Dark-field microscopy
KW - Electron microscopy
KW - Fluorescence microscopy
KW - Light microscopy
KW - Scanning electronic microscopy
KW - Transmission electronic microscopy
UR - http://www.scopus.com/inward/record.url?scp=85060770000&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-13596-0_2
DO - 10.1007/978-3-319-13596-0_2
M3 - Capítulo
AN - SCOPUS:85060770000
T3 - Food Engineering Series
SP - 5
EP - 38
BT - Food Engineering Series
PB - Springer
ER -