Abstract
Microscopy and imaging techniques are the most applicable routes for evaluating food structure. This is because they are the only analytical methods that provide results in the form of images rather than numbers. Such techniques cannot be directly carried out to evaluate food structure in most cases; they must be amended, because the processing conditions that turn biological raw materials into food cause structural and textural variations that alter innate features and behaviors of the foods. Selected examples of microscopic studies of food structure are given to elucidate the potential of transmission electron microscopies technique to expose detailed and specific information, scrutinizing the relation between processing conditions and food structure to improve food processes and product quality. This chapter discusses how various kinds of food quality are evaluated through imaging routes, analyzed with proper image analysis methods, and the image data eventually employed to forecast or visualize food quality.
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