Looking inside food microstructures

Food's microstructure can explain many of its characteristics—be it cake's sponginess, bread's crispness, cracker's crunchiness or fruits' inner gas and water transport system and even colour. Understanding such microstructure and how it changes during food processing is essential to produce high-quality food. To do so, an EU-funded project, called InsideFood and completed in May 2013, aimed at dramatically improving food microstructure measurement.

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