we recently had an application from someone who worked for a biscuit
company...they did some histology on the wheat used in biscuits......

emma

> -----Original Message-----
> From:	Simon Smith [SMTP:ssmith@skeletech.com]
> Sent:	Monday, April 10, 2000 8:27 PM
> To:	Histonet (E-mail)
> Subject:	RE: nutrients
> 
> My wife, (a lapsed food science graduate) has no recollection of seeing
> any
> histology performed on food.  In terms of processing a substance such as
> cake or bread I'm not sure how you could preserve a structure which is
> essentially made from a series of gas bubbles surrounded by a
> starch/protein/fat matrix without causing the structure to collapse, using
> the usual histological methods. I'm thinking about what happens to a
> yorkshire pudding when you pour gravy onto it.  (That's done it, I am now
> officially hungry). I have seen photos of the structure of foams (they may
> well have been the heads from different beers!) which had been frozen then
> freeze-fractured and examined via the SEM. (Dammit now I'm really
> thirsty!)
> I would guess they were sputter coated with something. The structure of
> the
> foam would be important to a food scientist as it would impact on the
> density and mouth feel of a food.  Maybe you could fume your piece of
> bread
> or cake with a cyanoacrylate to reinforce it, or vapor fix with
> formaldehyde
> before freeze drying/freeze substituting it.
> 
> Bob Francis (from the Royal London Hospital, UK) showed a slide once in a
> lecture of an H&E on a piece of smoked english bacon (not the thin sliced
> pig fat excuse for bacon found in the US).  The salting and smoking did a
> pretty good job of preserving the structure of the muscle, though I
> wouldn't
> like you to do it to a piece of me.  (Now I want a bacon sandwich!)
> 
> All of the information on the nutritional composition of foods stems from
> chemical/biochemical analysis.  The reason we know the vitamin C content
> of
> potatoes comes from just under the skin is because someone analysed the
> peeled potato, then analysed the peelings.  (That's It! look out
> McDonalds,
> here I come)
> 
> Simon
> 
> 
> 
> -----Original Message-----
> From: Jeffrey S Crews [mailto:cruzetti@juno.com]
> Sent: Thursday, April 06, 2000 4:31 PM
> To: donh7@earthlink.net
> Cc: lball2@uswest.net; histonet@pathology.swmed.edu
> Subject: Re: nutrients
> 
> 
> Well, we did do an H&E on a "spicy smoked meat snack" in my lab after
> hearing that it was a good bacteria control. Thank God I don't eat those.
> Feh.   jc
> 
> On Wed, 05 Apr 2000 18:02:22 -0700 Don Hammer <donh7@earthlink.net>
> writes:
> >Histonetters:
> >
> >This sounds like it might develop into a very interesting thread.  I 
> >had
> >never thought of Histology procedures being done on food.  This recent 
> >post
> >leads me to wonder how cake might be processed.
> >
> >I hope there are people on here that work on nutrients and food.  The 
> >entry
> >route into this field would be interesting reading as well.  My 
> >expertise
> >ends at cooking, enjoying, and I might add, to the chagrin of some, 
> >being
> >retired, having more time to do so.  *happy grin*  (If you find 
> >yourself in
> >Seattle visiting, give me a call, I'll cook dinner......you bring the 
> >wine)
> >
> >Don Hammer, Retired Guy (but really still interested in learning)
> >----- Original Message -----
> >From: Bro. Lauren Ball <lball2@uswest.net>
> >To: <histonet@pathology.swmed.edu>
> >Sent: Wednesday, April 05, 2000 8:19 AM
> >Subject: Re: nutrients
> >
> >
> >> I remember a special stain that differentiated between carbohydrate 
> >and
> >> protein in cake.  It's been to many years to remember the exact 
> >source,
> >but
> >> I suspect that common methods could be modified to work.
> >> Lauren
> >> ----- Original Message -----
> >> From: Tora Bardal <Tora.Bardal@chembio.ntnu.no>
> >> To: <histonet@Pathology.swmed.edu>
> >> Sent: Tuesday, April 04, 2000 1:55 AM
> >> Subject: nutrients
> >>
> >>
> >> > Hello,
> >> >
> >> > Is there anyone out there working with histology of nutrients and 
> >food
> >> > particles?
> >> > Usually I`m working with fish larvae, but we might get a project
> >involving
> >> > nutrients, and I am at the moment just curious if Histonet could 
> >be a
> >> > source of information on this topic.
> >> > ______________________________
> >> >     .////.   .//
> >> >   o:::::::::///
> >> >  >::::::::::\\\
> >> >     '\\\\\'   \\
> >> >
> >> > Tora Bardal tlf: + (47)73 59 09 38
> >> > Department of Zoology, fax: + (47)73 59 63 11
> >> > Norwegian University of Science and Technology (NTNU)
> >> > Brattoera Research Center
> >> > N-7491 Trondheim Tora.Bardal@chembio.ntnu.no
> >> > Norway
> >> >
> >> >
> >>
> >>
> >>
> >
> >
> 
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