Specifying tissue optical properties using axial dependence of confocal reflectance images: confocal scanning laser microscopy and optical coherence tomography

2007 ◽  
Author(s):  
S. Jacques ◽  
R. Samatham ◽  
N. Choudhury ◽  
D. S. Gareau
Keyword(s):  
Optical Coherence Tomography ◽  
Optical Properties ◽  
Scanning Laser ◽  
Confocal Scanning Laser Microscopy ◽  
Optical Coherence ◽  
Laser Microscopy ◽  
Tissue Optical Properties ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Confocal Scanning Laser

scholarly journals In Vivo Confocal Scanning Laser Microscopy of Human Skin: Melanin Provides Strong Contrast

1995 ◽  
Vol 104 (6) ◽  
pp. 946-952 ◽  
Author(s):  
Milind Rajadhyaksha ◽  
Melanie Grossman ◽  
Dina Esterowitz ◽  
Robert H. Webb ◽  
R Rox Anderson
Keyword(s):  
Human Skin ◽  
Scanning Laser ◽  
Confocal Scanning Laser Microscopy ◽  
Laser Microscopy ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Confocal Scanning Laser ◽  
Strong Contrast

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

2001 ◽  
Vol 68 (3) ◽  
pp. 417-427 ◽  
Author(s):  
MARK A. E. AUTY ◽  
MYRA TWOMEY ◽  
TIMOTHY P. GUINEE ◽  
DANIEL M. MULVIHILL
Keyword(s):  
Fat Distribution ◽  
Scanning Laser ◽  
Confocal Scanning Laser Microscopy ◽  
Mozzarella Cheese ◽  
Major Step ◽  
Milk Chocolate ◽  
Laser Microscopy ◽  
Scanning Laser Microscopy ◽  
Confocal Scanning ◽  
Confocal Scanning Laser

Confocal scanning laser microscopy (CSLM) methods were developed to identify fat and protein in cheeses, milk chocolate and milk powders. Various fluorescent probes were assessed for their ability to label fat or protein in selected food products in situ. Dual labelling of fat and protein was made possible by using mixtures of probes. Selected probes and probe mixtures were then used to study (a) structure development of Mozzarella cheese during manufacture and ripening, and (b) the distribution of fat and protein in milk chocolate made with milk powders containing varying levels of free fat. Microstructural changes in the protein and fat phases of Mozzarella cheese were observed at each major step in processing. Aggregation of renneted micelles occurred during curd formation; this was followed by amalgamation of the para-casein into linear fibres during plasticization. Following storage, the protein phase of the Mozzarella became more continuous; entrapping and isolating fat globules. Chocolate made with a high free-fat spray-dried powder blend showed a homogeneous fat distribution, similar to that of chocolate made with roller-dried milk. Chocolate made with whole milk powder containing 10 g free fat/100 g fat showed a non-homogeneous fat distribution with some fat occluded within milk protein particles. These differences in fat distribution were related to Casson yield value and Casson viscosity of the chocolates.

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