ABSTRACT
This chapter constitutes an overview about the tools for characterizing food structures at micro- and nanometric levels. Tools reviewed in this chapter include several microscopic and spectroscopic techniques. Special emphasis is provided to the atomic force microscopy (AFM) given its versatility as a platform to evaluate the micro- and nanostructure, as well as to determine the nanomechanical properties of food materials. These AFM applications are based on the electron tunneling effect that is present when a sharp probe tip, located at the end of a cantilever, interacts with a specimen surface at a very short distance. Additionally, the principle that allows the use of an AFM as a biosensing system is discussed, also known as cantilever-based biosensor. The miniaturization of cantilever-based biosensors, as well as their integration with other technologies, has let the design of complete laboratories on chip formats. Currently, while it is true that there are a few companies that market cantilever-based biosensors for applications on food areas, some technologies that are under development have the potential to incorporate these devices on day-to-day activities on a near future.
