ABSTRACT
An appreciation of the microstructure of food and its components is now being recognized as a necessary prerequisite for understanding its properties. There are different methods that can be used to examine the components of food. Lipids can be studied by light microscopy (LM) and also by electron microscopy (EM). EM provides better resolution and higher magnification than LM, and can be divided into two different techniques: transmission electron microscopy (TEM), in which a two-dimensional image is formed, and scanning electron microscopy (SEM), in which a three-dimensional image is formed.
