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Updated: May 8, 2025

A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
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A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen

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低温凝添加对超声波辅助猪肉解的影响

Jonathan Coria-Hernández1, Rosalía Meléndez-Pérez1

  • 1Laboratory 13 Thermal and Structural Analysis of Materials and Foods, Multidisciplinary Research Unit, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC), Cuautitlan Izcalli, Mexico State, Mexico.

International journal of food science
|December 25, 2024
PubMed
概括

性粉冷凝和超声波辅助解通过改变冰晶融化来改善猪肉质量. 这些食品保存技术提高了热参数和关键的质量属性,如水容量和质地.

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Cryo-electron Microscopy01:28

Cryo-electron Microscopy

Conventional electron microscopy (EM) involves dehydration, fixation, and staining of biological samples, which distorts the native state of biological molecules and results in several artifacts. Also, the high-energy electron beam damages the sample and makes it difficult to obtain high-resolution images. These issues can be addressed using cryo-EM, which uses frozen samples and gentler electron beams. The technique was developed by Jacques Dubochet, Joachim Frank, and Richard Henderson, for...
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