Does anybody know about leafy vegetables microstructure (e.g. spinach leaves) and how it gets affected by thermal treatment?
Hello. Could you precise what do you mean by thermal treatment? Low or high temperature? Within the physiological/environmental ranges, or for thermal processing?
Thanks Renanta. I am talking about changes during room temperature to processing temperature profile. I know there are plenty literature after thermal processing but I am interested on different temp. range 50, 75, 100, 121C etc.
Hello. Concerning "physiological" ranges which may occur ine the natural (even room ;)) environment, maybe these papers will be useful:
Thermal Adaptation of Pennisetum: Leaf Structure and Composition (http://www.publish.csiro.au/paper/PP9770541.htm),
The effect of experimental warming on leaf functional traits, leaf structure and leaf biochemistry in Arabidopsis thaliana (http://www.biomedcentral.com/1471-2229/11/35),
and https://www.researchgate.net/publication/226589719_Effect_of_a_Brassinosteroid_Analogue_and_High_Temperature_Stress_on_Leaf_Ultrastructure_of_Lycopersicon_Esculentum.
Concerning higher temp. ranges, I am not familiar with the topic - I am a plant physiologist, but it is rather a matter of food technology. Maybe some papers from this field and food professionals will help :).
Article Effect of a Brassinosteroid Analogue and High Temperature St...
Hi Renata: I am working currently on rocket leaves (whole which contains stem and also leaves) rheology where we found contradictory results for whole and leaves. I am interested to know the different in structure of whole and leaves so I can explin my results. Do you have any idea about rocket leaves micro-structure?
Hello Jasim :). I think Ivan is right, optical parameters can be useful in such studies. I think there are the other methods, but I am not a food technologist, so I cannot recommend any of them :). Best regards.
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