Atomic force microscopy for food quality evaluation

Abstract Atomic force microscopy (AFM) is now widely used in food quality evaluation due to its advantages of high resolution, rapid imaging, simple sample preparation, and imaging in several environments. In this chapter, AFM for food quality evaluation is reviewed and discussed. Firstly, the basic principles, operational procedures, recent technology developments, advantages, and disadvantages of AFM are introduced. Secondly, research types of AFM for food research are summarized. Thirdly, recent application progress in different types of foods is reviewed and discussed. Fourthly, recent application progress in food microorganisms is summarized. Finally, the advantages and disadvantages of AFM for food quality evaluation are summarized and reviewed. This chapter provides comprehensive information on the application of AFM for food quality evaluation.