“…Since most foods have soft or deformable surfaces, non-contact techniques (among which optical techniques prevail) are preferred because they are non-invasive. Optical techniques are rapid, accurate, and reliable, and can be implemented at the microscale through a variety of instruments (Bennett, 1992;Thomas, 1999): optical interferometry (Cao, Vorburger, Lieberman, & Thomas, 1991), confocal laser microscopy (Pedreschi et al, 2000), light microscopy (Russ, 1986), among others. Recently, atomic force microscopy has also been applied to characterize the surface of foods (Hershko, Weisman, & Nussinovitch, 1998).…”