Pictures  (possibly microscopic ones) are displayed and discussed.
(editor in charge: Pr José Miguel Aguilera)

This section invites short communications that evolve around pictorial insights that condense the significance of some food processing or gastronomic phenomena. Microscopy images are particularly suitable for this section as they unveil structural features unseen by our eyes. Displayed images should have a precise legend and a short text (200 to 500 words with additional references) that communicates and explains the associated scientific background and the valuable insight provided.

Here the already published articles in the section "Image for thought" :

Traynor M, Danderson C, Ahmad I. 2023. Kombucha, a complex fermented beverage,  International Journal of Molecular and Physical Gastronomy, 9(1) 8, 1-4. DOI: 10.17180/ijmpg-2023-art08.

Burke R. 2023. The examination of potato starch granules under the microscope, International Journal of Molecular Gastronomy, 9(1) 6, 1-3. DOI: 10.17180/ijmpg-2023-art06.

Burke R. 2023. Creating an emulsion from onions, International Journal of Molecular and Physical Gastronomy, 9(1) 5, 1-3. DOI: 10.17180/ijmpg-2023-art05.

Aguilera JM, Moreno C, Bouchon P. 2023. Intruding into fresh berries non-destructively, International Journal of Molecular and Physical Gastronomy, 9(1) 4, 1-3. DOI: 10.17180/ijmpg-2023-art04.

Sobral PJ , Lourenço RV,  Bittante AMQB, Relkin P. 2023. The blooming in a dark chocolate, International Journal of Molecular and Physical Gastronomy, 9(1) 3, 1-4. DOI: 10.17180/ijmpg-2023-art03.

This vo Kientza H. 2023. An emulsion in the making, International Journal of Molecular and Physical Gastronomy, 9(1) 2, 1-3. DOI: 10.17180/ijmpg-2023-art02.