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We report on the fabrication and characterization of amplitude and phase samples consisting of well defined Au or Al features formed on ultrathin silicon nitride membranes. The samples were manufactured using electron beam lithography, metallization and a lift-off technique, which allow precise lateral control and thickness of the metal features. The fabricated specimens were evaluated by conventional microscopy, atomic force microscopy and with the digital in-line holography set-up at the Lund Laser Centre. The latter uses high-order harmonic generation as a light source, and is capable of recovering both the shape and phase shifting properties of the samples. We report on the details of the sample production and on the imaging tests with the holography set-up. [ABSTRACT FROM AUTHOR]

ABSTRACT. Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka-Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off-flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka-Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka-Floc products and Nutriloid products were more cohesive (p < 0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes evaluated. [ABSTRACT FROM AUTHOR]

Pure cellulose (Solka-Floe), microcrystalline cellulose (Avicel), and a soluble gum Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka-Floe product at 7.0% exhibited significantly less change in diameter (patty shrinkage). [ABSTRACT FROM AUTHOR]