Cauliflower texture

Figure 3.8 Cauliflower texture of macroporous styrene-DVB bulk copolymer. After [309].

Figure 3.9b shows the same boundaries confining the macroporous domain II for real styrene-DVB copolymers prepared in the presence of 2-ethyl-1-hexanoic acid, benzyl alcohol, heptane, or pentanol [314]. Judging from the shape of the plots, 2-ethyl-1-hexanoic acid and benzyl alcohol generate macroporous copolymers with cauliflower texture and high surface area in a wider range of crosslinking densities and dilutions compared with heptane or pentanol diluents. 

Native pectin esterases can be used for protecting and improving the texture and firmness of several processed fruits and vegetables these include apple slices (53), canned tomatoes (54), cauliflower (55), carrots (56), potatoes (56), beans (57) and peas (91). 

Stojceska et ah (2008) studied the incorporation of cauliflower trimmings into ready-to-eat expanded products (snacks) and their effect on the textural and functional properties of extrudates. It was found that addition of cauliflower significantly increased the dietary fiber and levels of proteins. Extrusion cooking significantly (P < 0.0001) increased the level of phenolic compounds and antioxidants but significantly (P < 0.001) decreased protein in vitro digestibility and fiber content in... 

Strawberries range from almost white to deep red centers from a pale red exterior to almost black due to the high concentration of anthocyanins the texture of ripe strawberries can range from mushy to crisp. The texture and flavor of apple varieties differ due to genotype and the varied responses to postharvest storage environments. Cauliflower and broccoli differ in concentrations of glucosinolates, which are responsible for off and pungent flavors. 

Figs 11.11 Sperical nodule with a cauliflower-shaped surface from the Peru Basin displaying a rough surface texture on the upper surface and a smooth surface texture on the underside (1 [S] Sample collected at Stn 25 KG, R.V Sonne cruise SO-79 (6°51.99 N, 90°26.52 W, 4170 m). Photograph courtesy of U. von Stackelberg, BGR. 

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