Effect on texture

Pentosidine 70, a lysine-lysine crosslink, has been found in foods, as already mentioned in Chapter 8.354 Such crosslinks have potential significance for texture. The levels in food ranged from not detectable to 2-5 mg kg protein for sterilized and evaporated milk and up to 35 mg kg 1 protein for some bakery products and 

In tissue engineering, crosslinking through the Maillard reaction can, for example, counteract the weakness of the cornea near its centre (see Chapter 8).357 

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Muntada, V., Gerschenson, L.N., Alzamora, S.M., and Castro, M.A. 1998. Solute infusion effects on texture of minimally processed kiwifruit. J. Food Sci. 63, 616-620. 

The proteins of egg white are readily denatured by heat and by surface forces when egg white is whipped to a foam. Meat proteins are denatured in the temperature range 57 to 75°C, which has a profound effect on texture, water holding capacity, and shrinkage. 

The role of transition metals as counter-cations in polyoxometaUates used as oxidation catalysts has been reviewed [75]. Transition metals have important and complex effects on textural, acid-base and redox properties of the heteropolyanions, as described in a number of studies. The interaction of the molybdophos-phoric Keggin heteropolyanion with the iron counter-ion has been studied and... 

Physio-Chemical Changes on Dehydration and Effects on Texture... 

Dervisi, R, Lamb, J., and Zabetakis, I. 2001. High pressure processing in jam manufacture Effects on textural and color properties. Food Chemistry 73 85-91. 

Fuchigami, M., Kato, N., and Teramoto, A. 1997b. High pressure freezing effects on textural quality of carrots. Journal of Food Science 62 804—808. 

Table 1. Surfactant removal effect on textural properties of Ti02 samples...

Bluefish muscle tissues were used for the studies of pressure effects on texture. The data for textural properties, presented in Figures 4a and 4b, indicate that the sensitivity of... 

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