Texture applications

Kapsalis, J.G. and Moskowitz, H.R. (1978). Views on relating instrumental tests to sensory assessment of food texture. Applications to product development and improvement. J. Texture Studies 9, 371-393. 

A rough-textured applicator (sterile gauze) abrades the skin, causing surface injury as it deposits the acid on the skin this helps the TCA penetrate more deeply. 

Albert, A., Varela, R, Salvador, A., Hough, G. and Fiszman, S. (2011). Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA , flash profiling and projective mapping using panels with different degrees of training. Food Quality and Preference, 22, 463 73. 

The visualization of volumetric properties is more important in other scientific disciplines (e.g., computer tomography in medicine, or convection streams in geology). However, there are also some applications in chemistry (Figure 2-125d), among which only the distribution of water density in molecular dynamics simulations will be mentioned here. Computer visualization of this property is usually realized with two or three dimensional textures [203]. 

Food Applications. On the basis of intake, sucrose is the leading food additive (2). Its principal contribution to food is sweetness. However, it provides many other functionahties, eg, body, mouthfeel, texture, and moisture retention. Cereals and baked goods are the leading consumers of sucrose, followed closely by confectionery products (36). 

Ultrafiltration utilizes membrane filters with small pore sizes ranging from O.OlS t to in order to collect small particles, to separate small particle sizes, or to obtain particle-free solutions for a variety of applications. Membrane filters are characterized by a smallness and uniformity of pore size difficult to achieve with cellulosic filters. They are further characterized by thinness, strength, flexibility, low absorption and adsorption, and a flat surface texture. These properties are useful for a variety of analytical procedures. In the analytical laboratory, ultrafiltration is especially useful for gravimetric analysis, optical microscopy, and X-ray fluorescence studies. 

They have a characteristic smooth texture, thermal stability, good water resistance and are relatively inexpensive. The softer grades are easily applied, pump well and give low starting torque. Their application is limited by their relatively low drop points, which are around 100°C (212°F). This means that, in practice, the highest operating temperature is about 50°C (122°F). 

Maturity. With the harvesting of the crop comes the first opportunity for application of objective measures of quality. The stage of maturity at which the crop is harvested is of great importance, for it is capable of having a marked effect upon the color, flavor, and texture of the finished product. 

Because the quality and health aspects of foods cannot be measured by a single index, it necessarily follows that the subject of control methods in the canned food industry is very broad, and includes chemical, physical, organoleptic, and bacteriological tests, only the first of which is discussed here. The measurement of color, odor, optical clarity, texture, viscosity, and chemical composition has been used to evaluate canned foods, but in many cases the methods that are applicable to one product are either not applicable to another, or can be used only after considerable modification. 

Another consideration is the ability of a material to provide a surface that is compatible with the requirements of the application a smooth finish for extruded profiles, molded-in colors, textured surfaces, etc. The compatibility of the major processes with in-mold coating and other insert-surfacing materials, and their compatibility with surface decoration secondary processes, could also be important. 

Polymers containing each of these configurations are known, the most common being the cis- A and the 1,4-isomers. The first of these, poly(c/ -l,4-isoprene), is the macromolecular constituent of natural rubber the second is the material known as gutta percha. The latter, unlike natural rubber, has no elastomeric properties, but has a leathery texture. It has been used for diverse applications such as golf-ball covers and as an insulating material for the trans-Atlantic cables of the late nineteenth century. 

Most of the microporous and mesoporous compounds require the use of structure-directing molecules under hydro(solvo)thermal conditions [14, 15, 171, 172]. A serious handicap is the application of high-temperature calcination to develop their porosity. It usually results in inferior textural and acidic properties, and even full structural collapse occurs in the case of open frameworks, (proto) zeolites containing small-crystalline domains, and mesostructures. These materials can show very interesting properties if their structure could be fully maintained. A principal question is, is there any alternative to calcination. There is a manifested interest to find alternatives to calcination to show the potential of new structures. 

Extrusion Texturized Dairy Proteins Processing and Application... 

There is a continuing interest to improve and extend the fimctional properties range of dairy proteins to provide both health benefits and their characteristic physical behaviors under different temperature, moisture, and pH conditions so that they may be included in foods that ordinarily do not contain them. One such research area is the extrusion texturization of whey proteins, which have resulted in dairy proteins with new characteristics imparted by a controlled texturization process, depending on the application desired (Hale et al., 2002 Manoi and Rizvi, 2008 Onwulata, 2009 Onwulata et al., 1998). Protein texturization is a two-step process that involves, first, the unfolding of the globular structure (denaturation) and, second, the alignments of the partially unfolded structures in the direction of mass flow in the extruder. The surface characteristics are imparted at the extruder die as the molten mass exits (Onwulata et al., 2003a). 

Whey may be substituted for starch by as much as 25% in extruded corn snacks, but the product does not puff as much as com alone, as the water-holding whey protein does not react with the starch matrix (Onwulata et al., 1998). WPCs or isolates can be added along with starch to create expanded snack foods with boosted nutritional content however, without texturization, whey proteins in amounts larger than 15% may interfere with expansion, making the products less crunchy. To counter this effect, whey proteins can be texturized with starch to improve their interaction with other food components in a formulation, principally to increase extmdate expansion. In one successful application, between 25% and 35% of the flour was replaced with whey protein (Onwulata et al., 2001a,b). 

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