Texture characteristics

Formulation Aids. Formulation aids, which include carriers, binders, fillers (qv), plasticizers (qv), and film-formers, are ingredients used in processing to impart a particular physical state or textural characteristic. Table 5 gives an overview of the formulation aids used in the food industry. 

Campbell (6) was perhaps the first to investigate the relationship between tenderometer values for raw peas and the texture characteristics of collateral samples after freezing and cooking. A high degree of correlation was observed. The investigations of Nielsen and co-workers (31) indicate the usefulness of the instrument for estimation of maturity in peas intended for freezing preservation. In order to secure consistent and reproducible results, the instrument requires standardization and calibration, and the measurements must be made under standardized conditions of temperature and interval after harvest. 

The functions of nitrite added to meat for the purpose of curing are now well known by many people because of the extensive publicity given to the process via the popular press. Nitrite added to meat results in a typical color and a characteristic flavor, provides microbiological protection especially against outgrowth of C. botulinum spores and may play a role in textural characteristics. 

The BET surface area values are also reported with the distribution of porosity between microporosity (pore diameter <1.8 nm) deduced from N2 adsorption isotherms (t-curves) and mesoporosity (pore diameter > 1.8 nm). The following trend is observed for high atomic M/HPA ratio used for the precipitation, the precipitates exhibited high surface area mainly due to microporosity. However, depending on the nature of the coxmter cation and also of the previous ratio values, the textural characteristics were not similar. In particular, it is interesting to note the presence of mesopores for (NH4)2.4P, CS2.9P, CS2.7P and Cs2.4Si samples. 

Hu CC, Tsou TW. Capacitive and textural characteristics of hydrous manganese oxide prepared by anodic deposition. Electrochim. Acta 2002 47 3523-3532. 

These excellent textural characteristics would be very useful for the adsorption of biomolecules. Figure 4.17 compares the adsorption behavior of lysozyme on CMK-3 (plot (a)), CMK-3-150 (plot (b)), and the carbon nanocage (plot (c)) at pH 11 [154],... 

The surface of PSs is determined as an interface between the condensed phase and the space of the pores. For catalysts with supported active components textural characteristics of individual phases are important, including their accessible, surface areas and the interfacial surface areas [5,6],... 

The important and commonly used textural characteristics also concerning this group are ... 

The major property of accurately measured RAI is the independence of its derivative on possible effects of deviations of adsorption potential of a bare surface. This property together with the obvious additivity of adsorption on various parts of a surface allows measuring the textural characteristics of real microporous or modified PSs [3], Indeed, if the PS has parts with increased (e g., micropores) or decreased (e.g., modificators) adsorption potential, in the majority of cases the total AI, that is, q(P/P0), before capillary condensation is expressed as... 

The basic textural characteristics for the major types of regular packings of monospheres are summarized in Table 9.5. 

Table 9.5 Textural Characteristics of Ordered Packings of Monospheres of Size D...

It is a highly hydrated gelatinous product with a bland taste. The texture characteristics of the curds vary from soft to firm, depending on the processing conditions. Thus, tofu can be easily incorporated with other foodstuffs and used in nearly every culinary context from salad to dessert and from breakfast foods to dinner entrees. Tempeh is made by fermenting cooked soybeans with a mold, Rhizopus oligosporus. 

Figure 3. Relationship of concentration and type of coagulant to the texture characteristics of tofu ( 13) ...

High levels of soluble carbohydrates may have an influence on the texture characteristics of products, too. Gelling of pectins, for example, depends on the level of sucrose, which has to be high to get the typical gel structure of jams and marmalades. 

The geology, textural characteristics of the nodules and bottom sediments, and descriptions of the substratum are summarized on site (Guliy 2004). Samples have been studied for its dimension, and mineralogical and chemical composition in accordance with their space distribution as well as age differences. 

Note Nematic droplets display a texture characteristic of a nematic mesophase since they occur nowhere else. 

Proteins are important food components mainly due to their nutritional and functional value. Dietary proteins provide amino acids and nitrogen necessary for organisms. They also play a major role in determining the sensory and textural characteristics of food products. The functional properties are related to their ability to form viscoelastic networks, bind water, entrap flavors, emulsify fat and oil, and form stable foams [105]. 

Singh, N., Kaur, L., Ezekiel, R., Gurraya, H. S. (2005). Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physico-chemical and functional properties of their flours. J. Sci. FoodAgric., 85, 1275-1284. 

An edible film should have good water vapor barrier properties (low or no water permeation and diffusion through film), which should not increase or increase very little with increasing relative vapor pressure (Lawton, 1996). Films should withstand mechanical stress and strain to such an extent that they do not break easily under a decent mechanical force (Talja et al, 2008). Thus, composition of starch-based films is an important factor influencing its barrier and mechanical properties. Also, starch-based edible films may have an impact on the sensory and textural characteristics of the food. 

N2 sorption isotherms were measured for the pure carrier and for all the immobilized complexes, respectively. Sorption isotherms and textural characteristics for pure and loaded samples are compared in Fig. 2.1.6.1 and Table 2.1.6.1. In all cases these isotherms presented the characteristic form of mesoporous materials. It is clear that the N2 adsorbed/desorbed volume was higher in the case of pure carrier than in the case of immobilized complexes. 

Table 2.1.6.1 Textural characteristics of parent and loaded materials...

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