Texture Subject

Stevens-Johnson syndrome fever, cough, muscular aches and pains, headache, and lesions of the skin, mucous membranes, and eyes. The lesions appear as red wheals or blisters, often starting on die face, in the mo util, or on the lips, neck, and extremities, stomatitis inflammation of die mo util striae lines or bands elevated above or depressed below surrounding tissue, or differing in color or texture subjective data information supplied by the patient or family sublingual under die tongue... 

They were measured using samples of rather well defined texture. The first measurements performed on polyethylene samples with fiber texture subjected to annealing at high pressure for increasing the crystal thickness yielded a critical shear stress of 11.2 MPa for undisclosed crystal thickness [84]. However,... 

Stress induced martensitic transformation is a transformation firom one ciystallographic form to another form and associated with a displacement of chains to new positions in the new crystallographic ceU in order to acconunodate the deformation. An example of martensitic transformation firom orthorhombic to monoclinic form was found in oriented polyethylene with well defined texture subjected to uniaxial compression. Martensitic transformation was also found in other polymers in poly(L-lactic acid) [119] and in nylon 6 with the a-form transforming to the 7-form [120,121]. 

Ultrasound waves may also create an oriented structure. This effect was observed in a sample with a focal-conic texture subjected to ultrasound (0.4 and 3.2 MHz [17,67]). According to Hiroshima and Shimizu [67], the transmission of a sample (a nemat-ic/cholesteric mixture) increases with increasing ultrasound intensity tending towards a value characteristic of a planar texture. 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Hard baked goods such as cookies and crackers have a relatively low water and high fat content. Water can be absorbed, and the product loses its desirable texture and becomes subject to Hpid rancidity. Packagiag for cookies and crackers includes polyolefin-coextmsion film pouches within paperboard carton sheUs, and polystyrene trays overwrapped with polyethylene or oriented polypropylene film. Soft cookies are packaged in high water-vapor-barrier laminations containing aluminum foil. 

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. 

The data from sensory evaluation and texture profile analysis of the jellies made with amidated pectin and sunflower pectin were subjected to Principal component analysis (PC) using the statistical software based on Jacobi method (Univac, 1973). The results of PC analysis are shown in figure 7. The plane of two principal components (F1,F2) explain 89,75 % of the variance contained in the original data. The attributes related with textural evaluation are highly correlated with the first principal component (Had.=0.95, Spr.=0.97, Che.=0.98, Gum.=0.95, Coe=0.98, HS=0.82 and SP=-0.93). As it could be expected, spreadability increases along the negative side of the axis unlike other textural parameters. 

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

Purely thermal denaturation of proteins requires much longer times collagen in moist heat below 120 °C needs 30 min to denature (Meyer et ah, 2005), wheat glutens must be subjected to 200-215 °C of dry heat for 72 min (Friedman et ah, 1987), and as mentioned above, whey proteins require at least 50 °C and 30 min for texturization without the use of extrusion processing. 

Camire (2002) showed that texturization does not seem to have a great effect on mineral retention and bioavailability. Others have reported increased retention of ascorbic acid in rice- and maize-based snacks (Hazell and Johnson, 1989 Plunkett and Ainsworth, 2007), increased iron diffusibility and absorption of iron-complexed protein (Poltronieri et al, 2000 Watzke, 1998), and no difference in iron and zinc absorption in human subjects fed textured bran-flour (Fairweather-Tait et al, 1989). 

Electrodeposition of metal onto structured objects, such as circuits, is controlled in part by a template. At the same time, the deposit must fill all the recesses uniformly and seamlessly, the texture and crystal structure must fall within tolerances, and the quality of the features must be sustained over a large workpiece. The distribution of material within recesses or onto widely separated portions of the workpiece is subject to a limited number of macroscopic control-parameters such as applied potential and plating bath composition. Success therefore depends on exploitation of the natural pathways of the process. The spontaneous and unconstrained development of structure must be taken into consideration in the production of highly organized and functional patterns. 

Measured quantities of the pre-ferment are mixed with flour. The dough is then subjected to the combination of intense mixing and the action of the oxidising agent. It is then extruded and cut into loaf sized portions, proved and baked. Bread made by the Do-Maker process has a very even crumb texture, which is characteristic of the process. 

Subjects (16 or 17) consumed meals with >70% of protein from (a) textured soy, (b) soy isolate or (c) animal protein sources, each for 35 days... 

Throughout this text advances are placed in some historical setting. This adds some texture to the topics as well as acting as case histories that are so important in some subject areas such as business and medicine. 

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