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Food Structure (food + structure)
Selected AbstractsSeligman lecture 2005 food product engineering: building the right structuresJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2006José Miguel Aguilera Abstract Driven by consumers' expectations and new knowledge, a paradigmatic shift is occurring in food engineering from the prior emphasis in processes and unit operations to the design of products that provide convenience, health and well-being. The structure of foods affects their sensorial, physical and transport properties as well as the bioavailability of some nutrients. Food structure is provided by nature or imparted during processing and preparation. Presently, food product engineering is stabilizing, transforming and creating edible microstructures that are desired by consumers using conventional unit operations. This paper revises the progress in the science of food materials and its contribution to the understanding of how food structures are formed from the molecular to the macromolecular level. Food product design of the future will be based on a wider scientific knowledge adopted from many disciplines and advanced tools that reduce the scale of fabrication. This poses a challenge to food engineering education. Copyright © 2006 Society of Chemical Industry [source] Food structure , The need for consolidated researchMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 1 2003Harald Rohm No abstract is available for this article. [source] Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic DehydrationJOURNAL OF FOOD SCIENCE, Issue 2 2007J.M. Barat ABSTRACT:, Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in osmotic dehydration were analyzed and modeled. Results showed that, by the time osmosed samples reached the maximum weight and volume loss, solute concentration of the fruit liquid phase was higher than that of the osmotic solution. The reported overconcentration could be explained in terms of the apple structure shrinkage that occurred during the osmotic dehydration with highly concentrated osmotic solutions due to the elastic response of the food structure to the loss of water and intake of solutes. The fruit liquid phase overconcentration rate was observed to depend on the concentration of the osmotic solution, the processing temperature, the sample size, and shape of the cellular tissue. [source] A Simple Laboratory Exercise in Food Structure/Texture Relationships Using a Flatbed ScannerJOURNAL OF FOOD SCIENCE EDUCATION, Issue 1 2002D.W. Stanley ABSTRACT: A laboratory experiment is described that has been designed to allow students to gather meaningful structural and mechanical data with limited equipment. Images are acquired using a computer-interfaced flatbed scanner. Although intended for bread, this approach can be applied to other food products as well. This experiment may be as broad or narrow and as complex or simple as desired. Students have the decided advantage of gathering data themselves, not merely viewing a demonstration of expensive research-grade instrumentation. Experience with image analysis software facilitates a better understanding of quantifying structural data than can be obtained from lecture or text material. Students should become aware of the dependence a specific property, texture, on the underlying structure of food materials and gain an appreciation of the role food structure has in determining many quality parameters. [source] Characterization of deep-fat frying in a wheat flour,water mixture model using a state diagramJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2007Pariya Thanatuksorn Abstract BACKGROUND: Crispness is an important characteristic to be controlled in deep-fat fried products. The physical state of food polymers influences the development of cellular structure and textural qualities of fried food. Glassy state is believed to play an important role in the mechanical properties of low-moisture food. Therefore, an understanding of the physicochemical phenomena in the development of fried food structure using a state diagram of the frying process is discussed. RESULTS: Wheat flour models containing 400 and 600 g kg,1 initial moisture content were fried in frying oil at 150 °C for 1,7 min. Thermal properties of wheat flour, structure alteration and textural properties of fried samples were evaluated. The porous structure continuously enlarged when the sample was in the rubbery state. As the frying time was prolonged, the state of the product became glassy due to a decrease in water content, resulting in the ceasing of porous enlargement. Conclusion: The results revealed that physicochemical changes during frying influence the alteration of microstructure and quality of fried food, and the state diagram could be applied to explain the formation of microstructure during the frying process and used as a decision-making tool to choose the proper conditions to provide desirable qualities in fried food. Copyright © 2007 Society of Chemical Industry [source] Understanding food structure and function in developing food for appetite controlNUTRITION & DIETETICS, Issue 2008Leif LUNDIN Abstract There is an emerging interest in the impact of food structure on digestion behaviour and its relationship to human nutrition. The interactions between individual macronutrients (protein, fat and carbohydrate) in many cases control the rate of digestive processes such as proteolysis and lipolysis. Macronutrient interactions can also control the material properties of ingested foods which can influence post-prandial metabolic responses. This review summarises the current research into how the structure of individual macronutrients impacts digestion and how this relates to appetite. [source] Seligman lecture 2005 food product engineering: building the right structuresJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2006José Miguel Aguilera Abstract Driven by consumers' expectations and new knowledge, a paradigmatic shift is occurring in food engineering from the prior emphasis in processes and unit operations to the design of products that provide convenience, health and well-being. The structure of foods affects their sensorial, physical and transport properties as well as the bioavailability of some nutrients. Food structure is provided by nature or imparted during processing and preparation. Presently, food product engineering is stabilizing, transforming and creating edible microstructures that are desired by consumers using conventional unit operations. This paper revises the progress in the science of food materials and its contribution to the understanding of how food structures are formed from the molecular to the macromolecular level. Food product design of the future will be based on a wider scientific knowledge adopted from many disciplines and advanced tools that reduce the scale of fabrication. This poses a challenge to food engineering education. Copyright © 2006 Society of Chemical Industry [source] | ||||||||||