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Texturising by phase separation

Paper ID Volume ID Publish Year Pages File Format Full-Text
14856 1268 2006 3 PDF Available
Title
Texturising by phase separation
Abstract

The most common food processing operations, thermal and mechanical treatments, both affect phase state and texture of foods. The phase separation threshold for food biopolymer mixtures is usually below their concentrations characteristically found in food. Phase-separation underpins texturisation processes during food processing and digestion. The distribution of water between the phases, the adsorption of lipids between the phases, the deformation of dispersed particles in flowing water-in-water emulsions and the gelation of the phases result in the specific morphology and texture of food. A historical experience in texturisation includes the development of cooked food and texturized vegetable analogues of animal foods.

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Texturising by phase separation
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 24, Issue 6, November–December 2006, Pages 626–628
Authors
,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us