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Seed Microstructure: Review Of Water Imbibition In Legumes, Barry G. Swanson, Joe S. Hughes, H. Paul Rasmussen
Seed Microstructure: Review Of Water Imbibition In Legumes, Barry G. Swanson, Joe S. Hughes, H. Paul Rasmussen
Food Structure
Scanning electron microscopy (SEM) is an invaluable tool for studying foods and food products. SEM has been particularly va luable in the study of seed microstructure and the ro le of microstructure in water imbibition by legumes. Controversy continues to surround the causes of hard ness in legumes as addi tional research revea ls differences between legumes that imbibe water and legumes that fail to imbibe water. SEM observation of the microstructural changes occurring in legumes during water imbibition ofkrs a better undcrstandi ng of d i ffc rcnces that ex ist betwee n hard and normal beans. Structural changes …
Morphological And Textural Comparisons Of Soybean Mozzarella Cheese Analogs Prepared With Different Hydrocolloids, C. S. Yang, M. V. Taranto
Morphological And Textural Comparisons Of Soybean Mozzarella Cheese Analogs Prepared With Different Hydrocolloids, C. S. Yang, M. V. Taranto
Food Structure
The morphology and texture of mozzarella cheese analogs prepared from soy protein isolate, gelatin, fat and different hydrocolloids (gums) were evaluated and compared. The fracturability, hardness and adhesiveness of the cheese analog gels were found to be proportionally related to the amount of fat and gelatin, and concentration and viscosity of gums. However, the stretchability of the cheese analog progels was not controlled by the viscosity of gums, but by the amount of gum and gelatin in the formulation. Fat content affected the fracturability and hardness, but did not have a significant effect on the other textural parameters or stretchability. …