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Full-Text Articles in Food Science
The Influence Of Ingredients And Processing Variables On The Quality And Microstructure Of Hokkien, Cantonese And Instant Noodles, R. Moss, P. J. Gore, I. C. Murray
The Influence Of Ingredients And Processing Variables On The Quality And Microstructure Of Hokkien, Cantonese And Instant Noodles, R. Moss, P. J. Gore, I. C. Murray
Food Structure
Light and scanning electron microscopy have been used as a part of a research program designed to study the influence of flour quality and processing variables on three of the noodle types that are popular in South East Asia . The noodles selected for study were Cantonese, Hokkien and modern instant. They represent the range of cooking and processing variables that are commonly encountered in these products . Flour particle size and the choice of alkaline ingredients influence protein development during the sheeting process . A continuous protein matrix is required in t he raw noodle if it is to …
Seed Microstructure And Its Relationship To Water Uptake In Isogenic Lines And A Cultivar Of Dry Beans (Phaseolus Vulgaris L.), George N. Agbo, George L. Hosfield, Mark A. Uebersax, Karen Klomparens
Seed Microstructure And Its Relationship To Water Uptake In Isogenic Lines And A Cultivar Of Dry Beans (Phaseolus Vulgaris L.), George N. Agbo, George L. Hosfield, Mark A. Uebersax, Karen Klomparens
Food Structure
Comparisons using scanning electron microscopy (SEM) were made among seeds of the isogenic bean strains, 'Nep - 2' and 'San Fernando' and 'Sanilac', a navy bean cultivar, to ascertain interrelationships between seed microstructure and water absorption characteristics. During a 90 min soaking period 1:1 (v /v) tap and distilled water, 'San Fernando' hydrated at the s lowest rate and imbibed water at only 60% and 78% of the percentages of water imbibed by 'Sanilac' and 'Nep-2', respec tively. Among the three bean genotypes, 'Sanilac' hydrated the most rapidly and imbibed the most water (5 2.9% ). 'Nep - 2' was …
Effects Of Drying Techniques On Milk Powders Quality And Microstructure: A Review, Marijana Caric, Miloslav Kalab
Effects Of Drying Techniques On Milk Powders Quality And Microstructure: A Review, Marijana Caric, Miloslav Kalab
Food Structure
The quality of milk powders is markedly affected by the composition and properties of the milk, the manufacturing procedures, thermal processing during manufacture and, in particular, the drying technique itself. A variety of physico-chemical analytical methods, including scanning electron microscopy, has been used to obtain information on the effects of the various factors on the microstructure of the milk powders. Roller-drying, which has recently lost its commercial importance, produces a sheet of dried milk that is powdered in a hammer mill. The resulting powder consists of compact particles with sharp edges. Powders obtained by spray-drying are in the form of …
The Crystallization Of Calcium Phosphate At The Surface Of Mould-Ripened Cheeses, B. E. Brooker
The Crystallization Of Calcium Phosphate At The Surface Of Mould-Ripened Cheeses, B. E. Brooker
Food Structure
Samples of several different types of mouldripened cheese were examined by light and electron microscopy for evidence of calcium phosphate crystallization near their surfaces , which, it was predicted , should result from the pH changes that take place in the rind during ripening . Transmission electron microscopy showed that characteristic convoluted crystals appeared in the rind as mould growth developed and that there was good evidence that at least some of the crystal nucleation was taking place inside effete hyphae. Light microscopy showed that this coincided with the appearance of birefringent, phosphate-rich crystals in the cheese rind which were …
Influence Of Delignifying Agents On Tissue Structure In Bermudagrass Stems, D. E. Akin, L. L. Rigsby, F. E. Barton, P. Gelfand, D. S. Himmelsbach, W. R. Windham
Influence Of Delignifying Agents On Tissue Structure In Bermudagrass Stems, D. E. Akin, L. L. Rigsby, F. E. Barton, P. Gelfand, D. S. Himmelsbach, W. R. Windham
Food Structure
Permanganate, dioxane, ozone, and hydrogen peroxide, which delignify plant materials, were evaluated for their disruptive action on plant structure, the ir modification of histological reactions for Iignins, and their change in in vitro digestibility by rumen microorganisms of yollng-Tsecond internode from top) and old (fourth and fifth internodes) bermudagrass stems. Epidermis, sclerenchymaring, and vascular tissue (except phloem) gave positive reactions with acid phloroglucinol (AP) or chlorinesulfite (CS) in all samples , whereas cortex and parenchyma in older stems gave a positive reaction with CS. Treatment with delignifying agents reduced the reactions for lignin, with permanganate- treated tissues having the least …