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Food Texture
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eating A Georgia Peach
Eating (also known as consuming) is the ingestion of food, typically to provide a heterotrophic organism with energy and to allow for growth. Animals and other heterotrophs must eat in order to survive — carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is an activity of daily living. Some individuals may limit their amount of nutritional intake. This may be a result of a lifestyle choice, due to hunger or famine, as part of a diet or as religious fasting. Eating practices among humans Many homes have a large kitchen area devoted to preparation of meals and food, and may have a dining room, dining hall, or another designated area for eating. Most societies also have restaurants, food courts, and food vendors so that people may eat when away f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Activity
Water activity (''aw'') is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one. Water activity is the thermodynamic activity of water as solvent and the relative humidity of the surrounding air after equilibration. As temperature increases, ''aw'' typically increases, except in some products with crystalline salt or sugar. Water migrates from areas of high ''aw'' to areas of low ''aw''. For example, if honey (''aw'' ≈ 0.6) is exposed to humid air (''aw'' ≈ 0.7), the honey absorbs water from the air. If salami (''aw'' ≈ 0.87) is exposed to dry air (''aw'' ≈ 0.5), the salami dries out, which could preserve it or spoil it. Lower ''aw'' substances tend to support fewer microorganisms since these get desiccated b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homogeneity And Heterogeneity
Homogeneity and heterogeneity are concepts often used in the sciences and statistics relating to the uniformity of a substance or organism. A material or image that is homogeneous is uniform in composition or character (i.e. color, shape, size, weight, height, distribution, texture, language, income, disease, temperature, radioactivity, architectural design, etc.); one that is heterogeneous is distinctly nonuniform in at least one of these qualities. Heterogeneous Mixtures, in chemistry, is where certain elements are unwillingly combined and, when given the option, will separate. Etymology and spelling The words ''homogeneous'' and ''heterogeneous'' come from Medieval Latin ''homogeneus'' and ''heterogeneus'', from Ancient Greek ὁμογενής (''homogenēs'') and ἑτερογενής (''heterogenēs''), from ὁμός (''homos'', “same”) and ἕτερος (''heteros'', “other, another, different”) respectively, followed by γένος (''genos'', “kind”); - ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abrasive
An abrasive is a material, often a mineral, that is used to shape or finish a workpiece through rubbing which leads to part of the workpiece being worn away by friction. While finishing a material often means polishing it to gain a smooth, reflective surface, the process can also involve roughening as in satin, matte or beaded finishes. In short, the ceramics which are used to cut, grind and polish other softer materials are known as abrasives. Abrasives are extremely commonplace and are used very extensively in a wide variety of industrial, domestic, and technological applications. This gives rise to a large variation in the physical and chemical composition of abrasives as well as the shape of the abrasive. Some common uses for abrasives include grinding, polishing, buffing, honing, cutting, drilling, sharpening, lapping, and sanding (see abrasive machining). (For simplicity, "mineral" in this article will be used loosely to refer to both minerals and mineral-like substa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saliva
Saliva (commonly referred to as spit) is an extracellular fluid produced and secreted by salivary glands in the mouth. In humans, saliva is around 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as lipase and amylase), antimicrobial agents (such as secretory IgA, and lysozymes). The enzymes found in saliva are essential in beginning the process of digestion of dietary starches and fats. These enzymes also play a role in breaking down food particles entrapped within dental crevices, thus protecting teeth from bacterial decay. Saliva also performs a lubricating function, wetting food and permitting the initiation of swallowing, and protecting the oral mucosa from drying out. Various animal species have special uses for saliva that go beyond predigestion. Some swifts use their gummy saliva to build nests. '' Aerodramus'' nests form the basis of bird's nest soup. Cobras, vipers, and certain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weight
In science and engineering, the weight of an object is the force acting on the object due to gravity. Some standard textbooks define weight as a vector quantity, the gravitational force acting on the object. Others define weight as a scalar quantity, the magnitude of the gravitational force. Yet others define it as the magnitude of the reaction force exerted on a body by mechanisms that counteract the effects of gravity: the weight is the quantity that is measured by, for example, a spring scale. Thus, in a state of free fall, the weight would be zero. In this sense of weight, terrestrial objects can be weightless: ignoring air resistance, the famous apple falling from the tree, on its way to meet the ground near Isaac Newton, would be weightless. The unit of measurement for weight is that of force, which in the International System of Units (SI) is the newton. For example, an object with a mass of one kilogram has a weight of about 9.8 newtons on the surface of the Earth, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Energy
In physics, energy (from Ancient Greek: ἐνέργεια, ''enérgeia'', “activity”) is the quantitative property that is transferred to a body or to a physical system, recognizable in the performance of work and in the form of heat and light. Energy is a conserved quantity—the law of conservation of energy states that energy can be converted in form, but not created or destroyed. The unit of measurement for energy in the International System of Units (SI) is the joule (J). Common forms of energy include the kinetic energy of a moving object, the potential energy stored by an object (for instance due to its position in a field), the elastic energy stored in a solid object, chemical energy associated with chemical reactions, the radiant energy carried by electromagnetic radiation, and the internal energy contained within a thermodynamic system. All living organisms constantly take in and release energy. Due to mass–energy equivalence, any o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gummi
Gummies, gummi candies, gummy candies, or jelly sweets are a broad category of gelatin-based chewable sweets. Gummi bears, Sour Patch Kids, and Jelly Babies are widely popular and are a well-known part of the sweets industry. Gummies are available in a wide variety of shapes, most commonly seen as colorful depictions of living things such as bears, babies, or worms. Various brands such as Bassett's, Haribo, Betty Crocker, Hersheys, Disney and Kellogg's manufacture various forms of gummy snacks, often targeted at young children. The name "gummi" originated in Germany, with the term "jelly sweets" more common in the British English language. History Gummies have a long history as a popular confectionery. The first gelatin based shaped candy was the Unclaimed Babies, sold by Fryers of Lancashire in 1864. In the 1920s, Hans Riegel of Germany started his own candy company and eventually popularized the fruit flavored gummy candy with gelatin as the main ingredient. By the start o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brittle
A material is brittle if, when subjected to stress, it fractures with little elastic deformation and without significant plastic deformation. Brittle materials absorb relatively little energy prior to fracture, even those of high strength. Breaking is often accompanied by a sharp snapping sound. When used in materials science, it is generally applied to materials that fail when there is little or no plastic deformation before failure. One proof is to match the broken halves, which should fit exactly since no plastic deformation has occurred. Brittleness in different materials Polymers Mechanical characteristics of polymers can be sensitive to temperature changes near room temperatures. For example, poly(methyl methacrylate) is extremely brittle at temperature 4˚C, but experiences increased ductility with increased temperature. Amorphous polymers are polymers that can behave differently at different temperatures. They may behave like a glass at low temperatures (the glassy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crispiness
Crispiness or crispness is one of the most common food texture attributes. Crispiness refers to a hard food that emits a sound upon fracturing. Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds. Cooking techniques for crispiness There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such seen in French fries. A breading coating using flour, egg wash, and bread crumbs will provide a layer of crispiness.{{cite book, author=Editors, America's Test Kitchen , title=The Science of Good Cooking, publisher=America's Test Kitchen, 2012 , page=152f , isbn=978-1-933615-98-1, year=2012 Baking and roasting impart crispiness, as well, as noted in the skin of Peking duck, porchetta or pernil Pernil (pernil asado, pernil al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Force
In physics, a force is an influence that can change the motion of an object. A force can cause an object with mass to change its velocity (e.g. moving from a state of rest), i.e., to accelerate. Force can also be described intuitively as a push or a pull. A force has both magnitude and direction, making it a vector quantity. It is measured in the SI unit of newton (N). Force is represented by the symbol (formerly ). The original form of Newton's second law states that the net force acting upon an object is equal to the rate at which its momentum changes with time. If the mass of the object is constant, this law implies that the acceleration of an object is directly proportional to the net force acting on the object, is in the direction of the net force, and is inversely proportional to the mass of the object. Concepts related to force include: thrust, which increases the velocity of an object; drag, which decreases the velocity of an object; and torque, which pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dryness (taste)
Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term "dry" may be applied to types of beer, wine, cider, distilled spirits, or any other beverage. In a dry martini, "dry" originally referred to the inclusion of dry gin, however it is often incorrectly used to refer to the amount of vermouth Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th centur ... used in the drink. A "perfect" martini – or any other cocktail that uses vermouth, such as a Perfect Manhattan – is a martini made with equal parts dry and sweet vermouth. References A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
