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For greater accuracy more rigorous modelling approaches based on knowledge of the foods structure would be required.
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Emulsions are a common food structure; their very nature encourages reformulation through structural design approaches.
Texture is big business and the science of food structure even has its own ology: food rheology.
However, until the consumer joins us in the campaign to #Namethefarm, family farms, local abattoirs and honest butchers (cornerstones to a viable independent food structure) will eventually perish.
The flavor profile of lingonberries was modifiable by food structure.
Relationships among food structure, texture, oral processing, and satiation/satiety are discussed in reference to designing foods to maximize the contribution of food structure to satiation/satiety.
Recently, it has been highlighted that nutrient bio-accessibility is affected by food structure.
Changes in the food structure were observed with scanning electron microscopy.
Food structure and texture contribute to satiation and satiety; however, the precise mechanisms are not fully established.
The impact of the food structure on CAP decontamination efficacy of Salmonella Typhimurium and Listeria monocytogenes was studied.
Understanding how various textures can be designed requires a comprehensive approach of evaluating food structure, oral processing and sensory evaluation.
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