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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 perceived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
RIAN Archive 569736 Boy Eating A Watermelon
RIA Novosti (), sometimes referred to as RIAN () or RIA (), is a Russian state-owned domestic news agency. On 9 December 2013, by a decree of Vladimir Putin, it was liquidated and its assets and workforce were transferred to the newly created Rossiya Segodnya agency. On 8 April 2014, RIA Novosti was registered as part of the new agency. RIA Novosti is headquartered in Moscow. The chief editor is Anna Gavrilova. Content RIA Novosti was scheduled to be closed down in 2014; starting in March 2014, staff were informed that they had the option of transferring their contracts to Rossiya Segodnya or sign a redundancy contract. On 10 November 2014, Rossiya Segodnya launched the Sputnik multimedia platform as the international replacement of RIA Novosti and Voice of Russia. Within Russia itself, however, Rossiya Segodnya continues to operate its Russian language news service under the name RIA Novosti with itria.ruwebsite. The agency published news and analyses of social-political ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Activity
In food science, water activity (''aw'') of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. Pure water has a water activity of one. Put another way, ''aw'' is the equilibrium relative humidity (ERH) expressed as a fraction instead of as a percentage. 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 by the water migration. Water activity is not simply a function of water concentration in food. The water in food has a tendency to evaporate, but the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Tenderness
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as '' tenderizing'' or ''tenderization''. Influencing factors Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, sp ... [...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 substances ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saliva
Saliva (commonly referred as spit or drool) 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 lingual lipase and amylase), and 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. Saliva has specialized purposes for a variety of animal species beyond predigestion. Certain swifts construct nests with their sticky saliva. The foundation of bird's nest soup is an aerodramus nest. Venom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weight
In science and engineering, the weight of an object is a quantity associated with the gravitational force exerted on the object by other objects in its environment, although there is some variation and debate as to the exact definition. Some standard textbooks define weight as a Euclidean vector, 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 (physics), 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: so if one ignores Drag (physics), air resistance, one could say the legendary apple falling from the tree, on its way to meet the ground near Isaac Newton, was weightless. The unit of measurement fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Energy
Energy () is the physical quantity, quantitative physical property, property that is transferred to a physical body, body or to a physical system, recognizable in the performance of Work (thermodynamics), work and in the form of heat and light. Energy is a Conservation law, conserved quantity—the law of conservation of energy states that energy can be Energy transformation, 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). 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 Classical field theory, field), the elastic energy stored in a solid object, chemical energy associated with chemical reactions, the radiant energy carried by electromagnetic radiation, the internal energy contained within a thermodynamic system, and rest energy associated with an object's rest mass. These are not mutual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gummi
Gummies, fruitgums, gummi candies, gummy candies, or jelly sweets are a broad category of gelatin-based chewable sweets. Popular types include gummy bears, Sour Patch Kids, Jelly Babies and gummy worms. Various brands such as Bassett's, Haribo, Albanese, 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 terms ''jelly sweets'' and ''gums'' more common in the United Kingdom. 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 Sr. of Germany started his own candy company and eventually popularized the fruit flavored gummy candy with gelatin as the main ingredient. By the start of World War II, the company started by Riegel employed over 400 people and produced multiple tons of candy each day. The company was named ... [...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 gla ... [...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; however, this type of level of heating in cooking generally has a soft tender inside left after heating. Cooking techniques for crispiness There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such as 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 cris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Force
In physics, a force is an influence that can cause an Physical object, object to change its velocity unless counterbalanced by other forces. In mechanics, force makes ideas like 'pushing' or 'pulling' mathematically precise. Because the Magnitude (mathematics), magnitude and Direction (geometry, geography), direction of a force are both important, force is a Euclidean vector, vector quantity. The SI unit of force is the newton (unit), newton (N), and force is often represented by the symbol . Force plays an important role in classical mechanics. The concept of force is central to all three of Newton's laws of motion. Types of forces often encountered in classical mechanics include Elasticity (physics), elastic, frictional, Normal force, contact or "normal" forces, and gravity, gravitational. The rotational version of force is torque, which produces angular acceleration, changes in the rotational speed of an object. In an extended body, each part applies forces on the adjacent pa ... [...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 Italian aromatized wine, aromatized, fortified wine, flavored with various Botany, botanicals (roots, Bark (botany), barks, flowers, seeds, Herb, herbs, and Spice, spices) and sometimes Food coloring, colored. The modern ve ... 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
