Podcast
Questions and Answers
What type of structures have equal properties in all directions?
What type of structures have equal properties in all directions?
- Anisotropic structures
- Bi-dispersed structures
- Fibrous structures
- Isotropic structures (correct)
Which measuring methods are considered appropriate for evaluating the final food product?
Which measuring methods are considered appropriate for evaluating the final food product?
- Rheological and mechanical techniques
- Microscopic and rheological techniques
- Rheological, mechanical, and microscopic techniques (correct)
- Mechanical and microscopic techniques
In which products are anisotropic structures encountered?
In which products are anisotropic structures encountered?
- Meat and fish (correct)
- Mayonnaise and ice cream
- Foams and food powders
- Cheese and bread
What is the need raised for the production of breads according to the text?
What is the need raised for the production of breads according to the text?
What is the size range of microbial cells as mentioned in the text?
What is the size range of microbial cells as mentioned in the text?
What determines the texture of a food product?
What determines the texture of a food product?
Why is food texture considered a subjective perception?
Why is food texture considered a subjective perception?
What are the length scales that food structures cover?
What are the length scales that food structures cover?
How does the macrostructure of a food product differ from the microstructure?
How does the macrostructure of a food product differ from the microstructure?
Why do novel food structures need to be evaluated at various length scales?
Why do novel food structures need to be evaluated at various length scales?
What is the main influence on the macrostructure of food products?
What is the main influence on the macrostructure of food products?
What determines the mesostructure of foods according to the text?
What determines the mesostructure of foods according to the text?
Why is the evaluation of food structures at various length scales important?
Why is the evaluation of food structures at various length scales important?
What scale of food structures is important for oral perception of particles?
What scale of food structures is important for oral perception of particles?
How is food texture primarily manifested during consumption?
How is food texture primarily manifested during consumption?
Which type of structures have different properties that depend on the orientation?
Which type of structures have different properties that depend on the orientation?
What is the primary focus of the article by Norton and Fryer?
What is the primary focus of the article by Norton and Fryer?
What is the purpose of replacing animal components by vegetable sources in food products?
What is the purpose of replacing animal components by vegetable sources in food products?
What is used to tune the properties of the food building blocks?
What is used to tune the properties of the food building blocks?
In which type of products are isotropic structures encountered?
In which type of products are isotropic structures encountered?
