Award details

Texture & its manipulation & control in plant-based foods: a mechanistic approach

Reference	BBS/E/F/02100721
Principal Investigator / Supervisor	Dr A Smith
Co-Investigators / Co-Supervisors	Professor Keith Waldron
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	34,469
Status	Completed
Type	Institute Project
Start date	01/04/1997
End date	31/03/1998
Duration	12 months

Abstract

Studies of the mechanical properties of food-based plant organs will be related to tissue archestructure and physical properties, with particular emphasis on the structure and physical properties of cells, including their separation and breakage, and how they are influenced by the chemistry and biochemistry of cell wall polymers and their crosslinks. The project will develop a mechanistic model which relates the overall mechanical properties, e.g. stiffness, toughness and strength, of plant-based foods through the hierarchy of structures to the relevant physical, chemical and biochemical properties of plant components, the tissue, the cell and the cell wall. The model will be tested for its potential to predict the basis of physical texture and will be used to assess how texture may be controlled and manipulated through processing and preservation.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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