Across
- 6. Influence rheological properties and stability; act as carrier of bioactives; interface may restrain digestion of lipids. Continuous phase in Oil/Water _ (mayonnaise, salad dressings, etc.)
- 8. Contain the expansion of gas bubbles in baked during baking and restrict gelatinisation/digestion of starch in pasta. 3-D network of proteins filled with starch developed in wheat dough (baked and pasta products).
- 10. (2 Words)Increase viscosity; claimed to provide beneficial nutritional and health attributes. Exopolysaccharides in fermented dairy products (yoghurt) and in some fermented vegetables.
Down
- 1. Contain, protect and allow control of the delivery of compounds or microorganisms by selecting the encapsulating formulation. Flavours, bioactives or microorganisms encapsulated in gels or within solid walls.
- 2. (2 Words) Influence the toughness of cooked meats by persisting in binding together muscle fibers after cooking. Collagen network in connective tissue surrounding and binding muscle fibers in meats.
- 3. Provide a light texture, and changes in the appearance and mouth-feel. Ease of rehydration and reconstitution. Low-density food products. Extruded snacks, aero-chocolate, instant coffee powder, etc.
- 4. Provide structure to soft and moist textures; enclose fat droplets; modulate flavour intensity and prolonged perception. 3-D networks formed by proteins and polysaccharides (yoghurt and desserts; processed meats, etc.)
- 5. Usually amorphous or semi-crystalline structures providing stability and convenience in use as ingredients. Compact and brittle structures of flours, dry powders, milk chocolate, etc.
- 7. Cell walls contribute to texture and turgor, encase nutrients, affect bioaccessibility during digestion and provide dietary fiber. Natural structure of most free fruits and vegetables consumed as foods.
- 9. Hold elements (caseins, fat globules) for structuring dairy products; participate in aroma release and taste perception. Plasma and serum in fluid milk; _/ethanolic medium plus small components in wine; aqueous phase in fruit juices.