i need to write like a page on coagulation but am finding it heard to get stuff on coagulation in the making of food?can anyone help please!
2006-09-18 07:43:53 · 11 answers · asked by claire_bear_lucy 1 in Food & Drink ➔ Other - Food & Drink
Do a search for food coagulation, then choose brainydictionary.com 'under definition of coagulation' for a definition that includes some food items, also blood.
2006-09-18 07:52:14 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Define Coagulation
2016-10-05 11:20:45 · answer #2 · answered by Erika 4 · 0⤊ 0⤋
When it comes to food and cooking, the most common type of coagulation happens with proteins. With eggs, for example, under the influence of heat or beating, individual protein molecules unravel and then bond to one another. You'll find this reaction in anything that has to do with eggs - from scrambled eggs to custards to meringue.
If the page isn't due tomorrow and you have time to go to a library and look at a book (does anybody do that any more?) I'd recommend "On Food and Cooking" by Harold McGee.
2006-09-18 08:07:51 · answer #3 · answered by τεκνον θεου 5 · 0⤊ 0⤋
coagulation
The process of forming semisolid lumps in a liquid. A more common name is clotting, as in blood blotting. In food manufacturing, it refers to the coagulation of blood during the preparation of certain meat products.
2006-09-18 07:53:46 · answer #4 · answered by Dwight S 3 · 0⤊ 0⤋
When you blood clots, that is also called coagulation meaning to stiffen up from the liquid state and turn thick.
2006-09-18 07:46:33 · answer #5 · answered by COACH 5 · 0⤊ 0⤋
Coagulation is a thickening.
2006-09-18 07:51:51 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Coagulation means to coagulate. Go to www.dictionary.com and look it up. It will make ur life easier.
2006-09-18 07:46:34 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Coagulation refers to a reaction that leads to solidification, such as when eggs are heated or rennet is added to milk to make cheese.
2006-09-18 07:49:19 · answer #8 · answered by Cristin 2 · 0⤊ 0⤋
The transformation of a liquid into a solid.
Think cheese.....
http://foodproductiondaily.com/news/ng.asp?n=69037-soluble-dietary-fibre-milk-coagulation-texture
http://www.foodproductdesign.com/archive/1993/1093DE.html
http://www.foodproductdesign.com/articles/611application.html
http://www.foodsci.uoguelph.ca/dairyedu/cheese2.html
http://en.wikipedia.org/wiki/Making_Cheddar_Cheese
2006-09-18 08:06:33 · answer #9 · answered by Swirly 7 · 0⤊ 0⤋
Thicken
2006-09-18 07:51:06 · answer #10 · answered by Anonymous · 0⤊ 0⤋