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Part 2. The Role of Plant Microstructure, Compartmentation and Senescence in Vanilla Curing

By: Patrick Dunphy and Krishna Bala
Posted: November 26, 2013, from the December 2013 issue of P&F magazine.

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  • From P&F Magazine
  • December 2013 issue, pg 20
  • 7 pages

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The pioneering work by Peter Lillford on food microstructure provided a basis for understanding the major structural elements of food materials that define their textural properties at the microscopic level. Extension of this thinking provided the platform for predicting the pathways for the breakdown of food structures in the environment of the oral cavity.

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.