syneresis

This process is usually referred to as the phase of coagulation and syneresis.

Syneresis occurs and cheese whey is expressed from the particles.

This is a process known as syneresis.

The vitreous liquifies in a process known as syneresis.

Experimental work done investigating subaqueously formed syneresis cracks have usually been carried out in one of two ways.

Another example of syneresis is the collection of whey on the surface of yogurt.

(Water tends to collect atop pureed fruits and vegetables through a natural process called syneresis.)

The one problem with this is that, when it crystallizes or associates, it can lose some stability, often releasing water in the process (syneresis).

Over time, it is common for the vitreous within the human eye to liquify and collapse in processes known as syneresis and synchisis respectively.

This process is also responsible for the staling, hardening of bread and the water layer on top of a starch gel (syneresis (chemistry)).

If gel formation is too strong, syneresis or a granular texture are the result, whilst weak gelling leads to excessively soft gels.

Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low calorie jams.

It is the opposite phenomenon of syneresis because it consists of separate two vowels which are usually diphthong: su-to-see, ru-i-ing.

Therefore, local changes in concentration (drainage, syneresis) and global changes in size (ripening, coalescence) are detected and monitored.

Heinz plans to trumpet its syneresis cap in a big advertising and promotional campaign as the new ketchup bottles reach stores over the next 60 to 90 days.

In linguistics, synaeresis (also spelled syneresis) is a phonological process of sound change in which two adjacent vowels within a word are combined into a single syllable.

When the bottle is turned upside down, syneresis fluid that may be present is trapped in the cap, while the thicker ketchup is sucked out through the tube.

Syneresis: there is collapse of the vitreous due to collection of synchytic fluid between the posterior hyaloid membrane and the internal limiting membrane of the retina.

Some crack patterns resemble subaerial desiccation cracks (mudcracks), which in turn has caused some confusion as to the differences between desiccation cracks and syneresis cracks.

In the processing of dairy milk, for example during cheese making, syneresis is the formation of the curd due to the sudden removal of the hydrophilic macropeptides, which causes an imbalance in intermolecular forces.

In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp.

The splitting of the bond between residues 105 and 106 in the κ-casein molecule is often called the primary phase of the rennet action, while the phase of coagulation and syneresis is referred to as the secondary phase.

According to Maria Ruta, a spokeswoman, Del Monte introduced a patented syneresis cap with its plastic bottle six years ago, but did not promote it because its ketchup formulation does not create a significant syneresis problem.