Tipawan Thongsook2011-02-212011-02-212011-01-242011-01-24Journal of Science and Technology Mahasarakham University - วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยมหาสารคาม; Volume.29 Numer.4 october-december 2010; 456-469http://imsear.searo.who.int/handle/123456789/131205This article summarized factors affecting textural integrity and various approaches used to improve the texture of processed plant based foods. The strategies include preheating at mild temperatures prior to high temperature processing, washing, dipping or infusion treatments with firming agents, high pressure pretreatment, genetic modification of matrix polymers, firming agent fortifications during cultivation. Examples of conditions applied for reported products were included. The information could be beneficial for product development of this kind of products.en-USDivision of Research Supporting and Extension, Mahasarakham University, Mahasarakham, ThailandResearch Articles