[caption id="attachment_368" align="alignleft" width="350"] The lotus effect. The self-cleaning properties of leaves of diffe-rent plant species are based on their superhydrophobic character. Water is repelled by the leaf surface, and this repulsion is due to the combination of a microstructured surface formed by leaf cells,
Flavour and texture are two criteria currently used to accept or reject food. Texture is a concept with no clear definition when used in gastronomy. However, materials science can help us to develop objective procedures to measure the texture of foods, for the latter is
