Optimization of texture profile analysis parameters for commercial guava preserve [PDF]
Revista Ceres, 2021 ABSTRACT Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational
Mariele Antunes Vieira +7 more
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Texture Phenotypes of Fiber-Enriched Extruded Snacks Revealed by Mechanical–Acoustic Analysis, Tribology, and Sensory Mapping [PDF]
FoodsTexture perception in extruded snacks is commonly evaluated using force-based measurements, although crispness-related oral sensations arise from fracture, sound emission, and lubrication during mastication.
Aussanasuwannakul A, Kantrong H.
europepmc +2 more sources
Textural Classification of Commercial Foodstuffs for Dysphagia Using Back-Extrusion Test. [PDF]
FoodsOropharyngeal dysphagia (OD) management requires texture-modified foods (TMFs). The International Dysphagia Diet Standardization Initiative (IDDSI) framework classifies TMFs from drinks (levels 0–2) to purées and soft-solid foods (levels 3–4). However, current instrumental methods for analyzing commercial OD-oriented TMFs often fail to provide reliable
Murillo-Arbizu MT +5 more
europepmc +3 more sources
KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN
Jurnal Teknologi dan Industri Pangan, 2021 Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products ...
Nurul Ilmi Musra +2 more
doaj +1 more source
Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake [PDF]
Acta Periodica Technologica, 2011 Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture.
Radočaj Olga F. +2 more
doaj +1 more source
Application of texture analysis methods for the characterization of cultured meat
Scientific Reports, 2022 Mechanical characterization supposes a key step in the development of cultured meat to help mimicking the sensorial properties of already existing commercial products based on traditional meat. This work presents two well stablished methods that can help
Jacobo Paredes +4 more
doaj +1 more source
Improving textural properties of gluten‐free veggie sausage with egg white proteins
Food Bioengineering, 2022 Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label‐friendly for consumers with gluten sensitivity or consumers looking for clean‐label foods.
Hefei Zhao +8 more
doaj +1 more source
Morphological Evolution of a Commercial Setting: The Study of Konya Uzum Bazaar
Iconarp International Journal of Architecture and Planning, 2023 Urban morphology aims to formally study the movement in space and to detect the changing character of cities in the context of time, space and physical environment. When the morphology of Konya in the historical process was examined, the first formation
Zafer Kuyrukçu, Raziye Çınar
doaj +1 more source
Textural and flavour characteristics of commercial tomato ketchups [PDF]
Czech Journal of Food Sciences, 2009 A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables.
Panovská, Z. +4 more
openaire +3 more sources
Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert
Foods, 2021 Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed.
Sanne Kjærulf Madsen +3 more
doaj +1 more source