Results 1 to 10 of about 70,653 (119)
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.
Aunchalee Aussanasuwannakul +1 more
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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
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Optimization of texture profile analysis parameters for commercial guava preserve
Revista Ceres, 2021 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.
Mariele Antunes Vieira +7 more
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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
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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
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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
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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
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Foods, 2021 This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and ...
Allah Bakhsh +5 more
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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
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Plants, 2023 The texture of fresh jujube fruit is related to its popularity and commercial value. The metabolic networks and essential genes that regulate the texture of jujube (Ziziphus jujuba) fruit are still unknown.
Shuang Song +11 more
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