Optimization of texture profile analysis parameters for commercial guava preserve [PDF]
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
doaj +4 more sources
Oral processing and dynamics of texture perception in commercial gluten-free breads [PDF]
Food Research International, 2020 There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption.
Susana Fiszman +2 more
exaly +4 more sources
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
doaj +2 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
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
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
The Effect of Particles on Texture Evolution in Commercial AlMn [PDF]
Texture, Stress, and Microstructure, 1991 Two commercial Aluminium alloys with high Mn content were investigated in three different precipitation states. The rolling textures possess a portion of random orientations that is proportional to the volume fraction of larger particles. It is therefore identified with their deformation zones having about double the diameter of the particles.
Theo Rickert +4 more
openaire +1 more source