Results 231 to 240 of about 4,264 (243)

Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages. [PDF]

Foods
Wang Z, Wang X, Li X, Zhang C, Sun F, Chen Q, Liu Q, Kong B, Liu H.   +8 more
europepmc   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Definition of Meat Quality Across Different Cattle Breeds. [PDF]

Animals (Basel)
Cenci-Goga BT, Costanzi E, Blasi F, Ianni F, Tassinari M, Truzzi C, Karama M, El-Ashram S, Saraiva C, Martínez-Barbitta M, García-Díez J, Zerani M, Guelfi G, Maranesi M, Grispoldi L, Cossignani L.   +15 more
europepmc   +1 more source

Texture Independently Drives Liking in AI-Generated Alternative Protein Burgers. [PDF]

Foods
Tac V, Koosis AO, Kuhl E.
europepmc   +1 more source

Influence of electrical- and gas-stunned broilers on sensory characteristics and consumer acceptance during chilled storage. [PDF]

J Food Sci
Jessup AP, Hayden MD, An J, Jones JM, Barahona-Dominguez LS, Dees JC, Cho S.   +6 more
europepmc   +1 more source

Factors Impacting Meat Product Quality: From Farm to Table. [PDF]

Foods
Bezerra LR, Ribeiro CVDM.
europepmc   +1 more source

Influence of breed on physicochemical properties of meat from capons. [PDF]

Poult Sci
Calik J, Obrzut J.
europepmc   +1 more source

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Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes

Meat Science, 2023
The impact of different cooking methods, degree of doneness, cuts, and marbling scores on beef juiciness and tenderness have been examined. However, relationships between tenderness and juiciness, the two major components of beef texture, for descriptive and consumer sensory data with Warner-Bratzler shear force (WBSF) and overall consumer liking have ...
Hillary A, Martinez, Rhonda K, Miller, Chris, Kerth, Bridget E, Wasser   +3 more
openaire   +2 more sources

There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank

Meat Science, 2022
With the aim to define an objective threshold for consumer satisfaction, this study investigated the relationship between lamb particle size data and consumer scores for tenderness, juiciness, flavour and overall liking (sensorial properties). Data were sourced from the longissimus lumborum muscles of 273 Australian Merino lambs, these being aged for 5-
Benjamin W B, Holman, Suzanne I, Mortimer, Stephanie M, Fowler, David L, Hopkins   +3 more
openaire   +2 more sources