Results 231 to 240 of about 972 (284)

Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications. [PDF]

Food Technol Biotechnol
Meembidi R, Obaiah MC, Sasikala R, Jaganath B.   +3 more
europepmc   +1 more source

Dismantlable adhesive using coordination polymer/metal organic framework. [PDF]

Sci Rep
Umehara M, Miyazaki I, Suzumura A, Moribe S, Masuoka Y.   +4 more
europepmc   +1 more source

Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues. [PDF]

Foods
Asif Z, Prestidge CA, Joyce P.
europepmc   +1 more source

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Automated Method for Determination of Cheese Meltability by Computer Vision

Food Analytical Methods, 2021
Meltability is the property of a cheese to flow and spread, as well as the loss of the integrity of the cheese structure by heating, and is of great importance for cheeses used as ingredients in other products. Analytical methods for determination of cheese meltability are laborious and time-consuming, requiring heating of cheese samples followed by ...
Douglas Barbin
exaly   +2 more sources

Effect of Sodium Chloride on Meltability of Mozzarella Cheese

The Journal of Northeast Agricultural University, 2014
Abstract Meltability is one of the most important properties of Mozzarella cheese, as it is generally used in pizza and other foods. Mozzarella was prepared by no salted and immature production technology, and the effect of different addition amounts of salt on the meltability of mozzarella cheese was measured by Schreiber method and small amplitude ...
Zhang Jian-qiang, Li Hao, Bian Chun, Cao Rong-an, Zhang Li-ping   +4 more
exaly   +2 more sources

Comparison of Four Procedures of Cheese Meltability Evaluation

Journal of Food Science, 1984
ABSTRACT Two traditional cheese meltability tests, the Schreiber and Arnott, as well as two microwave modifications thereof were compared on a variety of mild and sharp cheddar, process American, and mozzarella cheeses and various process cheese products.
J R Rosenau
exaly   +2 more sources

Correlation Between Process Cheese Meltability Determined by Sensory Analysis, Computer Vision Method and Olson and Price Test

International Journal of Food Properties, 2005
The meltabilities of 14 process cheese samples were determined at 2 and 4 weeks after manufacture using sensory analysis, a computer vision method, and the Olson and Price test.
Colette C. Fagan, Donal J O'Callaghan, Colm O'Donnell   +2 more
exaly   +2 more sources

Prediction of Processed Cheese Instrumental Texture and Meltability by Mid-Infrared Spectroscopy Coupled With Chemometric Tools

Journal of Food Engineering, 2007
The objective of this study was to determine the potential of mid-infrared spectroscopy coupled with multidimensional statistical analysis for the prediction of processed cheese instrumental texture and meltability attributes.
Gerard Downey, C C Fagan, D J O'Callaghan   +2 more
exaly   +2 more sources

Impact of a Non-meltable Additive on Melt Agglomeration with a Hydrophobic Meltable Binder in High-Shear Mixer

Pharmaceutical Development and Technology, 2007
The present study aims to investigate the behavior of melt agglomeration with a low-viscosity hydrophobic meltable binder by using a non-meltable additive. The size, crushing strength, and pore size distribution of resultant agglomerates, the rheological, surface tension, and wetting properties of the molten binder, as well as, the flow characteristics
Cheong, W.S., Heng, P.W.S., Wong, T.W.
openaire   +2 more sources

Meltable magnetic biocomposites for controlled release

Journal of Magnetism and Magnetic Materials, 2017
Abstract New biocompatible composites with adjustable melting point in the range of 30–140 °C, consisting of magnetite nanoparticles embedded into a matrix of meltable dextran fatty acid ester are presented which can be softened under an induced alternating magnetic field (AMF).
R. Müller, M. Zhou, A. Dellith, T. Liebert, T. Heinze   +4 more
openaire   +1 more source