Results 251 to 260 of about 1,494,271 (291)

Effects of trehalose and dough additives incorporating enzymes on physical characteristics and sensory properties of frozen savory Danish dough

LWT - Food Science and Technology, 2017
Michał Halagarda
exaly   +2 more sources

Improving 3D/4D printing characteristics of natural food gels by novel additives: A review

Food Hydrocolloids, 2022
3D printing technology and its extension 4D printing technology have been extensively developed since it was proposed and applied to many industries, including aerospace, biomedical, and food fields. However, there are material limitations for 3D/4D food
Yangyang Chen, M. Zhang, Yanan Sun, Pattarapon Phuhongsung   +3 more
semanticscholar   +1 more source

Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

Journal of Food Science, 2019
Abstract Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose ...
Kalinca Vitoria Cardoso Cusielo, Alessandra Cazelatto de Medeiros Lins da Silva, Elson Rogerio Tavares‐Filho, Helena Maria André Bolini   +3 more
openaire   +2 more sources

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation.

Food Chemistry, 2023
Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products.
Shen-Wei Wang, Xiaoyan Zheng, Lili Zheng, Yang Yang, Dao Xiao, Haide Zhang, B. Ai, Zhanwu Sheng   +7 more
semanticscholar   +1 more source

Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives.

Comprehensive Reviews in Food Science and Food Safety, 2023
The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products. Meanwhile, MR also gives rise to myriads of harmful byproducts (HMPs) (e.g., advanced glycation end
Baoping Shi, Huaixu Wang, Asad Nawaz, I. Khan, Qi Wang, Danyue Zhao, Ka-Wing Cheng   +6 more
semanticscholar   +1 more source

Food additives: From functions to analytical methods

Critical reviews in food science and nutrition, 2021
Food additives refer to all kinds of trace substances used in food or food processing to preserve flavor or enhance food taste, appearance, or other qualities.
Long Wu, Chenghui Zhang, Yingxi Long, Qi Chen, Weimin Zhang, Guozhen Liu   +5 more
semanticscholar   +1 more source

Effect of Various Sugar Additives on Characteristics and Sensory

Food Engineering Progress, 2015
The effect of various sugar additives on physico-chemical characteristics and sensory qualities of pineapple wine was investigated. For the wine fermentation, pineapple juices containing different sugars (sucrose, glucose, fructose, and corn syrup) were used.
Jae-Yoon Yoon, Yong-Keun Choi, Jung-Soo Park, Heehoon Jung, Hakjin Song, Hyeon Jin Jeon, Jung-Chang Lee, Hyung Joo Kim   +7 more
openaire   +1 more source

Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

Meat Science, 2013
The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2, 6 and 10% of TP, to optimise technologically the amount ...
Doménech Asensi, Guillermo, García Alonso, F.J., MartÍnez, E., Martín Pozuelo, G., Bravo, S., Periago Caston, M.J., Santaella-Pascual, Marina   +6 more
openaire   +3 more sources

Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

Journal of Food Science, 2012
Abstract:  The aim of this study was to understand sensory and instrumental similarities and differences among an array of cookies made with bulk and microencapsulated grape seed extract (GSE) and then to determine how these differences impact consumer acceptance.
G, Davidov-Pardo, M, Moreno, I, Arozarena, M R, Marín-Arroyo, R N, Bleibaum, C M, Bruhn   +5 more
openaire   +2 more sources

Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality

Food reviews international (Print), 2021
Yogurt is considered a nutritional, healthy dairy product that is highly consumed worldwide produced via milk fermentation. The production process involves a standard starter culture of lactic acid bacteria, such as Streptococcus thermophilus and ...
M. Farag, Haidy A. Saleh, Sherwet El Ahmady, Moamen M. Elmassry   +3 more
semanticscholar   +1 more source