Combined Effects of Carrageenan and Konjac Gums on the Physicochemical Properties of a Plant-Based Smoked Salmon Analog [PDF]
FoodsThis study aimed to develop and characterize plant-based smoked salmon analogs by evaluating the effects of three hydrocolloids (kappa carrageenan, iota carrageenan, and konjac gum) on their physicochemical, textural, and functional properties.
Silvia Mata +2 more
doaj +4 more sources
Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness [PDF]
FoodsReplicating the authentic masticatory properties of conventional animal meat remains a primary technical bottleneck for sustainable plant-based analogues.
Hao Xu +8 more
doaj +2 more sources
Food Chemistry: XAs consumer demand for high-quality aquatic products continues to rise, enhancing the flesh texture of these products, including attributes such as hardness and springiness, has become increasingly critical.
Hongmei Ren +2 more
exaly +3 more sources
Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality [PDF]
FoodsThis study compared physical and chemical properties of extruded Tartary buckwheat flour (ETBF) and microwave-extruded Tartary buckwheat flour (M-ETBF), as well as the quality of dough and noodles made with these flours.
Shengnan Xu +4 more
doaj +2 more sources
Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 [1]Introduction: Increasing demand for various quality food products with health-related properties has caused many efforts to be made in producing such products.
Fariba Ataei nukabadi +3 more
doaj +1 more source
Accelerated shelf life determination of corn snack bars
Italian Journal of Food Safety, 2023 Corn snack bars are a snack product made from corn extrudate, and additional ingredients in the form of sorghum flour can be consumed as a nutritious snack.
Ahmad Ni'matullah Al-Baarri +5 more
doaj +1 more source
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
Техника и технология пищевых производств, 2023 Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins.
Elena I. Melnikova +3 more
doaj +1 more source
Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets
Foods, 2021 Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating.
Jiwei Jiang +4 more
doaj +1 more source
The Mechanical Properties of the Extra Hard Spring Arch Wire Subjected to the Artificial Saliva [PDF]
Al-Rafidain Dental Journal, 2009 Aims: To evaluate and compare the value of the mechanical properties of the extra hard spring stainlesssteel arch wire immersed in artificial saliva. Materials and Methods: The sample consisted of 40extra hard spring stainless steel arch wires (Remanium,
Hussain A Obaidi , Sarmad S Al–Qassar
doaj +1 more source
Pharmaceutics, 2021 Chewable gel tablets are an underdeveloped subject, even though there are many simple chewable tablets and gummy candies in the food and pharmaceutical industries.
Inga Matulyte +3 more
doaj +1 more source