Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese) [PDF]
Journal of Food Quality, 2022 Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0 ...
S. Sivaranjani +6 more
doaj +2 more sources
Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature [PDF]
Foods, 2023 This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries.
Gabriella Leite Magalhães +4 more
doaj +2 more sources
STUDY REGARDING THE ROLE OF THRESHOLDS AND MOTION GAMES IN EDUCATING THE MOBILITY AND SPRINGINESS OF THE PRIMARY SCHOOL STUDENTS [PDF]
Bulletin of the Transilvania University of Braşov: Series IX Sciences of Human Kinetics, 2018 Organised practicing of physical exercises plays a positive role on growing and development of the children. The students’ interest for the motion games and applied routes is bigger during the primary school.
Silviu ȘALGĂU1
doaj +2 more sources
Changes in the texture of butternut squash following thermal treatment [PDF]
Italian Journal of Food Science, 2016 Samples of butternut squash were heated in a convection steam oven at the temperature of 80°C and 100°C without any/or with addition of steam. The most significant changes of texture properties in the pulp were registered regarding its hardness and ...
B. SLASKA-GRZYWNA +6 more
doaj +2 more sources
Development of a texture evaluation system for winter jujube (Ziziphus jujuba ‘Dongzao’) [PDF]
Journal of Integrative Agriculture, 2022 Winter jujube (Ziziphus jujuba ‘Dongzao’) is an excellent late maturing variety of fresh-eating jujube in China. Fruit texture is an important indicator of sensory quality. To investigate the correlations among texture indices and establish an evaluation
Xia-bing KONG +10 more
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Penambahan Tepung Ubi Jalar Ungu (Ipomea batatas L) dan Tapioka Sebagai Bahan Pengisi Pembentuk Tekstur Nugget Ikan Lele [PDF]
Agritech, 2023 Penelitian ini bertujuan untuk menentukan formulasi terbaik tepung ubi jalar ungu dan tapioka terbaik untuk membentuk tekstur nugget ikan. Penelitian dilakukan melalui 2 tahapan yaitu proses pembuatan nugget dan pengujian nugget ikan lele dengan uji ...
Novita Herdiana +3 more
doaj +3 more sources
Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism [PDF]
Foods, 2022 The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness ...
Zi-Xuan Wu +8 more
doaj +2 more sources
Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides) [PDF]
Journal of Food Quality, 2022 Texture is an important factor in evaluating the quality of aquatic products. To evaluate the texture properties of cured large mouth bass, edible sodium chloride (0, 1.0, 2.0, and 3.0%) was smeared to the bass meat.
Meijin Li +5 more
doaj +2 more sources
Textural Optimisation Of Fish-Gelatine Stingless Bee Honey Gummies By Response Surface Methodology [PDF]
Journal of PharmacyDue to concerns over the halal status of gelatine traditionally derived from porcine and bovine sources, the demand for halal-certified alternatives is growing that ensure authenticity and meet dietary requirements, particularly in the gummy industry ...
Muhammad Mujahid Danial Muzafar +4 more
doaj +3 more sources
Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish [PDF]
FoodsThis study investigated the production process of ready-to-eat crayfish, focusing on changes in sensory quality, pH, total volatile base nitrogen (TVB-N), total viable count (TVC), acid value (AV), springiness, and hardness during storage at 4 °C, 25 °C,
Qian Li +6 more
doaj +2 more sources