Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness [PDF]
GelsHardness is one of the dominant sensory characteristics of food. This study estimated the effect of sensitivity to hardness on the texture perception and chewing function using 2, 4, and 6% agar gels.
Vasily Smirnov +6 more
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Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang [PDF]
HorticulturaeA superior cultivar of dried jujube in China is ‘Huizao’ (HZ) jujube. Nonetheless, detailed evaluations of the texture quality of HZ fruit have been the subject of few studies.
Tianfa Guo +8 more
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Correlation Analysis of Sensory Evaluation and Texture Characteristics of Dried Kiwifruit of Different Varieties under Hot Air Drying [PDF]
Shipin gongye ke-jiTo investigate the impact of variety, slice thickness, and drying temperature on the quality of dried kiwifruit under hot air drying conditions, three different kiwifruit varieties with slice thicknesses of 8, 10, and 12 mm were selected as research ...
Yueqing CHEN, Po NIU
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A Combination of Anadara nodifera Shell and Milkfish Thorns Powder Effectively Promote Springiness Index, Serum Testosterone, and Breast Muscle Testosterone in Bangkok Rooster [PDF]
, 2023 Aromatase blocker effectively promotes testosterone, which improves muscle performance and protein synthesis. Considerable muscle strength in Bangkok rooster is the outcome of testosterone activity.
Sarmin Sarmin +8 more
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Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework [PDF]
, 2018 Constitutive models for soft solids that quantitatively relate the state of the stress in the material to the deformation history have the potential to be used in a structure-texture engineering context, but successful examples are scarce. In the present
Jaishankar, A. +2 more
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Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese [PDF]
, 2018 We use the framework of fractional calculus to quantify the linear viscoelastic properties of full-fat, low-fat, and zero-fat, semi-hard cheeses over a range of temperatures and water/protein ratios. These fractional constitutive models correctly predict
McKinley, Gareth H +2 more
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Influence of freeze-drying treatment on the texture of mushrooms and onions [PDF]
Croatian Journal of Food Science and Technology, 2011 In the present work the textural properties of mushroom and onion, fresh and after freeze-drying, were studied, to understand how this drying treatment influences the texture of these food products.
Raquel P. F. Guiné, Maria João Barroca
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Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards
Ultrasonics Sonochemistry, 2022 The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*)
Haijing Li +4 more
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A Major QTL is associated with berry grape texture characteristics
OENO One, 2021 Berry texture and berry skin mechanical properties are traits with high agronomic relevance because they are related to quality parameters and marketing requirements of wine, table, and raisin grapes.
Manna Crespan +8 more
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The Journal of Poultry Science, 2017 The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh ...
Keisuke Sasaki +6 more
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