Czech Journal of Food Sciences, 2018 Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM).
Na XIAN, Guohua HU
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Influence of germination time of brown rice in relation to flour and gluten free bread quality [PDF]
, 2015 The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown
Cornejo, Fabiola, Rosell, Cristina M.
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Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Alveolar soft part sarcoma (ASPS) is a rare soft tissue sarcoma occurring most commonly in adolescence and young adulthood. Methods We present the clinical characteristics, treatments, and outcomes of patients with newly diagnosed ASPS enrolled on the Children's Oncology Group study ARST0332.
Jacquelyn N. Crane +11 more
wiley +1 more source
Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish
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
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Composition, Phase Structure, and Corrosion of Nickel-Free and Nickel-Containing Stainless Steel Orthodontic Wires [PDF]
, 2014 Stainless steel wires have long been used in orthodontics. The austenitic stainless steel used in orthodontics contains approximately 18 wt% chromium and 8 wt% nickel. Nickel improves the corrosion resistance and helps maintain the austenite structure of
Rakalla, Amrita
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Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi [PDF]
, 2018 In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene ...
Balakrishnan, Smitha +3 more
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Implementing Health‐Related Quality of Life Assessment in Pediatric Oncology: A Feasibility Study
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background There is growing interest in embedding health‐related quality of life (HRQoL) assessment and patient‐reported outcome measures (PROMs) within clinical cancer care. This study evaluated the feasibility, acceptability, and usability of implementing an electronic PROM (ePROM) platform to measure HRQoL in children with cancer ...
Mikaela Doig +13 more
wiley +1 more source
Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness
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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CORRELATIONS AMONG GRAIN CHARACTERISTICS USED TO DETERMINE THE EFFECTS OF MILLED RICE STORAGE TIME AND TEMPERATURE ON AROMATIC RICE QUALITY [PDF]
Summary statistics and corresponding Spearman correlation coefficients are illustrated for various subsets of aromatic milled rice storage time and temperature data from (a) the College Station texture sensory panel, (b) the New Orleans aroma and flavor ...
Bett, Karen +6 more
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Karakteristik Cake Beras Rendah Lemak dengan Penggunaan Proporsi Gum Xanthan dan Natrium Karboksimetil Selulosa (Na-cmc) [PDF]
, 2014 Fat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer.
Joyowiguina, P. (Petrina) +2 more
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