Results 1 to 10 of about 31,823 (162)

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Antioxidants, 2022
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides ...
Noman Walayat, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, María López-Pedrouso, José M. Lorenzo   +5 more
doaj   +3 more sources

Textural and Rheological Properties of Sliceable Ketchup

Gels, 2023
This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup.
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M. Bameni Moghadam, Ali Rafe   +5 more
doaj   +3 more sources

Revealing the Impact of Starch–Pectin Interactions on the Textural Properties of Different Potato Varieties During Boiling [PDF]

Foods
This study aimed to investigate the changes in textural properties of two potato varieties (JZ-226 and XS-6) during boiling and to elucidate the interaction mechanisms within their starch–pectin composite systems, and their impacts on textural ...
Tianran Liu, Qianqian Jiang, Xinzhu Cai, Xiaoyan Zhao, Dan Wang, Chunhong Zhang   +5 more
doaj   +2 more sources

Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with hazelnuts [PDF]

Current Research in Food Science
The textural properties of foods influence consumer purchasing decisions and eating experiences. However, current instrumental textural analysis methods do not provide quantitative data that matches well to sensory evaluations performed by humans.
Jingye Zhu, Huilin Zeng, Ancha Xu, David Julian McClements, Jianshe Chen, Yong Chen   +5 more
doaj   +2 more sources

Rheological and Textural Properties of Cosmetic Emulsions

Applied Rheology, 2011
A set of 31 cosmetic emulsions, as the most frequent cosmetic dispersions, comprising lotions and creams (o/w, w/o), was analyzed by rheological procedures (RheoStress 300, Thermo Fischer Scientific) and by sensory profiling. The power law model was used
Morávková Tereza, Stern Petr
doaj   +3 more sources

Prediction of textural properties of 3D-printed food using response surface methodology [PDF]

Heliyon
3D printing has enabled modifying internal structures of the food affecting textural properties, but predicting desired texture remains challenging. To overcome this challenge, the use of response surface methodology (RSM) was demonstrated to develop ...
Cheng Pau Lee, Michinao Hashimoto
doaj   +2 more sources

Development of a non-destructive method to determine the textural characteristics of baguette bread using a Doppler laser vibrometer sensor [PDF]

فناوری‌های جدید در صنعت غذا, 2022
Finding a nondestructive method, for rapid evaluation of bread crumb changes during storage, helps researchers to assess the effect of different additives on quality properties and shelf life of bread.
Saman Abdanan Mehdizadeh, Fatemeh Nouri
doaj   +1 more source

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Foods, 2023
Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items.
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer, Matthew B. McSweeney   +5 more
doaj   +1 more source

The role of textural properties and surface chemistry of activated carbon support in catalytic deoxygenation of triglycerides into renewable diesel

Catalysis Communications, 2023
The textural properties and surface chemistry of activated carbon support are commonly known to have influence on the catalytic performance of catalysts.
Wilson L. Mahene, Thomas Kivevele, Revocatus Machunda   +2 more
doaj   +1 more source

Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk

Foods, 2023
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55–85 °C, 25 s) with respect to ...
Fei Gao, Dongdong Li, Hongliang Li, Han Chen, Xueying Mao, Pengjie Wang   +5 more
doaj   +1 more source