Results 11 to 20 of about 5,698,968 (298)
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 +2 more
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Textural Properties of Sorghum Dough [PDF]
Journal of Food Science, 1983 ABSTRACT Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back‐extrusion cell in an Instron Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high.
Subramanian, V +2 more
openaire +4 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 +5 more
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Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal [PDF]
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2013 Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the total
Liliana Tudoreanu +3 more
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Revealing the Impact of Starch–Pectin Interactions on the Textural Properties of Different Potato Varieties During Boiling [PDF]
FoodsThis 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 +5 more
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Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with hazelnuts [PDF]
Current Research in Food ScienceThe 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 +5 more
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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
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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
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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 +5 more
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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 +5 more
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