Results 11 to 20 of about 46,028 (264)

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties [PDF]

, 2021
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability.
Thierry Tran, Joseph, Djidjoho, Djidjoho Joseph Hounhouigan, Akissoé, Hounhouigan Noël, Padonou, Segla Wilfrid, Bouniol, Alexandre, Dufour, Dominique, Alexandre Bouniol, Sègla Wilfrid Padonou, Francis Hotegni, Hotegni, Francis, Laurent Adinsi, Adinsi, Laurent, Dominique Dufour, Akissoé, Noël, Gnanvossou, Désiré, Tran, Thierry, Noël Akissoé, Hounhouigan, Joseph Djidjoho, Désiré Gnanvossou   +19 more
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Ligand-Metal Charge Transfer Induced via Adjustment of Textural Properties Controls the Performance of Single-Atom Catalysts during Photocatalytic Degradation [PDF]

, 2021
Because of their peculiar nitrogen-rich structure, carbon nitrides are convenient polydentate ligands for designing single atom-dispersed photocatalysts.
Daniel, Cruz, Markus, Antonietti, Liu J., Zou Y., Cruz D., Jiaxu, Liu, Savateev A., Antonietti M., Yajun, Zou, Gianvito, Vilé, Aleksandr, Savateev, Vile G.   +11 more
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Textural Complexity is a Food Property – Shown Using Model Foods [PDF]

, 2015
The aim of this study was to examine textural complexity by developing a model food with varying levels of textural complexity but comparable nutritional density.
Ferguson, Lynnette, Larsen, DS, James, Bryony, Morgenstern, MP, Tang, J   +4 more
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Textural properties of Köftür, a fruit based dessert [PDF]

, 2020
Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness ...
Gerçekaslan, Kamil Emre, Aktaş, Nesimi
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The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. [PDF]

, 2012
There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting ...
Morris, Cécile, Morris, Gordon, Morris, Gordon A.   +2 more
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radiation on rheological and textural properties of food [PDF]

, 2022
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light.
Sıla Barut Gök, Çalıkan Koç, Gülşah, Kothakota, Anjineyulu, Yeliz Tekgül, Tekgül, Yeliz, Pandiselvam, Ravi, Barut Gök, Sıla, Ayşe Nur Yüksel, Ravi Pandiselvam, Anjineyulu Kothakota, Yüksel, Ayşe Nur, Gülşah Çalişkan Koç   +11 more
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Textural properties of TiAlk materials. [PDF]

, 2016
Textural properties of TiAlk materials.
Elena Selli (1392325), Jan Sobuś (3221517), Stefan Jurga (785560), Maciej Zalas (735524), Agata Wawrzyńczak (3221523), Paulina Półrolniczak (3221520), Grzegorz Schroeder (623308)   +6 more
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Use of mineral magnetic concentration data as a particle size proxy: a case study using marine, estuarine and fluvial sediments in the Carmarthen Bay area, South Wales, U.K. [PDF]

, 2007
Compositional (non-magnetic) data can correlate strongly with particle size, which deems it appropriate as a particle size proxy and, therefore, a reliable means of normalising analytical data for particle size effects.
Walden, John, Booth, Colin A., Neal, A., Smith, J.P.   +3 more
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Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses [PDF]

, 2023
Plasmin plays an important role in casein hydrolysis during cheese ripening, which may influence the properties of the casein network and the texture of the final product.
Sala, Guido, Bijl, Etske, Cai, Huifang, Scholten, Elke   +3 more
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Instrumental and sensory textural properties of Fura [PDF]

, 2002
A uniaxial compression test and sensory textural analysis was conducted of fura samples made from millet flour. Significant differences (p < 0.05) existed among the samples for hardness (the force to compress the sample between molar teeth ...
Jideani, Victoria A
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