Results 1 to 10 of about 4,372,865 (296)
Food and Function, 2021 Instrumental and sensory properties of texture-modified Spanish sauce with different texturing agents are studied. Saliva plays an important role in the samples. Selecting a suitable hydrocolloid is crucial in dysphagia-oriented foods.
Pau Talens, Raúl Grau
exaly +5 more sources
Scientia Agricola, 2015 The flat pampas in the state of Santa Fe in Argentina have soils with high silt content, variable carbon content, and diverse degrees of structural degradation.
María Eugenia Carrizo +3 more
doaj +4 more sources
The Effect of Different Bleaching Agents on the Surface Texture of Restorative Materials
Operative Dentistry, 2006 Clinical RelevanceIn-office and home bleaching agents do not cause changes that would demand replacement of the restorations when the agents are applied on the polished surfaces of aesthetic dental restorative materials. Repolishing of the composites is suggested in order to overcome possible problems that might result from slight surface changes ...
E Hellwig +2 more
exaly +5 more sources
Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature [PDF]
Anais da Academia Brasileira de Ciências, 2020 Abstract: Kinetics of color and texture changes in coated button mushrooms were investigated as a function of coating agent’s rate (1%, 2% and 3% w/v chitosan). The inner and outer surface colours of mushrooms in terms of CIELAB parameters L*, a*, b*, C*,
EMINE NAKILCIOğLU-TAş, SEMIH ÖTLEş
doaj +3 more sources
Bacterial lipopeptides from Bacillus: natural biostructuring agents for improving texture and stability in tomato-based functional foods [PDF]
Frontiers in NutritionIntroductionRecent advances in functional food formulation have highlighted bacterial lipopeptides as natural biomolecules capable of replacing synthetic additives while enhancing the physicochemical properties of food systems.
Houda Gharsallah +10 more
doaj +2 more sources
FoodsThe limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It
Irene Peñaranda +3 more
doaj +2 more sources
Quality and textural properties of jelly prepared with different gelling agents
Korean Journal of Food Preservation, 2020 This study investigated the quality and textural properties of jelly produced using different gelling agents (gelatin; jelly prepared with 3.5% gelatin, carrageenan: jelly prepared with 1.5% carrageenan, konjac: jelly prepared with 2% konjac, agar: jelly ...
Yu Mi Kim, Jung-Min Kim, Kwang-Sup Youn
openaire +3 more sources
Journal de la Faculté de Médecine d'Oran, 2022 Introduction- Food additives are used to extend the shelf life of prepared foods or to sweeten a beverage, for example. In this study, we present an overview of the food additives used in foodstuffs marketed in the city of Oran (West Algeria).
Zakaria Lotfi Guaouar +3 more
doaj +5 more sources
Materials, 2022 Magnesium-Zinc-Zirconium (Mg-Zn-Zr) alloys have caught considerable attention in medical applications where biodegradability is critical. The combination of their good biocompatibility, improved strength, and low cytotoxicity makes them great candidates ...
A. Alateyah +3 more
semanticscholar +1 more source
Sensory and physicochemical attributes of chocolate soft candy with different gelling agents.
Coffee and Cocoa Research Journal, 2023 Indonesia is one of the cocoa-producing countries. One of the modifications of processed cocoa is chocolate soft candy. This study aimed to determine the effect of the type of gelling agent on the sensory and physicochemical characteristics of chocolate
Taufik Rahman +1 more
doaj +1 more source