Results 241 to 250 of about 4,372,865 (296)

Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips.

Food Chemistry, 2023
To investigate the influence of sugar structure on the quality of peach chips produced using osmotic dehydration (OD) in combination with instant controlled pressure drop (DIC) drying, erythritol, glucose, maltose, and trehalose were selected as osmotic ...
Fengzhao Wang, Jinfeng Bi, Mingyue Lyu, Jian Lyu   +3 more
semanticscholar   +1 more source

Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin.

Food Chemistry, 2023
Epigallocatechin-3-gallate (EGCG) exhibits excellent cross-linking effects of myofibrillar proteins, it is prone to self-aggregation, causing excessive cross-linking and moisture loss of gels, which limits its application as a food additive in surimi ...
Zonghan Wang, De-yang Li, Xiaoyang Liu, Min Zhang, Pengfei Chu, B. Zhu, Donghong Liu, Da‐yong Zhou   +7 more
semanticscholar   +1 more source

The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates.

Food Chemistry, 2023
Herein, the protective pattern of bilayer film on the texture stability of fillets was discussed in terms of endogenous enzyme activity, as well as protein oxidation and degradation.
Liming Zhang, Dawei Yu, Yanshun Xu, Q. Jiang, Dongxing Yu, W. Xia   +5 more
semanticscholar   +1 more source

Aspartame as a texturizing agent in foodstuffs

European Food Research and Technology, 2001
Rheological studies of aqueous aspartame blends with d-fructose, d-glucose, maltose and sucrose revealed that only sucrose–aspartame blends provided an increase in the viscosity. Polarimetric studies of the blends together with computer MM+ simulations involving energy optimization for such blends and for solutions of saccharides showed that the ...
Józef Mazurkiewicz, Krzysztof Rębilas, P. Tomasik   +2 more
openaire   +1 more source

Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet

Journal of texture studies, 2021
Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in ...
H. Schmidt, M. Komeroski, T. Steemburgo, V. D. de Oliveira   +3 more
semanticscholar   +1 more source

Texture Synthesis Based Simulation of Secondary Agents

2008
Realistic simulation of virtual characters is essential in many applications and particularly in computer games. Having a realistic simulation of an agent is a complex matter since there are many different ways in which the real equivalent would have responded in real life.
Marios Kyriakou, Yiorgos Chrysanthou
openaire   +3 more sources

Effects of leavening agent and time on bread texture and in vitro starch digestibility

Journal of Food Science and Technology, 2021
Wheat dough added with baking dried yeast (BDY, 5 g) or baking powder (BP, 5 g) was leavened for 0, 2, 4 and 6 h for producing white bread (BBDY or BBD, respectively). The specific volume of BBDY was higher than for BBP. FTIR analysis revealed that BBP reduced the short-range crystallinity of starch granules, an effect magnified by the leavening time ...
Angeles Garcia-Hernandez, Cesar Roldan-Cruz, Eduardo J. Vernon-Carter, Jose Alvarez-Ramirez   +3 more
openaire   +2 more sources

Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

Critical reviews in food science and nutrition, 2021
The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to date suggests that, for example, East Asian consumers prefer cheeses that have a soft texture ...
Ouyang Hao, K. Kilcawley, S. Miao, M. Fenelon, A. Kelly, J. Sheehan   +5 more
semanticscholar   +1 more source

Prediction of soil texture classes through different wavelength regions of reflectance spectroscopy at various soil depths

, 2020
The demand for quality and low-cost soil information is growing due to the demands of land use planning and precision agriculture. Soil texture is one of the key soil properties, as it determines other vital soil characteristics such as soil structure ...
J. A. Coblinski, É. Giasson, J. Demattê, A. C. Dotto, José Janderson Ferreira Costa, R. Vašát   +5 more
semanticscholar   +1 more source

Clarant introduces new texturing agent for powder coatings

Additives for Polymers, 2023
On October 31, 2023, Clariant announced it had developed Ceridust 8170 M; a PTFE-free alternative texturing agent for powder coatings that reportedly delivers performance without the negative aspects of PTFE.
openaire   +1 more source