Results 21 to 30 of about 4,372,865 (296)
Food Hydrocolloids, 2022 [EN] This work aimed to evaluate colour, texture, flow, and viscoelastic properties of texture-modified chicken and vegetables soups for dysphagic people, as well as their characteristics during simulated oral processing. The use of chia seed mucilage (CSM) as an alternative texturing agent for dysphagia, the influence of temperature, the effect of ...
Susana Ribes, Raúl Grau, Pau Talens
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Fermentation, 2020 Biocontrol agents are a group of naturally occurring organisms capable of interrupting the lifespan and suppressing the propagation of disease organisms.
Ga Young Lee +3 more
doaj +1 more source
International Journal of Food Properties, 2022 Instant powder of Thai-fermented fish dip (TFFD), a conveniently used dipping product, fails to form a homogenous viscous paste after being rehydrated. The addition of thickening agents, xanthan gum and hydroxypropyl distarch phosphate from tapioca (HDPT)
Pongdanai Duangsai, Somsamorn Gawborisut
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Development of active agents filled polylactic acid films for food packaging application.
International Journal of Biological Macromolecules, 2020 The growing global awareness for environmental protection has inspired the exploration on producing active packaging films from bio-based materials. In present work, three types of active agents were studied by incorporating thymol(T), kesum(K), and ...
N. Mohamad +7 more
semanticscholar +1 more source
Effect of Coagulants in Curd forming in Cheese Making
Jurnal Rekayasa Kimia & Lingkungan, 2018 Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey.
Dyah Hesti Wardhani +4 more
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Role of carboxylate chelating agents on the chemical, structural and textural properties of hydroxyapatite [PDF]
Dalton Transactions, 2010 Organically-modified hydroxyapatite materials were synthesized through the addition of oxalic, succinic, adipic and citric acids to a calcium hydroxide solution before neutralization by ammonium dihydrogenphosphate. All carboxylic acids have a significant influence on apatite crystallinity and nanoparticle size, as indicated by XRD and TEM.
Achelhi, Karima +5 more
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Caraka Tani: Journal of Sustainable Agriculture, 2021 Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy.
Lucia Crysanthy Soedirga +1 more
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International Journal of Fruit Science, 2020 Incorporating antibrowning agents into the edible coating is a conventional processing technique for fresh-cut preparation. The main quality attributes of fresh-cuts, i.e., appearance color, taste and texture may be affected by coating formulation and ...
Solaleh Najafi Marghmaleki +3 more
semanticscholar +1 more source
Ultrasonic wave propagation characteristics in paper-based composite materials [PDF]
E3S Web of ConferencesThis study investigates ultrasonic wave propagation velocities across the surface of a paper pulp composite material. Instrumentation error margins were quantified for all measurements.
Razakov Muhammet, Razakova Rio-Rita
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Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties
Applied Sciences, 2023 Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers.
Joanna Le Thanh-Blicharz +6 more
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