Results 91 to 100 of about 23,459,561 (178)

Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability

Foods
The growing demand for clean-label foods has stimulated interest in minimally processed ingredients capable of improving the nutritional and technological quality of gluten-free bakery products.
Bojana Voučko, Saša Drakula, Nikolina Čukelj Mustač, Vedrana Pleš, Ljiljana Nanjara, Tomislava Grgić, Dubravka Novotni   +6 more
doaj   +1 more source

Associations of Whey Protein and Lipophilic Vitamin Profiles with Texture and Colour Parameters of Organic Plain Yoghurts

Foods
In view of the importance of texture and colour characteristics for consumer acceptance of fermented dairy products, this study aimed to evaluate the associations between selected whey proteins, fat-soluble vitamins, and instrumental quality traits of ...
Aneta Brodziak, Jolanta Król, Paulius Matusevičius   +2 more
doaj   +1 more source

Comparison of Robust Filtration Techniques in Geometrical Metrology [PDF]

, 2012
Filtration is one of core elements of analysis tools in geometrical metrology. Filtration techniques are progressing along with the advancement of manufacturing technology.
Lou, Shan, Zeng, Wenhan, Jiang, Xiang, Scott, Paul J.   +3 more
core  

Texture profile analysis reveals a stiffer ovarian cortex after testosterone therapy: a pilot study. [PDF]

J Assist Reprod Genet, 2019
De Roo C, Tilleman K, Vercruysse C, Declercq H, T'Sjoen G, Weyers S, De Sutter P.   +6 more
europepmc   +1 more source

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. [PDF]

J Food Sci Technol, 2017
Mudgil D, Barak S, Khatkar BS.
europepmc   +1 more source

Texture profile analysis of artisanal Croatian ewe's hard cheeses

, 2011
The aim of this study was to analyze texture of artisanal Croaitian hard cheeses, produced according to long-lasting tradition, originally from some Adriatic islands, such as Pag and Krk. Except texture profile analysis (TPA), composition and some physico-chemical properties of analyzed cheeses (water activity, pH values, colour of cheeses) were ...
Slačanac, Vedran, Hardi, Jovica, Krstanović, Vinko   +2 more
openaire   +3 more sources

CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS [PDF]

Egyptian Journal of Agricultural Sciences, 2018
M. Youssif, M. Abd-El-Khalek
doaj   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties. [PDF]

Food Sci Nutr
Masino F, Lo Faro E, Riggio A, Gammaitoni M, Santunione G, Licciardello F, Antonelli A, Montevecchi G.   +7 more
europepmc   +1 more source

Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage. [PDF]

Molecules
Palacios-Hinestroza H, López-Jaramillo MC, Martínez-Galán JP, Molina-Ramírez C, Sánchez-Osorno DM.   +4 more
europepmc   +1 more source