Results 11 to 20 of about 296,415 (252)
Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Applied Sciences, 2022 Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance.
Raquel P. F. Guiné
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Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast
Meat and Muscle Biology, 2021 The effects of citrus fiber on the color, texture, lipid oxidation, and sensory characteristics of fully cooked deli-style turkey breast during storage (3°C) were studied.
Joseph G. Sebranek +3 more
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Foods, 2022 This study aimed to investigate the effects of slaughter age (young vs. old), muscle type (Longissimus dorsi (LD), Gluteus medius (GM)) and fat deposits (kidney knob and channel fat, subcutaneous fat, intramuscular fat) on chemical, organoleptic ...
Abdulkerim Diler +7 more
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Optimization of texture profile analysis parameters for commercial guava preserve
Revista Ceres, 2021 Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves.
Mariele Antunes Vieira +7 more
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Anais da Academia Brasileira de Ciências, 2022 In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period.
MUSTAFA ŞENGÜL +3 more
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Texture profile analysis – how important are the parameters? [PDF]
, 2010 A starch-glycerol gel was subjected to a two-bite compression test using two sample-instrument geometries, various speeds of compression and strainlevels, both with lubrication or not. Results were interpreted using the primary characteristic terminology
AHMED +32 more
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Foods, 2023 Diet modification is a common compensation strategy to promote swallowing safety in patients with swallowing difficulties. The International Dysphagia Diet Standardisation Initiative (IDDSI) guideline provides qualitative descriptions on texture-modified
Man Chun Wong +5 more
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Microstructure and texture analysis of δ-hydride precipitation in Zircaloy-4 materials by electron microscopy and neutron diffraction [PDF]
, 2014 This work presents a detailed microstructure and texture study of various hydrided Zircaloy-4 materials by neutron diffraction and microscopy. The results show that the precipitated δ-ZrH1.66 generally follows the δ (111) //α (0001) and δ[]//α ...
Garbe, Ulf +10 more
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The use of polarity profiles of texture in the sensory evaluation of apples
Czech Journal of Food Sciences, 2000 Research in the quality of horticultural products commonly applies sensory analysis which under minimized subjectivity approaches or coincides with other analytical methods with respect to its accuracy.
V. Horčin, I. Findová
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Texture analysis as a tool to study the kinetics of wet agglomeration processes [PDF]
, 2015 In this work wet granulation experiments were carried out in a planetary mixer with the aim to develop a novel analytical tool based on surface texture analysis.
Codemo, Carlo +5 more
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