Results 31 to 40 of about 23,459,561 (178)

Chemometric approach to texture profile analysis of kombucha fermented milk products. [PDF]

J Food Sci Technol, 2015
In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed.
Malbaša R, Jevrić L, Lončar E, Vitas J, Podunavac-Kuzmanović S, Milanović S, Kovačević S.   +6 more
europepmc   +4 more sources

Changes in carrot texture during cooking [PDF]

Journal on Processing and Energy in Agriculture, 2014
The aim of this research was to compare different instrumental methods for determining the textural characteristics of cooked carrots. The changes of different texture parameters during cooking were also examined in order to find the optimal cooking time.
Belović Miona, Pestorić Mladenka, Mastilović Jasna, Kevrešan Žarko   +3 more
doaj  

RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS [PDF]

Journal of Food and Dairy Sciences, 2003
  The effects of two types of carbohycrate-based fal replacers involved maltodextrin and inulin on the compositional, rheological and sensory characteristics of half-fat double cream cheese were investigated.
A. Abd EI-Khair,
doaj   +1 more source

Surface texture specification, the more complete the better? [PDF]

, 2013
In this paper, three solutions are proposed to short the surface texture specification without significant information loss. The first solution is operating more default values to simplify the specification without information loss. The second solution
Qi, Qufen, Qi, Qunfen, Jiang, Xiangqian, Jiang, Xiang, Lu, Wenlong, Scott, Paul J.   +5 more
core   +1 more source

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

Grasas y Aceites, 2014
The results on the evolution of the texture and antioxidant activity during the processing of naturally fermented green olives are reported in the present study. The olives were brined with two different NaCl concentrations, 4 and 7%. A puncture test and
C. Fadda, A. Del Caro, A. M. Sanguinetti, A. Piga   +3 more
doaj   +1 more source

Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt

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, BÜŞRA CAN, BAYRAM ÜRKEK, ZEYNEP GÜRBÜZ-KAÇAN   +3 more
doaj   +1 more source

Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness

Gels
Hardness is one of the dominant sensory characteristics of food. This study estimated the effect of sensitivity to hardness on the texture perception and chewing function using 2, 4, and 6% agar gels.
Vasily Smirnov, Daria Khramova, Elizaveta Chistiakova, Natalya Zueva, Fedor Vityazev, Inga Velskaya, Sergey Popov   +6 more
doaj   +1 more source

Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline

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, Karen M. K. Chan, Tsz Ting Wong, Ho Wah Tang, Hau Yin Chung, Hoi Shan Kwan   +5 more
doaj   +1 more source

An Information Model for Surface Metrology [PDF]

, 2013
According to ISO standards, the specification and verification of surface texture includes an ordered set of operations. In order to reduce the specification uncertainty, it is of importance to model the significant information related to surface ...
Li, Tukun, Zeng, Wenhan, Blunt, Liam A., Jiang, Xiangqian   +3 more
core   +1 more source

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

Food Chemistry: X
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes.
Matthew C. Allan, Suzanne D. Johanningsmeier, Mariam Nakitto, Osvalda Guambe, Modesta Abugu, Kenneth V. Pecota, G. Craig Yencho   +6 more
doaj   +1 more source