Texture profile analysis - Open Access .click

Results 81 to 90 of about 23,459,561 (178)

Texture Profile Analysis of Quince Waste Emulsion

, 2019
In this study quince fruit waste (QW) after juice removal used in meat emulsion for evaluation purposes. Quince waste was obtained on the laboratory by squeezing fruit and removing its juice. Removal waste was dried in 40°C and grinded. For the emulsion, oil in water emulsions formed with quince waste of 4 different concentration (0.5%, %1, %2 and %3 ...
Akşit, Zeynep, Gençcelep, Hüseyin
openaire +1 more source

Impact of second cheese whey on technological properties, microbial profile, volatile compounds, and consumers’ acceptance of sourdough bread made with traditional Italian flours

Applied Food Research
The impact of second cheese whey (SCW) from buffalo milk on the sensory, chemical, microbial, and technological properties of sourdough bread was evaluated.
Michele Ricci +7 more
doaj +1 more source

Texture Profile Analysis of Pseudo Food Texture Display by Jamming

Transactions of the Virtual Reality Society of Japan, 2023
Niijima, Arinobu, Sasagawa, Mana
openaire +1 more source

Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization

Foods
The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products.
Nayara Thalita Ferreira Silva +8 more
doaj +1 more source

Karakteristik tekstur dan sensori roti sourdough dengan penambahan Dangke (keju Enrekang)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities.
Monika Rahardjo +3 more
doaj +1 more source

Category model to modeling the surface texture knowledge-base [PDF]

, 2006
The next generations of Geometrical Product Specification (GPS) standards are considered to be too theoretical, abstract, complex and over-elaborate. And it is not easier for industry to understand and implement them efficiently in a short time.
Jiang, Xiang, Wang, Yan, Scott, Paul J.
core +1 more source

Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten

Molecules
This study developed a chicken nugget analogue formulated with hydrated textured soy protein (HTSP), a meat analogue based on extruded Sacha Inchi cake (MASI), and hydrated gluten (HWG).
Jersy J. Asto-Mercado +3 more
doaj +1 more source

Texture profile analysis of selected dairy products

Abstract In this paper, we review the use of texture profile analysis of dairy products. Textural profile analysis has been developed to evaluate the firmness (hardness), adhesiveness, cohesiveness, gumminess, and springiness of dairy products such as yogurt, cheese, butter, and ice cream. There are two ways of measuring texture, instrumental analysis
openaire +2 more sources

Texture analysis and synthesis [PDF]

The purpose of this report is to present a brief review of the literature on texture analysis, modelling and synthesis, including two very recent investigations of particular interest to the authors, together with a discussion of various attempts by the ...
Martin, Graham R., McColl, R. W.
core

On the analysis of structure in texture

, 2014
Until now texture has been largely viewed as a statistical or holistic paradigm: textures are described as a whole and by summary statistics. In this thesis it is assumed that there is a structure underlying the texture leading to models, reconstruction ...
Waller, Ben
core +1 more source

texture
sensory analysis