Works matching DE "FOOD texture"

Results: 1625

Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture.

Published in:

Euphytica, 2012, v. 187, n. 1, p. 99, doi. 10.1007/s10681-012-0760-7

By:

Aurand, Rémy;
Faurobert, Mireille;
Page, David;
Maingonnat, Jean-François;
Brunel, Béatrice;
Causse, Mathilde;
Bertin, Nadia

Publication type:

Article

Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1337, doi. 10.1007/s00217-019-03256-6

By:

Boukid, Fatma;
Carini, Eleonora;
Curti, Elena;
Pizzigalli, Emanuele;
Vittadini, Elena

Publication type:

Article

Edible mushroom mycelia of <italic>Pleurotus sapidus</italic> as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages.

Published in:

European Food Research & Technology, 2018, v. 244, n. 5, p. 913, doi. 10.1007/s00217-017-3012-1

By:

Stephan, Alexander;
Ahlborn, Jenny;
Zajul, Martina;
Zorn, Holger

Publication type:

Article

Maturation-related modifications of cell wall structures of kohlrabi (<italic>Brassica oleracea</italic> var. <italic>gongylodes</italic>).

Published in:

European Food Research & Technology, 2018, v. 244, n. 5, p. 893, doi. 10.1007/s00217-017-3008-x

By:

Schäfer, Judith;
Bunzel, Mirko

Publication type:

Article

Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins.

Published in:

European Food Research & Technology, 2018, v. 244, n. 3, p. 469, doi. 10.1007/s00217-017-2973-4

By:

Gürbüz, Göker;
Kauntola, Vilja;
Ramos Diaz, Jose Martin;
Jouppila, Kirsi;
Heinonen, Marina

Publication type:

Article

Sensory and instrumental study of Taralli, a typical Italian bakery product.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 73, doi. 10.1007/s00217-017-2937-8

By:

Barbieri, S.;
Bendini, A.;
Balestra, F.;
Palagano, R.;
Rocculi, P.;
Gallina Toschi, T.

Publication type:

Article

Effect of brown seaweed powder on physical and textural properties of wheat bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 1, doi. 10.1007/s00217-017-2929-8

By:

Arufe, S.;
Della Valle, G.;
Chiron, H.;
Chenlo, F.;
Sineiro, J.;
Moreira, R.

Publication type:

Article

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement.

Published in:

European Food Research & Technology, 2017, v. 243, n. 10, p. 1729, doi. 10.1007/s00217-017-2877-3

By:

Saputro, Arifin;
Van de Walle, Davy;
Kadivar, Sheida;
Bin Sintang, Mohd;
Van der Meeren, Paul;
Dewettinck, Koen

Publication type:

Article

Rapid tempering of sucrose-free milk chocolates by β seeding: textural, rheological and melting properties.

Published in:

European Food Research & Technology, 2017, v. 243, n. 10, p. 1849, doi. 10.1007/s00217-017-2891-5

By:

Konar, Nevzat;
Oba, Sirin;
Toker, Omer;
Palabiyik, İbrahim;
Goktas, Hamza;
Artik, Nevzat;
Sagdic, Osman

Publication type:

Article

The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1149, doi. 10.1007/s00217-016-2830-x

By:

Chen, Xu;
Wu, Jin-hong;
Li, Ling;
Wang, Shao-yun

Publication type:

Article

Staling and water dynamics in high-gluten bread.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8

By:

Curti, Elena;
Carini, Eleonora;
Vittadini, Elena

Publication type:

Article

Staling of gluten-free breads: physico-chemical properties and H NMR mobility.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 867, doi. 10.1007/s00217-016-2801-2

By:

Carini, Eleonora;
Curti, Elena;
Fattori, Fabio;
Paciulli, Maria;
Vittadini, Elena

Publication type:

Article

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 727, doi. 10.1007/s00217-016-2786-x

By:

Liu, Wenjun;
Brennan, Margaret;
Serventi, Luca;
Brennan, Charles

Publication type:

Article

Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings.

Published in:

European Food Research & Technology, 2016, v. 242, n. 12, p. 2105, doi. 10.1007/s00217-016-2707-z

By:

Fellendorf, Susann;
O'Sullivan, Maurice;
Kerry, Joseph

Publication type:

Article

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1663, doi. 10.1007/s00217-016-2666-4

By:

Serventi, Luca;
Skibsted, Leif;
Kidmose, Ulla

Publication type:

Article

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1135, doi. 10.1007/s00217-015-2417-y

By:

Korus, Jarosław;
Witczak, Mariusz;
Ziobro, Rafał;
Juszczak, Lesław

Publication type:

Article

Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1167, doi. 10.1007/s00217-015-2420-3

By:

Delgado, Francisco;
Rodríguez-Pinilla, Joaquín;
Márquez, Gracia;
Roa, Isidro;
Ramírez, Rosario

Publication type:

Article

Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1081, doi. 10.1007/s00217-015-2429-7

By:

Cevoli, Chiara;
Gianotti, Andrea;
Troncoso, Rodrigo;
Fabbri, Angelo

Publication type:

Article

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color.

Published in:

European Food Research & Technology, 2015, v. 240, n. 1, p. 243, doi. 10.1007/s00217-014-2324-7

By:

Palazoğlu, T.;
Coşkun, Yunus;
Tuta, Sezin;
Mogol, Burçe;
Gökmen, Vural

Publication type:

Article

Erratum to: High-fiber date pits pudding: formulation, processing, and textural properties.

Published in:

2014

By:

Alamri, Mohammed;
Mohamed, Abdellatif;
Hussain, Shahzad

Publication type:

Erratum

Impact of quinoa bran on gluten-free dough and bread characteristics.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 767, doi. 10.1007/s00217-014-2269-x

By:

Föste, Maike;
Nordlohne, Sebastian;
Elgeti, Dana;
Linden, Martin;
Heinz, Volker;
Jekle, Mario;
Becker, Thomas

Publication type:

Article

High-fiber date pits pudding: formulation, processing, and textural properties.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 755, doi. 10.1007/s00217-014-2216-x

By:

Alamri, Mohammed;
Mohamed, Abdellatif;
Hussain, Shahzad

Publication type:

Article

Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation.

Published in:

European Food Research & Technology, 2011, v. 233, n. 3, p. 483, doi. 10.1007/s00217-011-1536-3

By:

Delgado, Francisco;
González-Crespo, José;
Cava, Ramón;
Ramírez, Rosario

Publication type:

Article

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread.

Published in:

European Food Research & Technology, 2011, v. 232, n. 4, p. 713, doi. 10.1007/s00217-011-1439-3

By:

Fois, Simonetta;
Sanna, Manuela;
Stara, Giuseppe;
Roggio, Tonina;
Catzeddu, Pasquale

Publication type:

Article

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 441, doi. 10.1007/s00217-010-1297-4

By:

Sullivan, Paul;
O'Flaherty, John;
Brunton, Nigel;
Arendt, Elke;
Gallagher, Eimear

Publication type:

Article

Physiological relevance of dietary melanoidins.

Published in:

Amino Acids, 2012, v. 42, n. 4, p. 1097, doi. 10.1007/s00726-010-0774-1

By:

Morales, Francisco;
Somoza, Veronika;
Fogliano, Vincenzo

Publication type:

Article

Desenvolvimento e caracterização microbiológica e sensorial de um panetone a base de cará-roxo (Dioscorea trifida L.).

Published in:

Diversitas Journal, 2023, v. 8, n. 4, p. 3213, doi. 10.48017/dj.v8i4.2770

By:

Sampaio SANTOS, Rosileide;
Pereira MARQUES, Marduce;
Victor LAMARÃO, Carlos;
Sarmento REBELO, Kemilla;
de Lima YAMAGUCHI, Klenicy Kazumy

Publication type:

Article

Incorporation of common carp meat paste in bread formulation as a strategy to increase the usage of fish meat in the human diet and investigation of the physicochemical and organoleptic properties of bread.

Published in:

Human, Health & Halal Metrics, 2024, v. 5, n. 1, p. 1, doi. 10.30502/jhhhm.2024.433699.1084

By:

Khodaveisi, Mahsa;
Bahramian, Samira;
Rokhzadi, Asad

Publication type:

Article

湿式グラインダー処理おからとバクテリアセルロースが卵白のゲル形成性とその分子間力に与える効果.

Published in:

Journal of Home Economics of Japan, 2024, v. 75, n. 12, p. 593

By:

長野隆男

Publication type:

Article

Physical Properties and Palatability of Cookies with Different Compositions of Wheat Flour, Rice Flour, and Soy Protein Isolate.

Published in:

Journal of Home Economics of Japan, 2022, v. 73, n. 9, p. 551

By:

Miki YOSHIMURA;
Hiromi SAWAMURA;
Ryoko SHIMADA

Publication type:

Article

Traditional and New Microorganisms in Lactic Acid Fermentation of Food.

Published in:

Fermentation (Basel), 2023, v. 9, n. 12, p. 1019, doi. 10.3390/fermentation9121019

By:

Sionek, Barbara;
Szydłowska, Aleksandra;
Küçükgöz, Kübra;
Kołożyn-Krajewska, Danuta

Publication type:

Article

Pañales científicos: una situación de aprendizaje contextualizada en el aula de 2 años para trabajar la ciencia.

Published in:

Didáctica de las Ciencias Experimentales y Sociales, 2023, n. 45, p. 17, doi. 10.7203/DCES.45.27372

By:

Cantó Doménech, José;
Marín Porta, Almudena;
Ortiz Hernández, M. Lluïsa;
Viana Sánchez, José

Publication type:

Article

Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F<sub>1</sub>) lambs.

Published in:: Turkish Journal of Veterinary & Animal Sciences, 2010, v. 34, n. 4, p. 349, doi. 10.3906/vet-0805-27
Publication type:: Article

Karabalik (Clarias gariepinus BURCHELL, 1822) Köftesinin Dondurularak Muhafazasi.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2003, v. 27, n. 4, p. 827

By:

Ersoy, Beyza;
Yilmaz, A. Bahar

Publication type:

Article

The Effects of Electrical Stimulation on the Sensory and Textural Quality Properties of Mutton Carcasses.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2003, v. 27, n. 2, p. 433

By:

Yanar, Mete;
Yetim, Hasan

Publication type:

Article

Desenvolvimento, Caracterização e Aceitação de Brownie de Biomassa de Fruta-Pão Verde.

Published in:

Journal of Health Sciences (2447-8938), 2016, v. 18, n. 2, p. 144, doi. 10.17921/2447-8938.2016v18n2p144-149

By:

de Almeida, Iris Lengruber Gonçalves Teixeira;
Feijó, Marcia Barreto da Silva;
Marcellini, Paulo Sergio

Publication type:

Article

Dziedzictwo kulinarne polsko-czesko- niemieckiegopogranicza (na przykładzie gwarowych nazw klusek).

Published in:

Bohemistyka, 2023, n. 2, p. 255, doi. 10.14746/bo.2023.2.7

By:

ŚWITAŁA-TRYBEK, Dorota;
PRZYMUSZAŁA, Lidia

Publication type:

Article

Effect of food texture and responsive feeding on food intake of infants aged 9–11 months, West Gojjam, Ethiopia.

Published in:

Cogent Food & Agriculture, 2021, v. 7, n. 1, p. 1, doi. 10.1080/23311932.2021.1924431

By:

Atsbha, Mulubrhan Kahsay

Publication type:

Article

Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1092406

By:

Wani, Safa Hamid;
Gull, Amir;
Allaie, Farhana;
Safapuri, Tariq Ahmad;
Yildiz, Fatih

Publication type:

Article

Feed preference in pigs: Relationship with feed particle size and texture.

Published in:

Journal of Animal Science, 2009, v. 87, n. 2, p. 571, doi. 10.2527/jas.2008-0951

By:

Solà-Orio, D.;
Roura, E.;
Torrallardona, D.

Publication type:

Article

不同贮藏条件下大米品质的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 288, doi. 10.16429/j.1009-7848.2024.12.026

By:

席孟瑶;
赵卿宇;
李丽娜;
王红;
王超;
郝智慧;
沈群片

Publication type:

Article

The Application of Hydrophilic Colloid in Dysphagia Food.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 448, doi. 10.16429/j.1009-7848.2024.11.041

By:

Bu Ying;
Guo Jiaqi;
Zhu Wenhui;
Li Xuepeng;
Li Jianrong

Publication type:

Article

食品基本味觉研究的文献计量分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 470, doi. 10.16429/j.1009-7848.2024.10.043

By:

范淑雯;
李雨彤;
陈子航;
章鑫怡;
陈可先

Publication type:

Article

Effects of Amount of Oat Powder and Drying Conditions on Quality of Oat Noodle.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 2, p. 191, doi. 10.16426/j.1009-7848.2024.02.018

By:

He Liucheng;
Liu Zhenrong;
Zhao Wuq;
Hu Xinzhong

Publication type:

Article

The Application of Oral Tribology in Food Oral Processing.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 458, doi. 10.16429/j.1009-7848.2023.11.043

By:

Lin Shunshun;
Shi Jiaqi;
Zhao Jie;
Zhang Jian;
Sun Fucai;
Ma Bingtuan;
Li Mengqin

Publication type:

Article

食品微生物对花色昔呈色的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 463, doi. 10.16429/j.1009-7848.2023.04.041

By:

陈文鼎;
白卫滨;
孙建霞

Publication type:

Article

大豆分离蛋白及其改性产物对馒头品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 251, doi. 10.16429/j.1009-7848.2023.04.024

By:

董梦飞;
郭兴凤;
张明;
赵树超;
赵方园;
林凤岩

Publication type:

Article

Eating Capability of Special Consumers and Texture Design of Special Food.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 2, p. 422, doi. 10.16429/j.1009-7848.2023.02.040

By:

Liu Qian;
Chen Yong;
Chen Jianshe

Publication type:

Article

挤出对淀粉与植物蛋白复合物跨尺度结构与质构特性影响的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 397, doi. 10.16429/j.1009-7848.2023.01.038

By:

李琳;
李晓玺;
陈旭;
何忠超;
朱杰;
闫景坤;
袁建军;
王宝贝

Publication type:

Article

模拟口腔环境下脂肪对沙拉酱顺滑感的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 165, doi. 10.16429/j.1009-7848.2022.12.017

By:

王亮;
钱善华;
丁宗如;
倪自丰;
卞达

Publication type:

Article