Works matching DE "FOOD texture"

Results: 1574

Optimization of Cooking Processes for Rice Varieties (Oryza Sativa Linne) Produced in Benin.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 125, doi. 10.1080/15428052.2023.2191876

By:

Ekpo, Kotchikpa Justin;
Dossou, Joseph

Publication type:

Article

Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 2, p. 89, doi. 10.1080/15428052.2017.1404538

By:

Jiménez Muñoz, Luis Miguel;
Sotelo Díaz, Indira;
Salgado Rohner, Carlos;
Cáez Ramirez, Gabriela;
Filomena Ambrosio, Annamaria

Publication type:

Article

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours.

Published in:

Journal of Culinary Science & Technology, 2015, v. 13, n. 1, p. 19, doi. 10.1080/15428052.2014.952475

By:

Casas Moreno, Maria del Mar;
Barreto-Palacios, Vivian;
Gonzalez-Carrascosa, Rebeca;
Iborra-Bernad, Consuelo;
Andres-Bello, Amparo;
Martínez-Monzó, Javier;
García-Segovia, Purificación

Publication type:

Article

Influence of Oil Type and Freshness on the Sensory Perception of Fried Foods.

Published in:

Journal of Culinary Science & Technology, 2012, v. 10, n. 2, p. 145, doi. 10.1080/15428052.2012.677607

By:

Enríquez-Fernández, BlancaE.;
Álvarez de la Cadena y Yañez, Liliana;
Sosa-Morales, MariaElena

Publication type:

Article

The texture-taste connection: Multimodal sensory neurons in fly larvae.

Published in:

PLoS Biology, 2025, v. 23, n. 1, p. 1, doi. 10.1371/journal.pbio.3003000

By:

Vogt, Katrin

Publication type:

Article

Active Stress during Compression Testing of Various Foods Measured Using a Multiple-point Sheet Sensor.

Published in:

Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 7, p. 1492, doi. 10.1271/bbb.67.1492

By:

Kohyama, Kaoru;
Sasaki, Tomoko;
Dan, Haruka

Publication type:

Article

鲜湿糙米线品质劣变机理及调控技术研究进展.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 5, p. 83, doi. 10.16210/j.cnki.1007-7561.2023.05.010

By:

吴娜娜;
乔聪聪;
田晓红;
谭斌

Publication type:

Article

小麦萌芽程度对全麦面包品质的影响.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 5, p. 93, doi. 10.16210/j.cnki.1007-7561.2023.05.011

By:

高琨;
魏敏;
汪丽萍;
李晓宁;
谭斌

Publication type:

Article

Research Progress on the Effect of Small Molecular Sugars on Starch Properties.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 1, doi. 10.16210/j.cnki.1007-7561.2023.03.001

By:

SONG Jin-hong;
CHEN Long;
ZHAO Jian-wei;
JI Hang-yan

Publication type:

Article

马铃薯生浆馒头的加工工艺研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 77, doi. 10.16210/j.cnki.1007-7561.2023.01.010

By:

曹燕飞;
李思齐;
郝鑫;
鲁梅;
周陆红;
赵升鹏;
李宏军

Publication type:

Article

米粉品质评价及生产研究现状及展望.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 71, doi. 10.16210/j.cnki.1007-7561.2022.06.009

By:

成林梢;
梁钦梅;
姚镇江;
林莹

Publication type:

Article

中国传统食品酵母菌在谷物制品中的应用研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 34, doi. 10.16210/j.cnki.1007-7561.2022.06.005

By:

杨海莺;
赵凯;
杨书林;
高嘉星;
牛兴和;
李慧

Publication type:

Article

The Effect of CaCl 2 on the Gelling Properties of Pea Protein–Pectin Dispersions.

Published in:

Gels (2310-2861), 2025, v. 11, n. 1, p. 18, doi. 10.3390/gels11010018

By:

Zhang, Dan;
Chen, Da;
Campanella, Osvaldo H.

Publication type:

Article

Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA).

Published in:

Gels (2310-2861), 2025, v. 11, n. 1, p. 6, doi. 10.3390/gels11010006

By:

Park, Jae-Geun;
Ye, Sang-Jin;
Oh, Seon-Min;
Shin, Jae-Sung;
Bae, Ji-Eun;
Choi, Hyun-Wook;
Baik, Moo-Yeol

Publication type:

Article

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

Published in:

Gels (2310-2861), 2025, v. 11, n. 1, p. 5, doi. 10.3390/gels11010005

By:

Smirnov, Vasily;
Khramova, Daria;
Chistiakova, Elizaveta;
Zueva, Natalya;
Vityazev, Fedor;
Velskaya, Inga;
Popov, Sergey

Publication type:

Article

Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums.

Published in:

Gels (2310-2861), 2024, v. 10, n. 12, p. 771, doi. 10.3390/gels10120771

By:

Günter, Elena;
Popeyko, Oxana;
Vityazev, Fedor;
Zueva, Natalia;
Velskaya, Inga;
Popov, Sergey

Publication type:

Article

Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies.

Published in:

Gels (2310-2861), 2024, v. 10, n. 11, p. 683, doi. 10.3390/gels10110683

By:

Xue, Shan;
Zhao, Jilong;
Xiong, Zhouyi;
Huang, Jie

Publication type:

Article

Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review.

Published in:

Gels (2310-2861), 2024, v. 10, n. 9, p. 575, doi. 10.3390/gels10090575

By:

Khalesi, Mohammadreza;
Glenn-Davi, Kyeesha;
Mohammadi, Nima;
FitzGerald, Richard J.

Publication type:

Article

Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles.

Published in:

Gels (2310-2861), 2024, v. 10, n. 4, p. 250, doi. 10.3390/gels10040250

By:

Guo, Feng;
Hu, Anna;
Zhou, Huan;
Hu, Hui;
Li, Tongqing;
Wang, Qiang;
Zhang, Jinchuang

Publication type:

Article

Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.

Published in:

Gels (2310-2861), 2023, v. 9, n. 12, p. 970, doi. 10.3390/gels9120970

By:

Cîrstea, Nicoleta;
Nour, Violeta;
Corbu, Alexandru Radu;
Codină, Georgiana Gabriela

Publication type:

Article

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.

Published in:

Gels (2310-2861), 2023, v. 9, n. 12, p. 964, doi. 10.3390/gels9120964

By:

Leahu, Ana;
Ropciuc, Sorina;
Ghinea, Cristina;
Damian, Cristina

Publication type:

Article

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.

Published in:

Gels (2310-2861), 2023, v. 9, n. 12, p. 921, doi. 10.3390/gels9120921

By:

Benković, Maja;
Jurinjak Tušek, Ana;
Sokač Cvetnić, Tea;
Jurina, Tamara;
Valinger, Davor;
Gajdoš Kljusurić, Jasenka

Publication type:

Article

Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure.

Published in:

Gels (2310-2861), 2023, v. 9, n. 6, p. 473, doi. 10.3390/gels9060473

By:

Saavedra Isusi, Gabriela Itziar;
Marburger, Johannes;
Lohner, Nils;
van der Schaaf, Ulrike S.

Publication type:

Article

Textural and Rheological Properties of Sliceable Ketchup.

Published in:

Gels (2310-2861), 2023, v. 9, n. 3, p. 222, doi. 10.3390/gels9030222

By:

Shokraneh, Nadia;
Alimi, Mazdak;
Shahidi, Seyed-Ahmad;
Mizani, Maryam;
Bameni Moghadam, M.;
Rafe, Ali

Publication type:

Article

Oleogels as a Fat Substitute in Food: A Current Review.

Published in:

Gels (2310-2861), 2023, v. 9, n. 3, p. 180, doi. 10.3390/gels9030180

By:

Silva, Roberta Claro da;
Ferdaus, Md. Jannatul;
Foguel, Aline;
da Silva, Thais Lomonaco Teodoro

Publication type:

Article

Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.

Published in:

Gels (2310-2861), 2022, v. 8, n. 7, p. 453, doi. 10.3390/gels8070453

By:

Kong, Xiao;
Xiao, Ziqun;
Du, Mengdi;
Wang, Kuaitian;
Yu, Wei;
Chen, Yuhang;
Liu, Zhili;
Cheng, Yongqiang;
Gan, Jing

Publication type:

Article

添加竹笋粉的面制品品质及其功能特性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 12, p. 271, doi. 10.13982/j.mfst.1673-9078.2024.12.1531

By:

张贞炜;
蒋静;
谢跃;
曾里;
贾利蓉

Publication type:

Article

不同明胶添加量馒头的质构、营养价值及微观结构差异.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 274, doi. 10.13982/j.mfst.1673-9078.2024.8.0800

By:

丁长河;
苏玉宵;
姜艳敏;
庸菁喆

Publication type:

Article

不同竹笋粉添加量的面团特性及面包品质的变化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 195, doi. 10.13982/j.mfst.1673-9078.2023.6.0762

By:

王璧莹;
白莉;
李湘銮;
陈滢欣;
于立梅

Publication type:

Article

不同品种马铃薯雪花粉在方便土豆泥中的应用比较 .

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 1, p. 144, doi. 10.13982/j.mfst.1673-9078.2023.1.0221

By:

赵宇慈;
刘琳;
段文圣;
曾凡逵;
石瑛;
张海;
刘刚

Publication type:

Article

非漂洗鱼糜即食食品的加工工艺.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 215, doi. 10.13982/j.mfst.1673-9078.2022.9.1278

By:

陈瑶;
江彩艳;
郑杰;
尚珊;
焦甜甜;
姜鹏飞

Publication type:

Article

不同添加量洋葱浆对馕品质的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 195, doi. 10.13982/j.mfst.1673-9078.2022.3.0551

By:

古丽乃再尔·斯热依力;
阿衣古丽·阿力木;
付文欠;
阿丽耶·穆太力普;
冯作山;
黄文书

Publication type:

Article

Fenugreek ( Trigonella foenum-graecum ): A Review of Health Beneficial Physiological Effects.

Published in:

Food Reviews International, 2006, v. 22, n. 2, p. 203, doi. 10.1080/87559120600586315

By:

Srinivasan, K.

Publication type:

Article

Structure and Texture Properties of Fried Potato Products.

Published in:

Food Reviews International, 2006, v. 22, n. 2, p. 173, doi. 10.1080/87559120600574584

By:

Miranda, MisaelL.;
Aguilera, JoséM.

Publication type:

Article

Variables Influencing Chewing Electromyography Response in Food Texture Evaluation.

Published in:

Food Reviews International, 2004, v. 20, n. 1, p. 17, doi. 10.1081/FRI-120028828

By:

González, R.;
Montoya, I.;
Benedito, J.;
Rey, A.

Publication type:

Article

Apa, componenta indispensabilă pentru sănătatea și funcţionarea organismului uman.

Published in:

Farmacist.ro, 2023, n. 1, p. 30

By:

Mititelu, Magdalena;
Holingher, Daniela;
Coza, Menadoru;
Cartojan, Mădălina;
Ioniță-Mîndrican, Corina-Bianca;
Olteanu, Gabriel;
Șeșureac, Mirela;
Neacșu, Sorinel Marius

Publication type:

Article

P01-125 - Choking phobia: case report

Published in:

2010

By:

Correia, R.;
Malta, R.;
Silva, A.;
Moura, M.

Publication type:

Abstract

Soft food as violence cover-up: militarised foods as foods of the everyday.

Published in:

Culture, Theory & Critique, 2023, v. 64, n. 1/2, p. 105, doi. 10.1080/14735784.2023.2266160

By:

Merritte, Kayci

Publication type:

Article

Antimicrobial Nanomaterials for Food Packaging.

Published in:

Antibiotics (2079-6382), 2022, v. 11, n. 6, p. 729, doi. 10.3390/antibiotics11060729

By:

Suvarna, Vasanti;
Nair, Arya;
Mallya, Rashmi;
Khan, Tabassum;
Omri, Abdelwahab

Publication type:

Article

PHYSICO-CHEMICAL AND TEXTURAL INDICATORS OF SAUSAGES FOR CHILD NUTRITION ENRICHED WITH PREBIOTIC INGREDIENTS.

Published in:

Journal of Hygienic Engineering & Design, 2024, v. 46, n. 1, p. 104

By:

Derevitskaya, Olga K.;
Soldatova, Natalya E.;
Aslanova, Marietta A.;
Bero, Anna L.

Publication type:

Article

Use of a Move-on Component to Increase Consumption for a Clinical Paediatric Feeding Case In-Home.

Published in:

Behaviour Change, 2022, v. 39, n. 1, p. 51, doi. 10.1017/bec.2021.17

By:

Taylor, Tessa

Publication type:

Article

Chewing Side Preference Related to Food Texture and Occlusal Contact Area.

Published in:

International Journal of Prosthodontics, 2024, v. 37, n. 5, p. 532, doi. 10.11607/ijp.8584

By:

Seung-Seok Chi;
Kyung-Ho Ko;
Yoon-Hyuk Huh;
Lee-Ra Cho;
Chan-Jin Park

Publication type:

Article

Effects of texture of food on chewing patterns in the human subject.

Published in:

Journal of Oral Rehabilitation, 1989, v. 16, n. 2, p. 177, doi. 10.1111/j.1365-2842.1989.tb01331.x

By:

Horjo, T.;
Kawamura, Y.

Publication type:

Article

Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 3, p. 283, doi. 10.3920/QAS2018.1387

By:

Hayta, M.;
Ertop, M. Hendek

Publication type:

Article

Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 65, doi. 10.3920/QAS2014.0545

By:

Yousif, A. M.

Publication type:

Article

Barley flour addition decreases the oil uptake of wheat chips during frying.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 621, doi. 10.3920/QAS2014.0472

By:

Yuksel, F.;
Karaman, S.;
Kayacier, A.

Publication type:

Article

Reducing acrylamide in fried potato pancake using baker's yeast, lactobacilli and microalgae.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 779, doi. 10.3920/QAS2014.0461

By:

Mousavinejad, G.;
Rezaei, K.;
Khodaiyan, F.

Publication type:

Article

Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 643, doi. 10.3920/QAS2014.0440

By:

Üçok, G.;
Hayta, M.

Publication type:

Article

Determination of sponge cake volume with a mathematical method.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 551, doi. 10.3920/QAS2014.0463

By:

Dizlek, H.;
Altan, A.

Publication type:

Article

Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 239, doi. 10.3920/QAS2012.0233

By:

Dhaka, V.;
Khatkar, B. S.

Publication type:

Article