Works matching DE "FOOD texture"
Results: 1576
APPLE PUREE AS SUCROSE REPLACER IN INCREASING THE NUTRITIONAL VALUE AND DECREASING THE ENERGY VALUE OF THE PASTRY PRODUCTS.
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- Food & Environment Safety, 2024, v. 23, n. 3, p. 152, doi. 10.4316/fens.2024.013
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- Article
Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour.
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- Processes, 2025, v. 13, n. 2, p. 462, doi. 10.3390/pr13020462
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- Article
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives.
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- Foods, 2025, v. 14, n. 4, p. 637, doi. 10.3390/foods14040637
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- Article
Cucurbita maxima Plomo Peel as a Valuable Ingredient for Bread-Making.
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- Foods, 2025, v. 14, n. 4, p. 597, doi. 10.3390/foods14040597
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- Article
The effect of Nasunin microcapsules extracted from eggplant peel on physicochemical properties and malondialdehyde content in oily doughnuts.
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- Journal of Food Measurement & Characterization, 2025, v. 19, n. 3, p. 2098, doi. 10.1007/s11694-025-03102-2
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- Article
Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue.
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- Journal of Food Measurement & Characterization, 2025, v. 19, n. 3, p. 2007, doi. 10.1007/s11694-025-03096-x
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- Article
The texture-taste connection: Multimodal sensory neurons in fly larvae.
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- PLoS Biology, 2025, v. 23, n. 1, p. 1, doi. 10.1371/journal.pbio.3003000
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- Article
AUGALINIŲ RIEBALŲ PRIEDO IR LAIKYMO TRUKMES ĮTAKA LIETUVOS ĮMONĖSE GAMINAMŲ FERMENTINIO SŪRIO PRODUKTŲ KOKYBEI.
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- Veterinarija ir Zootechnika, 2012, v. 58, n. 80, p. 47
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- Article
Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 11, p. 2105, doi. 10.1271/bbb.110335
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- Article
Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 1, p. 101, doi. 10.1271/bbb.90605
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- Article
Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults.
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- Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 7, p. 1690, doi. 10.1271/bbb.70769
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- Article
Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 12, p. 2912, doi. 10.1271/bbb.70279
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- Article
Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 2, p. 358, doi. 10.1271/bbb.60276
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- Article
Active Stress during Compression Testing of Various Foods Measured Using a Multiple-point Sheet Sensor.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 7, p. 1492, doi. 10.1271/bbb.67.1492
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- Article
Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture.
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- Euphytica, 2012, v. 187, n. 1, p. 99, doi. 10.1007/s10681-012-0760-7
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- Article
Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 102, doi. 10.1016/j.fbp.2024.01.007
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- Article
Food processing applications of protease activity identified in the methotrexate degrading enzyme of Variouorax paradoxus.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 139, p. 121, doi. 10.1016/j.fbp.2023.03.007
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- Article
A rheo-optic study of liquid/liquid systems with varying phases, volume fractions and viscosity ratios.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 251, doi. 10.1016/j.fbp.2020.06.017
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- Article
Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 136, doi. 10.1016/j.fbp.2016.12.013
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- Article
Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 109, doi. 10.1016/j.fbp.2016.04.008
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- Article
Production of granola breakfast cereal by iluidised bed granulation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 3, p. 549, doi. 10.1016/j.fbp.2011.08.004
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- Article
Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1537, doi. 10.1007/s00217-024-04482-3
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- Article
Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1669, doi. 10.1007/s00217-023-04246-5
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- Article
Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 975, doi. 10.1007/s00217-022-04188-4
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- Article
Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 675, doi. 10.1007/s00217-022-04164-y
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- Article
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 397, doi. 10.1007/s00217-022-04125-5
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- Article
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1469, doi. 10.1007/s00217-022-03974-4
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- Article
Differentiation of peach cultivars by image analysis based on the skin, flesh, stone and seed textures.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2371, doi. 10.1007/s00217-021-03797-9
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- Article
The application of image processing for cultivar discrimination of apples based on texture features of the skin, longitudinal section and cross-section.
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- European Food Research & Technology, 2021, v. 247, n. 5, p. 1319, doi. 10.1007/s00217-021-03711-3
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- Article
Ammonium-bearing micas in very low-grade metapelites: micro- and nano-texture and composition.
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- Clay Minerals, 2018, v. 53, n. 2, p. 105, doi. 10.1180/clm.2018.8
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- Article
The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour.
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- Amerta Nutrition, 2024, v. 8, n. 4, p. 506, doi. 10.20473/amnt.v8i4.2024.506-512
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- Article
Development of Protein-Rich Canavalia Biscuit from Koro Sword Bean Base on Acceptance and Nutritional Content as Additional Food for Pregnant Women for Stunting Prevention.
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- Amerta Nutrition, 2024, v. 8, n. 3, p. 335, doi. 10.20473/amnt.v8i3.2024.335-343
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- Article
Acceptance of Pak Choy Sticks as a Culinary Innovation in the Creative Economy of Ngrombo Baki Sukoharjo Tourism Village.
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- Journal of Syntax Transformation, 2024, v. 5, n. 6, p. 816, doi. 10.46799/jst.v5i6.961
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- Article
DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD.
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- Iraq Journal of Market Research & Consumer Protection / Al-Mağallaẗ al-ʿIrāqiyyaẗ li-Buḥūṯ al-Sūq wa-Ḥimāyaẗ al-Mustahlik, 2021, v. 13, n. 1, p. 1, doi. 10.28936/jmracpc13.1.2021.(1)
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- Article
Effect of Composite Milled Wheat Flour and Flour Improvers on The Quality of Pan Bread.
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- Alexandria Journal of Food Science & Technology, 2023, v. 20, n. 2, p. 9, doi. 10.21608/ajfs.2023.333286
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- Article
NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2021, v. 10, n. 1, p. 10
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- Article
Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 1, p. 189, doi. 10.1007/s11130-024-01150-5
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- Article
Ukrainian Dietary Bread with Selenium-Enriched Soya Malt.
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- 2019
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- Publication type:
- journal article
Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber.
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- Plant Foods for Human Nutrition, 2014, v. 69, n. 4, p. 344, doi. 10.1007/s11130-014-0440-y
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- Article
Acceptance and Satisfaction on Thai Ethnic Foods using the Protein-Free Starchy Products.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 3, p. 845, doi. 10.12944/CRNFSJ.6.3.27
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- Article
IMPACT OF LACTICASEIBACILLUS PARACASEI SUBSP. TOLERANS, LEVILACTOBACILLUS PARABREVIS AND LATILACTOBACILLUS CURVATUS STRAINS ON TEXTURE, RHEOLOGY AND MICROSTRUCTURE OF DAIRY-BASED FERMENTED PRODUCT.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2023, v. 11, n. 1, p. 33, doi. 10.21923/jesd.1098586
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- Article
Apa, componenta indispensabilă pentru sănătatea și funcţionarea organismului uman.
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- Farmacist.ro, 2023, n. 1, p. 30
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- Publication type:
- Article
MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 73, doi. 10.15673/fst.v12i2.935
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- Article
Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.
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- Journal of Animal Science, 2011, v. 89, n. 5, p. 1429, doi. 10.2527/jas.2010-3398
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- Article
Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.
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- Journal of Animal Science, 2011, v. 89, n. 1, p. 210, doi. 10.2527/jas.2010-3041
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- Article
Feed preference in pigs: Relationship with feed particle size and texture.
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- Journal of Animal Science, 2009, v. 87, n. 2, p. 571, doi. 10.2527/jas.2008-0951
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- Article
Something to Chew On: The Effects of Oral Haptics on Mastication, Orosensory Perception, and Calorie Estimation.
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- Journal of Consumer Research, 2014, v. 41, n. 2, p. 261, doi. 10.1086/675739
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- Article
Use of a Move-on Component to Increase Consumption for a Clinical Paediatric Feeding Case In-Home.
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- Behaviour Change, 2022, v. 39, n. 1, p. 51, doi. 10.1017/bec.2021.17
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- Article
Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2023, v. 34, n. 1, p. 98, doi. 10.6066/jtip.2023.34.1.98
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- Article
Chewing Side Preference Related to Food Texture and Occlusal Contact Area.
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- International Journal of Prosthodontics, 2024, v. 37, n. 5, p. 532, doi. 10.11607/ijp.8584
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- Article