Works matching DE "FOOD texture"
Results: 1583
Optimization of Cooking Processes for Rice Varieties (Oryza Sativa Linne) Produced in Benin.
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- Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 125, doi. 10.1080/15428052.2023.2191876
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- Article
Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 2, p. 89, doi. 10.1080/15428052.2017.1404538
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- Article
Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours.
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- Journal of Culinary Science & Technology, 2015, v. 13, n. 1, p. 19, doi. 10.1080/15428052.2014.952475
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- Article
Influence of Oil Type and Freshness on the Sensory Perception of Fried Foods.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 2, p. 145, doi. 10.1080/15428052.2012.677607
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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
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
鲜湿糙米线品质劣变机理及 调控技术研究进展.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 5, p. 83, doi. 10.16210/j.cnki.1007-7561.2023.05.010
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- Article
小麦萌芽程度对全麦面包 品质的影响.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 5, p. 93, doi. 10.16210/j.cnki.1007-7561.2023.05.011
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- Article
Research Progress on the Effect of Small Molecular Sugars on Starch Properties.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 1, doi. 10.16210/j.cnki.1007-7561.2023.03.001
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- Article
马铃薯生浆馒头的加工工艺研究.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 77, doi. 10.16210/j.cnki.1007-7561.2023.01.010
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- Article
米粉品质评价及生产研究 现状及展望.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 71, doi. 10.16210/j.cnki.1007-7561.2022.06.009
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- Article
中国传统食品酵母菌在谷物制品中 的应用研究.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 34, doi. 10.16210/j.cnki.1007-7561.2022.06.005
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- Article
The Effect of CaCl 2 on the Gelling Properties of Pea Protein–Pectin Dispersions.
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- Gels (2310-2861), 2025, v. 11, n. 1, p. 18, doi. 10.3390/gels11010018
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- Article
Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA).
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- Gels (2310-2861), 2025, v. 11, n. 1, p. 6, doi. 10.3390/gels11010006
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- Article
Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness.
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- Gels (2310-2861), 2025, v. 11, n. 1, p. 5, doi. 10.3390/gels11010005
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- Article
Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums.
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- Gels (2310-2861), 2024, v. 10, n. 12, p. 771, doi. 10.3390/gels10120771
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- Article
Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies.
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- Gels (2310-2861), 2024, v. 10, n. 11, p. 683, doi. 10.3390/gels10110683
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- Article
Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review.
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- Gels (2310-2861), 2024, v. 10, n. 9, p. 575, doi. 10.3390/gels10090575
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- Article
Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles.
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- Gels (2310-2861), 2024, v. 10, n. 4, p. 250, doi. 10.3390/gels10040250
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- 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.
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- Gels (2310-2861), 2023, v. 9, n. 12, p. 970, doi. 10.3390/gels9120970
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- Article
Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.
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- Gels (2310-2861), 2023, v. 9, n. 12, p. 964, doi. 10.3390/gels9120964
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- Article
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.
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- Gels (2310-2861), 2023, v. 9, n. 12, p. 921, doi. 10.3390/gels9120921
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- Article
Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure.
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- Gels (2310-2861), 2023, v. 9, n. 6, p. 473, doi. 10.3390/gels9060473
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- Article
Textural and Rheological Properties of Sliceable Ketchup.
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- Gels (2310-2861), 2023, v. 9, n. 3, p. 222, doi. 10.3390/gels9030222
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- Article
Oleogels as a Fat Substitute in Food: A Current Review.
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- Gels (2310-2861), 2023, v. 9, n. 3, p. 180, doi. 10.3390/gels9030180
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- Article
Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.
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- Gels (2310-2861), 2022, v. 8, n. 7, p. 453, doi. 10.3390/gels8070453
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- Article
添加竹笋粉的面制品品质及其功能特性.
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- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 271, doi. 10.13982/j.mfst.1673-9078.2024.12.1531
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- Article
不同明胶添加量馒头的质构、营养价值 及微观结构差异.
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- Modern Food Science & Technology, 2024, v. 40, n. 8, p. 274, doi. 10.13982/j.mfst.1673-9078.2024.8.0800
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- Article
不同竹笋粉添加量的面团特性及面包品质的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 195, doi. 10.13982/j.mfst.1673-9078.2023.6.0762
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- Article
不同品种马铃薯雪花粉在方便土豆泥中的应用比较 .
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- Modern Food Science & Technology, 2023, v. 39, n. 1, p. 144, doi. 10.13982/j.mfst.1673-9078.2023.1.0221
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- Article
非漂洗鱼糜即食食品的加工工艺.
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- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 215, doi. 10.13982/j.mfst.1673-9078.2022.9.1278
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- Article
不同添加量洋葱浆对馕品质的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 195, doi. 10.13982/j.mfst.1673-9078.2022.3.0551
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- Article
Fenugreek ( Trigonella foenum-graecum ): A Review of Health Beneficial Physiological Effects.
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- Food Reviews International, 2006, v. 22, n. 2, p. 203, doi. 10.1080/87559120600586315
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- Article
Structure and Texture Properties of Fried Potato Products.
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- Food Reviews International, 2006, v. 22, n. 2, p. 173, doi. 10.1080/87559120600574584
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- Article
Variables Influencing Chewing Electromyography Response in Food Texture Evaluation.
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- Food Reviews International, 2004, v. 20, n. 1, p. 17, doi. 10.1081/FRI-120028828
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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
P01-125 - Choking phobia: case report
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- 2010
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- Abstract
Soft food as violence cover-up: militarised foods as foods of the everyday.
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- Culture, Theory & Critique, 2023, v. 64, n. 1/2, p. 105, doi. 10.1080/14735784.2023.2266160
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- Publication type:
- Article
Antimicrobial Nanomaterials for Food Packaging.
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- Antibiotics (2079-6382), 2022, v. 11, n. 6, p. 729, doi. 10.3390/antibiotics11060729
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- Article
PHYSICO-CHEMICAL AND TEXTURAL INDICATORS OF SAUSAGES FOR CHILD NUTRITION ENRICHED WITH PREBIOTIC INGREDIENTS.
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- Journal of Hygienic Engineering & Design, 2024, v. 46, n. 1, p. 104
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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
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
Effects of texture of food on chewing patterns in the human subject.
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- Journal of Oral Rehabilitation, 1989, v. 16, n. 2, p. 177, doi. 10.1111/j.1365-2842.1989.tb01331.x
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- Article
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough.
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- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 3, p. 283, doi. 10.3920/QAS2018.1387
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- Article
Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture.
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- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 65, doi. 10.3920/QAS2014.0545
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- Article
Barley flour addition decreases the oil uptake of wheat chips during frying.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 621, doi. 10.3920/QAS2014.0472
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- Article
Reducing acrylamide in fried potato pancake using baker's yeast, lactobacilli and microalgae.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 779, doi. 10.3920/QAS2014.0461
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- Publication type:
- Article
Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 643, doi. 10.3920/QAS2014.0440
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- Article
Determination of sponge cake volume with a mathematical method.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 551, doi. 10.3920/QAS2014.0463
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- Article
Influence of gluten addition on rheological, pasting, thermal, textural properties and bread making quality of wheat varieties.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 239, doi. 10.3920/QAS2012.0233
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- Article