Works matching DE "FOOD texture"

Results: 1661

Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality.

Published in:

Foods, 2025, v. 14, n. 10, p. 1821, doi. 10.3390/foods14101821

By:

Zahorec, Jana;
Šoronja-Simović, Dragana;
Petrović, Jovana;
Nikolić, Ivana;
Pavlić, Branimir;
Bijelić, Katarina;
Bojanić, Nemanja;
Fišteš, Aleksandar

Publication type:

Article

Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5247, doi. 10.3390/app15105247

By:

Nour, Violeta;
Blejan, Ana Maria;
Codină, Georgiana Gabriela

Publication type:

Article

Revealing the Complexity of Polysaccharides: Advances in NMR Spectroscopy for Structural Elucidation and Functional Characterization.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5246, doi. 10.3390/app15105246

By:

Liu, Yaqin;
Gao, Lina;
Yu, Zeling

Publication type:

Article

Production of Functional Pasta with Low Phenylalanine Based on Potato and Tapioca Starches.

Published in:

Journal of Agricultural Science & Technology, 2025, v. 27, n. 3, p. 649, doi. 10.22034/JAST.27.3.649

By:

Rezaei, Alireza;
Salehifar, Mania;
Fadaei, Vajiheh

Publication type:

Article

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 254, doi. 10.18805/ajdfr.DR-2208

By:

Nivedha, S.;
Deepa, M.;
Snehith, S.

Publication type:

Article

Production of granola breakfast cereal by iluidised bed granulation.

Published in:

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

By:

Paihare, Pankaj B.;
Baş;, Nursin;
Fitzpatrick, John J.;
Cronin, Kevin;
Byrne, Edmond P.

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

Evaluation of the chemical characteristics and rheological behavior of pitaya (Hylocereus undatus) peel.

Published in:

Fruits, 2014, v. 69, n. 5, p. 381, doi. 10.1051/fruits/2014028

By:

De Mello, Fernanda Robert;
Bernardo, Cláudia;
Dias, Carolinne Odebrecht;
Bosmuler Züge, Luana Carolina;
Meira Silveira, Joana Léa;
Amante, Edna Regina;
Bileski Candido, Lys Mary

Publication type:

Article

The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour.

Published in:

Amerta Nutrition, 2024, v. 8, n. 4, p. 506, doi. 10.20473/amnt.v8i4.2024.506-512

By:

Khoirunnisah, Frisqi Meilany;
Aji, Arif Sabta;
Saloko, Satrijo;
Aprilia, Veriani;
Sailendra, Nova Veronika;
Djidin, Radhiyya Tsabitah S.;
Rahmawati, Sri

Publication type:

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.

Published in:

Amerta Nutrition, 2024, v. 8, n. 3, p. 335, doi. 10.20473/amnt.v8i3.2024.335-343

By:

Septiani, Baiq Dewi Sukma;
Ardiansyah, Lalu Dwi Satria

Publication type:

Article

THE EFFECT OF SUBSTITUTION OF SNAKEHEAD FISH AND PURPLE EGGPLANT FLOUR ON THE ACCEPTABILITY OF BISCUITS FOR STUNTING PREVENTION.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 37, doi. 10.20473/mgi.v18i2SP.37-42

By:

Misnati;
Pomalingo, Anna Y.;
Ranti, Irza Nanda;
Nuryani

Publication type:

Article

ORGANOLEPTIC EVALUATION OF KEPOK BANANA HEART (MUSA PARADISIACA NORMALIS) NUGGET WITH ADDED CATFISH.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 27, doi. 10.20473/mgi.v18i2SP.27-31

By:

Sineke, Jufri;
Purba, Rudolf Boyke;
Paruntu, Olga Lieke;
Montol, Ana B.;
Rangka, Nada Sofia

Publication type:

Article

Postoperative Recovery after TMJ Arthroscopy: Masticatory Improvement and Postoperative Diet.

Published in:

Oral, 2023, v. 3, n. 2, p. 191, doi. 10.3390/oral3020017

By:

Ângelo, David Faustino;
Prior, André;
Cardoso, Henrique José

Publication type:

Article

融水苗族自治县不同产区红薯和薯干品质特性比较分析.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 103, doi. 10.12161/j.issn.1005-6521.2025.08.013

By:

黄欣欣;
艾静汶;
谢朝敏;
黄秋伟;
刘功德;
石秋香;
詹美燕

Publication type:

Article

螺蛳粉风味曲奇饼干加工工艺的优化.

Published in:

Food Research & Development, 2025, v. 46, n. 7, p. 110, doi. 10.12161/j.issn.1005‐6521.2025.07.014

By:

崔娜;
Khairul Ikram, Emmy Hainida;
蔡小慧;
敖宇菲;
王波;
谢志杰;
袁斯斯;
陈佳艺;
曲亚男;
周欣愉

Publication type:

Article

基于模糊数学感官评价法的低糖柿子果糕工艺优化.

Published in:

Food Research & Development, 2025, v. 46, n. 7, p. 126, doi. 10.12161/j.issn.1005‐6521.2025.07.016

By:

田文静;
朱一帆;
程雪华;
汪慧华;
陈乙源;
赵东瑞;
马长路

Publication type:

Article

马铃薯全浆对小麦面条品质以及风味物质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 4, p. 33, doi. 10.12161/j.issn.1005-6521.2025.04.005

By:

柳向云;
封亚星;
张凡;
徐志利;
孙剑锋

Publication type:

Article

不溶性膳食纤维的结构分类, 改性方法研究进展.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 218, doi. 10.12161/j.issn.1005‐6521.2025.03.028

By:

刘璐;
王译晗;
张智

Publication type:

Article

粳稻脂质含量与食味品质的相关性.

Published in:

Food Research & Development, 2025, v. 46, n. 4, p. 11, doi. 10.12161/j.issn.1005-6521.2025.04.002

By:

毛梦菲;
管晨露;
黄嘉宝;
李莉

Publication type:

Article

黑全麦粉品质分析及黑全麦面条的研制.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 99, doi. 10.12161/j.issn.1005‐6521.2025.02.014

By:

姜丰;
龚盛祥;
王晨曦;
李霞;
徐同成;
宗爱珍;
林冬梅

Publication type:

Article

欧防风面条配方优化及其质构分析.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 124, doi. 10.12161/j.issn.1005-6521.2025.01.016

By:

索劲铁;
李昀;
闫馨兰;
史佳玄;
赵凤清

Publication type:

Article

高粱粉对面团特性及发面饼品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 40, doi. 10.12161/j.issn.1005-6521.2025.01.006

By:

田静茹;
李雪琴;
陈洁

Publication type:

Article

改性豆渣的工艺优化及豆渣馒头的品质改良.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 144, doi. 10.12161/j.issn.1005-6521.2024.21.019

By:

赵云珠;
李爽;
王明慧;
何思涵;
于寒松;
王玉华;
刘俊梅

Publication type:

Article

玉米破碎度与发酵条件对玉米全粉发酵及产品加工特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 42, doi. 10.12161/j.issn.1005-6521.2024.21.006

By:

原玉雪;
韩赫;
王志鹏;
宋春丽;
任健

Publication type:

Article

葛根全粉添加对重组米蒸煮特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 20, p. 53, doi. 10.12161/j.issn.1005‐6521.2024.20.007

By:

施建斌;
隋勇;
熊添;
蔡沙;
李书艺;
邵济民;
梅新

Publication type:

Article

不同软糙米储藏过程中的品质变化.

Published in:

Food Research & Development, 2024, v. 45, n. 19, p. 21, doi. 10.12161/j.issn.1005-6521.2024.19.004

By:

李紫藤;
闫程程;
王芳;
王汝华;
华泽田

Publication type:

Article

紫薯粉对莜麦饼干品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 18, p. 122, doi. 10.12161/j.issn.1005-6521.2024.18.017

By:

洪文龙;
杨晨;
陈玉琳;
吕丽爽

Publication type:

Article

蒸汽爆破米糠膳食纤维对糙米米线品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 13, doi. 10.12161/j.issn.1005‐6521.2024.16.002

By:

李素芬;
田心怡

Publication type:

Article

食品低温发酵及其应用.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 218, doi. 10.12161/j.issn.1005‐6521.2024.15.029

By:

张浩鹏;
温纪平;
石松业;
耿浩;
黄齐林

Publication type:

Article

复合菌种发酵青稞面团工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 112, doi. 10.12161/j.issn.1005‐6521.2024.02.016

By:

阿晟德;
陈啟蓉;
张生梅;
曹效海;
王树林

Publication type:

Article

山药全粉面条的制备及其对面条品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 107, doi. 10.12161/j.issn.1005-6521.2023.20.015

By:

刘欣;
赵驰;
安艳霞;
雷永伟;
赵阳;
张剑

Publication type:

Article

马铃薯全粉对冷冻熟面冻藏品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 30, doi. 10.12161/j.issn.1005-6521.2023.20.005

By:

邢志轩;
李雪琴;
董璐钦;
陈洁

Publication type:

Article

油脂含量对挤压型油莎豆面条品质特性的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 63, doi. 10.12161/j.issn.1005-6521.2023.20.009

By:

寇晓涵;
孟悦;
孙洪蕊;
刘香英;
杨志强;
康立宁;
王志兵

Publication type:

Article

紫薯果干加工优化及护色.

Published in:

Food Research & Development, 2023, v. 44, n. 19, p. 97, doi. 10.12161/j.issn.1005-6521.2023.19.014

By:

刘小琴;
张楠;
罗小丹;
谢顺菊;
王洋;
叶阳

Publication type:

Article

酵母种类和发酵方式对冻融前后冷冻熟制空心面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 17, p. 76, doi. 10.12161/j.issn.1005-6521.2023.17.012

By:

徐蓓怡;
王婧萱;
李新宸;
苏柯瑞;
渠冰洁;
张霞;
梁赢;
王金水

Publication type:

Article

蛋黄粉对小麦粉挂面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 37, doi. 10.12161/j.issn.1005-6521.2023.15.006

By:

何韵然;
李金玲;
王展;
金伟平;
黄文晶;
沈汪洋

Publication type:

Article

乳酸菌发酵对薯干质构和风味的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 50, doi. 10.12161/j.issn.1005-6521.2023.15.008

By:

韩艳秋;
叶春苗;
李莉峰

Publication type:

Article

不同剥皮率对两个品种青稞粉营养品质及其产品的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 30, doi. 10.12161/j.issn.1005-6521.2023.15.005

By:

阎莹莹;
张文会

Publication type:

Article

功能性添加物对复合型马铃薯全粉面包品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 106, doi. 10.12161/j.issn.1005-6521.2023.13.016

By:

郝素颖;
杨晓清

Publication type:

Article

小麦粉的品质特性与生鲜面品质关系.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 39, doi. 10.12161/j.issn.1005-6521.2023.10.006

By:

温娅晴;
林顺顺;
张剑;
安艳霞;
赵阳;
李雪杰;
任秀娟;
张伟峰;
杜舒梦;
李梦瑶

Publication type:

Article

响应面法优化运动发酵单胞菌发酵面包工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 9, p. 137, doi. 10.12161/j.issn.1005-6521.2023.09.019

By:

刘璐;
李建婷;
刘林培;
吴波;
何明雄

Publication type:

Article

金耳粉添加量对重组营养强化米质构和品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 61, doi. 10.12161/j.issn.1005-6521.2023.08.009

By:

苟学磊;
孙达锋;
张微思;
吴素蕊;
曹晶晶;
罗晓莉

Publication type:

Article

传统发酵馒头工艺及改良剂添加优化.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 90, doi. 10.12161/j.issn.1005-6521.2023.07.013

By:

贾聪聪;
徐慧;
张蕴哲;
苑宁;
卢鑫;
檀建新;
张伟

Publication type:

Article

豆渣黑米曲奇饼干配方优化.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 140, doi. 10.12161/j.issn.1005-6521.2023.06.020

By:

张雅娜;
郭昊;
杨九莹;
张磊;
马艺珊;
潘雨琪;
刘佳琦

Publication type:

Article

信阳板栗微波蛋糕预拌粉的研制.

Published in:

Food Research & Development, 2023, v. 44, n. 5, p. 135, doi. 10.12161/j.issn.1005-6521.2023.05.020

By:

周枫;
曹蒙;
靳羽慧;
张令;
李建芳

Publication type:

Article

冷冻熟制高含量鹰嘴豆杂粮面条制备工艺的优化.

Published in:

Food Research & Development, 2023, v. 44, n. 5, p. 119, doi. 10.12161/j.issn.1005-6521.2023.05.018

By:

李洁;
刘玫;
李波轮;
孙乐;
党文谦;
马豪;
郑学玲;
李利民;
刘翀;
梁赢

Publication type:

Article

基于质构特性的干鲍加工工艺优化及组织特征比较.

Published in:

Food Research & Development, 2022, v. 43, n. 23, p. 84, doi. 10.12161/j.issn.1005-6521.2022.23.012

By:

梁加越;
李钰茹;
赵广华;
臧佳辰

Publication type:

Article

外源酶对大米面团性能和米面包品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 91, doi. 10.12161/j.issn.1005-6521.2022.21.012

By:

刘晓飞;
吴浚滢;
戚月娜;
赵香香;
刘畅;
张智;
张娜

Publication type:

Article