Works matching DE "FOOD texture"

Results: 1651

Enzymatic Modification of Pea Proteins by Protein Glutaminase Combined with Protease and Optimization of their Functional Properties.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 4, p. 46, doi. 10.13982/j.mfst.1673-9078.2025.4.1197

By:

YU Chen;
ZHAN Fei;
SU Aihua;
CUI Chun

Publication type:

Article

Characterization of Low Concentration-sensitive Porcine Plasma Protein-Xanthan Gum and Acid-induced Cold-set Gel.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 4, p. 257, doi. 10.13982/j.mfst.1673-9078.2025.4.0254

By:

MA Zhuanzhuan;
KANG Xu;
YUAN Jianglan

Publication type:

Article

Comparison of Saccharification Effect of Post-harvest Sweet Potatoes under Storages at Different Temperatures and for Different Time Periods.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 4, p. 286, doi. 10.13982/j.mfst.1673-9078.2025.4.0326

By:

XIE Hongyu;
SUN Hongnan;
MA Mengmei;
MU Taihua

Publication type:

Article

Engineering UDP‐sugar synthesis pathways for exopolysaccharide biosynthesis in Streptococcus thermophilusAR333.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4657, doi. 10.1002/jsfa.14206

By:

Fan, Yizhou;
Shi, Junkang;
Song, Xin;
Wang, Guangqiang;
Xia, Yongjun;
Ai, Lianzhong;
Xiong, Zhiqiang

Publication type:

Article

Physical analysis and sensory properties of okra pectin chocolate during storage.

Published in:

JSFA Reports, 2025, v. 5, n. 5, p. 212, doi. 10.1002/jsf2.70003

By:

Williams, Gifty;
Adjei, Maame Y. B.;
Agbenorhevi, Jacob K.;
De‐Souza, Leonard D. K.;
Kpodo, Fidelis M.;
Pawar, Genevieve

Publication type:

Article

ВЛИЈАНИЕТО НА СЕНЗОРНИТЕ КАРАКТЕРИСТИКИ НА ХРАНАТА ВРЗ ЦЕЛОКУПНОТО ЗАДОВОЛСТВО НА КОРИСНИЦИТЕ: ТЕСТИРАЊЕ НА МОДЕЛ НА СТРУКТУРНИ РАВЕНКИ.

Published in:

Knowledge: International Journal, 2025, v. 69, n. 3, p. 613

By:

Попова, Душица;
Митева, Наташа

Publication type:

Article

Nutritional adequacy in rural Limpopo Province, South Africa: Maternal and child dietary diversity in the context of perinatal HIV exposure.

Published in:

South African Journal of Child Health, 2024, v. 18, n. 4, p. 170, doi. 10.7196/SAJCH.2024.v18i4.1555

By:

Musakwa, N. O.;
Evans, D.;
Coetzee, L.;
Galvin, M.;
Hamer, D.;
Fink, G.;
Yousafzai, A.;
Tarullo, A.;
Rockers, P.

Publication type:

Article

Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation.

Published in:

International Journal of Food Engineering, 2025, v. 21, n. 4, p. 249, doi. 10.1515/ijfe-2024-0211

By:

Tamilselvan, Naveen;
Hegde, Keshav Raghav;
Buvaneswaran, Malini;
Vincent, Hema;
Sinija, Vadakkeppulpara R.

Publication type:

Article

Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality.

Published in:

Foods, 2025, v. 14, n. 9, p. 1645, doi. 10.3390/foods14091645

By:

Ozorio, Luísa;
Passerini, Aline Beatriz Soares;
Silva, Ana Paula Corradi da;
Braga, Anna Rafaela Cavalcante;
Perrechil, Fabiana

Publication type:

Article

Effect of Ultrasonic Treatment on Taste and Flavor Quality of Japonica Rice.

Published in:

Foods, 2025, v. 14, n. 9, p. 1627, doi. 10.3390/foods14091627

By:

Lian, Kaiqing;
Guan, Lina;
Zhang, Min;
Ye, Guodong;
Li, Sixuan

Publication type:

Article

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread.

Published in:

Foods, 2025, v. 14, n. 9, p. 1618, doi. 10.3390/foods14091618

By:

Wang, Cuntang;
Wang, Yuqing;
Wang, Ning;
Ren, Jian

Publication type:

Article

Development of NADES–Annatto Seed Extract for Enhancing 3D Printed Food Designed for Dysphagia Patients.

Published in:

Foods, 2025, v. 14, n. 9, p. 1604, doi. 10.3390/foods14091604

By:

Balabram, Sara Kierulff;
Tessaro, Larissa;
Astolfo, Maria Eduarda de Almeida;
Sponchiado, Pedro Augusto Invernizzi;
Bogusz Junior, Stanislau;
Maniglia, Bianca C.

Publication type:

Article

Proteomics-Based Investigation of Sexual Dimorphism in Swim Bladder Texture of Chu's Croaker (Nibea coibor).

Published in:

Foods, 2025, v. 14, n. 9, p. 1586, doi. 10.3390/foods14091586

By:

Zhang, Haoran;
Lin, Jiali;
Guo, Haoji;
He, Xianda;
Jiang, Wanying;
Yan, Lin;
Yan, Kuoqiu;
Wen, Xiaobo;
Lin, Fan

Publication type:

Article

Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production.

Published in:

Foods, 2025, v. 14, n. 9, p. 1453, doi. 10.3390/foods14091453

By:

Fu, Miaomiao;
Zhou, Xing;
Tian, Hong;
Chen, Yanxin;
Jin, Zhengyu

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

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

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

面粉类型对油炸裹糊罗非鱼肉品质的影响.

Published in:

South China Fisheries Science, 2025, v. 21, n. 2, p. 174, doi. 10.12131/20240230

By:

云万里;
郝淑贤;
相欢;
陈楚欣;
黄卉;
魏涯;
岑剑伟;
赵永强;
王迪

Publication type:

Article

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