Works about FOOD texture

Results: 1686

Use of milk permeate as an inducer of lactose crystallisation in sweetened condensed milk.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 2, p. 1, doi. 10.1111/1471-0307.70012

By:

dos Anjos Pinto, Caroline Barroso;
Lima, Vitória Souza;
Cunha, Carolina Neves;
Perrone, Ítalo Tuler;
Stephani, Rodrigo

Publication type:

Article

A Developmental Texture Framework for Food Texture Progression: Implications for Feeding Development, Oral Motor Skills, and Pediatric Feeding Disorder.

Published in:

Journal of Texture Studies, 2025, v. 56, n. 3, p. 1, doi. 10.1111/jtxs.70026

By:

Delaney, Amy L.;
Staskiewicz, Sarah;
Morris, Suzanne Evans;
Smith‐Simpson, Sarah;
Goday, Praveen S.

Publication type:

Article

普洱熟茶茶果子工艺优化及其品质分析.

Published in:

Food Research & Development, 2025, v. 46, n. 12, p. 174, doi. 10.12161/j.issn.1005‐6521.2025.12.022

By:

徐双飞;
邓秀娟;
夏宇薪;
吴亚敏;
武天于;
周淼;
袁文侠;
王白娟

Publication type:

Article

基于模糊数学法的粉木耳蛋糕配方优化及其品质分析.

Published in:

Food Research & Development, 2025, v. 46, n. 12, p. 166, doi. 10.12161/j.issn.1005‐6521.2025.12.021

By:

廖敏;
谢英荣;
龚源源

Publication type:

Article

黑荞麦粉添加对面团和鲜湿面条品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 12, p. 48, doi. 10.12161/j.issn.1005‐6521.2025.12.007

By:

周松超;
隋勇;
熊添;
蔡芳;
范凯;
施建斌;
梅新;
蒋修军

Publication type:

Article

响应面法优化方便杂粮饭工艺研究.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 12, p. 272, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250318002

By:

封亚星;
王少锋;
李永新;
边丽贤;
阴俊

Publication type:

Article

Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/1657293

By:

Garcia-Amezquita, Luis Eduardo;
Tejada-Ortigoza, Viridiana;
Ramírez-Aguirre, Mayra Deyanira;
Cantu-Cantu, Alejandra;
Pérez-Carrillo, Esther;
Welti-Chanes, Jorge;
Suhag, Rajat

Publication type:

Article

Enhancing color and bioactive retention during purple eggplant drying via sonicated pretreatments and optimized blanching.

Published in:

Drying Technology, 2025, v. 43, n. 7, p. 1239, doi. 10.1080/07373937.2025.2514684

By:

Kanwal, Nida;
Zhang, Min;
Feng, Min;
Mujumdar, Arun S.;
Lu, Liqun

Publication type:

Article

黄酒糟蛋白质资源的开发利用研究进展.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 364, doi. 10.13982/j.mfst.1673-9078.2025.5.0368

By:

罗琳;
廖菲菲;
辛璇;
张猛猛;
汪薇

Publication type:

Article

Karakteristik Kimia dan Sensori Egg Roll Berbahan Dasar Tepung Ubi Jalar Ungu dengan Substitusi Tepung Umbi Porang.

Published in:

Jurnal Agroindustri Halal, 2025, v. 11, n. 1, p. 113, doi. 10.30997/jah.v11i1.17067

By:

Novidahlia, Noli;
Nurlaela, Raden Siti;
Saniyya, Ashila Nasyadhiya

Publication type:

Article

Substitusi Tepung Nangka dan Durasi Fermentasi terhadap Profil Mutu Kimia dan Sensori Roti Manis Berbasis Tepung Terigu.

Published in:

Jurnal Agroindustri Halal, 2025, v. 11, n. 1, p. 40, doi. 10.30997/jah.v11i1.12662

By:

Irmayanti;
Anwar, Chairil;
Irhami;
Aprita, Ika Rezvani

Publication type:

Article

Effects of chilling injury on the physical, cooking, textural, and water mobility properties of sweet potatoes.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 10, p. 5301, doi. 10.1002/jsfa.14280

By:

Haran, Yassin;
Homaida, Mamoun A;
Elkhedir, Abdeen E;
Chen, Xianqiang;
Li, Jie;
Shoulei, Yan;
Huang, Qilin

Publication type:

Article

Enhanced chiffon cake quality using tannic acid cross‐linked diacylglycerol oleogels as a replacement of butter.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 10, p. 5173, doi. 10.1002/jsfa.14244

By:

Liu, Ning;
Xue, Xiaoting;
Zhang, Kun;
Li, Dan;
Lin, Ping;
Ju, Qian;
Chen, Yi;
Nishinari, Katsuyoshi;
Zhao, Mouming;
Yao, Xiaolin

Publication type:

Article

Mathematical Framework for the Representation of the Travel of an Accelerometer-Based Texture Testing Device.

Published in:

Sensors (14248220), 2025, v. 25, n. 11, p. 3273, doi. 10.3390/s25113273

By:

Paulsen, Harald;
Peham, Christian;
Schramel, Johannes Peter;
Gföhler, Margit

Publication type:

Article

The Physical Properties, Structure, and Sensory Characteristics of Cookies Replacing Lotus Seed Flour and Low Glycemic Index Sugar.

Published in:

Tropical Journal of Natural Product Research, 2025, v. 9, n. 5, p. 2234, doi. 10.26538/tjnpr/v9i5.51

By:

Nguyen Thi Mai Huong;
Truong, Duy H.

Publication type:

Article

Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions.

Published in:

Foods, 2025, v. 14, n. 11, p. 1895, doi. 10.3390/foods14111895

By:

Silva, Viviane de Souza;
Arias, Luna Valentina Angulo;
Velasco, José Ignacio;
Fakhouri, Farayde Matta;
de Oliveira, Rafael Augustus

Publication type:

Article

NUTRITIONAL IMPROVEMENT OF GLUTEN-FREE ARROWROOT BISCUITS THROUGH CATFISH FLOUR ENRICHMENT.

Published in:

Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia, 2025, v. 28, n. 3, p. 284, doi. 10.17844/jphpi.v28i3.63072

By:

Afiah, Rahmania Nur;
Kusumaningrum, Indrati

Publication type:

Article

SENSORY ANALYSIS OF INSTANT COMPLEMENTARY FOOD WITH FERMENTED EGG FLOUR SUBSTITUTION AS A SOURCE OF PROTEIN AND SELENIUM IN STUNTING CHILDREN.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2025, v. 20, n. 2, p. 95, doi. 10.20473/mgi.v20i2.95-106

By:

Dewi, Sonia Kurnia;
Fadhila, Farah Rosyihana;
Nuryanto;
Margawati, Ani;
Sugiharto;
Rustanti, Ninik;
Ayustaningwarno, Fitriyono

Publication type:

Article

HEDONIC TEST AND CHEMICAL QUALITY OF BOMBOLONI PANDAN LEAF FLOUR ADDITION WITH FILLED PATIN FISH FLOSS AS HIGH PROTEIN SNACK.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2025, v. 20, n. 2, p. 107, doi. 10.20473/mgi.v20i2.107-115

By:

Demitri, Athira;
Jairani, Eka Nenni;
Harahap, Lutfi Henderlan

Publication type:

Article

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour.

Published in:

Food Science & Technology International, 2025, v. 31, n. 4, p. 357, doi. 10.1177/10820132231211928

By:

Halim, Yuniwaty;
Kusuma, Diandra Tirta;
Hardoko, Hardoko;
Handayani, Ratna

Publication type:

Article

Enrichment of Bread with Whey Treated with High Hydrostatic Pressure.

Published in:

Research in Agricultural Sciences, 2025, v. 56, n. 2, p. 102, doi. 10.17097/agricultureatauni.1500607

By:

ÇİÇEK, Semra;
AYDIN, Ferid;
BOZOĞLU, Faruk Tahsin

Publication type:

Article

Traditional foods based on chaya (Cnidoscolus aconitifolius) cooked by different methods as a proposal for diabetes and thrombosis management.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 3888, doi. 10.1007/s11694-025-03165-1

By:

Uuh Narvaez, Jonatan Jafet;
Huaroto Ramos, Angie Lucero;
Quintal Martinez, Juan Pablo;
Segura Campos, Maira Rubi

Publication type:

Article

Traditional foods based on chaya (Cnidoscolus aconitifolius) cooked by different methods as a proposal for diabetes and thrombosis management.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 3888, doi. 10.1007/s11694-025-03165-1

By:

Uuh Narvaez, Jonatan Jafet;
Huaroto Ramos, Angie Lucero;
Quintal Martinez, Juan Pablo;
Segura Campos, Maira Rubi

Publication type:

Article

Determination of the Effect of Different Level of Maltodextrin and whey Protein Concentrate on the Quality Characteristics of Low-fat Oil Cake.

Published in:

Journal of Innovation in Food Science & Technology, 2024, v. 16, n. 4, p. 1, doi. 10.30495/jfst.2022.1965132.1812

By:

Abedi, Maryam;
Salehifar, Mania;
Tarzi, Babak Ghiassi

Publication type:

Article

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

Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70187

By:

Li, Huanhuan;
Murugesan, Arul;
Shoaib, Muhammad;
Chen, Quansheng

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