Works matching IS 00224901 AND DT 2020 AND VI 51 AND IP 2

Results: 18

How sensory sensitivity to graininess could be measured?

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 242, doi. 10.1111/jtxs.12487

By:

Puleo, Sharon;
Miele, Nicoletta A.;
Cavella, Silvana;
Masi, Paolo;
Di Monaco, Rossella

Publication type:

Article

Analysis of viscosity measurements obtained using the short back extrusion method. Part 1: Theory of short back extrusion in viscometry.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 201, doi. 10.1111/jtxs.12501

By:

Hoshino, Takayoshi

Publication type:

Article

The contribution of texture contrasts and combinations to food acceptance across cultures.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 225, doi. 10.1111/jtxs.12494

By:

Pellegrino, Robert;
Cheon, Bobby K.;
Forde, Ciarán G.;
Oleszkiewicz, Anna;
Pieniak, Michal;
Luckett, Curtis R.

Publication type:

Article

Morphological and masticatory performance variation of mouth behavior groups.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 343, doi. 10.1111/jtxs.12483

By:

Franks, Erin M.;
Jeltema, Melissa;
Luck, Paige J.;
Beckley, Jacqueline;
Foegeding, E. Allen;
Vinyard, Christopher J.

Publication type:

Article

Gravity flow test comparisons for mildly thick consistency.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 308, doi. 10.1111/jtxs.12491

By:

Garcia, Jane Mertz;
Chambers, Edgar;
Noll, Krista S.

Publication type:

Article

Analysis of viscosity measurements obtained using the short back extrusion method. Part 2: Verification of short back extrusion in viscometry.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 214, doi. 10.1111/jtxs.12510

By:

Hoshino, Takayoshi

Publication type:

Article

Acoustic settings combination as a sensory crispness indicator of dry crispy food.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 232, doi. 10.1111/jtxs.12485

By:

Dias‐Faceto, Liara S.;
Salvador, Ana;
Conti‐Silva, Ana C.

Publication type:

Article

Effect of the homogenization process on the sensory and rheological properties in model system.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 352, doi. 10.1111/jtxs.12484

By:

Silva Pereira, Gerlândia;
Leite, Thiago S.;
Schmidt, Flávio L.;
Cristianini, Marcelo;
Bolini, Helena M. A.

Publication type:

Article

Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodles.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 314, doi. 10.1111/jtxs.12493

By:

Kadiri, Oseni;
Gbadamosi, Saka O.;
Akanbi, Charles T.

Publication type:

Article

Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 361, doi. 10.1111/jtxs.12482

By:

Salehi, Fakhreddin

Publication type:

Article

Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 333, doi. 10.1111/jtxs.12480

By:

Jiang, Di;
Bai, Ying;
He, Baoyu;
Sui, Yue;
Dong, Xiufang;
Yu, Chenxu;
Qi, Hang

Publication type:

Article

Effect of autoclaving on the mechanical properties and structure of the giant squid hydrolysate‐polysaccharide gel.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 323, doi. 10.1111/jtxs.12474

By:

Chen, Ling;
Liu, Xiangyu;
Yang, Yan;
Xue, Changhu;
Xue, Yong

Publication type:

Article

Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 252, doi. 10.1111/jtxs.12473

By:

Battaglia, Christian;
Vilella, Gustavo F.;
Bernardo, Ana P. S.;
Gomes, Carolina L.;
Biase, Adriele G.;
Albertini, Tiago Z.;
Pflanzer, Sergio B.

Publication type:

Article

Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 300, doi. 10.1111/jtxs.12470

By:

Guldiken, Burcu;
Yovchev, Aleksandar;
Nosworthy, Matthew G.;
Stone, Andrea K.;
House, James D.;
Hood‐Niefer, Shannon;
Nickerson, Michael T.

Publication type:

Article

Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 290, doi. 10.1111/jtxs.12469

By:

Abdolmaleki, Khadije;
Alizadeh, Leyla;
Nayebzadeh, Kooshan;
Hosseini, Seyede Marzieh;
Shahin, Reyhane

Publication type:

Article

Issue Information.

Published in:: Journal of Texture Studies, 2020, v. 51, n. 2, p. 197, doi. 10.1111/jtxs.12417
Publication type:: Article

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 276, doi. 10.1111/jtxs.12468

By:

Mounir, Sabah;
Téllez‐Pérez, Carmen;
Sunooj, Kappat V.;
Allaf, Karim

Publication type:

Article

Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 2, p. 263, doi. 10.1111/jtxs.12467

By:

Botinestean, Cristina;
Hossain, Mohammad;
Mullen, Anne M.;
Auty, Mark A. E.;
Kerry, Joseph P.;
Hamill, Ruth M.

Publication type:

Article