Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hicran Koç"'
Autor:
Hicran Koç, Gregory K Essick, MaryAnne Drake, Fred van de Velde, E. Allen Foegeding, Christopher J. Vinyard
Publikováno v:
Food Hydrocolloids. 94:311-325
Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19bc5604e0db34f134f684f232619660
https://doi.org/10.1016/j.foodhyd.2019.03.018
https://doi.org/10.1016/j.foodhyd.2019.03.018
Autor:
E.A. Foegeding, Hicran Koç, Gregory K Essick, MaryAnne Drake, E. Çakir, Christopher R. Daubert, Jason A. Osborne, Christopher J. Vinyard
Publikováno v:
Journal of Texture Studies. 45:47-61
Hardness and rubberiness are distinct textural properties that are associated with extended oral processing times and therefore of interest to designing food structure for specific textural properties. Model food gels were developed with (1) increasi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d6e99af9b73300f066dccd1d9c5a310
https://doi.org/10.1111/jtxs.12051
https://doi.org/10.1111/jtxs.12051
Publikováno v:
Current Opinion in Colloid & Interface Science. 18:324-333
There is a desire to alter food composition to make foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture perception. Texture, in part, is perceived
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d29191d2287ce42cbaf98703fe99a3a7
https://doi.org/10.1016/j.cocis.2013.03.009
https://doi.org/10.1016/j.cocis.2013.03.009
Autor:
Christopher J. Vinyard, Gregory K Essick, MaryAnne Drake, Christopher R. Daubert, Hicran Koç, E. Allen Foegeding, Esra Çakır
Publikováno v:
Journal of Texture Studies. 43:257-267
Replacement of ingredients or reformulating existing products can significantly change textural characteristics. Our aim was to investigate the effects of sensory input from different textures on adaptation of the chewing pattern. Jaw muscle activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e8b98630824c6cbe93d9fc6597eebd1
https://doi.org/10.1111/j.1745-4603.2011.00335.x
https://doi.org/10.1111/j.1745-4603.2011.00335.x
Publikováno v:
International Dairy Journal. 20:562-570
Food quality is directly linked to the food's appearance, texture and flavor. All three components must be in harmony for the food to be considered delicious. Understanding how various textures can be designed requires a comprehensive approach of eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36ddd9b39b2174eddd6d3320d66bd609
https://doi.org/10.1016/j.idairyj.2009.12.013
https://doi.org/10.1016/j.idairyj.2009.12.013
Publikováno v:
Journal of Cereal Science. 48:394-400
To assist our Kansas breeding program, we have developed nondestructive methods to test new lines of wheat for resistance to premature germination. The high sensitivity of subsurface imaging, compared with visual detection, α-amylase determination,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e85f26b3efec0ad9482bbb2469c9f5ce
https://doi.org/10.1016/j.jcs.2007.09.015
https://doi.org/10.1016/j.jcs.2007.09.015
Publikováno v:
Annual review of food science and technology. 4
Food oral processing includes all muscle activities, jaw movements, and tongue movements that contribute to preparing food for swallowing. Simultaneously, during the transformation of food structure to a bolus, a cognitive representation of food text
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c4a1d9d15e10a6c7dfe6b745f72c6da
https://pubmed.ncbi.nlm.nih.gov/23244397
https://pubmed.ncbi.nlm.nih.gov/23244397