Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Peter J. Torley"'
Publikováno v:
Foods, Vol 13, Iss 23, p 3885 (2024)
In response to the growing demand for high-quality food ingredients, starches from underutilised sources like quinoa and faba bean are gaining attention due to their unique properties and high tolerance to adverse environmental conditions. Acid hydro
Externí odkaz:
https://doaj.org/article/259b6df60cf242ba83d1e032e9c50c53
Publikováno v:
Molecules, Vol 28, Iss 24, p 8051 (2023)
Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical met
Externí odkaz:
https://doaj.org/article/2e77b2a5f87240ae9b58e7ff9a9995bc
Publikováno v:
Fermentation, Vol 9, Iss 7, p 635 (2023)
A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legum
Externí odkaz:
https://doaj.org/article/99836bcd8eb74a98bb4a53784aaf4a94
Publikováno v:
Molecules, Vol 25, Iss 17, p 3776 (2020)
Aquaculture represents a major part of the world’s food supply. This area of food production is developing rapidly, and as such the tools and analytical techniques used to monitor and assess the quality of fish need to also develop and improve. The
Externí odkaz:
https://doaj.org/article/56b5a28e4ab34b42928f47a9d15bd50d
Publikováno v:
Food and Bioprocess Technology. 16:382-394
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b25f2a181b4d5ba872c8a09e6ad21d8c
https://doi.org/10.1007/s11947-022-02948-4
https://doi.org/10.1007/s11947-022-02948-4
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:4573-4609
High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate curre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d0da2bdf97d7eecba19601556ce147e
https://doi.org/10.1111/1541-4337.13030
https://doi.org/10.1111/1541-4337.13030
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-16
Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc8c3563f2466bc77df116532849cdc4
https://doi.org/10.1080/10408398.2022.2119202
https://doi.org/10.1080/10408398.2022.2119202
Publikováno v:
Meat Science. 198:109095
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ce4f99cee403842c475071901e0f62b
https://doi.org/10.1016/j.meatsci.2023.109095
https://doi.org/10.1016/j.meatsci.2023.109095
Publikováno v:
Meat science. 191
The D - optimal mixture design was used to optimize inclusions of hydrocolloids [carboxy methyl cellulose (CMC) 0-1% w/w, and tapioca starch (TS) 0-1% w/w] to create beef patties as a softbite-size food (level 6) according to the international dyspha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc9e3fcafa8e919d42374278f736d8d0
https://pubmed.ncbi.nlm.nih.gov/35661625
https://pubmed.ncbi.nlm.nih.gov/35661625
Publikováno v:
Food Bioscience. 50:102148
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::761553bad15bbf85a36d38c14f3d5917
https://doi.org/10.1016/j.fbio.2022.102148
https://doi.org/10.1016/j.fbio.2022.102148