Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Rituja Upadhyay"'
Publikováno v:
Food Science and Biotechnology. 31:1225-1242
In response to a growing population and rising food demand, the food industry has come up with a wide array of alterations, innovations, and possibilities for making meat in vitro. In addition to revolutionizing the meat industry, this advancement al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c5f892c02746e848256691c5cca631f
https://doi.org/10.1007/s10068-022-01136-6
https://doi.org/10.1007/s10068-022-01136-6
The food industry has come up with a wide range of innovations, changes, and possibilities to create meat through in vitro conditions as a result of a proportionally expanding population and food demands. This breakthrough has the potential to comple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d246ffb712ee7082b6fc75fac866c2be
https://doi.org/10.21203/rs.3.rs-1400697/v1
https://doi.org/10.21203/rs.3.rs-1400697/v1
Autor:
Jianshe Chen, Rituja Upadhyay
Publikováno v:
Food Hydrocolloids. 87:38-47
The objective of the work was to carry out a comprehensive study to investigate the tribological response of the oil-in-water (o/w) emulsion systems between polydimethylsiloxane disc and steel ball surface using a ball-on-disc tribology assembly (3 p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e9016ce5c4d6cc97cc09a8df236b4a7
https://doi.org/10.1016/j.foodhyd.2018.07.036
https://doi.org/10.1016/j.foodhyd.2018.07.036
Autor:
Jianshe Chen, Rituja Upadhyay
Texture and flavor are the basis of our eating experience. Texture of food, studied in food rheology, only mimics deformation of food during handling and/or at early stages of the eating process resulting in an incomplete or inaccurate elucidation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4099b4589131eee67da44c29aa13d8b6
https://doi.org/10.1016/b978-0-12-816897-4.00028-x
https://doi.org/10.1016/b978-0-12-816897-4.00028-x
Autor:
Saumya Agarwal, Jasim Ahmed, B. Amulyasai, C. Anandharamakrishnan, Arfat Anis, Muhammad Arshad, Indranil Banerjee, Manav Bandhu Bera, Rakesh Bhaskar, Pravin Bhattarai, Nisarani Bishoyi, Prasanta Kumar Biswas, Ragini G Bodade, Anand G Bodade, Subhadeep Bose, Muhammed Yusuf Çağlar, Mustafa Çavuş, Jianshe Chen, Harish Kumar Chopra, Donghwa Chung, Geta David, Raj Deb, Mehmet Demirci, Win-Ping Deng, Chanda Vilas Dhumal, Navneet Kumar Dubey, Rajni Dubey, Sayantani Dutta, Rimpi Foujdar, Advaita Ganguly, Ann Mary George, Mukesh Kumar Gupta, Sadaf Hameed, Thi Thanh Hanh Nguyen, Md Saquib Hasnain, Monjurul Hoque, Margaret O. Ilomuanya, John Jeslin, Juhui Jin, Padmaja Kar, Hyo Jin Kim, Doman Kim, Sanjeev Kumar, Chi-Ching Lee, Timothy Lee Turner, L. Mahalakshmi, Tanushree Maity, Samrendra Maji, Kaustav Majumder, M. Maria Leena, Nupur Mohapatra, Jeyan A. Moses, Soma Mukherjee, Amit Kumar Nayak, Suraj Kumar Nayak, Bhagyashree Padhan, Dilipkumar Pal, Kunal Pal, Ashok R. Patel, Rehan Ali Pradhan, Sushant Prajapati, Dilshad Qureshi, K.J. Rao, Sirsendu S. Ray, Sai Preetham Reddy Peddireddy, Fiona Concy Rodrigues, Sai S. Sagiri, Lanny Sapei, Nandini Sarkar, Preetam Sarkar, Angana Sarkar, Alok Saxena, Iis Septiana, Kumakshi Sharma, Loveleen Sharma, Abhinay Kumar Singh, Vinay K. Singh, Agustin Wulan Suci Dharmayanti, Yumewo Suzuki, Irshaan Syed, Akira Tabuchi, Goutam Thakur, Aman Ullah, Rituja Upadhyay, Madan L. Verma, Lei Wang, Varsha Wankhade, Hiroyuki Yamada, Kazuhiko Yamatoya, Yue Zhang, Muhammad Zubair
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e765eb1fd35c0b9f85d1afa688e2e7d
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
Publikováno v:
Journal of texture studiesREFERENCES. 51(3)
Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1c1cf087b3d7cd2d2e192e8a83352e7
https://pubmed.ncbi.nlm.nih.gov/32017109
https://pubmed.ncbi.nlm.nih.gov/32017109
Publikováno v:
Food Engineering Series ISBN: 9783030271336
Texture and mouthfeel are the most critical quality attributes influencing consumers’ acceptance and preference of a food product. As one of the most commonly consumed food types worldwide, semisolid (or soft solid) foods provide a widest possible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b60ce9c7e3588827b9c1eb509e40621
https://doi.org/10.1007/978-3-030-27134-3_8
https://doi.org/10.1007/978-3-030-27134-3_8
Publikováno v:
Food Research International. 125:108642
Sweet aftertaste (Huigan) is a sensation perceived after drinking tea, and lasts in the mouth and throat, leading to salivation for an extended period of time. The study aimed to reveal the underpinning mechanisms of Huigan and the its influencing fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bbaeef9ef7b639be8129a38ac35b2f5
https://doi.org/10.1016/j.foodres.2019.108642
https://doi.org/10.1016/j.foodres.2019.108642
Autor:
Daungan, Fahima N., Guiabar, Monjairah C., Ranoco, Rowena A., Balahim, Al-Jalil U., Mohamad, Haron A., Sinsuat, Datu Raffy Ralph S.
Publikováno v:
Psychology & Education: A Multidisciplinary Journal; 2024, Vol. 24 Issue 9, p1024-1036, 13p
Autor:
Upadhyay, Rituja1 (AUTHOR) upadhyay@uidaho.edu, Aktar, Tugba2 (AUTHOR), Chen, Jianshe1 (AUTHOR)
Publikováno v:
Journal of Texture Studies. Jun2020, Vol. 51 Issue 3, p375-388. 14p.