Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Texture profile analysis (TPA)"'
Autor:
Ramón Torres-Pérez, Elena Martínez-García, Marta Maravilla Siguero-Tudela, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Publikováno v:
Foods, Vol 13, Iss 11, p 1691 (2024)
The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, v
Externí odkaz:
https://doaj.org/article/92761b9cded04b6486993d0878ace779
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 116-124 (2023)
In order to clarify water migration and textural changes in oil-tea camellia seeds during fresh storage after harvest, low-field nuclear magnetic resonance and magnetic resonance imaging techniques were used to clarify moisture state and distribution
Externí odkaz:
https://doaj.org/article/05dbd67544d7413aa28f6f942f75b045
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 1, Pp 83-98 (2022)
This work aimed to study the effect of convection drying on bioactive substances and on the texture profile of red pepper. Four mathematical models were used to model the drying kinetics, as a function of the temperature and the thickness of slices.
Externí odkaz:
https://doaj.org/article/e279921b4dae459e9f080a9185010c73
Autor:
Ramón Torres-Perez, Elena Martínez-García, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 48 (2023)
Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose (HPMC), psyllium, xanthan gum
Externí odkaz:
https://doaj.org/article/6689cbe706744eefb8cacf001d2d9a86
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, REN Yuan-yuan, WU Miao, ZOU yu, KANG Jian-ping
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 1, Pp 62-70 (2021)
In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle, the key parameters of the two-stage extrusion process including: the first and second stage extruder barrel temperature, the first and second st
Externí odkaz:
https://doaj.org/article/7694d8a9f04a477ea22eccb6c1fa7342
Publikováno v:
Horticulturae, Vol 8, Iss 12, p 1101 (2022)
The effects of cane girdling on the berry texture characteristics were studied in three table grape cultivars. The application was carried out at véraison. The total soluble solids (TSS, °Bx) of berry must and berry weight were measured. The berry
Externí odkaz:
https://doaj.org/article/2b70129516f640f18b61809877e62af9
Publikováno v:
Foods, Vol 11, Iss 9, p 1306 (2022)
Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows the potential to improve food quality and maintain stability. However, the attributes and retrogradation properties of food products made of PEF-treated rice grai
Externí odkaz:
https://doaj.org/article/9968337c286b4d539f1225eee05c56dd
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 2, Pp 187-193 (2018)
The textural characteristics of onion slices (Allium cepa L.) of 3- and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment w
Externí odkaz:
https://doaj.org/article/cb1783ce3d1b45ad8735c91be1fd2760