Modeling Texture Properties of Different Chocolate Varieties Using Artificial Neural Networks: Effect of Composition [0.03%]
基于人工神经网络的巧克力种类纹理性质建模及其组成影响分析
Nurcanan Aydin,Filiz Altay
Nurcanan Aydin
Texture and rheological properties are key properties that play a significant role in consumer acceptance and final product quality of chocolate and should be monitored for product quality control and appropriate process selection. This stu...
Texture Hardness and Thermomechanical Properties of Nicotine Gum Products [0.03%]
尼古丁口香糖产品的组织硬度与热机械性能研究
Pashupati Pokharel,Floyd T Francis,Fadi Aldeek
Pashupati Pokharel
A move to offer alternatives to traditional smokeless tobacco and/or cigarettes has led to the development of oral tobacco-derived nicotine (OTDN) products. One such product that has garnered popularity with adult nicotine users is nicotine...
How Teapot Materials and Tea Types Affect Flavor, Feelings, and Buying Behavior [0.03%]
茶具材质和茶的类型如何影响茶的味道、感觉和购买行为
Lin Pei-Ju,Zhang Yi-Xin
Lin Pei-Ju
This study examined the effects of tea types and teapot materials on catechin content and the sensory and emotional responses of tea consumers. Green, oolong, and black teas were brewed using glass, stainless steel, food-grade silica gel, e...
Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity [0.03%]
探究收敛性与舌触觉敏感度的关系
Anaïs Lavoisier,Alix Rollinat,Rohit Srivastava et al.
Anaïs Lavoisier et al.
When lingual tactile sensitivity has received less attention than taste, it plays a critical role in food textural preferences and eating behavior. The anterior tongue, rich in specialized mechanoreceptors, is particularly sensitive to tact...
Lubrication and Electrochemical Characteristics of Baijiu With Different Qualities [0.03%]
不同等级白酒的润滑及电化学特性研究
Guanyu Sun,Min Zhong,Meirong Yi et al.
Guanyu Sun et al.
The Baijiu market is complex and vast, rapid and effective identification of Baijiu quality will be beneficial to Baijiu production and market management. Here, tribological methods were employed to distinguish Baijiu from varying quality l...
Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management [0.03%]
吞咽困难管理中临床言语-语言治疗师实践关于过渡期食物的关键质构属性的定性见解
Seh Ling Kwong,Julia Mei Wan Lee,Suk Meng Goh et al.
Seh Ling Kwong et al.
Transitional foods, as defined by the International Dysphagia Diet Standardization Initiative (IDDSI), are foods that change texture with moisture or temperature. They show promise for dysphagia management, but their clinical use is limited...
Wenette Schoeman,Henriëtta de Kock,Lizette Diedericks
Wenette Schoeman
Tactile properties of clothing textiles influence consumers' decision-making during clothing selection, buying, and consumption (wear). A descriptive hand evaluation of the tactile properties of ready-to-wear clothing textiles was conducted...
Video Clip Observation During Chewing Influences Intraoral Manipulations, Bolus Properties, and Sensory Perception of Texture [0.03%]
咀嚼时观看视频片段会影响口腔内操作、食团性质和质地感官感知
Daria S Khramova,Fedor V Vityazev,Natalya V Zueva et al.
Daria S Khramova et al.
This study investigated whether distraction during chewing affects oral processing and texture perception of mashed potato samples that differ in textural properties due to the addition of dietary hydrocolloids: pectin, which produces a sof...
Viscous and Elastic Efficacies in Thickening Liquid Foods for Dysphagia Patients: Examination Using Newtonian and Shear-Thinning Viscoelastic Liquids [0.03%]
用于吞咽困难患者的增稠流体的粘性和弹性效果研究：牛顿型和剪切稀释型黏弹型液体的研究
Masanori Yoshida,Taito Inoue,Hiroki Narumi et al.
Masanori Yoshida et al.
A role of the shear-thinning property of thickened liquids used for supporting the dysphagia patients was examined utilizing the rheologically various properties of test liquids. The test liquids prepared through exploration of viscoelastic...
Effects of Propeller and Stirring-Speed on the Rheological, Physicochemical, and Sensory Characteristics of Creamed Honeys [0.03%]
叶轮转速及桨式搅拌器对调配蜂蜜流变特性、理化特性和感官特性的影响
Letícia Oliveira Almeida Silva,Júlia Flávia Souza Andrade,Yasmim Emanuele Oliveira Marques et al.
Letícia Oliveira Almeida Silva et al.
Creamed honey has high added value. During its processing, the mixing conditions of macerated crystal seeds with liquid honey can influence crystallization and product creaminess. Therefore, the effects of propeller type (Naval and ARA-S) a...