From Consumer Expectations to Sensory Approval: A Multi-Step Approach to Developing Calcium-Fortified Apple Snacks [0.03%]
从消费者期望到感官认可：开发富钙苹果零食的多步方法
Karoline Costa Santos,Alline A L Tribst,Bianca C Maniglia et al.
Karoline Costa Santos et al.
Fortification can improve the nutritional quality of food. However, complex and expensive processes, as well as ambiguous consumer perceptions, present challenges to the development of feasible products. Therefore, this study developed proc...
A Systematic Review of the Factors Affecting the Rheological and Sensory Properties of Potato Chips [0.03%]
影响马铃薯片流变和感官属性的因素的系统性综述
Aref Adeli Mosabbeb,Negin Majdi,Kiana Hasibi et al.
Aref Adeli Mosabbeb et al.
Potato chips are one of the most popular and widely consumed snacks in the world, obtained by frying. Frying gives potato chips a specific flavor and texture. Texture plays an important role in consumer satisfaction. This process changes th...
Napping and Preference Mapping Reveals Clustered Consumer Acceptability of Walnut Kernels in Relation to Chemical Assays and Texture Profile [0.03%]
关于核桃仁消费接受度的聚类分析及其与化学成分和质地特征关系的研究
Elizabeth Marie Z Velasco,Ruchita Rao Kavle,Mirja Kaizer Ahmmed et al.
Elizabeth Marie Z Velasco et al.
Walnuts (Juglans regia L.) are valued for their nutritional profile and economic significance. Despite the advancement in cultivar development and production globally, growers face challenges such as the oxidation of unsaturated fatty acids...
Naturally Phosphorylated Starch From Syzygium malaccense Seeds: A Promising Functional Ingredient [0.03%]
自然磷酸化Syzygium malaccense种子淀粉：一种有前景的功能性配料
Danilo A B de Morais,Richard D R Ferreira,Giordanna P Santos et al.
Danilo A B de Morais et al.
A naturally phosphorylated starch from Syzygium malaccense seeds was evaluated for its potential in dysphagia-oriented food formulations. Functional characterization included solubility, swelling, emulsification, phosphorus content, paste c...
In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food [0.03%]
基于食物加工相关参数的咀嚼过程中味觉化合物释放的体外监测
Raphaël Monod,Ana Carolina Conti,Emmanuel Denimal et al.
Raphaël Monod et al.
During consumption, the breakdown of food in the mouth results in the release of molecules responsible for flavor perception. The mechanisms underlying this release, as well as the progressive formation of the food bolus, are strongly influ...
Texture, Meltability, and Rheology of Faba Bean Protein/Kappa-Carrageenan Emulsion Gels: Impact of Protein Concentration, pH, Ionic Strength, and Storage [0.03%]
鹰嘴豆蛋白/κ-卡拉胶乳状液凝胶的形态、熔化性和流变性：蛋白质浓度、pH值、盐浓度和贮存对鹰嘴豆蛋白/κ-卡拉胶乳状液凝胶的影响
Evangelina R Cappa,Agustina Delmonte,Osvaldo E Sponton et al.
Evangelina R Cappa et al.
This study investigates the texture, meltability, and rheology of faba bean protein concentrate (FPC)/kappa-carrageenan (KC) emulsion gels, focusing on the impact of protein concentration (1%-4% w/w), pH (4-7), ionic strength (0 and 0.171 M...
A Practical Framework for Textural Categorization as a Guide to Food Bar Formulation [0.03%]
一种实用的框架：用于食品棒开发的纹理分类指南
Lanxin Mo,Cody Rector,John M Frostad
Lanxin Mo
Model food bars were produced with different cooking temperatures and compression distance in order to determine if changing these processing parameters could produce meaningful differences in texture. The food bars were characterized by in...
Hao Zou,Guanchi Liu,Xinmiao Wang
Hao Zou
In this study, aerosols formed via oral movement while drinking wine were hypothesized as an oral-nasal delivery mechanism for aroma compounds with limited volatility, potentially inducing specific retronasal sensory perception. To this end...
K Gopalakrishnan,V Karthikeyan,P Harshini et al.
K Gopalakrishnan et al.
Image texture refers to the visual patterns, variations, or configurations of pixel intensities within an image. Classifying textures is a fundamental goal in computer vision, applicable in areas ranging from medical picture analysis to dis...
Effects of Irrigation Regime on the Tomato Biomechanics: A Texture Investigation for Fruit Cracking Mechanism [0.03%]
灌溉制度对番茄生物力学的影响：果实裂果机理的质地研究
Dongdong Li,Jiahao Zhao,Peiji Yang et al.
Dongdong Li et al.
To investigate the effects of irrational irrigation on tomato yield and quality, and the effects of different irrigation regimes on tomato biotexture mechanics, irrigation experiments were carried out in greenhouses, focusing on the two fac...