Understanding the Influence of Sensory Characteristics on Emotional Responses and Acceptance of Insect-Based Spreads [0.03%]
理解感官特性对基于昆虫的涂抹食品的情感反应和接受度的影响
Ditta Hakha Soleha,Matthijs Dekker,Maryia Mishyna
Ditta Hakha Soleha
Despite growing interest in insect consumption, consumers' acceptance of insects as a food source remains low due to strong negative emotions like fear and disgust. Incorporating invisible insect (e.g., insect powder) into regular foods cou...
Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs [0.03%]
全面表征金枪鱼肌肉组织以推动植物基仿真产品的开发
Daphne Jumilla-Lorenz,Dolors Parés
Daphne Jumilla-Lorenz
This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests...
Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs [0.03%]
基于植物的金枪鱼肌理化研究及仿生制品开发
Daphne Jumilla-Lorenz,Dolors Parés
Daphne Jumilla-Lorenz
This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests...
Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn (Zea mays L.) Flour [0.03%]
研磨对挤压熟化蓝玉米(Zea mays L。)粉制成的玉米饼的质地和花青素保存的影响研究
Jesús Enrique Gerardo-Rodríguez,Mariela Menchaca-Armenta,Jesús Enrique Chan-Higuera et al.
Jesús Enrique Gerardo-Rodríguez et al.
The study of particle size is particularly important, as it influences the functional, textural, and physical properties of food products. This work evaluated the effect of milling extruded nixtamalized blue corn on anthocyanin content and ...
Effect of Lipase on Soybean Oil-Wheat Gluten Systems: Rheological Behavior and Molecular Mechanisms [0.03%]
脂肪酶对大豆油-小麦面筋体系的影响：流变行为及分子机制研究
Hao Liu,Xin An,Yingtao Yu et al.
Hao Liu et al.
This study investigated the regulatory effects of lipase on the viscoelastic behavior and microstructural evolution of soybean oil-wheat gluten (SOWG) composites in a model system. Dynamic frequency sweep and creep-recovery tests showed tha...
Texture-Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes [0.03%]
质地与味觉的相互作用：增稠剂浓度对甜、酸和咸味感知的影响研究
Gunalan Dhamodharan,James Makame,Alissa A Nolden
Gunalan Dhamodharan
The addition of thickeners to beverages remains the primary strategy for managing dysphagia. However, thickened beverages have poor compliance among patients, primarily due to a dislike of the taste and flavor. While thickeners produce a hi...
Impact of Superheated Steam Drying on Millet Analogue Rice: Evaluation of Textural, Cooking, Functional, and Structural Properties [0.03%]
过热蒸汽干燥对米豆营养稻的影响：质地、烹饪、功能和结构特性评价
S Ganga Kishore,Madhuresh Dwivedi,Singamayum Firdosh Nesha et al.
S Ganga Kishore et al.
This study investigated the effects of super-heated steam drying (SSD) on the textural, functional, cooking, rheological, and structural characteristics of millet analogue rice (MAR), formulated from pearl millet, sorghum, and parboiled ric...
A Comprehensive Analysis of Factors Influencing Firmness Characterization in Peach and Nectarine [0.03%]
影响桃和油桃果实硬度评价因素的综合分析
Xuan Luo,Huirong Xu,Zunzhong Ye
Xuan Luo
Penetration test is the most direct and widely recognized standard method for assessing fruit firmness. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors com...
Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils [0.03%]
扩散系数与马铃薯片质地属性的相关性研究
Şermin Demirpençe,Filiz Altay
Şermin Demirpençe
In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to...
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism [0.03%]
基于收敛性感知机制的体外摩擦收敛性评估方法
Jiale Kuang,Xiaojun Sun,Yan Zhang et al.
Jiale Kuang et al.
Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol-rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has be...