Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of texture studies"
DOI: 10.1111/jtxs.12596
Abstract: Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate… read more here.
Keywords: agents rheological; influence thickening; rheological properties; properties sensory ... See more keywords
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance
Sign Up to like & getrecommendations! Published in 2022 at "Food Science and Technology International"
DOI: 10.1177/10820132221085154
Abstract: The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex… read more here.
Keywords: maize biomass; properties sensory; biomass flour; sensory acceptance ... See more keywords
Physicochemical properties and sensory attributes of herbal pastilles affected by the inclusion of Clitoria ternatea (L.) leaves
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science"
DOI: 10.26656/fr.2017.5(1).463
Abstract: Clitoria ternatea (L.) (Bunga Telang), is a well-known plant used as food colouring through its flowers. The plant’s leaves are also being used as medicinal ingredients to cure several diseases. However, the medicinal properties were… read more here.
Keywords: physicochemical properties; ternatea leaves; clitoria ternatea; properties sensory ... See more keywords
Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13193021
Abstract: Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour,… read more here.
Keywords: properties sensory; yoghurt; combination; probiotic cultures ... See more keywords
Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28104005
Abstract: Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability.… read more here.
Keywords: chemical composition; composition antioxidant; properties sensory; antioxidant properties ... See more keywords