Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk
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DOI: 10.1007/s13197-019-04008-w
Abstract: Three forms of modified tapioca starch, i.e. phosphorylated cross-linked tapioca starch (CLTS), octenyl succinic anhydride substituted tapioca starch (OSTS) and hydroxypropylated tapioca starch (HPTS) were studied and used as stabilizers (0.5, 1 and 1.5%) in… read more here.
Keywords: physicochemical sensory; liquid kashk; tapioca starch; modified tapioca ... See more keywords
Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
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DOI: 10.1007/s13197-020-04379-5
Abstract: Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with… read more here.
Keywords: vinegar; properties microbiological; verjuice vinegar; microbiological quality ... See more keywords
The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05137-x
Abstract: In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and… read more here.
Keywords: rma; sensory properties; microbiological sensory; potassium lactate ... See more keywords
Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.
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DOI: 10.1016/j.foodchem.2021.130619
Abstract: There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition,… read more here.
Keywords: quinoa amaranth; functional sensory; proximate physico; chemical functional ... See more keywords
The effect of composition and aeration on selected physical and sensory properties of freeze-dried hydrocolloid gels
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DOI: 10.1016/j.foodhyd.2016.12.042
Abstract: Abstract This study shows the effect of an aerated structure changed by the addition of sugar and citric acid as well as aeration time on selected physical and sensory properties of freeze-dried hydrocolloid gels. Different… read more here.
Keywords: sensory; selected physical; physical sensory; freeze dried ... See more keywords
On relating rheology and oral tribology to sensory properties in hydrogels
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DOI: 10.1016/j.foodhyd.2018.09.040
Abstract: Abstract The aim of this study was to understand the relationship between rheological, tribological and sensory properties (n = 11 panellists) of hydrogels differing in hydrocolloid type, concentration and degree of inhomogeneity. Fracture properties of hydrogels containing… read more here.
Keywords: tribology; properties hydrogels; viscosity; sensory properties ... See more keywords
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
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DOI: 10.1016/j.foodhyd.2019.02.051
Abstract: Abstract Dietary fibre yields an additional benefit in terms of stabilisation of food structure or nutritional value, but may alter sensory properties in fibre-enriched foods. This study aims to investigate the impact of pectin-rich orange… read more here.
Keywords: pectin rich; impact pectin; sensory properties; fibre ... See more keywords
The impacts of water compositions on sensory properties of foods and beverages cannot be underestimated.
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DOI: 10.1016/j.foodres.2018.03.024
Abstract: Water is the main component of foods and beverages. Drinking water contains minerals, gasses and organic compounds which determine its sensory characteristics. In many texts, the discussion on water is focused on the water molecule… read more here.
Keywords: properties foods; water; foods beverages; impacts water ... See more keywords
Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.
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DOI: 10.1016/j.foodres.2018.03.081
Abstract: Abstract Microoxygenation (Mox) is widely used in winemaking to improve color, in-mouth properties and aroma, but its use is not always predictable. Here we investigate the effect of Mox, (while monitoring viable yeasts and SO2… read more here.
Keywords: wine; viable yeasts; effect; microoxygenation ... See more keywords
Sensory properties of Nordic edible mushrooms.
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DOI: 10.1016/j.foodres.2018.04.059
Abstract: Edible mushrooms are a global food with a history of consumption spanning several millennia. However, studies utilizing modern sensory methods on mushrooms are still scarce. In this study, the sensory properties of Nordic edible mushrooms… read more here.
Keywords: properties nordic; nordic edible; bisporus; mushroom ... See more keywords
Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus.
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DOI: 10.1016/j.foodres.2020.109657
Abstract: Monascus spp. are fungi that have been applied in food production for centuries and produce a range of bioactive metabolites. The objective of this study was to investigate the characteristics of proteolysis, lipolysis, textural and… read more here.
Keywords: monascus; ripened cheese; proteolysis lipolysis; cheese ripened ... See more keywords