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215.299  Articles
1 of 21.531 pages  |  10  records  |  more records»
This is the fist study of the texture profile of the 6 pasta filata cheese varieties of Romanian origin. The parameters which were analyzed are: hardness during the first and second compression, cohesiveness, energy input by the instrument and returned by... see more

Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on th... see more

African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour. The methods consi... see more

The research aims to study the effect of coagulation parameters to the electrophoretical profile of coagulated soybean protein as well as to texture properties and perception. Several coagulation parameters such as type of coagulant, concentration or age ... see more

The functional properties of novel and tailored (personalized) foods viewed as rheological parameters with relevance for the characterisation of food matrices in certain condition imposed a correct selection of the rheological methods and association with... see more

Interaction between vehicle and the pavement surface has the primary effect to the road safety. This phenomenon including adhesive and hysteresis forces influences the contact stresses which are responsible for appropriate interaction between tyre and pav... see more

The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were ... see more

This work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cr... see more

Consumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes. This study aimed to evaluate the influence of different types of sugar (white crystal, icing, raw, br... see more

1 of 21.531 pages  |  10  records  |  more records»