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Meter CR-400 (Minolta Europe GmbH, Germany) with Ø 8 mm aperture. Furthermore, non-destructive texture evaluation was carried out by a purpose-built tabletop acoustic texture measuring system ( Zsom et al., 2016; Zsom-Muha and Felföldi, 2007 ). Samples
containing starch and/or carrageenan and 2.) a dispersed phase of oil. The role of proteins is to stabilize the dispersed phase ( Wijk et al., 2003 ). Thus, firstly the effect of blood plasma and milk proteins can be considered through texture properties. The
panellists were requested to evaluate the samples for appearance, texture, and taste & flavour. Mean scores were used for comparison of the samples. The samples were randomly coded with three-digit numbers and served at 4 ± 1 °C. 2.2.5 Experimental design and
emulsion may control mass transfer, minimise oil and moisture diffusion, prevent oxidative gases like oxygen and carbon dioxide from penetrating food, and preserve texture, aroma, and taste ( Galus and Kadzińska, 2018 ). Curcumin is the main
using different parameters. The parameters such as slope, elevation, rainfall, LULC, TWI, soil texture, surface temperature, and lithology are used in the land assessment to determine the suitability for possible land use by land requirement ( Hossen et
texture consisting of particles fused together at inter-particle contact points ( Hu et al., 2006 ). Fig. 3. Topography (A) and profile (B) images of CTiO 2 nano-adsorbent obtained by AFM 3.2 Effect of process variables on per cent reduction of BOD and
blood texture was measured by viscometric approach. If small amount of dry trisodium-citrate powder can inhibit blood coagulation in industrial environment, the water content of blood may be lower before the following processes. Material and methods
318 329 Prothon, F., Ahrné, L. M, Funebo, T., Kidman, S., Langton, M., Sjöholm, I. (2001) Effects of combined osmotic and microwave dehydration of apple on texture
for 168 days on the kinetics and gelation process ( Au et al., 2015 ). They found that plasma and granules participate in the irreversible texture change. Wang and his co-authors examined the gelation time of egg yolk at –18 °C. They found that egg
). Since then, considerable interest has been devoted to oats for producing health-promoting food products. However, the utilisation of whole oat flours for extrusion cooking has elicited minimal attention because of poor expansion and hard texture ( Moisio
