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65 173 180 Hung , Y.C. (2000): Predicting the effect of drying conditions on the textural properties of roasted peanuts. Trans. ASAE

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processing . Curr. Opin. Colloid In. , 15 , 50 – 54 . Yao , N. , Ekenstedt , K.L. & White , P. J. ( 2011 ): Textural properties of food systems

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, starches are frequently modified by physical, chemical, and enzymatic processes ( Lee et al., 2002; Kierulf et al., 2020 ). Starches are incorporated into the food system as hydrocolloids to improve and modify the textural properties of native starch

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.H. , Kerry , J.F. , Morrissey , P.A. & Buckley , D.J. ( 1999 ): The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages . Meat Sci., 51 , 43 – 52

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. L AMBERTNÉ-MERETEI , A. ( 2012 ): Módszer kenyérbélzet állományjellemzoinek meghatározására . Doktori értekezés . (Method for determination of textural properties of bread crumb. PhD dissertation); BCE ÉTK, Budapest, p. 34

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. Fig. 2. Samples from the 6 different recipes Fig. 3. The results of the sensory evaluation based on 9 sensory properties The texture properties showed the strongest significant difference between the groups based on the judging by points. The groups

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.5. Colour and texture properties The colour of the noodle was determined using CR-400 Minolta chromometer instrument. Triplicate measurements were taken for each sample using CIE Lab L * (lightness), a * (redness) and b * (yellowness) system ( n = 10

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and the catalyst were about 34–35 m 2 g −1 , which suggested that the presence of the nickel in the catalyst has little influence on the pore textural properties of the resulting samples. However, the BET surface area and pore volume of the catalyst

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Cu K α radiation. Diffuse reflectance UV–Vis spectra of dried catalyst were obtained with a Varian Cary 4 spectrophotometer using BaSO 4 as a reference. The texture properties of catalysts were determined by nitrogen adsorption

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N 2 adsorption/desorption isotherms and pore size distribution of samples 5Ce–5Mg at different calcined temperature The evolution of the textural properties of the Ce–Mg–O oxides as a function of the

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