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, ethylene production and texture of 1-MCP treated ‘Abbé Fétel’ pears . Postharvest Biology and Technology , 109 : 20 – 29 . 10.1016/j.postharvbio.2015
Staphylococcus suspect colonies were picked for characterisation based on colony morphology, including size (large, medium, small), shape (circular, irregular, spindle), colour (black, grey, white), appearance (shiny, dull), and texture (smooth, rough
ingredient as natural colourant, emulsifier, fat substitute, or texture modifying agent. Only about 30% of the blood from slaughterhouses is used by the food industry worldwide ( Ofori and Hsieh, 2012 ). The blood reduces the amount of cooking loss released
: the acidification is done by lactic acid bacteria that also provide the distinctive taste and texture of sour cream ( Szakály, 2001 ). One type of sour cream analogues is usually made from skimmed milk mixed with vegetable fat and acidified by the
texture ( Orbán et al., 2011; Ilic et al., 2014 ). Vegetable grafting is a tool mainly used in forced cultivation to enhance production and crop quality, and has many advantages and disadvantages, as well ( Lee , 2003; Davis et al., 2008 ). The use of
Deep-fat frying is one of the most commonly used food preparation steps in domestic cooking. Due to several factors, including sensory properties, namely taste, golden brown colour, crunchy texture, of the fried food and low cost, simplicity and
), 1568 - 1576 . 10.1002/jsfa.6459 Yilmaz , N. , Tuncel , N.B. & Kocabiyik , H. ( 2014b ): The effect of infrared stabilized rice bran substitution on nutritional, sensory and textural properties of cracker . Eur. Food Res. Technol. , 239 ( 2
Luvisol). The textural classification of the soil was sandy loam with parameters shown in Table 1 . The agronomic characteristic of the soil was neutral sandy soil with variable clay content. The soil structure was susceptible regarding compaction. The
.07.017 Zielińska , M. and Michalska-Ciechanowska , A. ( 2016 ). Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture . Food Chemistry , 212 . https
ultrasound treatment . Journal of Food Engineering , 104 ( 1 ): 134 – 142 . https://doi.org/10.1016/j.jfoodeng.2010.12.005 . Yildirim , A. , Öner , M.D. , and Bayram , M. ( 2013 ). Effect of soaking and ultrasound treatments on texture of chickpea
