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Acta Alimentaria
Authors:
B. Csehi
,
B. Salamon
,
T. Csurka
,
E. Szerdahelyi
,
L. Friedrich
, and
K. Pásztor-Huszár

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

Open access

: 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

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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

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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

Open access

), 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

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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

Open access

.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

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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

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result of water migration) and starch recrystallization or “retrogradation” ( Botosoa et al., 2015; Wang et al., 2015 ). Sponge cakes are high ratio, low fat, foamed type of cakes that rely on incorporated air for volume and texture ( Díaz-Ramírez et al

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Progress in Agricultural Engineering Sciences
Authors:
Mai Sao Dam
,
Xuan Thi To
,
Quoc Tan Pham Le
,
Lien Le Phuong Nguyen
,
László Friedrich
,
Géza Hitka
,
Tamás Zsom
,
Tien Cam Thi Nguyen
,
Chuong Quang Huynh
,
My Diem Thi Tran
, and
Vuong Duc Nguyen

using a penetrometer (Fruit Texture Analyzer, TR Turoni – Italy) with a probe (cylindrical flat bottom and the diameter of 5 mm). The firmness was defined as the maximum force used to penetrate to a depth of 7 mm in the fruit shoulder zone. Data were

Open access