Search Results

You are looking at 1 - 10 of 59 items for :

  • Chemistry and Chemical Engineering x
  • Materials and Applied Sciences x
  • Biology and Life Sciences x
  • Refine by Access: Content accessible to me x
Clear All

replacing is the use of alternative sweetening agents that provide less energy per gram than sugar ( Buttriss, 2017 ). However, delivering the same texture and sugar-like sweetness with partial or full sugar reduction is a challenging task as sweeteners

Open access

-holding properties, therefore low loaf volume ( Elgeti et al., 2015 ), crumbling texture, poor colour ( Torbica et al., 2010 ), choky dry mouth-feel and shorter shelf life ( Gambus et al., 2007 ). According to consumer survey studies the quality of GF sweets

Open access

Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity

Open access

attack. They start deteriorating immediately after harvest and have a limited shelf life at ambient conditions, which might result in a loss of quality (moisture loss, discoloration, alteration of texture and flavor and reduction in nutrient content) and

Open access
Progress in Agricultural Engineering Sciences
Authors:
Richard Pinter
,
Evelin Molnar
,
Khabat N. Hussein
,
Adrienn Toth
,
Laszlo Friedrich
, and
Klara Pasztor-Huszar

many factors (e.g., traditions, age, and gender), but the key factors are texture and taste ( Harms and Pirolet, 2018 ). The acceptance could be increase if the non-traditional food ingredients were mixed with traditional foods, to provide consumers the

Open access
Progress in Agricultural Engineering Sciences
Authors:
Katalin Badak-Kerti
,
Viktória Zsom-Muha
,
Tamás Zsom
,
Dávid Nagy
, and
József Felföldi

textures was first published by Drake (1963) , thereby promoting food texture analysis. If a crunchy product does not induce the expected sound after the bite, it can be attributed to the texture, the poor quality or inadequate components or process

Open access

flowing, and they have no yield stress. According to Foubert et al. (2006) and Gregersen et al. (2015a, 2015b) relationships between microstructure and macroscopic properties in coatings determine their flowing and textural properties (e.g. hardness

Open access
Progress in Agricultural Engineering Sciences
Authors:
Anikó Kovács
,
Raul Kolinka
,
Györgyné Kóczán
, and
Zoltán Kókai

well known and has existed since ancient times: the making of sourdough. This method has some advantageous effects, like flavour, aroma, texture development and better digestion of the products due to the fermentation. More research proved that this

Open access

opportunities for the meat industry, but it is already used in bakery products: fresh, frozen and spray-dried plasma has a similar effect in texture and appearance of cakes to egg white in similar form and amount ( Johnson et al., 1979; Lee et al., 1991

Open access
Progress in Agricultural Engineering Sciences
Authors:
Gabor Zsivanovits
,
Dida Iserliyska
,
Maria Momchilova
,
Petya Sabeva
, and
Zarya Rankova

, crab and crawfish shells, and mushroom waste). It has functional properties like antimicrobial activity, antioxidant activity, film forming ability, texturizing and binding property. It is one of the widely used coating materials ( Lin et al., 2018

Open access