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19 195 201 Wang, L., Flores, R.A. 1999. Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas

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28 269 278 Bourne, M. C. (1976): Texture of fruits and vegetables, -in: De Man, J. M, Voisey, P. W., Rasper, V. F & Stanley, D. W. (Eds) Rheology

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663 Fiszman, S. & Salvador, A. (1999): Effect of gelatine on the texture of yogurt and of acid-heat-induced milk gels. Z. Lebensm. Unters. Forsch. A , 208 , 100

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quality parametres such as texture, colour, odor, and flavour of sucuks are formed during this period. Colour and texture attributes of sucuks are the two most important factors in customer satisfaction ( Bozkurt

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Acta Alimentaria
Authors: L. Darnay, A. Tóth, B. Salamon, K. Papik, G. Oros, G. Jónás, K. Horti, K. Koncz, and L. Friedrich

milk protein concentration on the microstructure and textural properties of full fat cheddar cheese during ripening . Food Bioprocess Tech., , 7 , 2912 – 2922

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Applying several hydrocolloids in ascending concentrations (0.1, 0.5 and 1% w/w flour basis) to bread making procedure was considered. Effect of hydrocolloids [guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)] as bread improver on Barbari (Iranian bread) was analysed in terms of microstructure. Image analysis parameters, hardness, and microstructure of fresh bread were analysed. The results confirmed the ability of hydrocolloids for improving fresh bread quality. Among all used hydrocolloids, HPMC and CMC produced the softest texture, smoothest and continuous structure, and improved overall the bread quality.

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Abstract  

Shrimp continues to be the most important commodity traded in value terms, accounting for 16.5% of the total value of internationally traded fishery products in 2004. Despite this importance of shrimp, literature is almost lacking on reports dealing with changes in functional properties and quality caused by heating shrimps while influence of freezing has been investigated more in depth. Therefore, objective of the study was cooking shrimp to different core temperatures in the range 30–80°C and monitoring changes in quality by measuring colour and texture attributes. DSC curves taken on differently heated shrimp differed markedly. With increasing temperature the enthalpy of denaturation decreased significantly.

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Shama, F. & Sherman, P. (1973a): Evaluation of some textural properties of foods with the Instron Universal Testing Machine. J. Texture Stud. , 4 , 344-352. Evaluation of some textural

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.30. Armero , E. & Collar , C. ( 1997 ): Texture properties of formulated wheat doughs . Relationships with dough and bread technological quality Z. Lebensmittelunters. Forsch. , 204 , 136 – 145

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Imaging
Authors: Bettina Katalin Budai, Veronica Frank, Sonaz Shariati, Bence Fejér, Ambrus Tóth, Vince Orbán, Viktor Bérczi, and Pál Novák Kaposi

, medical images store and evaluate more detail than what is visible to the trained eyes of specialists. Texture analysis is a mathematical method, which can quantify the distribution patterns of gray-level intensity and the interrelationships between voxels

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