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Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/...
The aim of this study was to examine the effect of power ultrasound on the allergenicity and texture properties of shrimp (Penaeus vannamei). For this purpose, raw and boiled shrimps were treated with...
Long-grain nonparboiled, long-grain parboiled, and American basmati-type brown rice were bombarded with parboiled rice flour particles to create microperforations on the water-resistant outer layer of...
The effects of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on the textural and pasting properties of corn starch suspensions was examined. Suspensions were treated with dif...
Jalapeño peppers incur texture changes during thermal processing due to loss of turgor pressure, tissue softening, and pectin solubility in the cell wall, which affects their quality and accept...
Rigor mortis is an important change affecting meat palatability. However, there seems no efficient way to continuously and automatically track the whole process of rigor mortis and subsequent resoluti...
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
Yam is often added to kamaboko, such as Hanpen and Shinjo. We investigated the presence of endopeptidase in powdered yam and the effect of its addition on the texture of kamaboko. Hydrolyzing activiti...
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
Characteristics of silver carp mince mixed with food additives, such as vital gluten, soy protein isolate, polysaccharides (β-1,3-glucan and potato starch), transglutaminase (TG-ase) and cyclodextrin,...
Textures of cooked rice prepared from aged rice and improvements in cooked rice through removal of its external layer were investigated. Cooked rice prepared from aged rice became hard and stickiness/...

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