Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...

In this work, we evaluate the relationship between the rheological and the sensory texture of fresh peach and nectarine varieties. Two non-melting fleshed varieties (NMF), 'Andross' and 'Carson, and four melting fleshed ...

This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated ...

The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses ...

Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón ...

Texture of fresh fleshy fruit is one of the main attributes that determine consumer preferences. Peach and nectarine flesh are usually classified as ‘Melting Flesh’ (MF) and ‘Non Melting Flesh’ (NMF); however, these ...

Texture of fresh fleshy fruit is one of the main attributes that determine consumer preferences. Peach and nectarine flesh are usually classified as ‘Melting Flesh’ (MF) and ‘Non Melting Flesh’ (NMF); however, these ...

© 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Laser surface texturing is a powerful tool to fabricate functional surface textures, whereby their morphology and cross-sectional profile greatly depend on laser parameters ...