搜索结果: 1-15 共查到“食品科学技术 texture”相关记录29条 . 查询时间(0.15 秒)
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
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...
Effect of modified whey proteins on texture and sensory quality of processed cheese
cheesemaking flavour rheology TPA whey protein hydrolysate
2014/2/24
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...
Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars
Texture Sensory Properties
2016/6/1
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...
Effect of storage on texture and microbiological stability of o-w emulsions with inulin
inulin microbiological stability oil-in-water emulsions texture spreads
2014/2/25
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/...
Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
shrimp power ultrasound allergenicity texture
2014/2/25
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...
Effect of Flour-Blasting Brown Rice on Reduction of Cooking Time and Resulting Texture
Effect of Flour-Blasting Brown Rice Reduction of Cooking Time Resulting Texture
2014/5/23
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...
Texture and pasting properties of ultrasonically treated corn starch
corn starch ultrasound texture solubility pasting
2014/2/27
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...
Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine
texture calcium microscopy blanching brine jalapeñ o pepper
2010/3/24
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...
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer
Rigor mortis Thaw rigor Struggle at slaughter Texture analyzer
2012/8/13
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...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
2012/8/13
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...
Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko
kamaboko yam endopeptidase
2009/7/7
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...
Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
low temperature steam heating process blade vegetables texture
2009/7/7
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 ...
Texture Change of Beef and Salmon Meats Caused by Refrigeration and Use of Pulse NMR as an Index of Taste
refrigeration salmon squeezable drip
2009/6/17
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...
Effect of Food Additives on Texture and Smell of Silver Carp（Hypophthalmichthys molitrix）Mince
fish mince binding properties sensory characteristics
2009/6/17
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,...
Gelatinization Properties of Aged Rice and Improvement of Rice Texture by External Layer Removal
aged rice texture of cooked rice removal of external layer
2009/5/20
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/...