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Mostrando ítems 1-4 de 4

Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties

Grau Meló, Raúl; Pérez Jiménez, Alberto José; Hernández-Torralba, Sergio; Barat Baviera, José Manuel; Talens Oliag, Pau; VERDÚ AMAT, SAMUEL (Springer-Verlag, 2024-01)

[EN] Eating is a complex action. When it is performed, lots of facial movements that depend on food and consumer characteristics take place. Several techniques and methodologies are available to evaluate them, and some are ...
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Vega-Galvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; García Segovia, Purificación; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia (Elsevier, 2012-05-01)

The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...
Micronized bran enriched fresh egg tagliatelle: significance of gums addition on pasta technological features

Martín-Esparza, M.E.; Raga-Soriano, Ana; González Martínez, María Consuelo; Albors, A. (SAGE Publications, 2018)

[EN] The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size ...
Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina

Martín-Esparza, M.E.; Raigón Jiménez, Mª Dolores; García-Martínez, María Dolores; Albors, A. (MDPI AG, 2021-10)

[EN] The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber " based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking ...

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Listar por palabra clave "Food texture"

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