Topic: appearance (quality) and texture - OpenAGRICOLA Search Results

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331 Search Results

51. Lumped model for sponge cake baking during the "crust and crumb" period.

Article Title:: Journal of food engineering.
Author:: Lostie, M.
View in NAL's Catalog:: IND43634226
Format:: Article

52. Effects of a commercial oat-beta-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product.

Article Title:: Food research international.
Author:: Volikakis, P.
View in NAL's Catalog:: IND43634909
Format:: Article

53. Effect of pre-treatments on quality of solar-dried amla.

Article Title:: Journal of food engineering.
Author:: Verma, R.C.
View in NAL's Catalog:: IND43636153
Format:: Article

54. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte).

Article Title:: Meat science.
Author:: Serdaroglu, M.
View in NAL's Catalog:: IND43636216
Format:: Article

55. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads.

Article Title:: Journal of food quality.
Author:: Dubost, N.J.
View in NAL's Catalog:: IND43637034
Format:: Article

56. Sensory profiling by children aged 6-7 and 10-11 years. 2. A modality approach.

Article Title:: Food quality and preference.
Author:: Rose, G.
View in NAL's Catalog:: IND43638686
Format:: Article

57. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats.

Article Title:: Journal of food protection.
Author:: Hayman, M.M.
View in NAL's Catalog:: IND43639686
Format:: Article

58. Shelf-life study of retort pouch black bean and rice burrito combat rations packaged at selected residual gas levels.

Article Title:: Journal of food quality.
Author:: Rodriguez, J.J.
View in NAL's Catalog:: IND43639877
Format:: Article

59. Evaluation of Yukwa (a Korean oil-puffed rice snack) expansion with increases in water-steeping duration of waxy rice using image analysis.

Article Title:: Journal of food quality.
Author:: Cho, Y.J.
View in NAL's Catalog:: IND43639965
Format:: Article

60. Effect of enzymes on the dough properties and bread quality of wheat flour partly substituted for amaranth flour.

Article Title:: Food science and technology research.
Author:: Park, S.H.
View in NAL's Catalog:: IND43640663
Format:: Article

61. Development and sensory evaluation of a high-protein, vitamin-fortified fruit roll-up for children with cystic fibrosis.

Article Title:: Foodservice research international.
Author:: Buhaly, M.D.
View in NAL's Catalog:: IND43640902
Format:: Article

62. Effects of baking parameters on the white layer cake quality by combined use of conventional and microwave ovens.

Article Title:: Journal of food processing and preservation.
Author:: Bilgen, S.
View in NAL's Catalog:: IND43640938
Format:: Article

63. Antioxidant activity and quality of soy enriched apple bar.

Article Title:: Journal of food processing and preservation.
Author:: Agrahari, P.R.
View in NAL's Catalog:: IND43640945
Format:: Article

64. Optimization of a chocolate peanut spread using response surface methodology (RSM).

Article Title:: Journal of sensory studies.
Author:: Chu, C.A.
View in NAL's Catalog:: IND43642177
Format:: Article

65. Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system.

Article Title:: Journal of food process engineering.
Author:: Evrendilek, G.A.
View in NAL's Catalog:: IND43644781
Format:: Article

66. Sensory, histological, and bacteriological changes in flat oysters, Ostrea edulis L., during different storage conditions.

Article Title:: Journal of food science.
Author:: Aaraas, R.
View in NAL's Catalog:: IND43645118
Format:: Article

67. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables.

Article Title:: Food microbiology.
Author:: Devlieghere, F.
View in NAL's Catalog:: IND43645358
Format:: Article

68. A new method for characterizing fiber formation in meat analogs during high-moisture extrusion.

Article Title:: Journal of food science.
Author:: Yao, G.
View in NAL's Catalog:: IND43651444
Format:: Article

69. Sequential quadratic programming for development of a new probiotic dairy tofu with Glucono-delta-lactone.

Article Title:: Journal of food science.
Author:: Chen, M.J.
View in NAL's Catalog:: IND43651456
Format:: Article

70. Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage.

Article Title:: Journal of food protection.
Author:: Antoine, F.R.
View in NAL's Catalog:: IND43652264
Format:: Article

71. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.

Article Title:: Food control.
Author:: Gonzalez-Fandos, E.
View in NAL's Catalog:: IND43654322
Format:: Article

72. Nuatritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste.

Article Title:: International journal of food sciences and nutrition.
Author:: Mosha, T.C.E.
View in NAL's Catalog:: IND43654386
Format:: Article

73. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.).

Article Title:: Food research international.
Author:: Nielsen, D.
View in NAL's Catalog:: IND43654936
Format:: Article

74. Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic backgrounds.

Article Title:: Journal of food science.
Author:: Brewer, M.S.
View in NAL's Catalog:: IND43655647
Format:: Article

75. Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks.

Article Title:: Food quality and preference.
Author:: Luckow, T.
View in NAL's Catalog:: IND43656024
Format:: Article

76. The effect of attribute questions on overall liking ratings.

Article Title:: Food quality and preference.
Author:: Popper, R.
View in NAL's Catalog:: IND43656048
Format:: Article

77. Effect of radiation processing on the quality of chilled meat products.

Article Title:: Meat science.
Author:: Kanatt, S.R.
View in NAL's Catalog:: IND43656115
Format:: Article

78. Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce.

Article Title:: Journal of food science.
Author:: Tay, S.L.
View in NAL's Catalog:: IND43656275
Format:: Article

79. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.

Article Title:: International journal of food microbiology.
Author:: Scannell, A.G.M.
View in NAL's Catalog:: IND43657983
Format:: Article

80. Integrated studies on the freshness of rainbow trout (Oncorhynchus mykiss Walbaum) postmortem during chilled and frozen storage.

Article Title:: Journal of food biochemistry.
Author:: Wills, C.C.
View in NAL's Catalog:: IND43659395
Format:: Article

81. Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.

Article Title:: Journal of food protection.
Author:: Barmpalia, I.M.
View in NAL's Catalog:: IND43659441
Format:: Article

82. Processing of yogurt-based products with pulsed electric fields: microbial, sensory and physical evaluations.

Article Title:: Journal of food processing and preservation.
Author:: Yeom, H.W.
View in NAL's Catalog:: IND43659906
Format:: Article

83. Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa.

Article Title:: Food quality and preference.
Author:: Tomlins, K.I.
View in NAL's Catalog:: IND43662503
Format:: Article

84. Nutritional and sensory quality of stirred soursop (Annona muricata L.) yoghurt.

Article Title:: International journal of food sciences and nutrition.
Author:: Lutchmedial, M.
View in NAL's Catalog:: IND43662989
Format:: Article

85. Differences in cooking and eating properties between chalky and translucent parts in rice grains.

Article Title:: Food chemistry.
Author:: Cheng, F.M.
View in NAL's Catalog:: IND43664832
Format:: Article

86. The characteristics of firm tofu as affected by the water to bean ratio and the calcium sulfate concentration of soymilk.

Article Title:: Food science and agricultural chemistry.
Author:: Kao, F.J.
View in NAL's Catalog:: IND43667544
Format:: Article

87. Effects of contact-dehydrating sheets on preference for fried food and deterioration of frying oil.

Article Title:: Journal of the science of food and agriculture.
Author:: Shimada, Y.
View in NAL's Catalog:: IND43668012
Format:: Article

88. Effect of surfactant gel and gum combinations on dough rheological characteristics and quality of bread.

Article Title:: Journal of food quality.
Author:: Azizi, M.H.
View in NAL's Catalog:: IND43674636
Format:: Article

89. Baking performance and consumer acceptability of raw and extruded cowpea flour breads.

Article Title:: Journal of food quality.
Author:: McWatters, K.H.
View in NAL's Catalog:: IND43674637
Format:: Article

90. Physicochemical characteristics and sensory attributes of wheat-based "papads" incorporated with green leafy vegetables.

Article Title:: Journal of food quality.
Author:: Kaveri, G.V.
View in NAL's Catalog:: IND43678181
Format:: Article

91. Quality of low-fat meatballs containing legume flours as extenders.

Article Title:: Meat science.
Author:: Serdaroglu, M.
View in NAL's Catalog:: IND43681586
Format:: Article

92. Training effects on performance of descriptive panelists.

Article Title:: Journal of sensory studies.
Author:: Chambers, D.H.
View in NAL's Catalog:: IND43681714
Format:: Article

93. Sensory benefits, emotions and usage patterns for olives: using Internet-based conjoint analysis and segmentation to understand patterns of response.

Article Title:: Food quality and preference.
Author:: Moskowitz, H.
View in NAL's Catalog:: IND43682941
Format:: Article

94. Sensory evaluation of chicken breast under gamma irradiation at commercial doses.

Article Title:: Journal of food science.
Author:: Franqueira de Toledo, T.C.
View in NAL's Catalog:: IND43689798
Format:: Article

95. Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris).

Article Title:: Food control.
Author:: Barbosa, A.
View in NAL's Catalog:: IND43690101
Format:: Article

96. Effect of surfactant gels on dough rheological characteristics and quality of bread.

Article Title:: Critical reviews in food science and nutrition.
Author:: Azizi, M.H.
View in NAL's Catalog:: IND43691515
Format:: Article

97. Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating.

Article Title:: Journal of food processing and preservation.
Author:: Lloyd, B.J.
View in NAL's Catalog:: IND43692562
Format:: Article

98. High pressure-low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue.

Article Title:: Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.
Author:: Luscher, C.
View in NAL's Catalog:: IND43693409
Format:: Article

99. Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures.

Article Title:: International journal of food properties.
Author:: Awad, R.A.
View in NAL's Catalog:: IND43694145
Format:: Article

100. Effect of acha (Digitaria exilis) grain flour on the physico-chemical and sensory properties of bread.

Article Title:: International journal of food properties.
Author:: Ayo, J.A.
View in NAL's Catalog:: IND43694387
Format:: Article

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