Search Results - "Food texture"

Unveiling the Impact of Vacuum and Atmospheric Frying and Post‐Fry Cooling on Texture and Physicochemical Attributes of Chicken Nuggets.

Authors: Mousavi, Erfaneh Soltanizadeh, Nafiseh Sadeghi, Morteza et al.

Source: Journal of Food Processing & Preservation. 4/24/2026, Vol. 2026, p1-15. 15p.

Ocena wpływu stosowania mieszaniny gazów (CAS) i kąpieli elektrycznej (ES) do głuszenia drobiu kurzego na wybrane wyróżniki jakości mięsa.

Alternate Title: Effect of using poultry controlled atmosphere stunning (CAS) and electrical stunning (ES) on selected meat quality characteristics.

Authors: Biłos, Łukasz Matuszek, Dominika Grzywacz, Żaneta et al.

Source: Przemysł Chemiczny. Jun2026, Vol. 105 Issue 6, p597-602. 6p.

Transitional feeding in developing pigs: Effects of food texture modification on liquid swallowing behavior and epiglottic movements.

Authors: Montuelle, Stephane J. Scarborough, Donna R. Baker, Hannah R. et al.

Source: Physiological Reports. Apr2026, Vol. 14 Issue 8, p1-13. 13p.

Objective differences and pathway differentiation between twin subtypes within the same IDDSI level: A texture–nutrition analysis based on commonly consumed foods among Chinese elderly.

Authors: Chen, Muxi Cheng, Yi Duan, Juan et al.

Source: PLoS ONE. 4/8/2026, Vol. 21 Issue 4, p1-22. 22p.

保育所離乳食との比較に基づく市販ベビーフード活用方法の提案.

Alternate Title: A Proposal for the Use of Commercial Baby Foods: A Comparative Study of Complementary Foods in Daycare Centers.

Authors: 佐藤 瑶子 石山 瑞希 並河香代子 et al.

Source: Journal of Home Economics of Japan. 2026, Vol. 77 Issue 1, p1-9. 9p.

Correlation Studies on Sensorial and Textural Characteristics of Mohanthal During Optimization of Sugar Syrup Concentration.

Authors: Chaudhary, M. B. Rao, K. Jayaraj Bihola, Ankit

Source: Journal of Culinary Science & Technology. 2026, Vol. 24 Issue 2, p303-324. 22p.

The Effect of Substituting Wheat Flour with Rice Bran and Red Ginger (Zingiber officinale var. rubrum) on the Texture Profile of Cookies.

Authors: Dewi, Betty Juliarna Kusuma Aji, Arif Sabta Salfarino, Ryan et al.

Source: Journal of Food Science & Technology (2008-8787). Feb2026, Vol. 22 Issue 168, p176-184. 9p.

Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains.

Authors: Hussain, Shahzad Alahmed, Abdulrahman Shamim, Farah et al.

Source: International Journal of Food Properties. Dec2025, Vol. 28 Issue 1, p1-18. 18p.

Subjects: Rice, Food texture, Chemical properties, Amylose, Thermal properties, Rheology, Viscoelasticity

Geographic Terms: Pakistan

Effect of the ripening stage on the mechanical, acoustics, and food oral processing properties of apples.

Authors: Sredojevic, Ana Radivojevic, Dragan Levic, Steva et al.

Source: International Journal of Food Properties. Dec2025, Vol. 28 Issue 1, p1-18. 18p.

Subjects: Food quality, Food texture, Mechanical behavior of materials, Shelf-life dating of food, Fruit development, Physical acoustics

Molecular Properties of Starch–Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat—LF NMR Preliminary Study.

Authors: Adamczyk, Greta Masewicz, Łukasz Przybył, Krzysztof et al.

Source: Polymers (20734360). Oct2025, Vol. 17 Issue 19, p2606. 12p.

Subjects: Starch, Food texture, Buckwheat, Bioactive compounds, Barley, Nuclear magnetic resonance spectroscopy, Deterioration of materials, Hydration

LE INFINITE TONALITÀ DELLO ZUCCHERO.

Authors: SCAPARONE, SARAH

Source: Pasticceria Internazionale. suppl2026, p8-14. 4p.

Shhh, Be Still: Explore the Softer Side of Fizz.

Authors: Bernot, Kate (AUTHOR)

Source: Craft Beer & Brewing Magazine. Winter2025, Issue 66, p68-71. 4p. 3 Color Photographs.

بررسی تاثیر بهبود دهنده آنزیمی بر کمیت و کیفیت کلوچه سنتی زابلی بر پایه آرد گندم سن زده با درجه استخراج متفاوت.

Alternate Title: Studying the effect of enzymatic improver on the physicochemical and sensory properties of Zabol traditional cookie based on bug-damaged wheat flour with different extraction rates.

Authors: نرگس میرا بهاره صحرائیان

Source: Journal of Food Science & Technology (2008-8787). Dec2025, Vol. 22 Issue 166, p230-243. 14p.

STANDARDIZATION OF TEXTURE PROFILE ANALYSIS (TPA) PARAMETERS FOR CHICKEN SALAMI.

Alternate Title: TAVUK SALAMI İÇİN TEKSTÜR PROFİL ANALİZİ (TPA) PARAMETRELERİNİN STANDARDİZASYONU.

Authors: SARAÇ, Semiha SOYOCAK, Hilal SARICAOĞLU, Furkan Türker et al.

Source: GIDA: The Journal of Food. 2025, Vol. 50 Issue 6, p979-988. 10p.

SNACK ATTACK.

Authors: Marlaire, Julienne (AUTHOR)

Source: Spider. Jul/Aug2026, Vol. 33 Issue 4, p32-33. 2p. 5 Color Photographs.

Should cereal be poured before milk?

Source: Week Junior (US Edition). 3/13/2026, Vol. 7 Issue 307, p8-8. 1p. 2 Color Photographs.

Stress shielding in sandwiches.

Authors: Schudel, Alex Francis, David M.

Source: International Journal of Food Engineering. May2026, Vol. 22 Issue 5, p259-269. 11p.

Subjects: Food texture, Mechanical behavior of materials, Mechanics (Physics)

Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking.

Authors: Deng, Yiming Cao, Weiwei Wei, Xinyu et al.

Source: Journal of Food Science (John Wiley & Sons, Inc.). Apr2026, Vol. 91 Issue 4, p1-10. 10p.

Subjects: Food texture, Chemical properties, Food quality, Konjak, Protein crosslinking

Understanding Generation Z's Food Neophobic and Sensory Perception Toward Modified Texture of Traditional Beverage (Case Study: Beras Kencur, Indonesian Traditional Beverage).

Authors: Awahita, Agra Mahatma Fibri, Dwi Larasatie Nur Yanti, Rini

Source: Journal of Sensory Studies. Apr2026, Vol. 41 Issue 2, p1-9. 9p.

Subjects: Generation Z, Food texture, Alcoholic beverages, Sensory perception, Guar gum, Sensory evaluation, Food habits

Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories.

Authors: Tian, Xiaoyu Dong, Hui Fang, Qin et al.

Source: Journal of Texture Studies. Apr2026, Vol. 57 Issue 2, p1-19. 19p.

Subjects: Bolus (Digestion), Food texture, Digital twin, Sensory evaluation, Chemical structure, Mastication, Computer simulation