Due to the specific structural and bio-and physical chemical properties, collagen and its derivatives are used in the field of food industry. In this review, the structure of the collagen molecule and its biosynthetic process in vivo are introduced, and the production methods and structures of ...
texture analysis has been a topic of intensive research since the 1960s (Julesz1962) due to its significance both in understanding how the texture perception process works in human vision as well as in the important role it plays in a wide variety of applications. The ...
food production, either on a commercial scale or inthe home kitchen, often involves changes in product texture, as thisis one of the factors controlling the organoleptic quality (taste, odor,color, and feel) of foods. From a consumer perspective, the textureprovides an indication of whether a ...
Soaps formulated with these agro-wastes exhibited excellent solubility, texture, effective washing, and foaming abilities13. Other experiments utilized almond shells and orange peels and used cooking oil to craft soaps. Consumer acceptance studies confirmed the high potential of these additives in soap ...
StructureTextureYam ( Dioscorea spp.) presents an important tropical food crop rich in starch. In West Africa, yam is traditionally prepared by pounding of cooked yam to obtain a dough-like paste known as pounded yam or 'foutou'. The present investigation deals with structure鈥搕exture ...
Brian L. Fisher,Faneva I. Rajemison,Irina N. Rakotomalala Andrianavalona,Johanna F. Rakotondrasoa,Joost Van Itterbeeck,Sylvain Hugel,Valisoa R. Ralantoarinaivo Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids ...
chemical processing to refine these natural biomaterials into alternative textiles. However, the industry has yet to employ genetic engineering of these material-producing organisms to take advantage of the sustainable methods biological systems use to enhance the physical and esthetic properties of ...
Lignocellulose based nanomaterials are emerging green biosolids commonly obtained from wood pulp. Alternative feedstocks, such as as unavoidable food waste
non-e sangak[20],[33],[34], wherenon(transliterated also“nan” or “naan”) means “bread” andsangak“pebbles” in Farsi[19](Fig. 6). The reason for baking on hot pebbles was originally to keep bread separated from the soil and to confer it a desirable rough surface and texture....
Protein content influences many functional properties of flour, e.g., solubility, flavor binding, emulsification, viscosity, gelation, texture, and dough formation, and is thereby important in the determination of the final characteristics of food products (Bohrer, 2019; Meade, Reid, & Gerrard, ...