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Journal of Texture Studies

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https://www.readbyqxmd.com/read/30414321/effect-of-gellan-gum-on-functional-properties-of-low-fat-chicken-meat-batters
#1
Ke Li, Jiu-Ya Liu, Lei Fu, Wen-Jie Li, Ying-Ying Zhao, Yan-Hong Bai, Zhuang-Li Kang
The effects of substituting pork back-fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture and rheological property of chicken meat batters (P<0.05). The cooking yield and textural properties were not significantly different (P>0.05) when gellan gum was added with 0%, 0.2% and 0.4%. When the level of gellan gum reached 0...
November 10, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30387878/wine-astringency-reduces-flavour-intensity-of-brussels-sprouts
#2
Guy Carpenter, Leanne Cleaver, Matthew Blakeley, Nurulezah Hasbullah, Jack Houghton, Alex Gardner
The bitterness of vegetables is a leading reason why they are avoided by children and some adults. Bitterness is perceived via TAS2R receptors located on the tongue. In contrast, astringency is a mouthfeel rather than a taste, and is perceived as a dry, puckering sensation. To date few reports have suggested any interactions between the two processes even though they often occur simultaneously in many real foods. In this study, we have used Brussels sprouts as an exemplar bitter vegetable and examined the influence of a number of different interventions on perceived intensity...
November 2, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30370530/comparison-of-two-methods-to-categorize-thickened-liquids-for-dysphagia-management-in-a-clinical-care-setting-context-the-bostwick-consistometer-and-the-iddsi-flow-test-are-we-talking-about-the-same-concept
#3
Claudia Côté, Isabelle Germain, Thérèse Dufresne, Cynthia Gagnon
The Bostwick consistometer and the IDDSI Flow Test are both proposed methods to measure and categorize thickened liquids for dysphagia management. The objectives were to 1) compare the Bostwick consistometer reference values used in clinical settings and the IDDSI reference values of thickened liquids suggested for nutrition care plans in the management of dysphagia when measuring commercially available pre-prepared thickened liquids; 2) explore the relationship between the two methods; 3) assess the interchangeability; 4) document the intra-rater reliability...
October 29, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30365162/which-variables-should-be-controlled-when-measuring-the-granulometry-of-a-chewed-bolus-a-systematic-review
#4
REVIEW
Guillaume Bonnet, Cindy Batisse, Marie-Agnès Peyron, Emmanuel Nicolas, Martine Hennequin
The distribution of food particles in a chewed bolus characterizes the food destruction after food oral processing (FOP). Previous reviews report that it could be affected by a lot of parameters as the number of chewing strokes, the dental status, but the conditions for producing reproducible data allowing inter-studies comparison have not been clearly described yet. This systematic review aims to identify the variables that can affect bolus granulometry determination, and to calculate their relative weights in the median particle size (D50 ) variations...
October 26, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30345522/multi-block-analysis-for-the-correlation-of-physico-chemical-and-rheological-data-of-42-fruit-pulps
#5
Ana Paula Stafussa, Valéria Rampazzo, Rubens Rosario Fernandes, Admilson Teixeira Franco, Evandro Bona, Giselle Maria Maciel, Charles Windson Isidoro Haminiuk
The common dimension (ComDim) chemometric method for multi-block analysis and hierarchical cluster analysis (HCA) were used to evaluate the data obtained from the physico-chemical and rheological characterization of 42 commercial fruit pulps. The physico-chemical characteristics and the rheological behavior of the pulps were found to be considerably different. The Herschel-Bulkley equation was fit to the steady-state flow curves of the fruit pulps, and it was found to appropriately describe the materials, which showed a wide range of yield stresses...
October 21, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30345521/saliva-could-act-as-an-emulsifier-during-oral-processing-of-oil-fat
#6
Miodrag Glumac, Lanxi Qin, Jianshe Chen, Christos Ritzoulis
Human saliva is a fluid naturally secreted in the oral cavity that interacts with food and food components for bolus formation, structure degradation, as well as lubrication. Because of the presence of salivary proteins, we speculate that saliva could also function as an effective emulsifier during oral processing of oil/fat. In this preliminary work, experiments were then designed to test this hypothesis. Whole human saliva from three healthy subjects were collected and analysed for protein content, surface tension, and molecular weight distribution...
October 21, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30345519/fibre-concentrates-from-raspberry-and-blueberry-pomace-in-gluten-free-cookie-formulation-effect-on-dough-rheology-and-cookie-baking-properties
#7
Bojana Šarić, Tamara Dapčević-Hadnađev, Miroslav Hadnađev, Marijana Sakač, Anamarija Mandić, Aleksandra Mišan, Dubravka Škrobot
Raspberry and blueberry pomace, by-products from fruit juice industry, were dehydrated to obtain fruit fibre concentrates and valorised as ingredients in gluten-free cookies formulation. The aim was to evaluate the effect of substituting 30% (w/w) of gluten-free flour mixture with different ratios of blueberry/raspberry fibre concentrates (0/30, 15/15, 30/0) on rheological properties of cookie dough and cookie baking quality. Generally, the incorporation of the fibre concentrates increased the elastic and the viscous moduli thus producing harder doughs and consequently firmer cookies in comparison to the control...
October 21, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30267425/sensory-and-instrumental-textural-changes-in-fillets-from-pac%C3%A3%C2%BA-piaractus-mesopotamicus-fed-different-diets
#8
Yanina Pavón, Raúl Esteban Cian, María Andrea Campos Soldini, David Roque Hernández, Sebastián Sánchez, Silvina Rosa Drago
The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13g 100 g-1 fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at -20°C for 7 days before analysis. Chemical composition, amino acid and fatty acid profiles, and CIE-Lab parameters of fillets were measured...
September 29, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30267419/effect-of-saliva-esterase-activity-on-ester-solutions-and-possible-consequences-for-the-in-mouth-ester-release-during-wine-intake
#9
María Pérez-Jiménez, Nuria Rocha-Alcubilla, María Ángeles Pozo-Bayón
The aim of this study was to investigate the role of saliva esterase activity on carboxylic esters typically associated with pleasant and fruity aromas in wine. For this, ex vivo experiments using the same fresh and inactivated (without enzymatic activity) human saliva with a mixture of carboxylic esters with different aliphatic chain length (ethyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and isoamyl acetate) were prepared. Liquid-liquid extraction with dichloromethane and GC-MS analysis were applied to the saliva systems in order to determine the reduction in ester content and the formation of their corresponding metabolic products (carboxylic acids) in the saliva systems before and after incubation at 37C...
September 29, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30264394/measurement-of-cooked-rice-stickiness-with-consideration-of-contact-area-in-compression-test
#10
Jung Hwa Yang, Han Jo Park, Han Dong Jang, Seung Ju Lee
The cooked rice stickiness is conventionally measured as the maximum detachment force required to separate the probe from the sample, after compression on the platform of a texture analyzer. A corrected stickiness (the measured stickiness force divided by the contact area) was newly created to avoid the deviation of stickiness influenced by the contact area varying with the rice sample's irregularity, regarding shape and size. The contact area could be estimated from the volume, density, and thickness of the samples...
September 27, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30246503/hydrocolloid-clustering-based-on-their-rheological-properties
#11
Ali Alghooneh, Seyed M A Razavi, Stefan Kasapis
In this study, we proposed an objective classification of seven commercial hydrocolloids and four novel hydrocolloids. Total of 74 rheological parameters was generated by steady (flow behavior, hysteresis loop, single shear decay, in-shear structural recovery experiments), dynamic (strain sweep and frequency sweep tests), and transient (creep/recovery and stress relaxation) shear measurements. Subsequently, the parameters were classified into seven categories with more than 60% similarity indexes in each group using agglomerative hierarchical clustering based on those properties related to the number of linkage, strength of linkage, distance of linkage, rupture and flow, rate of destruction, the extent of destruction, and the state of destructured samples in the absence of flow field...
September 24, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30246386/unstimulated-saliva-background-noise-in-taste-molecules
#12
REVIEW
Gilles Feron
Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating...
September 24, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30238581/effect-of-ph-and-heating-conditions-on-the-properties-of-alaska-pollock-theragra-chalcogramma-surimi-gel-fortified-with-fish-oil
#13
Yuanpei Gao, Hideto Fukushima, Shanggui Deng, Ru Jia, Kazufumi Osako, Emiko Okazaki
To improve the quality and functionality of emulsified surimi gels, the effect of pH and heating conditions on the properties of surimi gel fortified with fish oil was investigated. Results showed that pH conditions influenced the solubility and emulsifying properties of surimi proteins and that the gel properties were associated with the protein properties. Under direct heating, the highest gel strength was achieved at pH 8.0, in which condition the solubility was significantly higher than others. Higher emulsifying stability resulted in enhanced gel strength relative to that of the control group...
September 20, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30238470/characterization-of-oral-tactile-sensitivity-and-masticatory-performance-across-adulthood
#14
Grace E Shupe, Zoe N Resmondo, Curtis R Luckett
Texture perception is one of the most important factors in food acceptance, yet population-wide differences in texture sensations are not well understood. The variation in texture perception across populations is thought to depend on oral tactile sensitivity and masticatory performance. To address this hypothesis, we aimed to measure tactile acuity with a battery of tests and quantitate the relationship to masticatory performance. The study was performed on 98 participants, in three age groups (20-25, 35-45, or over 62)...
September 20, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30238459/effect-of-different-sugars-on-the-freezing-characteristics-of-kyoho-grape
#15
Xuehui Cao, Fangfang Zhang, Danshi Zhu, Dongyu Zhao, Liping Liu
The aim of this work was to analyze the effect of different osmotic dehydration (OD) processes (sucrose, trehalose, glucose, and lactose) as a pretreatment for grape before exposure to freezing. The osmotic treatment had less effect on blueberry moisture content among different sugars. Impregnation with sugars decreases the freezing time of grapes, compared to untreated grapes. Trehalose and lactose had a remarkable effect on shortening the time for grapes to pass the zone of maximum crystallization of ice...
September 20, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30238456/using-microwave-cooking-to-evaluate-tenderness-and-its-relationship-to-sensory-analysis
#16
Douglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, Benjamin W B Holman, Alcinéia L S Ramos, David L Hopkins, Eduardo M Ramos
This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner-Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19 and 28 days at 4 °C. They were then either cooked on a clam-shell grill until reaching an internal temperature of 72 °C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by ageing times in the same way as the sensory panel...
September 20, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30226267/biological-films-adhering-to-the-oral-soft-tissues-structure-composition-and-potential-impact-on-taste-perception
#17
REVIEW
Eric Neyraud, Martine Morzel
The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception...
September 18, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30198575/how-are-macronutrient-intake-bmi-ethnicity-age-and-gender-related-to-the-composition-of-unstimulated-saliva-a-case-study
#18
Ana Carolina Mosca, Markus Stieger, Eric Neyraud, Hélène Brignot, Anne van de Wiel, Jianshe Chen
This study investigated how macronutrient intake, BMI, ethnicity, age, and gender are related to the composition of unstimulated saliva. First, two groups of Caucasian, Dutch subjects varying in daily intake of carbohydrate, fat, and protein were selected. The daily intake of macronutrients differed by two- to threefold between the low (n = 14) and high (n = 16) macronutrient intake groups. The same subjects were divided into two groups based on BMI: normal weight (n = 14, 22.5 ± 2.0 kg/m2 ) and overweight (n = 16, 28...
September 10, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30198574/an-integrative-salivary-approach-regarding-palate-cleansers-in-wine-tasting
#19
Diego Taladrid, Laura Lorente, Begoña Bartolomé, M Victoria Moreno-Arribas, Laura Laguna
Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common PC (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panelists were collected after wine with and without PC trials...
September 10, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30187484/comparative-study-of-iddsi-flow-test-and-line-spread-test-of-thickened-water-prepared-with-different-dysphagia-thickeners
#20
Yong-Hwan Kim, Geon Young Jeong, Byoungseung Yoo
The flow behaviors of thickened water samples prepared with six commercial instant thickeners (A-F) were investigated at different thickness levels using the inexpensive, simple, and visual clinical tools, such as a line-spread test (LST) and a syringe flow test developed by the International Dysphagia Diet Standardization Initiative (IDDSI). Both the flow distance value measured by the LST and the volume remaining in syringe by IDDSI flow test were compared with the apparent viscosity (ηa,50 ) values measured with a sophisticated computer-controlled rheometer...
September 6, 2018: Journal of Texture Studies
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