journal
MENU ▼
Read by QxMD icon Read
search

Journal of Texture Studies

journal
https://read.qxmd.com/read/30786028/changes-of-water-state-and-gel-characteristics-of-hairtail-trichiurus-lepturus-surimi-during-thermal-processing
#1
Hao-Chen Ding, Xue-Peng Li, Rui-Zhi Li, Shu-Min Yi, Yong-Xia Xu, Hong-Bo Mi, Jian-Rong Li
This study examined the changes of water state and gel characteristics of Hairtail surimi during thermal processing including two steps. The results showed that there were four content of water in Hairtail surimi gels. Water holding capacity (WHC) and T23 relaxation time of water and gel strength increased from 47.01% to 78.97% and from 64.23 ms to 51.52 ms, respectively, and whiteness decreased from 63.87 to 55.22 during the entire thermal processing. Meanwhile, the texture properties including hardness, gumminess, and chewiness declined from 402...
February 20, 2019: Journal of Texture Studies
https://read.qxmd.com/read/30714161/the-instrumental-texture-profile-analysis-tpa-revisited
#2
REVIEW
Micha Peleg
Although innovative at the time of their inception, all the historic and extant Instrumental TPA versions have serious methodological flaws. Their measured and calculated parameters, e.g., 'hardness', 'brittleness' and 'cohesiveness,' bear only a remote relationship to the same properties as understood in Material Science and other disciplines. The TPA parameters are supposedly objective measures of the tested food's textural attributes. But because they are all specimen size-dependent, they cannot be considered intensive material properties...
February 4, 2019: Journal of Texture Studies
https://read.qxmd.com/read/30693521/in-vitro-digestion-of-bread-how-is-it-influenced-by-the-bolus-characteristics
#3
Jing Gao, Suyun Lin, Xiaoxuan Jin, Yong Wang, Jian Yin, Zhizhong Dong, Weibiao Zhou
This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in vitro gastrointestinal digestion. Four in vitro oral processing methods (i.e. cut, cut-and-pestle, blend and grind) were performed at two levels of disintegration (less and more intensive) and compared with human mastication. Boluses prepared using the in vitro methods had a larger particle size (20-69 mm2 vs 14 mm2 ), a higher moisture content (64-68% vs 47%), a softer texture (1...
January 29, 2019: Journal of Texture Studies
https://read.qxmd.com/read/30676645/very-beyond-subjectivity-the-limit-of-accuracy-of-q-graders
#4
Lucas Louzada Pereira, Rogério Carvalho Guarçoni, Taís Rizzo Moreira, Luiz Henrique Bozzi Pimenta de Sousa, Wilton Soares Cardoso, Aldemar Polonini Moreli, Samuel Ferreira da Silva, Carla Schwengber Ten Caten
When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees...
January 24, 2019: Journal of Texture Studies
https://read.qxmd.com/read/30667063/a-new-masticatory-performance-assessment-method-for-infants-a-feasibility-study
#5
Carole Tournier, Lauriane Demonteil, Francis Canon, Agnès Marduel, Gilles Feron, Sophie Nicklaus
This study evaluated the feasibility of assessing masticatory performance in infants and toddlers. Four groups of healthy children (n=97, 42 girls and 55 boys) participated in the study: two study groups (SG) followed at 6, 8 and 10 months old (mo) or at 12, 15 and 18 mo, and two control groups (CG) of respectively 10 and 18 mo children. Masticatory performance was determined from children's ability to comminute a model gel during videotaped lab measurements. The gel was inserted in a mesh feeder and offered to the child for a 60s oral processing duration, then gel particles were collected from the feeder and photographed...
January 22, 2019: Journal of Texture Studies
https://read.qxmd.com/read/30636045/masticatory-behavior-for-different-solid-foods-in-preschool-children-according-to-their-oral-state
#6
Natacha Linas, Marie-Agnès Peyron, Martine Hennequin, Caroline Eschevins, Emmanuel Nicolas, Caroline Delfosse, Valérie Collado
Gradual introduction of solid foods in early childhood takes part in the maturation of mastication. The impact of any oral state alteration on food oral processing development is poorly documented for this age group. This study investigated the masticatory behavior in 3 to 6 year-old children with or without early childhood caries (ECC) for three solid foods of different textures. Twenty-one children with healthy oral state and 23 children with severe ECC were observed during complete mastication of calibrated samples of raw carrot, cheese and breakfast cereals...
January 12, 2019: Journal of Texture Studies
https://read.qxmd.com/read/30575036/quality-and-microbial-properties-of-symbiotic-bread-produced-by-straight-dough-and-frozen-part-baking-methods
#7
Mahsa Majzoobi, Mohamad Bagher Kamali Aghdam, Mohammad Hadi Eskandari, Asgar Farahnaky
Symbiotic bread was produced by straight dough and frozen part-baking methods using inulin as a prebiotic (0-7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness...
December 21, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30575035/textural-mechanical-and-microstructural-properties-of-restructured-pimiento-alginate-guar-gels
#8
Seyyed Mohammad Reza Mousavi, Ali Rafe, Samira Yeganehzad
Textural, mechanical, microstructural and thermal properties of reconstituted pimiento alginate-guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate-guar gelling system at ratio 2:1 at different calcium chloride concentrations (2 to 8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis (TPA) parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well as mechanical properties, structural, thermal and morphological characterizations of pimiento strips were examined...
December 21, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30561102/salivary-alpha-amylase-and-hormones-levels-of-young-adults-with-different-body-composition
#9
Bárbara de Lima Lucas, Taís de Souza Barbosa, Paula Midori Castelo, Maria Beatriz Duarte Gavião
The aim of this study was to assess the differences in salivary biomarker levels of young adults classified according to body fat accumulation. One hundred and thirty-four volunteers were evaluated (mean age 21 ± 2 years). Body composition was calculated through skinfold thickness: supra-iliac, biceps, and triceps, sub-scapular. Body fat percentage (BF%) was used to classify subjects according to fat tissue accumulation: normal-weight (n = 37, 19 females, 18 males), overweight (n = 42, 30 females, 12 males), and obese (n = 55, 42 females, 13 males)...
December 18, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30548624/physicochemical-and-rheological-properties-of-purees-based-on-mafafa-xanthosoma-robustum-and-quinoa-chenopodium-quinoa-willd-with-the-addition-of-cryoprotectants
#10
N David Rodríguez-Marin, Aylin A Figueroa-Chaverra, Mayerly A Sánchez-Jiménez, Vanessa Orozco-Orrego, Constanza Bohórquez-Orozco, Omar R García, Magda I Pinzón, Leidy T Sánchez, Cristian C Villa
Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and structure of the additives and the interactions amongst these modify the food's texture, structure, physical and sensory properties and, hence, interfere directly with consumer acceptance. This research studied the effect of adding cryoprotectors during frozen storage on the rheological, physicochemical, structural, and microbiological properties in a Mafafa-quinoa-olive oil puree...
December 13, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30520036/does-interindividual-variability-of-saliva-affect-the-release-and-metabolisation-of-aroma-compounds-ex-vivo-the-particular-case-of-elderly-suffering-or-not-from-hyposalivation
#11
C Muñoz-González, M Brulé, G Feron, F Canon
The aim of this work was to study the effects of interindividual variability of human elderly saliva on aroma release and metabolisation by ex vivo approaches. Thirty individuals suffering or not from hyposalivation were selected from a panel formed by 110 elderly people (aged >65 years old) that were matched by age and sex. Then, their stimulated saliva samples were independently incubated in presence of three aroma compounds (ethyl hexanoate, octanal, 2-nonanone) to perform headspace-gas chromatography (HS-GC) and liquid/liquid extraction-gas chromatography mass spectrometry (LLE-GC/MS) analyses...
December 5, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30489633/a-swing-arm-device-for-the-acoustic-measurement-of-food-texture
#12
Hidemi Akimoto, Naoki Sakurai, Jiri Blahovec
We developed a swing arm device for acoustic measurement of food texture, which resolved difficulties of food texture evaluation. The device has a structure of balance-style and a probe in the device is moved downward along with motion of swing arm according to the balance of weights at both ends of the swing arm. The probe was inserted into a food sample. The device measured displacement and acceleration of the probe on food fracture by probe insertion with high precision until the probe stops inserting into a food sample...
November 29, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30724363/saliva-and-food-oral-processing
#13
EDITORIAL
Ana Carolina Mosca, Gilles Feron, Jianshe Chen
No abstract text is available yet for this article.
February 2019: Journal of Texture Studies
https://read.qxmd.com/read/30447109/effects-of-rheological-properties-of-rice-dough-during-manufacture-of-rice-cracker-on-the-quality-of-the-end-product
#14
Ryo Takei, Kentaro Maruyama, Hideaki Washio, Toshiyuki Watanabe, Tsutomu Takahashi
Influence of the viscoelastic properties of rice dough on the mechanical properties and the microstructure of rice crackers had been experimentally investigated to predict and control the quality of the rice cracker in the early stage of the lengthy manufacturing process. Various rice doughs steamed for 5, 30, or 60 minutes and kneaded for 5, 10, or 15 minutes were examined. Longer steaming and kneading resulted in lower G' and G" and higher tan δ, specific volume of the rice crackers, decreased non-uniform and deficient network, and thinner cell wall in rice cracker sections...
November 17, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30414321/effect-of-gellan-gum-on-functional-properties-of-low-fat-chicken-meat-batters
#15
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 < .05). The cooking yield and textural properties were not significantly different (p > .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://read.qxmd.com/read/30387878/wine-astringency-reduces-flavor-intensity-of-brussels-sprouts
#16
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://read.qxmd.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
#17
Claudia Côté, Isabelle Germain, Thérèse Dufresne, Cynthia Gagnon
The Bostwick consistometer and the International Dysphagia Diet Standardization Initiative (IDDSI) Flow Test are both proposed methods to measure and categorize thickened liquids for dysphagia management. The objectives were to: (a) 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 preprepared thickened liquids; (b) explore the relationship between the two methods; (c) assess the interchangeability; (d) document the intra-rater reliability...
October 29, 2018: Journal of Texture Studies
https://read.qxmd.com/read/30365162/which-variables-should-be-controlled-when-measuring-the-granulometry-of-a-chewed-bolus-a-systematic-review
#18
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://read.qxmd.com/read/30345522/multi-block-analysis-for-the-correlation-of-physico-chemical-and-rheological-data-of-42-fruit-pulps
#19
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://read.qxmd.com/read/30345521/saliva-could-act-as-an-emulsifier-during-oral-processing-of-oil-fat
#20
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 analyzed for protein content, surface tension, and molecular weight distribution...
October 21, 2018: Journal of Texture Studies
journal
journal
22551
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"