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The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of...
Mechanical tests, sensory evaluation and chemical analysis were performed to assess textural characteristics of blood curd (Zisheokwai, a popular Chinese animal blood food; five short shelf life produ...
The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pa...
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams an...
The effects of encapsulated strains of lactic acid bacteria on the textural properties of yogurt were determined. Yogurt made with encapsulated nonropy single strains of lactobacilli exhibited the low...
The influence of acetic, citric, or lactic acids on textural properties and sensory attributes of Queso Blanco-type cheese during refrigerated storage (7 wk at 5°C) was evaluated. Hardness, fracturabi...
Acylated κ-casein (kCN) and β-casein (βCN) were used (0.1% w/v) to improve textural and flavor properties of nonfat/low calorie yogurt and lowfat ice cream. Acylation was achieved by base-catalyzed es...

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