Physical and viscoelastic properties of carrots during drying (English)
- New search for: Ozturk, Oguz K.
- New search for: Takhar, Pawan S.
- New search for: Ozturk, Oguz K.
- New search for: Takhar, Pawan S.
In:
Journal of Texture Studies
;
51
, 3
;
532-541
;
2020
- Article (Journal) / Electronic Resource
-
Title:Physical and viscoelastic properties of carrots during drying
-
Contributors:Ozturk, Oguz K. ( author ) / Takhar, Pawan S. ( author )
-
Published in:Journal of Texture Studies ; 51, 3 ; 532-541
-
Publisher:
- New search for: John Wiley & Sons, Inc.
-
Publication date:2020-06-01
-
Size:10 pages
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Source:
Table of contents – Volume 51, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 371
-
Issue Information| 2020
- 375
-
Perception of creaminess in foodsUpadhyay, Rituja / Aktar, Tugba / Chen, Jianshe et al. | 2020
- 389
-
A pseudo‐mastication sound presentation device to improve the texture of nursing care foodsKaneko, Hidekazu / Endo, Hiroshi / Ino, Shuichi et al. | 2020
- 398
-
Food‐texture dimensions expressed by Japanese onomatopoeic wordsHanada, Mitsuhiko et al. | 2020
- 412
-
Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groupsKim, Sophia / Vickers, Zata et al. | 2020
- 426
-
Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (Abelmoschus esculentus) suspensionsSavouré, Timoty / Dornier, Manuel / Vachoud, Laurent / Collignan, Antoine et al. | 2020
- 444
-
Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysisLi, Qingqing / Obadi, Mohammed / Qi, Yajing / Liu, Shuyi / Jiang, Yiyi / Zhang, Qian / Sun, Jun / Jiang, Song / Xu, Bin et al. | 2020
- 453
-
Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starchZolelmein, Aida / Movahhed, Sara / Azizi, Mohammad Hossein / Ahmadi Chenarbon, Hossein et al. | 2020
- 464
-
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch contentKolarič, Lukáš / Minarovičová, Lucia / Lauková, Michaela / Karovičová, Jolana / Kohajdová, Zlatica et al. | 2020
- 475
-
Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.)Bchir, Brahim / Bouaziz, Mohamed Ali / Blecker, Christophe / Attia, Hamadi et al. | 2020
- 488
-
Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolateOmrani Khiabanian, Newsha / Motamedzadegan, Ali / Naghizadeh Raisi, Shahram / Alimi, Mazdak et al. | 2020
- 501
-
The effect of gelatin and thymol‐loaded nanostructured lipid carrier on physicochemical, rheological, and sensory properties of sesame paste/date syrup blends as a snack barBaqeri, Forod / Nejatian, Mohammad / Abbaszadeh, Sepideh / Taghdir, Maryam et al. | 2020
- 511
-
Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatinHu, Zi‐Zi / Sha, Xiao‐Mei / Ye, Yun‐Hua / Xiao, Wan‐Rong / Tu, Zong‐Cai et al. | 2020
- 521
-
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurantLi, Peiyan / Wu, Gangcheng / Yang, Dan / Zhang, Hui / Qi, Xiguang / Jin, QingZhe / Wang, Xingguo et al. | 2020
- 532
-
Physical and viscoelastic properties of carrots during dryingOzturk, Oguz K. / Takhar, Pawan S. et al. | 2020
- 542
-
Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black teaYe, Yulong / Dong, Chunwang / Luo, Fan / Cui, Jilai / Liao, Xueli / Lu, Anxia / Yan, Jingna / Mao, Shihong / Li, Meifeng / Fang, Chunyan et al. | 2020