Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

BACKGROUND To show magnetic resonance imaging (MRI) texture appearance change in non-Hodgkin lymphoma (NHL) during treatment with response controlled by quantitative volume analysis. METHODS A total of 19 patients having NHL with an evaluable lymphoma lesion were scanned at three imaging timepoints with 1.5T device during clinical treatment evaluation. Texture characteristics of images were a...

stabilizers have been used to improve the texture of ice cream for several decades. they added it to ice cream to control ice and lactose crystal growth during hardening and storage, to give body and stiffness during freezing for air incorporation and to impart smoothness in body and texture. nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of...

Sushi has become a worldwide consumed exotic dish, due to its flavor and texture, provided by the Koshihikari rice sushi seasoning (vinegar, sugar salt). Nevertheless, limited information exists on cooked characteristics. Aim was understand effect of seasoning, made with different vinegars from cereals fruits, technological quality in vitro digestibility rice. Raw were characterized, besides us...

Terasi constitutes an Indonesian traditional fermented product made from shrimp or fish (or a mixture of both) at high salt concentration with without incorporating approved additional ingredients. With distinct flavor and solid texture (paste), terasi is widely consumed as seasoning ingredient, but it still produced using method that lacks quality inspection. Quality properties terasi, i.e., p...

The Kangan Formation (Early Triassic) is one of the most important gas reservoirs in the Zagros fold-thrust belt. The study area is located in the west of Hormozgan Province and on the Gavbandi highland. This field is one of the important gas production anticlines in the SW Iran. To investigate the reservoir quality of the Kangan Formation in these wells, 163 microscopic thin sections were prep...