In the present study the effect of Hydroxypropyl methylcellulose (HPMC) added to predust and batters of Talang queen fish (Scomberoides commersonnianus) nugget on the quality and its shelf life during four months of frozen storage were evaluated. The treatments consisted of control (without HPMC in coating), A (with 2%HPMC in pre-dust), B (with 2%HPMC in batter) and C (with 1% HPMC in pre-dust ...

Abstract The determination of the amount non-intact cells (ANIC) in ground beef products is usually performed using a time-consuming and subjective histometric approach neglecting structural properties, which why more objective faster methods including evaluation quality parameters are needed. To determine, whether addition meat batter increases histologically determined ANIC samples containing...

BACKGROUND Observing competitive games such as sports is a pervasive entertainment among humans. The inclination to watch others play may be based on our social-cognitive ability to understand the internal states of others. The mirror neuron system, which is activated when a subject observes the actions of others, as well as when they perform the same action themselves, seems to play a crucial ...

Oil structuring using food-approved polymers is an emerging strategy and holds significant promise in the area of food and nutrition. In the current study, edible oleogels (containing >97 wt% of sunflower oil) were prepared using a combination of water soluble food polymers (methylcellulose and xanthan gum) and further evaluated for potential application as a shortening alternative. Microstruct...

Cereal Chem. 76(5):682–687 The effects of starch type on the properties of baked starch foams were investigated. Starch types used for baking were normal corn, normal potato, waxy corn, high-amylopectin potato, wheat, and tapioca. Solids content of the starch batters used to bake foam trays ranged from 25 to 45%. Processing parameters and physical properties of the foams were examined. Starch-f...

An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition fro...

If a batter can correctly anticipate the next pitch type, he is in a better position to attack it. That is why batteries worry about having signs stolen or becoming too predictable in their pitch selection. In this paper, we present a machine-learning based predictor of the next pitch type. This predictor incorporates information that is available to a batter such as the count, the current game...

Barbut, S. and Mittal, G. S. 1989. Effects of salt and fat reduction on the rheological and gelation properties of turkey meat batters. Can. Agric. Eng. 31: 271-277. The gelation and rheological proper ties of turkey meat batters prepared with two fat levels (16 and 23%) and three salt levels (2.5% NaCl, 1.75% NaCl, 1.75% NaCl + 0.4% hexametaphosphate (HMP)) were studied. The relationship betwe...

Batter piles are most commonly used to resist large lateral loads caused by winds, tidal waves and soil pressure as experienced offshore structures, bridges, towers in general. The details literature on the dynamic behaviour of these batter based in-situ tests limited. present study focused single pile groups subjected machine induced vibrations using 3D finite element (FE) analysis. coupled so...

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat conten...