Torsion gelometry, a fundamental rheological test in which specimens are twisted until they fracture, was applied to several different cheese varieties to determine its suitability for measuring their textural properties. Fresh and aged Brick, Cheddar, Colby, Gouda, Havarti, Mozzarella, and Romano cheeses were subjected to torsion analysis, and the results were compared with those from small am...

Roasting is one of the basic unit operations in the cocoa base industries.Cocoa beans were roasted using superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes occurred in the moisture content, colorvalues (L-, a-, b...

Texture is one of the most important properties of visual surface that helps in discriminating one object from another or an object from background. The self-organizing map (SOM) is an excellent tool in exploratory phase of data mining. It projects its input space on prototypes of a low-dimensional regular grid that can be effectively utilized to visualize and explore properties of the data. Th...

effects of homogenization sequence (before or after heating) and homogenization pressure (0, 50, or 150 bar) were studied on the certain textural properties of milk-based creamy dessert including hardness, surface tension and syneresis. also, the microstructure of the treatments was analyzed using scanning electron microscopy (sem). homogenization at 50 bar after heating led to the highest hard...

The effect of the level of fat substitution in cakes as well as the type of fat replacer on the textural behaviour of the product was investigated by instrumental and sensory analysis. Samples, which were varying in levels (35, 65 and 100%) and types (carbohydrate or protein based) of fat substitution were subjected to a compression test and the obtained stress strain, sigmoid curves were fitte...

This paper targets two related color manipulation problems: Color transfer for modifying an image colors and colorization for adding colors to a greyscale image. Automatic methods for these two applications propose to modify the input image using a reference that contains the desired colors. Previous approaches usually do not target both applications and su er from two main limitations: possibl...

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. Inhouse ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical prop...

background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...

Early stages of vertebrate embryogenesis are characterized by a remarkable series of shape changes. The resulting morphological complexity is driven by molecular, cellular, and tissue-scale biophysical alterations. Operating at the cellular level, extracellular matrix (ECM) networks facilitate cell motility. At the tissue level, ECM networks provide material properties required to accommodate t...

A three-component Mixture Design was used to investigate the effect of different components of breadcrumbs, textured soy protein (TSP) and low-methoxyl pectin and their interactions on textural properties of an existing fish finger. The result indicated that the pectin had a more notable influence than TSP and breadcrumbs on all textural parameters as pectin proportion increased. At a higher pr...