Foods with novel or improved properties can be created by utilizing non-covalent interactions between proteins and polysaccharides. In solution, either attractive or repulsive interactions between proteins and polysaccharides can be used to create microstructures that give foods novel textural and sensory properties. At interfaces, attractive electrostatic interactions can be used to create foo...

As we parse the retinal image into different objects, a number of visual properties are used to distinguish figure from ground and one object from neighboring objects. These properties include luminance, color, relative motion, and stereo disparity. Within a single surface there can be variation in surface reflectance, color, or three-dimensional orientation (surface roughness). These variation...

This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural sensorial attributes chhana (Indian cottage cheese). Principle component analysis cluster were used to correlate quality attributes. Instrumental properties descriptors for that contributed most textural sensory identified. Chhana containing 100% 75% cow foun...

the takmeh-dash region comprises a wide variety of igneous bodies that have been developed from early to late neogen. the granitic rocks and related aplite apophyses have been developed along fault-dominated structures which defines a well pronounced mineralized zone. according to isotopic and fluid inclusion studies, most of the quartz-pyrite units are solution-related with some traces of cu, ...

Organically modified molecularly imprinted silicas (MIS) for nafcillin recognition were prepared using a simple sol-gel procedure. Molecular recognition of the template was observed by tuning the chemical and structural properties of the MIS. The relative amounts of organically modified alkoxysilane precursors were found to be key in the textural and morphological characteristics of the MIS as ...

The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...

Germinated brown rice is commonly consumed in Asia for its enhanced nutritional properties such as gamma-aminobutyric acid (GABA) and softer cooked texture. However germination decreases milling yield and alters some physicochemical properties, and most germinated rice studies evaluated medium-grain and aromatic rice cultivars. This study compared the effects of germination duration and parboil...

This study investigated the effects of NaCl replacers (KCl, CaSO4, and MgSO4) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile CaSO4 treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork p...