In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the effect of each of the ingredients individually as well as their interactions on cooking characteristics, texture, colour and sensory properties of low-...

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water...

Recognizing plants from imagery is a complex task due to their irregular nature. In this research, three tree species, Japanese yew (Taxus cuspidata Sieb. & Zucc.), Hicks yew (Taxus x media), and eastern white pine (Pinus strobus L.), were identified using their textural properties. First, the plants were separated from their backgrounds in digital images based on a combination of textural feat...

This paper investigates the aesthetic possibilities of textural processes as the root of organisation, causality and gesture in electroacoustic music. A general model for the qualification of textural properties is outlined, providing a foundation for elaborations concerning transformational and mutative, textural and gestural processes. In these explorations, metaphorical thinking is applied, ...

Mesoporous silica, specifically SBA-15, acid-treated multi-walled carbon nanotubes and a hybrid nanocomposite of SBA-15 coated onto the sidewalls acid-treated multi-walled carbon nanotubes (CNTs) were prepared and used as supports for anatase TiO2. Sol-gel methods were adapted for the synthesis of selected supports and for coating the materials with selected wt% loading of titania. Physical and...

Meningioma brain tumour discrimination is challenging as many histological patterns are mixed between the different subtypes. In clinical practice, dominant patterns are investigated for signs of specific meningioma pathology; however the simple observation could result in interand intra-observer variation due to the complexity of the histopathological patterns. Also employing a computerised fe...

Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties ...

BACKGROUND Crispness is an important characteristic to be controlled in deep-fat fried products. The physical state of food polymers influences the development of cellular structure and textural qualities of fried food. Glassy state is believed to play an important role in the mechanical properties of low-moisture food. Therefore, an understanding of the physicochemical phenomena in the develop...

Shortening is the essential component of high quality baked foods. Its effects on dough structure formation and the desired final product attributes depend mostly on its solid fat content and β' crystalline polymorphs. Saturated and trans fatty acids present in shortening pose some important negative health considerations. Hence, alternative plastic fats with lower or zero quantity of saturated...

A novel interfacial hybrid epoxidation catalyst was designed with a new immobilization method for homogeneous catalysts by coating an inorganic support with an organic polymer film containing active sites. The titanium silsesquioxane (TiPOSS) complex, which contains a single-site titanium active center, was immobilized successfully by in-situ copolymerization on a mesoporous SBA-15-supported po...