Wu, Zhong-Wei Shang, Xue-Yan Hou, Qin Xu, Jing-Guo Kang, Zhuang-Li Ma, Han-Jun
Published in
Meat science
To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate sign...
Tagliasco, Marianna Boukid, Fatma Renzetti, Stefano Marti, Alessandra Bancalari, Elena Vittadini, Elena Pellegrini, Nicoletta
Reducing starch digestibility in bread while maintaining its quality has been a trending topic in recent decades. This study explores the effects of different fermentation methods—Direct Method (DM), Poolish (PO), and Sourdough (SD)—combined with semolina of varying granulometry (Fine Semolina (FS), ∼150 µm; Coarse Semolina (CS), ∼550 µm) on bread ...
Guénard-Lampron, Valérie Almeida, Giana Dumoulin, Charlotte Leverrier, Cassandre
3D food printing is an interesting technology for offering personalized, healthy, good, appetizing and diversified food. However, it is still difficult to predict the print quality of the new printable recipes. A printable wheat flour based dough can be obtained by applying a thermomechanical treatment. In this work, a wide variety of food matrices...
Zhao, Beibei Hou, Liuyu Liu, Ting Liu, Xinru Fu, Shijian Li, Hua
Published in
Food chemistry: X
Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This research explored the mechanisms from perspectives of fermentation properties, water state and gluten structure of frozen dough during storage, and the performance of corresponding steamed bread. Results showed that curdlan addition improved the gas-rele...
Liu, Yuanyuan Wang, Keshan Ma, Jiaxuan Wang, Zhengcong Zhu, Qiujin Jin, Yongguo
Published in
Food chemistry
This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs). Optical microscopy, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) indicated that the WBEY was formed via the accumulation of yolk spheres, whereas the SBEY wa...
Doménech Valiente, Tania
[ES] La impresión 3D para la producción de alimentos funcionales es una de las tecnologías que se plantea como una solución a corto plazo. En concreto, los alimentos proteicos son esenciales para una buena alimentación. En el presente estudio se han analizado como las condiciones de impresión influyen en el desarrollo de alimentos proteicos impreso...
Taghian Dinani, Somayeh Zhang, Yunyu Vardhanabhuti, Bongkosh Jan van der Goot, Atze
Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing ...
Guo, Lina Xu, Xiaosen Zhang, Xinyan Chen, Zhongyuan He, Ronghai Ma, Haile
Published in
Ultrasonics Sonochemistry
This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins ( Longissimus dorsi ). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluate...
Adiamo, Oladipupo Q Netzel, Michael E Hoffman, Louwrens C Gidley, Michael J Osborne, Simone Sultanbawa, Yasmina
Published in
Meat science
In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formu...
Alamu, Emmanuel Oladeji Adesokan, Michael Awoyale, Wasiu Oyedele, Hakeem Fawole, Según Amele, Asrat Maziya-Dixon, Busie
Published in
Heliyon
Textural properties; Sensory properties; Water absorption; Boiled white yam; Biochemical properties.