Marine green macroalgae are a valuable natural resource for bioactive phytochemicals that
have potential applications in therapeutics, even though they remain largely under …

Volume change and large deformation occur in different solid and semi-solid foods during
processing, eg, shrinkage of fruits and vegetables during drying and of meat during cooking …

The purpose of this work was to characterize the dynamic texture perception and study the
mechanisms occurring in bolus from chewing to swallowing during white bread oral …

Fermentation strains play a key role in the quality of bread. The combination of yeast and
lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of …

The aim of this study was to define the desirable sensory and mechanical properties that a
bread targeting elderly consumers should have and to understand whether the products …

Numerous biomaterial scaffolds have been developed which provide architectures to
support the proliferation of mammalian cells. Scaffolds derived from plant components have …

The aroma compounds in four brands of white bread were characterized by aroma
extraction dilution analysis, quantitation, aroma recombination, and omission tests. A total of …

This study investigated the structural changes in bread during ambient storage. The
structural changes in bread were studied using X-ray micro-computed tomography. Fresh …

The texture profile analysis test is an imitative test to determine texture properties of food,
which quantify the consumer's perception of eating food. The instrumental texture …

Recently, 3D printing has become an innovative technique in the structuring and modulation
of food textures. The objective is to systematically extended 3D food printing to allow the …