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There are 6073 results for: content related to: Prediction of sensory texture of broiler breast meat using instrumental spectral stress–strain analysis

  1. UNIAXIAL COMPRESSION OF CHEDDAR CHEESE AT VARIOUS LOADING RATES AND ITS CORRELATION TO SENSORY TEXTURE PROFILES

    Journal of Texture Studies

    Volume 33, Issue 3, September 2002, Pages: 237–254, VÉRONIQUE MOINY, JEAN-FRANCOIS MEULLENET and RUI XIONG

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.2002.tb01347.x

  2. Poultry Meat Tenderness

    Handbook of Poultry Science and Technology, Volume 1

    Casey M. Owens, Jean-François C. Meullenet, Pages: 491–514, 2010

    Published Online : 14 APR 2010, DOI: 10.1002/9780470504451.ch26

  3. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Version of Record online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  4. Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 691–699, Han Sub Kwak, Misook Kim, Youngseung Lee and Yoonhwa Jeong

    Version of Record online : 16 OCT 2014, DOI: 10.1111/ijfs.12684

  5. The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1106–1111, Wannita Jirangrat, Jing Wang, Sujinda Sriwattana, Hong Kyoon No and Witoon Prinyawiwatkul

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12406

  6. PREDICTION OF RICE TEXTURE BY SPECTRAL STRESS STRAIN ANALYSIS: A NOVEL TECHNIQUE FOR TREATING INSTRUMENTAL EXTRUSION DATA USED FOR PREDICTING SENSORY TEXTURE PROFILES

    Journal of Texture Studies

    Volume 30, Issue 4, October 1999, Pages: 435–450, JEAN-FRANCOIS C. MEULLENET, C. SITAKALIN and B. P. MARKS

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1999.tb00229.x

  7. Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 500–506, Han Sub Kwak, Yoon Hyuk Chang and Youngseung Lee

    Version of Record online : 20 NOV 2014, DOI: 10.1111/ijfs.12696

  8. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  9. Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  10. Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  11. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  12. Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 103–110, Rumiyati Rumiyati, Anthony P. James and Vijay Jayasena

    Version of Record online : 4 DEC 2014, DOI: 10.1111/ijfs.12688

  13. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  14. Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method

    Journal of Food Science

    Volume 67, Issue 3, April 2002, Pages: 1224–1228, K. Carson, J. F. C. Meullenet and D.W. Reische

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09481.x

  15. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  16. Comparison of Three Instrumental Methods for Predicting Sensory Texture Attributes of Poultry Deli Meat

    Journal of Sensory Studies

    Volume 29, Issue 3, June 2014, Pages: 171–181, Curtis R. Luckett, Vivek A. Kuttappan, Lee G. Johnson, Casey M. Owens and Han-Seok Seo

    Version of Record online : 11 MAR 2014, DOI: 10.1111/joss.12092

  17. Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 215–219, Youngseung Lee, Chris Findlay and Jean-François Meullenet

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03165.x

  18. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  19. Response surface analysis and extrusion process optimisation of maize–mungbean-based instant weaning food

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2301–2312, Salim Ali, Baljit Singh and Savita Sharma

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13186

  20. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x