Works (2)
Updated: July 5th, 2023 15:44
2013 article
Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
Pascua, Y., Koç, H., & Foegeding, E. A. (2013, April 10). Current Opinion in Colloid & Interface Science.
author keywords: Sensory texture; Food structure; Oral processing
topics (OpenAlex): Sensory Analysis and Statistical Methods; Biochemical Analysis and Sensing Techniques; Multisensory perception and integration
TL;DR:
The investigation of structure–oral processing–texture interrelations is just starting as a research focus, and factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 article
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
Truong, V.-D., Pascua, Y. T., Reynolds, R., Thompson, R. L., Palazoğlu, T. K., Mogol, B. A., & Gökmen, V. (2013, December 15). Journal of Agricultural and Food Chemistry.
author keywords: sweet potatoes; Ipomoea batatas; sugars; asparagine; acrylamide French fries
MeSH headings : Acrylamide / chemistry; Cooking / methods; Hot Temperature; Ipomoea batatas / chemistry; Maillard Reaction; Plant Tubers / chemistry
topics (OpenAlex): Potato Plant Research
TL;DR:
SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018