Texture Profile Analysis | List of Frontiers open access articles

Original Research

Published on 29 Aug 2022

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food

in Nutrition and Food Science Technology

Tamás Csurka
Adrienn Varga-Tóth
Dorottya Kühn
Géza Hitka
Katalin Badak-Kerti
Boglárka Alpár
József Surányi
László Ferenc Friedrich
Klára Pásztor-Huszár

Frontiers in Nutrition

doi 10.3389/fnut.2022.979594

6,559 views
9 citations

Original Research

Published on 08 Apr 2024

Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour

in Sustainable Food Processing

Wen Xia
Yanyun Lin
Fei Wang
Yunfei Liu
Rui Hai Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1383012

3,463 views
7 citations

Original Research

Published on 31 May 2019

Improvement of Muscle Quality of Grass Carp (Ctenopharyngodon idellus) With a Bio-Floating Bed in Culture Ponds

in Aquatic Physiology

Xi Zhang
Jingwei Wang
Rong Tang
Xugang He
Li Li
Yasuaki Takagi
Dapeng Li

Frontiers in Physiology

doi 10.3389/fphys.2019.00683

5,621 views
40 citations

Original Research

Published on 27 Sep 2022

Microwear textures associated with experimental near-natural diets suggest that seeds and hard insect body parts cause high enamel surface complexity in small mammals

in Paleoecology

Daniela E. Winkler
Marcus Clauss
Mugino O. Kubo
Ellen Schulz-Kornas
Thomas M. Kaiser
Anja Tschudin
Annelies De Cuyper
Tai Kubo
Thomas Tütken

Frontiers in Ecology and Evolution

doi 10.3389/fevo.2022.957427

5,374 views
13 citations

Original Research

Published on 09 Mar 2022

Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations

in Nutrition and Food Science Technology

Lu Huang
Yuqing Ren
He Li
Qibo Zhang
Yong Wang
Jinnuo Cao
Xinqi Liu

Frontiers in Nutrition

doi 10.3389/fnut.2022.843832

10,268 views
56 citations

Original Research

Published on 10 Feb 2022

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

in Food Chemistry

Giusy Rita Caponio
Graziana Difonzo
Giuditta de Gennaro
Maria Calasso
Maria De Angelis
Antonella Pasqualone

Frontiers in Nutrition

doi 10.3389/fnut.2022.830932

8,265 views
39 citations

Original Research

Published on 25 Oct 2023

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

in Sustainable Food Processing

Karen Sofia Muñoz-Pabon
Héctor Samuel Villada Castillo
José Luis Hoyos Concha
Alfredo A. Ayala Aponte
José Fernando Solanilla Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1265091

6,471 views
3 citations

Original Research

Published on 05 Jan 2023

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

in Food Chemistry

Jinjie Guan
Zhuowen Chen
Lanping Guo
Xiuming Cui
Tingting Xu
Fen Wan
Tao Zhou
Chengxiao Wang
Ye Yang

Frontiers in Nutrition

doi 10.3389/fnut.2022.1087453

6,388 views
28 citations

Original Research

Published on 28 Mar 2025

Effect of peppermint essential oil and ultrasonication on microbiology evaluation and quality parameters of stored chicken meat

in Nutrition and Sustainable Diets

Nabeel Ashraf
Zunaira Arshad
Rokayya Sami
Awatif M. Almehmadi
Woroud A. Alsanei
Ruqaiah I. Bedaiwi
Roqayah H. Kadi
Abeer A. Abu-Zaid
Sami A. Al-Dhumri
Suzan A. Abushal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1552570

3,746 views
3 citations

Articles

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food

Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour

Improvement of Muscle Quality of Grass Carp (Ctenopharyngodon idellus) With a Bio-Floating Bed in Culture Ponds

Microwear textures associated with experimental near-natural diets suggest that seeds and hard insect body parts cause high enamel surface complexity in small mammals

Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch

Effect of peppermint essential oil and ultrasonication on microbiology evaluation and quality parameters of stored chicken meat