Relevant bibliographies by topics / Texture profile analysis (TPA)

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Texture profile analysis (TPA)'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Texture profile analysis (TPA)"

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Mohammed, Alsebaeai1 3* Abdul Alim Alarki2 3. Mohammed Algadr2 3. Shehab Al-Qubati2. "Texture profile analysis of selected dairy products." ISRG Journal of Multidisciplinary Studies (ISRGJMS) III, no. III (2025): 21–27. https://doi.org/10.5281/zenodo.14998612.

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<strong>Abstract</strong> <em>In this paper, we review the use of texture profile analysis of dairy products. Textural profile analysis has been developed to evaluate the firmness (hardness), adhesiveness, cohesiveness, gumminess, and springiness of dairy products such as yogurt, cheese, butter, and ice cream. There are two ways of measuring texture, instrumental analysis and sensory evaluation. Different companies have developed instruments to evaluate texture with each instrument using different types of probes for different purposes. Textural characteristics can be divided into three catego
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Dou, Xinlai, Mingshou Lv, Xuyang Ren, et al. "Test conditions of texture profile analysis for frozen dough." Italian Journal of Food Science 35, no. 4 (2023): 58–68. http://dx.doi.org/10.15586/ijfs.v35i4.2401.

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Wheat flour is very important for making frozen dough. This paper firstly conducted an analysis of the basic properties of six varieties of wheat flour from different places and found that the variety BDHhgwf is most suitable to make frozen dough. Texture profile analysis (TPA) has been implemented in the dough-based food industry, and the properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of TPA in assessing the pr
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熊谷, 仁. "【用語解説】 TPA (Texture Profile Analysis)". Bulletin of Applied Glycoscience 9, № 2 (2019): 126. http://dx.doi.org/10.5458/bag.9.2_126.

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Li, Meijin, Jiajun Huang, Yanan Chen, Xiaoyan Zu, Guangquan Xiong, and Hailan Li. "Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)." Journal of Food Quality 2022 (April 13, 2022): 1–7. http://dx.doi.org/10.1155/2022/1319744.

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Texture is an important factor in evaluating the quality of aquatic products. To evaluate the texture properties of cured large mouth bass, edible sodium chloride (0, 1.0, 2.0, and 3.0%) was smeared to the bass meat. Texture profile analysis (TPA) and sensory evaluation were performed to evaluate the quality of the cured samples, and the correlations of the indexes in the two methods were analyzed. Two principal components were obtained from the TPA indexes and sensory evaluation indexes, and the cumulative variance contribution rates were 73.87% and 72.99%, respectively. Results from the prin
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Rananda, Anggi, Jumsurizal Jumsurizal, and R. Marwita Sari Putri. "PENGARUH PENGOLAHAN BAHAN BAKU TERHADAP KARAKTERISTIK TABEL MANDO IKAN TONGKOL (Euthynnus affinis)." Marinade 6, no. 01 (2023): 55–64. http://dx.doi.org/10.31629/marinade.v6i01.5627.

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The abundance of fish in Natuna waters, especially tuna, so that many food products are produced such as crackers, kernas and mando tables. Mando table is a typical Natuna food made from smoked tuna and sago flour which is then mixed with grated coconut and other spices, boiled tuna, steamed tuna and fried tuna. The process of making mando tables includes preparation of raw materials, determination of mando table formulations, manufacture of mando tables, organoleptic testing, proximate testing and TPA (Texture Profile Analysis). The testing parameters of this research include organoleptic tes
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Wong, Man Chun, Karen M. K. Chan, Tsz Ting Wong, Ho Wah Tang, Hau Yin Chung, and Hoi Shan Kwan. "Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline." Foods 12, no. 20 (2023): 3765. http://dx.doi.org/10.3390/foods12203765.

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Diet modification is a common compensation strategy to promote swallowing safety in patients with swallowing difficulties. The International Dysphagia Diet Standardisation Initiative (IDDSI) guideline provides qualitative descriptions on texture-modified food and thickened liquid. This study aimed to establish quantitative textural and rheological data on different IDDSI levels based on common Chinese ingredients and dishes. Textural and rheological properties of 226 samples of various food textures and 93 samples of various liquid consistencies were obtained using a texture profile analysis (
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Cao, Yi-Ming, Yan Zhang, Shuang-Ting Yu, et al. "Rapid and Non-Invasive Assessment of Texture Profile Analysis of Common Carp (Cyprinus carpio L.) Using Hyperspectral Imaging and Machine Learning." Foods 12, no. 17 (2023): 3154. http://dx.doi.org/10.3390/foods12173154.

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Hyperspectral imaging (HSI) has been applied to assess the texture profile analysis (TPA) of processed meat. However, whether the texture profiles of live fish muscle could be assessed using HSI has not been determined. In this study, we evaluated the texture profile of four muscle regions of live common carp by scanning the corresponding skin regions using HSI. We collected skin hyperspectral information from four regions of 387 scaled and live common carp. Eight texture indicators of the muscle corresponding to each skin region were measured. With the skin HSI of live common carp, six machin
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Bland, John M., Ryan Ardoin, Carissa H. Li, and Peter J. Bechtel. "Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets." Foods 11, no. 13 (2022): 1875. http://dx.doi.org/10.3390/foods11131875.

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An analysis of instrumental texture differences between channel (Ictalurus punctatus) and hybrid (female channel × male blue, I. furcatus) catfish fillets is presented. Factors including cold-storage type (fresh, frozen, or individually quick frozen (IQF)) and gender were included in the comparisons. Texture was measured at eight positions per fillet by a texture profile analysis (TPA) method that provided seven texture attributes: firmness, toughness, cohesiveness, adhesiveness, chewiness, resilience, and springiness, plus the thickness of the fillets (238 total). All attributes except adhesi
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Rosly, Siti Munirah, and Syahariza Abidin. "Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food." International Food Research Journal 31, no. 3 (2024): 758–69. http://dx.doi.org/10.47836/ifrj.31.3.19.

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Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles.
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Liu, Ming, and Tao Feng. "The Effect of Mesona blumes Gum on the Quality and Staling of Wheat Bread." Advanced Materials Research 962-965 (June 2014): 1258–66. http://dx.doi.org/10.4028/www.scientific.net/amr.962-965.1258.

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As a hydrophilic polysaccharide, MesonaBlumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The
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Dissertations / Theses on the topic "Texture profile analysis (TPA)"

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Blackhall, Robert Brian. "Taguchi methods and texture profile analysis applied to the manufacture of rotary moulded biscuits." Thesis, Heriot-Watt University, 2003. http://hdl.handle.net/10399/424.

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Rasmussen, Taylor. "Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese." DigitalCommons@USU, 2007. https://digitalcommons.usu.edu/etd/5543.

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Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties. Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging
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Chien, Yung-hsin. "SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219.

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Kepenekci, Burcu. "Human Activity Recognition By Gait Analysis." Phd thesis, METU, 2011. http://etd.lib.metu.edu.tr/upload/12613089/index.pdf.

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This thesis analyzes the human action recognition problem. Human actions are modeled as a time evolving temporal texture. Gabor filters, which are proved to be a robust 2D texture representation tool by detecting spatial points with high variation, is extended to 3D domain to capture motion texture features. A well known filtering algorithm and a recent unsupervised clustering algorithm, the Genetic Chromodynamics, are combined to select salient spatio-temporal features of the temporal texture and to segment the activity sequence into temporal texture primitives. Each activity sequence is repr
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Iborra, Bernad María del Consuelo. "Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/32953.

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Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y sensoriales. Los tratamientos térmico
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Monteiro, Ana Cristina Saragoça Melgado Gonçalves. "Relationship between Portuguese consumer preferences and textural properties, chemical composition and nutritional value of beef." Doctoral thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2012. http://hdl.handle.net/10400.5/4857.

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Tese de Doutoramento em Ciências Veterinárias. Especialidade de Produção Animal<br>Beef is a nutritionally rich product with a high economic value. However in the last decades beef has been target of negative publicity by the media, mainly due to the high content of cholesterol as well as saturated and trans fatty acids (FA). The increasing number of food scares across the Europe over the last years has increased even more consumers’ concerns about beef quality and safety. Despite the health concerns beef sensory properties still remain the main purchasing and repeat purchasing criteria f
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Bunker, Helen Sarah. "The Effect of Freezing Rate on Quality Attributes of Low-Moisture Part-Skim Mozzarella." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468872007.

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Alves, Rayane Campos. "Efeito da redução parcial do cloreto de sódio com o uso do cloreto de potássio nas características do queijo de coalho." Universidade Federal de Juiz de Fora (UFJF), 2017. https://repositorio.ufjf.br/jspui/handle/ufjf/5961.

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Submitted by Rodrigues Geandra Rodrigues (geandrar@gmail.com) on 2017-12-15T17:50:06Z No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5)<br>Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-12-21T11:14:51Z (GMT) No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5)<br>Made available in DSpace on 2017-12-21T11:14:51Z (GMT). No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) Previous issu
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Harčarík, Matej. "Měření parametrů textury povrchu výrobků kontaktní a bezkontaktní metodou." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2016. http://www.nusl.cz/ntk/nusl-241687.

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This master’s thesis includes an overview of profile method of surface texture evaluation according to ISO standards and VDA automotive standards, as well as an overview of areal method according to ISO 25178 standard series, which includes a proposal for improvement of czech terminology. Suitability of application of selected measurement methods for measurement of a portfolio of automotive parts was evaluated based on measurements carried out using a contact profiler, a coherence scanning interferometer and a confocal microscope. Further recommendations for practice in surface texture metrolo
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Bueno, Rachel Virginia Carvalho de Campos. "Efeito da fibra de colageno na qualidade funcional de "cooked frozen beef"." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255342.

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Orientador: Pedro Eduardo de Felicio<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-11T10:28:36Z (GMT). No. of bitstreams: 1 Bueno_RachelVirginiaCarvalhodeCampos_M.pdf: 21391234 bytes, checksum: 9704c6b584a0d7bc76348477fb39fd91 (MD5) Previous issue date: 2008<br>Resumo: Este trabalho visou avaliar o comportamento funcional dos produtos resultantes das interações entre a fibra de colágeno e as fibras musculares em dois cortes do quarto dianteiro bovino, formados pelos músculos Tríceps braquial e Peitor
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Books on the topic "Texture profile analysis (TPA)"

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Burgio, Eugenio, Franz Fischer, and Marco Sartor. Knowledgescape Insights on Public Humanities. Fondazione Università Ca’ Foscari, 2021. http://dx.doi.org/10.30687/978-88-6969-542-1.

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This volume, which collects the proceedings of the international study day Intersections. New Perspectives for Public Humanities, aims at shedding light on the often complicated and chaotic ‘texture’ of public humanities in order to foster a less marginal place for this field of study. The choice to focus the analysis on a selection of case studies that includes history, cultural heritage, archaeology, and literature leads to redesigning a profile whose main feature is to create bridges between specialised knowledge domains and large audiences and identifying methods and models that can make h
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Pipatsattayanuwong, Siriporn. Instrumental and sensory texture profile analysis of Asian wheat noodles. 1998.

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Muršec, Mateja. A Student’s Guide to Practical Work in Soil Science. University of Maribor Press, 2022. http://dx.doi.org/10.18690/um.fkbv.11.2022.

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The student's guide is intended for foreign students choosing Soil science subject at UM. It contains the basics of the geological composition of the lithosphere, classification, mineral composition, and recognition of various rocks. Students are guided through the use of proper equipment and methods of sampling, transportation, preservation, and sample preparation prior to further analysis. Field work and laboratory procedures for determining various physical (soil structure, texture, bulk density, porosity, soil moisture, soil colour) and chemical (soil reaction, organic matter content, nitr
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Book chapters on the topic "Texture profile analysis (TPA)"

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Rahman, Mohammad Shafiur, Zahir Humaid Al-Attabi, Nasser Al-Habsi, and Mohammed Al-Khusaibi. "Measurement of Instrumental Texture Profile Analysis (TPA) of Foods." In Techniques to Measure Food Safety and Quality. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-68636-9_17.

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Montemurro, Marco, and Erica Pontonio. "Texture Profile Analysis." In Basic Methods and Protocols on Sourdough. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3706-7_10.

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Muñoz, Alejandra M. "Chapter 2 | The Texture Profile Method." In Descriptive Analysis Testing for Sensory Evaluation: Second Edition. ASTM International, 2020. http://dx.doi.org/10.1520/mnl1320160028.

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Muñoz, Alejandra M., and Patricia A. Keane. "Original Flavor and Texture Profile and Modified/Derivative Profile Descriptive Methods." In Descriptive Analysis in Sensory Evaluation. John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781118991657.ch7.

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McMullen, Roger L., Mihaela Gorcea, and Susan Chen. "Emulsions and their Characterization by Texture Profile Analysis." In Handbook of Formulating Dermal Applications. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119364221.ch6.

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Zheng, Yongyan, and Peter Siemund. "Multilingualism in Shanghai." In Hamburg Studies on Linguistic Diversity. John Benjamins Publishing Company, 2025. https://doi.org/10.1075/hsld.9.07zhe.

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Abstract Building on previous research on the multilingual global cities of Hong Kong, Singapore, and Dubai (Leimgruber, Siemund &amp; Terassa 2018; Siemund &amp; Leimgruber 2020), the present study looks into the multilingual/multidialectal texture of Shanghai, a recently emerged global city in China. To understand the societal multilingualism of Shanghai from the perspective of individuals’ linguistic repertoires, this study implements a mixed-method approach, using questionnaire surveys and semi-structured interviews as the data collection instruments. The questionnaires were distributed to
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Skinner, Elaine Z. "The Texture Profile Method." In Applied Sensory Analysis of Foods. Routledge, 2018. http://dx.doi.org/10.1201/9781315137681-5.

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Raychaudhuri, Soumya. "Textual Profiles of Genes." In Computational Text Analysis. Oxford University Press, 2006. http://dx.doi.org/10.1093/oso/9780198567400.003.0010.

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Using algorithms to analyze natural language text is a challenging task. Recent advances in algorithms, and increased availability of computational power and online text has resulted in incremental progress in text analysis (Rosenfeld 2000). For certain specific applications natural language processing algorithms can rival human performance. Even the simplest algorithms and approaches can glean information from the text and do it at a rate much faster than humans. In the case of functional genomics, where an individual assay might include thousands of genes, and tens of thousands of documents
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Tunick, Michael H. "Cheese Rheology and Texture." In Handbook of Cheese Chemistry. Royal Society of Chemistry, 2023. http://dx.doi.org/10.1039/bk9781839169908-00202.

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Scientists use rheology to study the flow and deformation of cheese, and sensory analyses to obtain information about cheese texture. Rheological techniques encompass empirical, imitative, and fundamental tests. Texture profile analysis is the most popular imitative technique, and fundamental tests include uniaxial compression, small amplitude oscillatory shear, and torsion tests. Sensory tests involve trained and untrained panels who use or develop lexicons of texture terms. This chapter describes these techniques, relates the chemistry of cheese to the results, and discusses correlations bet
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Valvoda, V. "Texture effects in powder diffraction and their correction by simple empirical functions." In Defect and Microstructure Analysis by Diffraction. Oxford University PressOxford, 2000. http://dx.doi.org/10.1093/oso/9780198501893.003.0021.

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Abstract Non-random distribution of orientations of crystallites in powder specimens or compact polycrystalline samples can influence almost all accurate diffraction measurements. This affects mainly quantitative phase analysis and structure determination because both these methods are based on intensities of reflections from a randomly oriented assembly of particles. However, a strongly preferred orientation (texture) also causes problems in phase identification, stress measure-ments and profile analysis, especially in thin films. On the other hand, as has been pointed out by Bunge et al.(198
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Conference papers on the topic "Texture profile analysis (TPA)"

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Cocan, Ileana, Monica Negrea, Ersilia Alexa, Calin Jianu, and Diana Radu. "THE IMPACT OF AVOCADO ADDITION ON NUTRITIONAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CHICKEN LIVER PATE." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.17.

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Our study explored the impact of adding avocado to chicken liver pate, focusing on both nutritional composition, oxidative stability and organoleptic (sensory) characteristics. By incorporating avocado, we aimed to create a healthier, more nutritious alternative to traditional pate. Nutritional analysis included determining protein, fat, minerals, water, salt, carbohydrate content, and energy value. The results showed that adding avocado led to a decrease in fat content and an increase in beneficial omega-3 fatty acids and dietary fiber. Peroxide value (PV), TBA value and total oxidation (TOTO
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Novotná, Tereza, Robert Gál, Pavel Mokrejš, and Jana Pavlačková. "SLEDOVÁNÍ TEXTURNÍ PROFILOVÉ ANALÝZY U MODIFIKOVANÝCH TUKŮ ZE ZVĚŘINY / MONITORING TEXTURE PROFILE ANALYSIS OF MODIFIED VENISON FATS." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0273.

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Negrea, Monica, Ileana Cocan, Calin Jianu, Ersilia Alexa, and Daniela Stoin. "EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.10.

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This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory properties. Nutritional analysis revealed that mango jams are high in antioxidants, p
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Xu, Hubo, Yingzi Lin, Beibei Zhang, and Xiuying Tang. "<i>Study of Total Volatile Basic Nitrogen (TVB-N) Content in Chilled Beef for Freshness Evaluation by Texture Profile Analysis (TPA) along Different Muscle Fiber Directions</i>." In 2019 Boston, Massachusetts July 7- July 10, 2019. American Society of Agricultural and Biological Engineers, 2019. http://dx.doi.org/10.13031/aim.201900351.

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Rovito, Nick, and Debanjan Mukherjee. "In Silico Analysis of Flow-Mediated Drug Transport for Thrombolytic Therapy in Acute Ischemic Stroke." In ASME 2024 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2024. https://doi.org/10.1115/imece2024-143625.

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Abstract Acute Ischemic Stroke (AIS) is a life threatening condition that occurs when an artery within the brain is blocked by a pathological blood clot, called a thrombus. The most popular treatment approach for AIS relies on intravenous administration of a drug named tissue plasminogen activator (tPA) to dissolve fibrin fibers within the clot. Despite the widespread use of tPA, treatment outcomes are often unsuccessful. This is commonly attributed to local clot-flow interactions and their effect on drug delivery into a thrombus. Yet, detailed characterization of flow-mediated drug transport
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Makarova, A. A., O. V. Pasko, and M. E. Uspenskaya. "Analysis of the texture profile of the soybean meat analogue for alternative nutrition." In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0069122.

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Molina-Montero, Carmen, Adrián Matas, Marta Igual, Javier Martínez-Monzó, and Purificación García-Segovia. "3D Food Printing: Effect of Apricot Pulp Concentration on Texture Analysis Profile and Image Analysis in a Gel Cylinder." In Foods 2022. MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12950.

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Guillen-Velazquez, Paulina, Cinthia Muñoz-López, Denis Cantu-Lozano, and Guadalupe Luna-Solano. "Effect of rehydration on texture properties of Mexican plum (Spondias purpurea L.) dehydrated by tray drying and freeze drying." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7600.

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Mexican plum (Spondias purpurea L.) is a fruit with high nutritional content. Freeze and tray drying increases its shelf life, however non-reversible changes may ocurr. Properties as rehydration capacity and texture are considered as a measure of the injury to the material caused by drying. In this sense, the objective of this research was to evaluate the texture profile of dehydrated plum during rehydration and compare it with properties of raw plum. Freeze drying provided a product with less tissue damage reflected in the high rehydration capacity and texture characteristics very close to or
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Trajkovska, Biljana, Viktorija Zdraveska, Gjore Nakov, and Lina Dimovska. "SENSORY QUALITY OF COMMERCIAL OAT – BASED MILK ALTERNATIVES AVAILABLE IN NORTH MACEDONIA." In 3rd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy in Čačak, 2025. https://doi.org/10.46793/sbt30.52bt.

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This study aimed to evaluate the sensory profile of commercially available oat-based milk alternatives in North Macedonia. The sensory acceptability is influenced by key attributes such as taste, texture, odor, and appearance. In this study, sensory analysis revealed significant differences (p&lt;0.05) among the evaluated samples, particularly in texture, taste, aftertaste, and overall acceptance. Sample 6 received the highest overall acceptability score (7.5), outperforming other samples in taste, aftertaste, and texture. Panelists’ responses indicate that taste plays a pivotal role in consum
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Hilerio, I., and M. A. Barron. "Analysis of Dental Enamel Topography." In ASME 2005 International Mechanical Engineering Congress and Exposition. ASMEDC, 2005. http://dx.doi.org/10.1115/imece2005-81938.

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One of the fields of active research in dentistry today is biomaterials replacing, which is expected to be increasingly more similar to human dental enamel. As these dental materials are exposed to the diverse degrading actions present in the oral environment, it is important to know its superficial topography, which is related to the existence of asperities on a smaller scale, responsible for the interaction between opposing bodies. In this work we try to characterize the superficial topography of the dental enamel and evaluating a sane tooth and another degraded by use, comparing the values
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Reports on the topic "Texture profile analysis (TPA)"

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Alhasan, Ahmad, Brian Moon, Doug Steele, Hyung Lee, and Abu Sufian. Chip Seal Quality Assurance Using Percent Embedment. Illinois Center for Transportation, 2023. http://dx.doi.org/10.36501/0197-9191/23-029.

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This study investigates the use of macrotexture as an indicator of the percent embedment (PE) of aggregate in a chip seal and ultimately, as a quality assurance tool for chip seals. The study included an extensive field- and controlled-testing program from 24 chip seal sections constructed in Illinois. Surface texture measurements were acquired using a high-speed texture profiler and a stationary laser texture device. The analysis showed that stationary texture measurements were more consistent and reliable for estimating PE and characterizing chip seals in the field. Moreover, the ground trut
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Wei, Fulu, Ce Wang, Xiangxi Tian, Shuo Li, and Jie Shan. Investigation of Durability and Performance of High Friction Surface Treatment. Purdue University, 2021. http://dx.doi.org/10.5703/1288284317281.

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The Indiana Department of Transportation (INDOT) completed a total of 25 high friction surface treatment (HFST) projects across the state in 2018. This research study attempted to investigate the durability and performance of HFST in terms of its HFST-pavement system integrity and surface friction performance. Laboratory tests were conducted to determine the physical and mechanical properties of epoxy-bauxite mortar. Field inspections were carried out to identify site conditions and common early HFST distresses. Cyclic loading test and finite element method (FEM) analysis were performed to eva
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