Log in

Relevant bibliographies by topics / Texture profile analysis (TPA) / Journal articles

To see the other types of publications on this topic, follow the link: Texture profile analysis (TPA).

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

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Texture profile analysis (TPA).'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

<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

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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 (

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

Li, Jialiang, Ying Chen, Xuelian Cao, et al. "Unveiling the Texture Secrets of Morchella Germplasm: Advanced Grading and Quality Assessment Through Texture Profile Analysis (TPA)." Foods 14, no. 1 (2025): 87. https://doi.org/10.3390/foods14010087.

Full text

Abstract:

Morchella is an edible mushroom with medical applciations. To explore the correlation between the texture indices of Morchella and to establish a sensory quality evaluation system, the texture quality characteristics of 214 Morchella germplasm resources from our country were analyzed via the Texture Profile Analysis (TPA) method on a texture analyzer. The research revealed significant differences in the texture quality characteristics of both the pileus and stipe among Morchella populations. After the Kolmogorov–Smirnov test, the six texture characteristics were seen to conform to a normal dis

APA, Harvard, Vancouver, ISO, and other styles

12

Carrera, Hilary, Jorge Romero, Ileana Berganza, et al. "192 Evaluation of Textural Characteristics (Texture Profile Analysis and Shear force) on Commercial Training Pet Treats." Journal of Animal Science 101, Supplement_3 (2023): 98–99. http://dx.doi.org/10.1093/jas/skad281.120.

Full text

Abstract:

Abstract Characteristics like scent, flavor, and texture can impact pet treat acceptability. Pet owners rely on personal organoleptic preferences of texture to judge treat quality, and subsequently determine desire to purchase. However, quantitative textural data for commercially available pet treats is currently limited and hard to find since companies that normally measure textural parameters in their products typically keep that information for their own use. This information is important for further investigation regarding product development and sensory evaluation to determine pet prefere

APA, Harvard, Vancouver, ISO, and other styles

13

Simons, Courtney. "Effect of Pinto Bean Starch Fortification on Bread Texture and Expected Glycemic Index." Journal of Food Research 12, no. 4 (2023): 11. http://dx.doi.org/10.5539/jfr.v12n4p11.

Full text

Abstract:

Pulse starches are known to have a low glycemic index due to their unique starch conformation and high amylose content. Hence, pinto bean starch (PBS) was extracted from pinto beans and added to bread formulations at 0% (control), 5%, 10%, and 15% concentrations. Texture profile analysis (TPA) on the loaves was completed 24 hours after baking. Following TPA, the breads were analyzed to determine their starch hydrolysis profiles and expected glycemic index (eGI). TPA results showed that inclusion of native PBS in bread did not significantly alter textural characteristics (hardness, springiness,

APA, Harvard, Vancouver, ISO, and other styles

14

Dong, Jiaxu, Xiaoyan Fang, Huihui Wang, Xu Zhang, and Xueheng Tao. "Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment." Journal of Food Quality 2017 (2017): 1–9. http://dx.doi.org/10.1155/2017/2069470.

Full text

Abstract:

The effects of different heat treatments on abalones’ texture properties and sensory characteristics were studied. Thermal processing of abalone muscle was analyzed to determine the optimal heat treatment condition based on fuzzy evaluation. The results showed that heat treatment at 85°C for 1 hour had certain desirable effects on the properties of the abalone meat. Specifically, a back propagation (BP) neural network was introduced to predict the equations of statistically significant sensory hardness, springiness, and smell using the texture data gained through TPA (texture profile analysis)

APA, Harvard, Vancouver, ISO, and other styles

15

Fitriyani, Evi, Nani Nuraenah, and Andri Nofreena. "TEPUNG UBI JALAR SEBAGAI BAHAN FILLER PEMBENTUK TEKSTUR BAKSO IKAN." JURNAL GALUNG TROPIKA 6, no. 1 (2017): 19–32. http://dx.doi.org/10.31850/jgt.v6i1.197.

Full text

Abstract:

Tujuan dari Penelitian ini adalah melihat formulasi terbaik tepung ubi jalar untuk membentuk tekstur bakso ikan. Penelitian ini dilakukan dalam 3 tahap yaitu (1) pembuatan tepung ubi jalar; (2) pembuatan bakso ikan dengan penambahan tepung ubi jalar (0%, 4%, 6% dan 10%); (3) Pengujian bakso ikan meliputi uji Texture Profile Analysis (TPA), uji sensori, uji lipat (folding test) dan uji gigit. Hasil formulasi bakso ikan yang terbaik akan dianalisa kadar air, kadar abu, kadar protein dan kadar lemak. Analisis data dari hasil uji fisik (uji lipat dan uji, gigit) dilakukan dengan menggunakan analis

APA, Harvard, Vancouver, ISO, and other styles

16

AKIMA, Ayaka, Atsuko HASEGAWA-TANIGOME, Hitomi KUMAGAI, and Hitoshi KUMAGAI. "Texture Profile Analysis (TPA) in the National Criteria for Patients with Difficulties in Swallowing." Japan Journal of Food Engineering 15, no. 1 (2014): 15–24. http://dx.doi.org/10.11301/jsfe.15.15.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Rahman, Mohammad Shafiur, and Sohrab Aliakbar Al-Farsi. "Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content." Journal of Food Engineering 66, no. 4 (2005): 505–11. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Wang, An Na, Li Gen Wu, Yu Dan Sun, et al. "Texture Profile of Gelatin and Tea Polyphenol Mixed Gels." Advanced Materials Research 201-203 (February 2011): 2862–65. http://dx.doi.org/10.4028/www.scientific.net/amr.201-203.2862.

Full text

Abstract:

The effects of different factors including tea polyphenols concentration, gelatin concentration, pH and temperature on the properties of tea polyphenol/gelatin mixed gels were investigated by using texture profile analysis. The results indicated that the factors all had the influences on mixed gel properties, such as hardness, elasticity, cohesiveness, chewiness, resilience, ets.FTIR spectra verified that tea polyphenols mainly interacted with gelatin by the phenolic hydroxyl binded with reactive group of gelatin peptidyl by hydrogen in the formation of gels. Thermal stability were determined

APA, Harvard, Vancouver, ISO, and other styles

19

Costa, Marcela de Rezende, Walter Bergamin Filho, Expedito Tadeu Facco Silveira, and Pedro Eduardo de Felício. "Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams." Scientia Agricola 65, no. 2 (2008): 169–73. http://dx.doi.org/10.1590/s0103-90162008000200010.

Full text

Abstract:

Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tum

APA, Harvard, Vancouver, ISO, and other styles

20

Shin, Sun-Hwa, and Won-Seok Choi. "Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions." Food Science of Animal Resources 41, no. 4 (2021): 739–47. http://dx.doi.org/10.5851/kosfa.2021.e26.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Mohammed, Halimah O., Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, and Joseph P. Kerry. "Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages." Foods 11, no. 10 (2022): 1522. http://dx.doi.org/10.3390/foods11101522.

Full text

Abstract:

Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14–15.60%), moisture (52.81–55.71%), and fat (18.79–20.02%) contents of fresh pork sausages were not influenced (p > 0.05) by seaweed type or addition level. The ash content

APA, Harvard, Vancouver, ISO, and other styles

22

Yusof, Nurlina, Irwandi Jaswir, Parveen Jamal, and Mohammad Saedi Jami. "Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP)." Malaysian Journal of Fundamental and Applied Sciences 15, no. 4 (2019): 604–8. http://dx.doi.org/10.11113/mjfas.v15n4.1583.

Full text

Abstract:

High Pressure Processing (HPP) is a novel extraction method. This technique increases the yield of gelatin and enhances its properties. In this study, the performance of the gelatin extracted from red tilapia fish skin treated with HPP was evaluated using the Texture Profile Analysis (TPA) method, in comparison with the commercial fish gelatin. Based on the Total Soluble Solid (TSS) results, the jelly prepared with HPP-treated gelatin has a longer shelf life. The sensory textures of the lychee jelly were described based on the force-time plot. The results showed that the hardness, adhesiveness

APA, Harvard, Vancouver, ISO, and other styles

23

Liu, Yanxia, Zhenyu Wang, Dequan Zhang, et al. "Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck." Foods 11, no. 5 (2022): 664. http://dx.doi.org/10.3390/foods11050664.

Full text

Abstract:

To investigate the mechanism of the texture formed by protein thermal denaturation, the profile and formation of texture and thermal denaturation of protein were evaluated using texture profile analysis (TPA) and transmission electron microscopy (TEM) combined with differential scanning calorimeter (DSC). Results indicated that the surface temperature of Beijing roast duck increased from 23.9 to 174.4 °C, while the center temperature rose from 20.6 to 99.3 °C during roasting. Shear force decreased significantly during the first 20 min, and the texture profile largely changed at 20 and 40 min.

APA, Harvard, Vancouver, ISO, and other styles

24

Lin, Yuhai, Ying Wang, Guofeng Jin, Junjie Duan, Yuemei Zhang, and Jinxuan Cao. "The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers." Foods 11, no. 12 (2022): 1772. http://dx.doi.org/10.3390/foods11121772.

Full text

Abstract:

In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged st

APA, Harvard, Vancouver, ISO, and other styles

25

Gupta, R. K., Alka Sharma, and R. Sharma. "Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology." Food Science and Technology International 13, no. 6 (2007): 455–60. http://dx.doi.org/10.1177/1082013207088369.

Full text

Abstract:

Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030

APA, Harvard, Vancouver, ISO, and other styles

26

Wu, Geyang, Craig F. Morris, and Kevin M. Murphy. "Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa." Journal of Food Science 82, no. 10 (2017): 2387–95. http://dx.doi.org/10.1111/1750-3841.13848.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Campo, María del Mar, Leticia Mur, Ana Guerrero, et al. "Differentiating Breast Myopathies through Color and Texture Analyses in Broiler." Foods 9, no. 6 (2020): 824. http://dx.doi.org/10.3390/foods9060824.

Full text

Abstract:

Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them applied for the first time in this species, 300 carcasses were randomly chosen from an abattoir from five different flocks from the same farm, at a rate of 60 carcasses from each flock. Twenty-four hours after slaughter, both side breasts were dissected, and yields calculated. Color was measured on the surface of the breast with a spectrocolorimeter a

APA, Harvard, Vancouver, ISO, and other styles

28

Maris Stella, Klaudia. "Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)." Jurnal BisTek PERTANIAN: Agribisnis dan Teknologi Hasil Pertanian 6, no. 01 (2019): 42–56. http://dx.doi.org/10.37832/bistek.v6i01.9.

Full text

Abstract:

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design

APA, Harvard, Vancouver, ISO, and other styles

29

Rufo, Montaña, Antonio Jiménez, Jesús M. Paniagua, and Alberto González-Mohíno. "Ultrasound Assessment of Honey Using Fast Fourier Transform." Sensors 21, no. 20 (2021): 6748. http://dx.doi.org/10.3390/s21206748.

Full text

Abstract:

Ultrasound inspection permits the characteristics of some foodstuffs to be determined easily and cheaply. This experimental study included the determination of various ultrasound parameters provided by the fast Fourier transform (FFT) which had not previously been considered in testing the physical properties of different varieties of honey. These parameters are practically independent of the criteria adopted for their calculation, unlike other ultrasound variables such as pulse velocity or attenuation whose determination can vary depending on those criteria. The study was carried out on four

APA, Harvard, Vancouver, ISO, and other styles

30

Setiadi, Wawan Irawah Sah, and Nadia Alisha. "The Influences of transglutaminase enzyme dosage on the meat characteristic from restructuring the animal and vegetable protein sources." E3S Web of Conferences 67 (2018): 03043. http://dx.doi.org/10.1051/e3sconf/20186703043.

Full text

Abstract:

Transglutaminase (EC 2.3.2.13) catalyses an acyl-transfer reaction in which the γ-carboxamide group of peptide-bound glutaminyl residues are the acyl donors. In this research is compare the influence of transglutaminase enzyme dosage on the animal protein which is duck meat and vegetable protein which is analog meat from TSP and soy powder. The sample was tested by some instrument analysis namely pH meter, Texture Profile Analyzer (TPA). Then, the sample was analized its nutrition by Proximate test. By these tests, it could be obtained the optimum of amount transgluminase dosage in animal or v

APA, Harvard, Vancouver, ISO, and other styles

31

Kozioł, Konrad, Zuzanna Siudak, Sylwia Pałka, et al. "The effect of breed and sex on the texture of rabbit meat." Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego 13, no. 2 (2017): 55–60. http://dx.doi.org/10.5604/01.3001.0013.5224.

Full text

Abstract:

The aim of this study was to determine the influence of breed and sex on texture parameters of rabbit meat. The study was conducted on rabbits of the breeds Belgian Giant Grey (n=30; 18♂, 12♀), Californian Black (n=26: 18♂, 8♀), New Zealand White (n= 19: 12♂, 7♀), Popielno White (n=64; 31♂, 33♀) and Blanc de Termonde (n= 39; 17♂, 22♀). The animals were slaughtered at 12 weeks of age. After 24-hour ageing under refrigeration, samples of the loin (m. longissimus lumborum) were collected for analysis. Texture Profile Analysis (TPA) was performed using a TA.XTplus texture analyser (Stable Micro Sy

APA, Harvard, Vancouver, ISO, and other styles

32

Abu-Alruz, Khaled. "Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread." Potravinarstvo Slovak Journal of Food Sciences 17 (May 9, 2023): 419–32. http://dx.doi.org/10.5219/1879.

Full text

Abstract:

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters) and the q

APA, Harvard, Vancouver, ISO, and other styles

33

Wee, May Sui Mei, Ai Ting Goh, Markus Stieger, and Ciarán G. Forde. "Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods." Food & Function 9, no. 10 (2018): 5301–12. http://dx.doi.org/10.1039/c8fo00791h.

Full text

Abstract:

The correlation between instrumental texture properties and oral processing provides guidance on the parameters that produce ‘faster’ and ‘slower’ versions of foods, and suggests how texture modifications can be applied to moderate eating rate and energy intake within meals.

APA, Harvard, Vancouver, ISO, and other styles

34

Torres, María D., Francisco Chenlo, and Ramón Moreira. "Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions." International Journal of Polymer Science 2018 (December 23, 2018): 1–11. http://dx.doi.org/10.1155/2018/7606359.

Full text

Abstract:

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose con

APA, Harvard, Vancouver, ISO, and other styles

35

Hernández, M. J., L. Durán, and E. Costell. "Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de geles de fresa en sus propiedades mecánicas. Pruebas de compresión y análisis de perfil de textura." Food Science and Technology International 5, no. 1 (1999): 79–87. http://dx.doi.org/10.1177/108201329900500108.

Full text

Abstract:

Fruit gels were prepared containing four levels (20, 40, 60 and 80%) of strawberry pulp, four levels (0.5, 0.7, 0.9 and 1.1 %) of hydrocolloids (kappa-carrageenan plus locust bean gum, 1:1) and two levels (0, 10%) of sucrose. Their mechanical properties were analyzed by compression (failure stress and failure strain) and by texture profile analysis, TPA (hardness, cohesiveness, springiness, adhesive ness, and chewiness). Addition of hydrocolloids produced expected increases in both stress and strain at failure. Sucrose increased failure stress but did not alter strain values. Increasing the pu

APA, Harvard, Vancouver, ISO, and other styles

36

Nwosisi, Sochinwechi. "TEXTURE PROFILE ANALYSIS (TPA) OF ORGANIC SWEETPOTATO (IPOMOEA BATATAS) CULTIVARS AS AFFECTED BY DIFFERENT PROCESSING METHODS." Journal of Microbiology, Biotechnology and Food Sciences 8, no. 6 (2019): 1254–59. http://dx.doi.org/10.15414/jmbfs.2019.8.6.1254-1259.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Dolores Romero de Ávila, M., M. Isabel Cambero, Juan A. Ordóñez, Lorenzo de la Hoz, and Ana M. Herrero. "Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)." Meat Science 98, no. 2 (2014): 310–15. http://dx.doi.org/10.1016/j.meatsci.2014.05.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Nyorere, Oderhowho. "Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage." American Journal of Engineering and Technology Management 3, no. 4 (2018): 54. http://dx.doi.org/10.11648/j.ajetm.20180304.11.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Singh, Vandita, Nejib Guizani, Ahmed Al-Alawi, Michel Claereboudt, and Mohammad Shafiur Rahman. "Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties." Industrial Crops and Products 50 (October 2013): 866–73. http://dx.doi.org/10.1016/j.indcrop.2013.08.039.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Batista, Laís Fernanda, Mariana Ferreira Silva, Manoela Maciel dos Santos Dias, Nilda de Fátima Ferreira Soares, Ana Clarissa dos Santos Pires, and Márcia Cristina Teixeira Ribeiro Vidigal. "Caracterization and optimization of nonfat yogurt based on texture properties: instrumental texture profile and rheological properties." Research, Society and Development 11, no. 8 (2022): e59011831457. http://dx.doi.org/10.33448/rsd-v11i8.31457.

Full text

Abstract:

Milk fat plays an important role in the texture of yogurt. Thus, producing fat-free yogurt is a challenge for the food industry. We investigated and modeled the effect of yogurt composition and process parameters on the texture properties obtained by analyzing the texture profile analysis (TPA) and on the rheological properties. The experiment followed the Box-Behnken (DBB) design with three factors: centrifuge rotational speed (CRS) (3000, 4250 and 5500 rpm), casein (Cas) (3.4, 4.9 and 6.4% p/v) and transglutaminase enzyme (TgE) (0, 1 and 2 U/g of protein) concentrations. A complete second-or

APA, Harvard, Vancouver, ISO, and other styles

41

Ainsa, Andrea, Adrián Honrado, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, and Juan B. Calanche M. "Innovative Development of Pasta with the Addition of Fish By-Products from Two Species." Foods 10, no. 8 (2021): 1889. http://dx.doi.org/10.3390/foods10081889.

Full text

Abstract:

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compar

APA, Harvard, Vancouver, ISO, and other styles

42

Li, Chen, Xiaoyong Wang, De Zhang, Yuqiong Chen, Xinfeng Jiang, and Dejiang Ni. "Study on the Variation Law of the Main Mechanical Properties in the Processing of Longjing Tea." Foods 12, no. 13 (2023): 2587. http://dx.doi.org/10.3390/foods12132587.

Full text

Abstract:

Fresh tea leaves, both single bud and one leaf with a bud, were used as the test materials in this study. The variation in the main mechanical properties, such as texture and tensile properties, during the processing of Longjing tea was examined by using texture profile analysis (TPA) and stress–strain tensile tests. The plasticity showed a trend of first increasing and then decreasing during the processing, whereas the elasticity displayed the opposite tendency. The flexibility reached a maximum during the fixing stage and then slowly declined with a relatively small change. Initially, the ma

APA, Harvard, Vancouver, ISO, and other styles

43

Zhang, Xiaodong, Min Yan, Yongle Sun, et al. "Textural Characteristics and Anatomical Structure of Hard- and Soft-Fleshed Jujube Fruits." Agriculture 14, no. 12 (2024): 2304. https://doi.org/10.3390/agriculture14122304.

Full text

Abstract:

The aim of this study was to establish a standardized and unified method for identifying and evaluating jujube fruit texture quality and to provide a theoretical basis for determining the texture quality of jujube germplasm resources. The texture of 56 jujube germplasms was characterized via the texture profile analysis (TPA) method, and the texture and anatomical structure of three each of the hard- and soft-fleshed germplasms were analyzed. Cluster analysis was used to categorize the 56 germplasms into hard- (17) and soft-fleshed jujubes (39). Significant positive correlations were found bet

APA, Harvard, Vancouver, ISO, and other styles

44

Martinez Tuppia, Ccori, Mohammad N. Rezaei, François Machuron, et al. "In Vitro Human Gastrointestinal Digestibility and Colonic Fermentation of Wheat Sourdough and Yeast Breads." Foods 13, no. 18 (2024): 3014. http://dx.doi.org/10.3390/foods13183014.

Full text

Abstract:

Bread can vary in textural and nutritional attributes based on differences in the bread making process (e.g., flour type, fermentation agent, fermentation time). Four bread recipes (BRs) made with sourdough preferments (BR1, white flour; BR2, whole grain flour) or regular yeast breads (BR3, white flour; BR4, whole grain flour) were evaluated for texture, digestibility, and their effect on the metabolic activity and composition of the gut microbiota using texture profile analysis (TPA) coupled with in vitro upper gastrointestinal (GIT) digestion and colonic fermentation (Colon-on-a-plate™ model

APA, Harvard, Vancouver, ISO, and other styles

45

KOCATEPE, Demet, Can O. ALTAN, Bengunur CORAPCI, Irfan KESKIN, Bayram KOSTEKL, and Hulya TURAN. "Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case study: Black Sea Large Rainbow Trout and Norwegian Salmon." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 81, no. 2 (2024): 86–94. http://dx.doi.org/10.15835/buasvmcn-fst:2024.0023.

Full text

Abstract:

In this study the colour and texture characteristics of imported Norwegian salmon (NS) and large rainbow trout of different origins (TF: rainbow trout of French origin; TT: rainbow trout of Turkish origin) were investigated. Two sections were then taken from the dorsal and tail zone of the fish and L*, a*, b*, hue, chroma, lightness index, yellowness index and texture profile analysis (TPA) were determined. The L*, a* and b* values measured in the dorsal zone were higher than those measured in the tail zone in all groups. The hue value of dorsal and tail zones of the Norwegian salmon was lower

APA, Harvard, Vancouver, ISO, and other styles

46

Zhao, Rui Xiang, Hua Di Sun, Sheng Yang Niu, and Li Li Zhao. "Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process." Advanced Materials Research 662 (February 2013): 315–18. http://dx.doi.org/10.4028/www.scientific.net/amr.662.315.

Full text

Abstract:

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.

APA, Harvard, Vancouver, ISO, and other styles

47

Johnson, Jessica A., Jacob Heller, Frank F. Owsley, Andrew M. Cassens, and Lea Ann A. Kinman. "54 Physical Effects of Carrot Fiber as a Binder in Cooked Chicken Sausage." Journal of Animal Science 100, Supplement_1 (2022): 24–25. http://dx.doi.org/10.1093/jas/skac028.047.

Full text

Abstract:

Abstract Binders are commonly used in sausage formulations to increase cook yield and improve texture. Soy protein (SP) and Non-Fat Dry Milk (NFDM) are common binders used in sausage, but an increase in allergen mislabeling incidents drives the need for allergen free alternatives. This study sought to test the effectiveness of carrot fiber (CF) in cooked chicken sausage. Chicken breast and thighs (90:10) were coarse ground (12.5 mm), mixed with 1.5 L of water and seasonings consisting of curing salts, sodium erythorbate and salt, then fine ground (9.5 mm). The blend was divided into 4.5 kg bat

APA, Harvard, Vancouver, ISO, and other styles

48

Marinelli, Franco, Camila Venegas, Fanny Pirce, et al. "Hardness Analysis of Foods in a Diet Based on the Mediterranean Diet and Adapted to Chilean Gastronomy." Foods 13, no. 19 (2024): 3061. http://dx.doi.org/10.3390/foods13193061.

Full text

Abstract:

The human diet is a factor for disease prevention and the extension of life expectancy. Loss of teeth can adversely affect chewing capacity, which can lead patients to modify their diet and subsequently result in a poor dietary intake. This work is conducted within the framework of an ongoing research project in the Dentistry School of Universidad de la Frontera aimed at designing a diet for patients with complete removable dental prostheses (CRDP). This study aimed to evaluate the hardness of foods in a diet designed for patients using CRDP, using texture profile analysis (TPA). TPA was used

APA, Harvard, Vancouver, ISO, and other styles

49

Kahyaoglu, T., S. Kaya, and A. Kaya. "Effects of Fat Reduction and Curd Dipping Temperature on Viscoelasticity, Texture and Appearance of Gaziantep Cheese." Food Science and Technology International 11, no. 3 (2005): 191–98. http://dx.doi.org/10.1177/1082013205055002.

Full text

Abstract:

The effects of varying fat content (from 13.5 to 50.4% w/w) and curd dipping temperatures (75, 85 and 95°C) on changes in viscoelastic properties, texture and appearance of Gaziantep cheese were examined. Viscoelastic properties of cheeses were studied using creep and recovery tests. Creep measurements showed that fat reduction from 50.4% (w/w) to 13.5% (w/w) decreased viscoelasticity while dipping into hot whey increased that of low-fat cheeses. Textural characteristics (hardness, gumminess, cohesiveness, springiness) were determined by texture profile analysis (TPA). Hardness, gumminess, coh

APA, Harvard, Vancouver, ISO, and other styles

50

Wimbasara, Dimas Fathullah, Rachma Wikandari, Arima Diah Setiowati, Taner Sar, and Mohammad J. Taherzadeh. "Texture Improvement of Filamentous Fungi Burger Derived from Biomass of Rhizopus oligosporus: Impact of Binding Agent on Physical, Sensory, and Microstructure." Trends in Sciences 22, no. 3 (2025): 8731. https://doi.org/10.48048/tis.2025.8731.

Full text

Abstract:

Despite its high nutritional value and low environmental impact, the nature of filamentous fungal hyphae might resemble the appearance of meat fibers. These properties make filamentous fungi as a promising protein alternative in the future. However, the texture of the mycelium is too weak to resemble meat fibers. This study was aimed to obtain non-animal binding agent to improve the texture of burger patty produced by fungal biomass of Rhizopus oligosporus. Different binding agents including sodium tripolyphosphate, transglutaminase, pectin, and modified tapioca were added to the fungi burger

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!