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The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/...
Yam is often added to kamaboko, such as Hanpen and Shinjo. We investigated the presence of endopeptidase in powdered yam and the effect of its addition on the texture of kamaboko. Hydrolyzing activiti...
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
Textures of cooked rice prepared from aged rice and improvements in cooked rice through removal of its external layer were investigated. Cooked rice prepared from aged rice became hard and stickiness/...
The effects of high-molecular-weight glutenin (HMWG) subunits on the physical properties of yellow alkaline noodles (YAN) were investigated by using 10 near-isogenic lines (NILs) that only differed in...
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceive...
To elucidate the effects of simple processing on seaweed as food, several methods were applied to Undaria pinnatifida. In this study, 1) boiling in the NaCl solution or 2) soaking in acetic acid, 3) c...

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