Journal of texture studies最新文献_第9页

Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour-based doughs and noodles and the underlying mechanism 碳酸钠对70%苦荞复合面粉面团和面条性能的影响及其机理。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-09-04 DOI: 10.1111/jtxs.12798

Yajing Qi, Jiahao Cheng, Yu Chen, Bin Xu

{"title":"Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour-based doughs and noodles and the underlying mechanism","authors":"Yajing Qi, Jiahao Cheng, Yu Chen, Bin Xu","doi":"10.1111/jtxs.12798","DOIUrl":"10.1111/jtxs.12798","url":null,"abstract":"The impact of Na2CO3 on the properties of doughs and noodles containing 70% Tartary buckwheat flour was investigated. Low-field 1H nuclear magnetic resonance showed the mobility of water in the doughs significantly declined with the addition content of alkali from 0% to 0.9%. Na2CO3 promoted the transformation from free sulfhydryl groups to disulfide bonds in doughs because the sulfhydryl groups in cysteine preferred to form thiolate anion and then oxidate under alkaline conditions. As for non-covalent chemical interactions, a significant increase of hydrogen bonds and a decrease of hydrophobic interactions were observed after Na2CO3 addition. Quantitative analysis of microstructure showed that more uniform and denser gluten networks with higher branching rate and shorter average protein length and width formed in the doughs with 0.3%–0.6% of Na2CO3. The aggregated glutenin macropolymer and enhanced protein structure led to significantly stronger tensile of Tartary buckwheat dough sheets, which could meet the demand of continuous processing in the factory. Dough with alkali had higher swelling power and pasting viscosities, contributing to higher water absorption, and improved textural attributes of cooked noodles. This study demonstrated the possibility of adding Na2CO3 at a moderate level for promoting the sheeting, cooking, and eating properties of high Tartary buckwheat flour composite noodles.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"947-957"},"PeriodicalIF":3.2,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10500267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of caseinate salt addition on the structural characteristics of kefiran systems 酪蛋白酸盐的加入对kefiran体系结构特性的影响。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-30 DOI: 10.1111/jtxs.12795

S. Exarhopoulos, A. Goulas, G. Dimitreli, Stylianos N. Raphaelides

引用次数: 0

Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry 剪切载荷作用下面筋网络发育的显微分析-激光共聚焦扫描显微镜与流变学相结合。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-22 DOI: 10.1111/jtxs.12796

Leonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, Thekla Alpers, Katharina Anne Scherf, Mario Jekle, Thomas Becker

{"title":"Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry","authors":"Leonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, Thekla Alpers, Katharina Anne Scherf, Mario Jekle, Thomas Becker","doi":"10.1111/jtxs.12796","DOIUrl":"10.1111/jtxs.12796","url":null,"abstract":"A comprehensive in-situ analysis of the developing gluten network during kneading is still a gap in cereal science. With an in-line microscale shear kneading and measuring setup in a conventional rheometer, a first step was taken in previous works toward fully comprehensible gluten network development evaluation. In this work, this setup was extended by an in-situ optical analysis of the evolving gluten network. By connecting a laser scanning microscope with a conventional rheometer, the evaluation of the rheological and optical protein network evolution was possible. An image processing tool for analyzing the protein network was applied for evaluating the gluten network development in a wheat dough during the shear kneading process. This network evaluation was possible without interruption or invasive sample transfer comparing it to former approaches. The shear kneading system was able to produce a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing ranged over all samples was in good agreement with traditional kneaded wheat dough just over peak consistency.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"926-935"},"PeriodicalIF":3.2,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12796","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10040048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability 口香糖碱:合成、生产和评价方法的综合综述:生物降解性的进展和途径。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-16 DOI: 10.1111/jtxs.12793

Mona Kaveh, Samira Yeganehzad, Mansour Rabie Ashkezary, Mohammad Ali Hesarinejad, Aldo Todaro, Katsuyoshi Nishinari

{"title":"Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability","authors":"Mona Kaveh, Samira Yeganehzad, Mansour Rabie Ashkezary, Mohammad Ali Hesarinejad, Aldo Todaro, Katsuyoshi Nishinari","doi":"10.1111/jtxs.12793","DOIUrl":"10.1111/jtxs.12793","url":null,"abstract":"The gum base mass is a colloidal system and the main component of chewing gum; which is an inert, non-nutritious, indigestible, and insoluble part of chewing gum, therefore this substance does not dissolve in the mouth when chewed. The gum base plays the most crucial role in determining the mechanical properties, flexibility, and overall quality of chewing gum. Moreover, it acts as a delivery system to transport sweeteners, flavorings, and other ingredients in chewing gum. Despite the massive market for chewing gum and the provision of a list of the main ingredients in gum base by the Code of Federal Regulations and some international organizations, there is a lack of information about chewing gum base and its compositions in the literature. Therefore, the purpose of this review is to present an overview of the characteristics, ingredients and applications, production process, assessment, and modification methods of the gum base along with the advances and approaches in biodegradability. Biodegradability concerns play a promoting role in the research and development of chewing gum and its applications in the food industry, medical and dental sectors. Reviewing previous studies can surely help for faster development of this path.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"789-807"},"PeriodicalIF":3.2,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9997782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of different food hardness on cognitive inhibitory control function 不同食物硬度对认知抑制控制功能的影响。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-09 DOI: 10.1111/jtxs.12794

Suzuha Kidoura, Yumeno Higuchi, Naoto Sato, Risa Santa, Mana Miyamoto, Kenichi Shibuya

{"title":"Effects of different food hardness on cognitive inhibitory control function","authors":"Suzuha Kidoura, Yumeno Higuchi, Naoto Sato, Risa Santa, Mana Miyamoto, Kenichi Shibuya","doi":"10.1111/jtxs.12794","DOIUrl":"10.1111/jtxs.12794","url":null,"abstract":"Mastication leads to an immediate enhancement in cognitive functions, including inhibitory control. Furthermore, the hardness of the food increases sympathetic nerve activity during and immediately after mastication. Hence, the cognitive function could be enhanced by increased sympathetic nerve activity. The present study aimed to investigate the effects of food hardness on cognitive inhibitory control function in humans. The participants were 23 healthy adults (19–22 years old). Experiments were conducted with two types of gummies (soft and hard). The participants ingested 13 g of gummies and performed a stop-signal task to measure cognitive inhibitory control function after they rested for 5 min. The reaction time for the stop-signal task after gummy consumption was significantly shorter in the hard gummy condition compared to the soft gummy condition (p < .05). Furthermore, the accuracy rate of the responses was also significantly higher in the hard gummy condition compared to the soft gummy condition (p < .05). The results of the present study suggest that food hardness enhances cognitive inhibitory control function in humans.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"958-962"},"PeriodicalIF":3.2,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9963137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Texture term usage and hedonic ratings in two age-diverse cohorts of Americans 质地术语的使用和两组不同年龄的美国人的享乐评分。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-01 DOI: 10.1111/jtxs.12791

Kai Kai Ma, Aarthi Madhavan, Nicole M. Etter, Helene Hopfer, John E. Hayes

{"title":"Texture term usage and hedonic ratings in two age-diverse cohorts of Americans","authors":"Kai Kai Ma, Aarthi Madhavan, Nicole M. Etter, Helene Hopfer, John E. Hayes","doi":"10.1111/jtxs.12791","DOIUrl":"10.1111/jtxs.12791","url":null,"abstract":"This study explores the use of food texture terms by adults in the northeastern United States. The purpose of the study was to compare the effect of food texture on food liking and texture term usage among age groups via two complementary online surveys that differed in the specific task given to participants. Survey 1 gathered common food items associated with 25 texture terms using open-ended questions from 345 participants (45% men, 55% women; age range = 20–79 years); it also collected liking scores for foods with these textures. Next, a new group of participants (n = 349, 46% men, 54% women; age range = 20–79 years) completed Survey 2, which asked them to match up to three texture terms to 32 different foods drawn from Survey 1, using a provided list of 35 texture terms. “Tough,” “Chalky,” and “Rubbery” had a negative impact on food liking scores while “Tender,” “Juicy,” and “Crispy” were associated with higher mean food liking scores. “Soft,” “Crunchy,” “Crispy,” “Juicy,” and “Greasy” were commonly used texture terms regardless of age. Within those aged 50–79 years, “Smooth,” “Tender,” “Crunchy,” “Soft,” “Moist,” “Crispy,” and “Creamy” were used more often while “Chalky,” “Rough,” “Mealy,” “Foamy/Airy,” “Gritty” were used less often. Our results identified commonly used texture terms and revealed differential usage in older and younger adults. These data deepen our understanding of the texture of foods in the modern food environment, highlighting how texture perception may vary with age.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"860-871"},"PeriodicalIF":3.2,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12791","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9917176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Classification of crispness of food materials by deep neural networks 基于深度神经网络的食品材料脆度分类。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-01 DOI: 10.1111/jtxs.12792

Rafael Z. Lopes, Gustavo C. Dacanal

{"title":"Classification of crispness of food materials by deep neural networks","authors":"Rafael Z. Lopes, Gustavo C. Dacanal","doi":"10.1111/jtxs.12792","DOIUrl":"10.1111/jtxs.12792","url":null,"abstract":"Crispness is a textural characteristic that influences consumer choices, requiring a comprehensive understanding for product customization. Previous studies employing neural networks focused on acquiring audio through mechanical crushing of crispy samples. This research investigates the representation of crispy sound in time intervals and frequency domains, identifying key parameters to distinguish different foods. Two machine learning architectures, multi-layer perceptron (MLP) and residual neural network (ResNet), were used to analyze mel frequency cepstral coefficients (MFCC) and discrete Fourier transform (DFT) data, respectively. The models achieved over 95% accuracy “in-sample” successfully classifying fried chicken, potato chips, and toast using randomly extracted audio from ASMR videos. The MLP (MFCC) model demonstrated superior robustness compared to ResNet and predicted external inputs, such as freshly toasted bread acquired by a microphone or ASMR audio of toast in milk. In contrast, the ResNet model proved to be more responsive to variations in DFT spectrum and unable to predict the similarity of external audio sources, making it useful for classifying pretrained “in-samples”. These findings are useful for classifying crispness among individual food sources. Additionally, the study explores the promising utilization of ASMR audio from Internet platforms to pretrain artificial neural network models, expanding the dataset for investigating the texture of crispy foods.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"845-859"},"PeriodicalIF":3.2,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9922950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bolus rheology of texture adjusted food—Effect of age 质粒流变学调整食品的年龄效应。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-07-18 DOI: 10.1111/jtxs.12789

Mats Stading, Ana Miljkovic, Johanna Andersson, Koichiro Matsuo

{"title":"Bolus rheology of texture adjusted food—Effect of age","authors":"Mats Stading, Ana Miljkovic, Johanna Andersson, Koichiro Matsuo","doi":"10.1111/jtxs.12789","DOIUrl":"10.1111/jtxs.12789","url":null,"abstract":"Swallowing disorders, or dysphagia, affect a large part of the population due to factors such as degenerative diseases, medication side effects or simply age-related impairment of physiological oropharyngeal function. The management of dysphagia is mainly handles through texture-modified foods of progressively softer, smoother, moister textures, depending on the severity of the disorder. Rheological and physiological-related properties of boluses were determined for a group of five older persons (average age, 74) for a set of texture-modified foods: bread, cheese and tomato and the combination into a sandwich. The softest class was gel food, after which came a smooth timbale; both were compared to boluses of regular food. The subjects chewed until ready to swallow, at which point the bolus was expectorated and measured regarding saliva content, linear viscoelasticity and shear viscosity. The results were compared to those of a previously studied younger group (average age, 38). The general physiological status of the subjects was determined by hand and tongue strength, diadochokinesis and one-legged standing and showed that all subjects were as healthy and fit as the younger group. Age-related properties such as one-legged standing with closed eyes and salivary flow plus bolus saliva content were lower for the older group, but the average chews-until-swallow was surprisingly also lower. Consequently, bolus modulus and viscosity were higher than for the younger group. Overall, the intended texture modification was reflected in bolus rheological and physiological-related properties. Bolus modulus, viscosity, saliva content and chews-until-swallowed all decreased from regular food to timbale food to gel food.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"824-834"},"PeriodicalIF":3.2,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12789","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9834242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat 热加工和温度对牦牛肉品质、蛋白质氧化和结构特征的影响。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-07-06 DOI: 10.1111/jtxs.12780

Yan Zhang, Shengsheng Li, Lizhu Zhao

{"title":"Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat","authors":"Yan Zhang, Shengsheng Li, Lizhu Zhao","doi":"10.1111/jtxs.12780","DOIUrl":"10.1111/jtxs.12780","url":null,"abstract":"The aim of this study was to determine the effects of processing on the quality, protein oxidation, and structural properties of yak meat. The cooking loss, Warner–Bratzler shear force, meat color, texture, thiobarbituric acid reactive substance, total carbonyl content (TCC), total sulfhydryl content (TSC), and structural properties of yak meat under frying, drying, and boiling were measured. The results showed that the cooking loss rate, shear force, L* value, hardness, elasticity, and chewiness of yak meat increased (p < .05) and the a* value decreased (p < .05) with increasing central temperature after processing. Fried yak meat at 80°C had the lowest cooking loss rate of 42.21% and the lowest shear force of 50.86 N, which had better textural characteristics, followed by boiling, while the maximum cooking loss rate, hardness, and shear force were 1.40 times, 1.26 times, and 1.2 times that of frying, respectively. The thiobarbituric acid reactive substance was obtained after decoction and peaked at 1.88 ± 0.04 mmol/mg at 60°C. The highest TCC and the lowest TSC were obtained for dried proteins at 80°C. In addition, as the central temperature increased, the helical structure in the protein secondary structure decreased, the disordered structure increased, the fluorescence intensity of myofibrillar proteins decreased, and protein degradation occurred. It was concluded that dried yak meat had the highest protein oxidation and the worst quality, while fried yak meat had the lowest protein oxidation and the best quality.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 5","pages":"659-670"},"PeriodicalIF":3.2,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10114418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research on microstructural-mechanical and shearing properties of castor seed during mechanical extraction 蓖麻籽机械提取过程中微观结构、力学及剪切性能的研究。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-07-05 DOI: 10.1111/jtxs.12790

Liu Yang, Bo Cui, Huan Chen, Yuchao Fan, Yonglin Zhang, Shaoyun Song, Qiang Yin, Gang Zhao, Zhiqiang Hao

{"title":"Research on microstructural-mechanical and shearing properties of castor seed during mechanical extraction","authors":"Liu Yang, Bo Cui, Huan Chen, Yuchao Fan, Yonglin Zhang, Shaoyun Song, Qiang Yin, Gang Zhao, Zhiqiang Hao","doi":"10.1111/jtxs.12790","DOIUrl":"10.1111/jtxs.12790","url":null,"abstract":"Castor seed oil, as an important biomass fuel, has attracted extensive attention worldwide due to inclusive applications. Castor seed screw mechanical extraction is in fact seed shear damage and oil output. Seed shearing mechanism has been investigated with a developed tribometer. Influences of pressing load, shearing speed, roller roughness were analyzed. Castor seed structural damage was in-situ observed with optical microscope, and in-depth analyzed with Scanning Electron Microscopy and Energy Dispersive Spectroscopy. The results reveal that shear interaction can be divided into three stages: coat damage, transition shearing and endosperm oil output. Seed shear mechanism includes coat peeling, endosperm plowing, tissue transferring and oil lubrication. High pressing load leads to more damage of coat and endosperm, causing more oil to flow out. With shearing speed increasing, coat is easily peeled, obvious endosperm shear plowing and oil lubrication happened in contact area. Coat damage by high roughness leads more oil output. Castor oil enters the contact area and work as lubricant, leading to the decrease of friction resistance.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"54 6","pages":"902-912"},"PeriodicalIF":3.2,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9758377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0