Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion.

This study investigated the bioconversion and bioaccessibility of soy isoflavones produced in sogurt fermented with S. thermophilus and L. bulgaricus during in vitro digestion.

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.

Temporal Dominance of Sensations (TDS) is a sensory descriptive tool that provides information about the sequence of the dominant attributes in a product when processed in the oral cavity and their subsequent changes over time. In humans, texture perception of any food is a dynamic process that plays a major role in the acceptance of the food. The TDS tool allows understanding the dynamic textural sensation in the mouth.

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.

Unlabelled: The effect of β-glucan (BG) and phytosterols (PS) as fat replacers on textural, microstructural, and lubrication properties of reduced-fat cream cheese was investigated. Five formulations (BG-PS ester, PS ester, BG-PS emulsions, PS emulsions, and BG) of cream cheese with added β-glucan and phytosterols (in emulsified and esterified form) were investigated and compared with commercial cheese. Among the five formulations used in this experiment, the effect of β-glucan appeared to be more pronounced imparting increased viscosity and firmness to reduced-fat cream cheese, similar to commercial high-fat cream cheese sample.