Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia.

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.

Ultrasound assisted extraction of antioxidative phenolics from cashew ( L.) leaves.

Optimization of ultrasound-assisted extraction (UAE) of antioxidative phenolics from the leaves of cashew ( L.) was carried out by response surface methodology along with the central composite design. Two independent variables were considered: amplitude (30-77%) and time (7-31 min).

Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp.

Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0-7.5%, flour substitution) were investigated. The addition of 7.

Differences in textural properties of cooked caponized and broiler chicken breast meat.

This study was aimed at evaluating textural properties of cooked chicken breast meats obtained from 3 production systems (conventional raising, feed modification, and caponization) and determining the relationship between instrumental parameters and sensory attributes associated with the texture of capon meat. Texture of cooked breast meats was determined using 3 instrumental methods: Warner-Bratzler Shear (WBS), texture profile analysis (TPA), and uniaxial compression (UC), and sensory analysis by trained panelists. The results indicated that cooked caponized meat showed the lowest values of WBS force, shear energy, hardness, Young's modulus of UC, and the 2 sensory attributes (firmness and number of chews) (P < 0.

Autolysis of Pacific white shrimp (Litopenaeus vannamei) meat: characterization and the effects of protein additives.

Autolytic activity of Pacific white shrimp (Litopenaeus vannamei) mince in the absence and in the presence of 2.5%NaCl was investigated. Pacific white shrimp mince exhibited the maximum autolytic activity at 35 and 40 degrees C in the absence and in the presence of 2.

Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining.

Effects of freshness and deveining on some properties, translucence, and microstructure of Pacific white shrimp (Litopenaeus vannamei) soaked in 2.5% NaCl containing different phosphates were studied. Shrimp soaked in all solutions had increases in weight gain and cooking yield with lowered cooking loss, compared with the control (P < 0.