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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat
(Journal of Food QualityJournal of Food Quality, 2022)
This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, ...
The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen
(Hindawi Limited, 2022)
Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the ...
Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality
(Journal of Food QualityJournal of Food Quality, 2022)
This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen ...