Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling-Reference-Cited by-同舟云学术

Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling

Published:2021-12-13 Issue: Volume: Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Ilic Jovan¹^ORCID,Tomasevic Igor²,Djekic Ilija¹

Affiliation:

1. Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry University of Belgrade Belgrade Serbia

2. Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry University of Belgrade Belgrade Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12651

Reference50 articles.

1. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties;Aguayo‐Mendoza M. G.;Food Quality and Preference,2019

2. Extraction, identification and thermal stability of anthocyanins from eggplant peel as a natural colorant;Bahreini Z.;Progress in Color, Colorants and Coatings,2014

3. Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes;Bongoni R.;Trends in Food Science & Technology,2013

4. Centers for Disease Control and Prevention(2017).Only 1 in 10 adults get enough fruits or vegetables. Retrieved fromhttps://www.cdc.gov/media/releases/2017/p1116-fruit-vegetable-consumption.html

5. Food oral processing—A review;Chen J.;Food Hydrocolloids,2009

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory research and Temporal Descriptive Methods: Where is this relationship going?;Science Talks;2024-09

2. Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review;Comprehensive Reviews in Food Science and Food Safety;2024-01

3. Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions;Journal of Texture Studies;2023-04-28

4. The influence of different cooking treatments on vegetables’ bolus properties;International Journal of Food Sciences and Nutrition;2023-02-02

5. Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel;Molecules;2022-11-17