Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols-Reference-Cited by-同舟云学术

Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols

Published:2022-02-24 Issue:2 Volume:53 Page:209-219
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Davila Mindy¹^ORCID,Liu Xuejun¹,Yusufali Zahra¹,Du Xiaofen¹^ORCID

Affiliation:

1. Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12664

Reference39 articles.

1. Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils

2. Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil

3. VISCOSITY ESTIMATION OF VEGETABLE OILS BASED ON THEIR FATTY ACID COMPOSITION

4. Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel

5. Texture measurement approaches in fresh and processed foods — A review

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1. Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year;ACS Food Science & Technology;2023-10-06

2. Comparison of homemade TD-NMR device and commercial devices for detection of oil adulteration;The European Physical Journal Plus;2023-05-02

3. Pecan ( Carya illinoinensis ) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance;Journal of the American Oil Chemists' Society;2022-11-04

4. Evaluation of Soybean Varieties for Soy Milk Based on Factor and Cluster Analysis;Journal of Biobased Materials and Bioenergy;2022-08-01