Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content

By M. Rahman, Sohrab Alfarsi. 2005

212 citations recorded by the source corpus.

Subfields: Biomaterials, Plant Science

View Paper: https://www.semanticscholar.org/paper/fc581ed4c7aa9ae2a26cb081ff49cfd373dc84a7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. Z. Hamidi-Esfahani
2. Z. Ashraf

Citations in the corpus

• Date and Date Processing: A Review (2011, background): “NDF contains hemicellulose, cellulose, lignin, cutin, silica, and some cell wall protein, while ADF contains cellulose, lignin, cutin and silica.(47) Date also contains a special type of fiber known as β-D-glucan.”
• Approaches to analysis and modeling texture in fresh and processed foods – A review (2013, unknown): “, 2008), date flesh (Rahman and Al-Farsi, 2005), mushroom (Jaworska and Bernas, 2010), root vegetable (Farahnaky et al.”
• Instrumental-sensory evaluation of texture for fish sausage and its storage stability (2007, background): “The results were expressed in hunter L-value, where L is lightness or darkness of the sausage (black L = 0; white L = 100), +a is the redness, –a is the greenness, +b is the yellowness, –b is the blueness.(22) Table 1 Formulations of fish sausage for overall sensory preference assessment”