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1 Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
article 2010    
Author: Primo-Martín, C. · Sanz, T. · Steringa, D.W. · Salvador, A. · Fiszman, S.M. · Vliet, T. van
Keywords: Biology · Food and Chemical Risk Analysis · Batters · Cellulose derivatives · Crispness · Deep frying · Moisture · Oil reduction · Snacks · Sound
[Abstract]

2 Crispy/crunchy crusts of cellular solid foods: A literature review with discussion
article 2004    
Author: Luyten, H. · Plijter, J.J. · Vliet, T. van
Keywords: Nutrition · Food technology · Crystallization · Deformation · Energy dissipation · Macromolecules · Morphology · Plasticizers · Sensory aids · Shock waves · Baking · Consumers · Snacks · Solid foods · Food products
[Abstract]

3 Associations between active video gaming and other energy-balance related behaviours in adolescents: a 24-hour recall diary study
article 2015    
Author: Simons, M. · Chinapaw, M.J.M. · Brug, J. · Seidell, J. · Vet, E. de
Keywords: Health · Active video games · Physical activity · Sedentary behaviour · Adolescents · Associations · Health behaviours · Snacks; Beverages · Energy intake · Healthy for Life · Healthy Living · Life · LS - Life Style · ELSS - Earth, Life and Social Sciences
[PDF] [Abstract]

4 Sensory characteristics of wholegrain and bran-rich cereal foods - A review
article 2016    
Author: Heiniö, R.L. · Noort, M.W.J. · Katina, K. · Alam, S.A. · Sozer, N. · Kock, H.L. de · Hersleth, M. · Poutanen, K.
Keywords: Nutrition · Flavour, taste, odour, texture · Processing · Structure · Chemical compounds · Processing · Sensory perception · Structure (composition) · Bran · Bread, biscuit, pasta, snacks · Cereal · Consumer · Product · Sensory · Wheat, rice, corn, rye, oats, barley, sorghum · Wholegrain · Cereal products · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 4 of 4 found. | Sort by date