Journal Article10.1016/J.FOODHYD.2004.01.001
Fractal pore-size distribution on freeze-dried agar-texturized fruit surfaces
30
TL;DR: In this article, the porosity of textured frozen textured fruit is estimated by modifying a technique first suggested by the Czech scientist Korcak, ∼65 years ago, for studies in the fields of geography and cartography.
read more
About: This article is published in Food Hydrocolloids. The article was published on 01 Sep 2004. The article focuses on the topics: Dried fruit.
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
Developments and trends in fruit bar production and characterization.
TL;DR: Given the wide range of bioactive factors in fresh fruits that are preserved in fruit bars, it is plausible that their uptake consumption have a positive effect in reducing the risk of many diseases.
67
•Book
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
Amos Nussinovitch,Madoka Hirashima +1 more
- 09 Oct 2013
TL;DR: Using hydrocolloids for cooking: Cooking Innovations: Using Hydrocolloid for Thickening, Gelling, and Emulsification as mentioned in this paper is the first scientific book devoted to the unique applications of hydroxide in the kitchen, covering both past uses and future innovations.
62
Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity
TL;DR: In this paper, the authors investigate the potential usefulness of two fractal metrics based on fast Fourier transform and gliding box lacunarity as descriptors of visual texture in ham slices.
60
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint
TL;DR: In this article , the authors analyzed selected properties of freeze-dried vegetable snacks obtained from wholesome waste derived from the fruit and vegetable industry, such as frozen vegetable by-products and apple pomace as well as estimate carbon footprint as the technological process output on the basis of the energy used for the purpose of producing snacks.
39
Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions.
TL;DR: In this article, the authors developed a generalized indicator that could be used to monitor microstructural changes of a model food product (carrot cubes) undergoing three different drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying.
34
References
Succulent, hydrocolloid-based, texturized grapefruit products
G. Weiner,Amos Nussinovitch +1 more
TL;DR: Agar and alginate-based succulent textured products were prepared using pasteurized grapefruit vesicles (juice sacs) entrapped within the gel structure as mentioned in this paper.
15
A novel, vitamin A-fortified, edible hydrocolloid sponge for children
TL;DR: In this paper, the authors used hydrocolloid sponges to supplement preschool children in an area with endemic vitamin A deficiency and found that levels of vitamin A increased significantly following ingestion of the edible cellular solid.
15
Physical characteristics of agar—yeast sponges
Amos Nussinovitch,Z. Gershon +1 more
TL;DR: In this article, yeast sponges were produced by entrapping yeast within agar gels and immersing them in a 5% sucrose solution for 3 and 7 days.
14
Predicting the Deformability Modulus of Multi-layered Texturized Fruits and Gels
O. Ben-Zion,Amos Nussinovitch +1 more
TL;DR: In this article, an empirical mathematical model to predict the deformability modulus of a multi-layered gel array was successfully applied to a series of double-layer gels composed of agar and one of four galactomannans in three different layer-thickness combinations.
13
Patent
System for measuring the crispiness of materials
Amos Nussinovitch,Eyal Mey-Tal +1 more
- 22 Oct 1996
TL;DR: In this article, a method for the determination of a Fractal number representative of the crispiness and crunchiness of various materials, especially edible materials, is presented, where the material to be tested is crushed by the application of a given force by a piston moving in a cylinder, which crushes such substance, whereby noise is created, recorded and subsequently evaluated.
11