Profile cover photo
Profile photo
Stable Micro Systems
64 followers -
Innovation, Education & Application Experts in the field of Texture Analysis
Innovation, Education & Application Experts in the field of Texture Analysis

64 followers
About
Stable Micro Systems's posts

Post has attachment
Scientists from TNO Food and Nutrition have been researching the optimisation of the texture of wholegrain and high fibre bread products with an aim of achieving sensory attributes similar to white bread. For the assessment of dough stickiness, analysis was performed according to the procedure described by Grausgruber et al. (2003) using a Texture Analyser TA.XTplus. Crumb hardness was measured by texture profile analysis. The study showed that it is possible to develop nutritionally improved bread products with textural quality similar to white bread. Read more: http://buff.ly/2uShMgk
Photo

Post has attachment
Researchers at Yangzhou University have been investigating the molecular adhesion mechanisms in rice to provide a new tool for rice breeders to select cultivars with desirable palatability. The stickiness of cooked rice is important for eating quality and consumer acceptance. As part of this work, they carried out texture profile analysis on rice samples, using a two-cycle, force-versus-distance compression program with a TA.XTplus Texture Analyser. Find out more: http://buff.ly/2uw9Dvk
Photo

Post has attachment
Substantiate your product claims with the aid of texture analysis
Customers are wary of manufacturers using taglines to tempt them into buying their product – a conditioner that states “hair three times suppler after first use” will not sell well if customers start using it and find no difference to
their tresses...

Post has attachment
Scientists from Innovent have been researching degradable foams as a promising potential biomaterial for the surgical treatment of soft tissue defects. An important part of this investigation was the measurement of mechanical properties including Young's modulus, tensile strength and compressive strength. These were determined using their TA.XT2i Texture Analyser according to standard methods. Read more: http://buff.ly/2tG5l2g
Photo

Post has attachment
Scientists from the Free University of Berlin have been researching curing phenomena of flexible aqueous polymeric coatings, gaining a new insight into curing phenomena mainly associated with the adhesion between drug layer and coating. They also identified approaches to avoid this unwanted curing effect. The mechanical properties of both wet and dry films in were investigated by a puncture test using their TA.XTplus Texture Analyser. The load at break and the maximum displacement of the film samples were determined and then converted to puncture strength and elongation at break. Read more: http://buff.ly/2tf4eak
Photo

Post has attachment
From fairytales and films to cordon bleu gastronomy and industrial food production, confectionery is found at the heart of Western culture. This love of all things sweet has not been overlooked by the commercial confectionery industry, which manufactures millions of tonnes each year. Meeting market demand, however, isn’t easy. Whether it is pillowy fondant, sticky caramel, gooey chocolate spread or juicier fruit candies, today’s consumers want it all, demanding products that deliver on taste and texture alike to enhance their eating experience. Finding the optimum texture analysis test methods to measure your newly designed confectionery product doesn't need to be a mystery. Watch 'Creating Novel Confectionery Products' for a summary of the texture analysis possibilities: http://buff.ly/2tq3t2l
Photo

Post has attachment
'Elaboration and evaluation of alginate foam scaffolds for soft tissue engineering.' Researchers from the University of Toulouse have been investigating the dependence of microarchitecture on the use of polymer scaffolds in material design for soft tissue applications. Differential elastic moduli and mechanical behaviour of the scaffolds were followed by three successive uniaxial compressive tests using their TA.XT2 Texture Analyser. Their samples’ mechanical properties in compression appeared to be well adapted to soft tissue engineering. Find out more: http://bit.ly/2sdTjxQ
Photo

Post has attachment
The 2017 exhibition for the Institute of Food Technologists was held in Las Vegas, Nevada, from June 25th to 28th, showcasing thousands of developments in the food technology industry. The show gives a good reflection of the current wants and desires of consumers, and they seem to be asking quite a lot from manufacturers this year. One major area to consider while keeping up with these trends is food texture. The majority of attendees were heavily aware of the importance of texture measurement in R&D as well as its maintenance in quality control; texture is such an important quality of food and beverage products that many manufacturers mention a textural attribute specifically by name on a product’s packaging or even in the name itself. Read our blog post: http://buff.ly/2ul6sWQ
Photo

Post has attachment
Scientists from the Ente Nazionale Risi in Italy have been researching the chemical, physical, textural and sensory properties of ten Italian rice varieties. Cooked rice texture has been shown to govern the acceptance of rice by consumers when consumed as the whole grain. Although texture is multidimensional, resistance to extrusion (hardness) and stickiness are critical and these textural characteristics govern the palatability of cooked rice in Italian markets, with hardness being the most important and most commonly measured parameter. Cooked rice texture was measured with a Texture Analyzer model TA.XTplus using a Rice Extrusion Rig according to the ISO 11747:2012 method (likening the resistance to extrusion to hardness) and to an internal method for stickiness. There was agreement between the sensory analysis and the chemical physical and textural characterisation of milled rice. Find out more: http://buff.ly/2uFAAvd
Photo

Post has attachment
Jin et al have recently filed a patent entitled “Method for Extending the Shelf-Life of Crops Such as Roots, Tubers, or Bulbs”, focussing on specialised washing and packing methods. To monitor the texture of these samples, a Texture Analyser by Stable Micro Systems was used along with a blade set to measure their frangibility at room temperature. Read more: http://buff.ly/2sI9tP3
Photo
Wait while more posts are being loaded