Month: May 2024

Researchers from the University of Indonesia have been investigating a TUR-P phantom for resident surgical training – a food-based design as a human mimicking model of the prostate.    The novel model aimed to be similar to the human prostate in terms of its texture profile, sensation upon resection, and anatomical hallmarks for resident transurethral resection […]

Would you like to employ a texture analysis system which provides multiple loading of samples and their subsequent testing with ‘walk-away’ time for the duration of all tests?  If high volume, repetitive testing is causing a bottleneck in your operation, automating to meet critical deadlines can be a business imperative. An investment in automation can […]

Crunch. Squish. Snap. Slurp. The textures and aromas of our foods trigger reactions in our brains that control how full we feel.    As scientists continue to learn just how, some are seeking to figure out if food textures also play a role in how much we eat. There might be a reason, beyond taste, […]

Researchers from the Institute of Food Science, Technology and Nutrition, Madrid, have been investigating ethyl cellulose and beeswax oleogels as fat replacers in meat products.  The effect of storage over 28 days was evaluated by measuring physiochemical, mechanical and viscoelastic properties of both oleogels before and after storage. They used their TA.XTplus Texture Analyser to perform penetration […]

Scientists from Poznań University of Life Sciences have been evaluating the mechanical and sensory characteristics of selected foodstuffs for senior citizens.  The population of Poland is one of the fastest ageing communities in Europe. Consequently, it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens […]

Texture is playing more pronounced roles in product development and creating new and just-right textures can be a new territory for product formulators trying to ensure the best eating experience for consumers.  We eat with our eyes, nose, tongue, and ears, so in order to gain maximum enjoyment and pleasure from our food, all of […]

Food texture plays a significant role in how consumers experience the foods andbeverages that they consume and in their preferences.  Whilst we might think that taste is the key driver, texture is actually our first, and often our lasting, impression of the food we eat and is deeply entangled within other sensory properties. According to Ingredion, […]

Reliable Testing for Packaging and Print   Corrugated cardboard is used all over the world for strong, cheap and light recyclable packaging. It is made up of a fluted interior sandwiched between linerboards. Variations include a linerboard on only one face, or several stacked layers. It is generally made into cardboard boxes, although occasionally used […]

Reliable Testing for Packaging and Print  Pin Adhesion Test Example standard: TAPPI T821 Another factor that controls the quality of corrugated board is the strength of adhesion between the corrugating medium and its facings. This adhesion can be measured directly using a ‘pin adhesion test’, where pin adhesion is the force to separate the two […]

Reliable Testing for Packaging and Print Tensile Test Example standard: ASTM D828 Tensile testing is applied to paper products for various reasons to assess strength in use; standards such as ASTM D828 cover the methods required to measure the tensile properties of paper and paperboard. Tensile tests are used for combined corrugated board but not […]