How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs
J Ilic, M Van Den Berg… - IOP Conference Series …, 2021 - iopscience.iop.org
This study provides an overview of over 50 publications exploring the consumers' motives
for choosing meat analogs over real meat, how they perceive them, and what can be …
for choosing meat analogs over real meat, how they perceive them, and what can be …
Use of engineering tools in modelling first bite–case study with grilled pork meat
R Djekic, J Ilic, I Tomasevic… - IOP Conference Series …, 2021 - iopscience.iop.org
This study provides an engineering approach in modelling the first bite. Based on the
mechanical properties of grilled pork meat obtained by applying compression and Warner …
mechanical properties of grilled pork meat obtained by applying compression and Warner …
Uticaj različitih kulinarskih metoda na parametre oralnog procesiranja hrane
JG Ilić - 2022 - search.proquest.com
Kuvanje u ključaloj vodi, na pari, grilovanje i sous-vide su bili primenjeni za pripremu
uzoraka mesa domaće i divlje svinje, celera, krompira, tikvica i plavog patlidžana. Ciljevi …
uzoraka mesa domaće i divlje svinje, celera, krompira, tikvica i plavog patlidžana. Ciljevi …