V
Victor Kuri
Researcher at University of Plymouth
Publications - 37
Citations - 2077
Victor Kuri is an academic researcher from University of Plymouth. The author has contributed to research in topics: Starch & Vitamin D and neurology. The author has an hindex of 19, co-authored 37 publications receiving 1805 citations. Previous affiliations of Victor Kuri include Queen's University Belfast & Universidad Autónoma Metropolitana.
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Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
TL;DR: Sensory analysis results, particularly aroma and acceptability scores, indicated the significant advantages in using rosemary and citrus extracts in rancidity-susceptible meat products.
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Rheological quality and stability of yog‐ice cream with added inulin
TL;DR: In this article, the effect of inulin on the rheological and textural characteristics of yog-ice cream desserts in relation to their sensory attributes was examined, and it was shown that adding inulin to the mix increased viscosity and hardness of the resulting products.
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Inulin-enriched pasta: effects on textural properties and starch degradation
TL;DR: In this article, the effects of inulin addition on the cooking properties, texture and nutritional characteristics of durum wheat pasta were determined, and the results suggest that by using non-starch polysaccharides it is possible to enhance the nutritional quality of pasta, without deleteriously affecting its cooking and textural properties.
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Characteristics of beef burger as influenced by various types of lemon albedo
TL;DR: In this paper, the effects of lemon albedo on chemical, physicochemical and sensory properties of beef burgers were investigated using a ranking test, and the results showed significant differences on redness and hardness.
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Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment
Esther Sendra,Victor Kuri,Juana Fernández-López,Estrella Sayas-Barberá,C. Navarro,José Ángel Pérez-Álvarez +5 more
TL;DR: In this paper, the effect of orange fiber addition on yogurt viscoelastic properties was studied, the following factors were evaluated: (i) fiber doses (0, 0.2, 0., 0.4,0.6 and 0.8); (ii) fiber particle size (0.417-0.7; 0.701−0.991); and (iii) fiber addition prior or after pasteurization.