摘要:

‘Rheological and Other Physical Terms Relating to the Structure‐Sensitive Properties of Butter’, by J. C. Novello‘Food Rheology Today’, by A. L. Elder and R. J. Smith‘Acceptance and Consumer Preference Testing’, by B. H. Ellis‘Textural Discrimination Sensitivity as Measured by Frequency Spectrographic Analysis of Chewing Sounds’, by K. K. Kapur, W. Dorr, E. Loftus, and R. Feller‘The Relevance of Correlating Objective and Subjective Data’, by A. Kramer‘Relationship between Chemical Structure and Rheological Properties of Gluten Proteins’, by R. Lasztity‘Application of Stress‐Strain Behavior to Thermally Contracted Collagen from Epimysial Connective Tissues’, by P. E. McClain, E. Kuntz and A. M. Pearson‘Perceiving Visual Texture: A Literature Survey’, by R. M. Pickett‘Relationship between Structure and Rheological Properties of Gluten Proteins (A review)’, by J. S. Wall and A. C. Beckwith‘Dessert Gel (Gelatin) Strength Testing. If: Collaborative Study’, by E. Borker and K. G. Sloman‘Determination of Potato Texture’, by J. M. De Man‘A Recording Micro‐Penetrometer, Design and Application’, by M. Jacobson and G. Armbruster‘Possibilities of Accurate Assessment of the Quality of Fish’, by O. M. Mel'nikova‘Measuring Apparent Viscosity of Organic Slurries’, by B. W. Mitchel and R. M. Peart‘Konsistometrische Untersuchungen an Rindfleisch’ (‘Consistometric Investigations of Beef) by E. Scharner (Leipzig, D.D.R.)‘An Automatic and Recording Torsion Measuring Apparatus’, by H. J. Scherr and W. E. Palm‘Penetrometry ‐ Practical Uses’, by J. Kleinert‘Objective Methods for Estimating the Texture of Foodstuffs’, by G. Thomas‘Objective Methods for Measurement of Consistency in Solid Foods’, by R. Heiss and H. WitzelA. FOODS‘Objective Measurements for Baked Products’, by K. Funk, M. E. Zabik, and D. A. Elgidaily‘Brookfield Develops Reliable Measurement of Chocolate Viscosity’, by David H. Howard‘Studies on the Quality Characteristics of Canned Grapefruit Segments. I. Factors Affecting the Drained Weight and Texture’, by A. Ludin, Z. Samish, A. Levi, and E. Hershkowitz‘Studies on the Quality Characteristics of Canned Grapefruit Segments. II. Additives Improving Their Drained Weight and Texture’, by A. Levi, Z. Samish, A. Ludin, and E. Hershkowitz‘Use of Penetrometer for Assessing the Tenderness of Meat’, by G. T. Pagens and C. Autino‘The Interrelationship of the Viscosity, Fat Content, and Temperature of Cream between 40° and 80° C, by L. W. Phipps‘Objective Measurements of French Fried Potato Quality. Laboratory Techniques for Research Use’, by L. R. Ross and W. L. Porter‘Interpretation of Multiple‐Peak Shear Force Curves Obtained with French Fried Potatoes’, by L. R. Ross and W. L. Porter‘Effect of Moisture Content on Mechanical Properties of Shelled Corn’, by Leora Shelef and Nuri N. Mohsenin‘Physical Properties of the Potato Tuber’, by P. W. Voisey, N. W. Tape, and M. Kloek‘The Control of Oil‐in‐Water Emulsion Consistency Using Mixed Emulsifiers’, by B. W. Barry‘Quality in Frozen Cod and Limiting Factors on Its Shelf Life’, by T. R. Kelly‘The Effect of Low Temperature Freezing on Quality Changes in Cold Stored Cod’, by T. R. Kelly and J. S. Dunnett‘Mechanical Properties of Beef during the Freezing Process’, by N. Kulmanova‘Phospholipid Concentration in Cocoa Butter and its Relationship to Viscosity in Dark Chocolate’, by J. G. Parsons and P. G. Keeney‘Influence of Emulsifiers on the Emulsion System of Creams’, by E. Nuernberg‘The Effect of Level of Skin on the Quality of Chicken Frankfurters’, by R. C. Baker, J. M. Darfler, and M. C. Bourne‘Type and Level of Fat and Amount of Protein and Their Effect on The Quality of Chicken Frankfurters’, by R. C. Baker, J. Derfler, and D. V. Vadehre‘Texture Studies on Mushrooms’, by T. R. Gormley‘Photomicrograph of Studies of Dynamic Changes in (Beef) Muscle Fiber fragments. 1: Effect of Various Heat Treatments on Length, Width and Birefringence’, by R. L. Hostetler and W. A. Landmann‘Comparison of Sarcomere Length to Other Predictors of Beef Tenderness’, by R. D. Howard and M. D. Judge‘Pectic Substances and the Texture of French Fried Potatoes’, by A. S. Jaswal‘Texture, Colour and Chemical Composition of Cling Peaches as Affected by Potassium Fertilization’, by B. S. Luh and F. W. Liao‘Some Effects of Process Treatment on the Body of Cream’, by J. H. Prentice and H. R. Chapman‘Deterioration of Frozen Par‐Fried Potatoes upon Holding after Thawing. 2. Composition, Histology and Objective Measurements of Texture’, by R. M. Reeve, B. Feinberg, F. P. Boyle, and G. K. Notter‘Chocolate Particle Size and Its Organoleptic Influences’, by W. Rostagno‘Hardening Ice Cream by Immersion in Liquid Nitrogen’, by A. W. Rudnick, I. J. Ross, and J. D. Fox‘The Influence of the Composition of the Fatty Phase of Margarine on Its Consistency’, by E. Sambuc and M. Naudet‘Properties and Chemical Characterization of a ‘Bloom’ on Process Cheese Slices’, by L. G. Scharpf Jr. and T. P. Kichline(Wheat) Hour Constituents Affecting MacMichael Viscosities, by W. b. Sollars‘Relation of Trime

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00729.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY