摘要:

AbstractSensory, instrumental and microscopic methods of evaluation were combined to permit relating textural parameters to structural characteristics of fresh, frozen and rehydrated freeze‐dried strawberries. Large cells and thin cell walls appear to account for the ease of textural damage. Degradation of cell walls, cell rupture and plasmolysis caused by senescence or processing are responsible for softening, loss of crispness and easy juice release. A good agreement was obtained between the three methods of texture evaluatio

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00957.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

AbstractThe study was undertaken to determine histological distortions occurring in the pea testa (skin) as a result of various force applications.Multi‐directional compression caused bending of macrosclereids and flattening of osteosclereids. Unidirectional pressure caused similar deformations plus eventual separation between cells; shearing caused bending, buckling and wedging of macrosclereids; bruising resulted in cracks between macrosclereids and buckling.The existence of a pentosan‐cellulose complex in the basal and apical ends of the macrosclereids and in the end wall regions of the osteosclereids, as established by R. M. Reeve of the U.S.D. A., and the triangular arrangement of the osteosclereids might explain the ability of the macrosclereids to bend and buckle and of the osteosclereids to spread in the end wall regions. This in turn contributes to the resiliency and toughness of the testa in the face of varied physical for

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00958.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

AbstractThe work‐softening of margarine and butter resulting from passage through perforated plates was determined. Various plates were used differing in size and number of perforations, but identical in the total area of perforations. Greater work‐softening was obtained with plates having many small perforations, but the back‐pressure in the equipment was higher. Passing the product through two or three plates slightly increased work softening. Additional mechanical action was provided by a propeller rotating immediately behind the perforated plates. Only small additional work‐softening was obtained by this action and little remained after 8 days storage. Increasing the speed of the propeller up to 100 r.p.m. increased work softening. Increasing it to 300 r.p.m. did not further increase work softening. It appears that excessive mechanical action has little permanent softening effect on plast

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00959.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

AbstractFollowing the work of Bourne, penetration measurements were performed with two sets of punches. The first set had a constant area and various perimeters. The second set had a constant perimeter and various areas. At constant perimeter, the relationship between punch area and force was a straight line with process cheese, butter and margarine, the latter two going through the origin. At constant area, the relationship between punch perimeter and force was a straight line for process cheese, but no definite relation between punch perimeter and force was obtained with butter and margarine. The relationship between the nature of the curves and the physical structure of the food is discussed. It was concluded that penetration tests of cellular products such as fruits studied by Bourne may involve shear and compression factors. In products with strongly bound network structures, e.g. process cheese, the main factors are shear and flow. In products with weakly bound network structures, such as plastic fats, flow is the only major factor involved.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00960.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY

摘要:

1. General Principles:‘Hypothesis for the Structure and Rheology of Glutenin’, by J. A. D. Ewart1. General Principles:‘Texture, Structure Affect Flavor Release Rate’, by H. Knechtel1. General Principles:‘Collection and Classification of Texture Words’, by S. Yoshikama, S. Nishimaru, T. Tashiro, and M. Yoshida1. General Principles:‘Collection and Analysis of Texture Words’, by S. Yoshikawa, S. Nishimani, T. Tashiro, and M. Yoshida2. Instrumentation and Methodology:‘A Simple Extension Apparatus for Gelatin Gels’, by W. G. Cobbett2. Instrumentation and Methodology:‘A Method for Measuring the Firmness of the Cell‐Wall Material of Bread’, by R. C. E. Guy and J. J. Wren2. Instrumentation and Methodology:‘The Rheological Testing of Wheat Glutens and Doughs (A Letter)’, by P. W. Heaps, T. Webb, P. W. Eggitt Russell, and J. B. M. Coppock2. Instrumentation and Methodology:‘New Dimensions Relating to the Textural Quality of Semi‐Solid Foods and Ingredient Systems’, by W. F. Henry and M. H. Katz2. Instrumentation and Methodology:‘Routine Rheological Tests in the British Food Industry’, by H. G. Muller2. Instrumentation and Methodology:‘Measures Food‐Flow Behavior’, by S. J. Popson and J. V. Ziemba2. Instrumentation and Methodology:‘Development of a Penetrometer Test to Predict Meat Tenderness’, by J. M. Tuomy and L. C. HinnergardtA. FOODS3. Objective Measurements:‘Two Kinds of Firmness in Apples’, by M. C. BourneA. FOODS3. Objective Measurements:‘The Effect of Sample Dimensions on the Cleaving of Meat in the Objective Assessment of Tenderness’, by C. L. Davey and K. V. GilbertA. FOODS3. Objective Measurements:‘Cottage Cheese Texture’, by J. M. de ManA. FOODS3. Objective Measurements:‘An Instrument for Automatically Measuring the Firmness of Red Tart Cherries’, by R. G. Diener, J. H. Levin, and R. J. WolthuisA. FOODS3. Objective Measurements:‘Measurements of Olive Texture. II: Compression and Shear Compression Tests’, by M. J. F. Diez and A. V. SiglerA. FOODS3. Objective Measurements:‘Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph. 1: Examination of Test Condition’, by F. Goto and Y. YokooA. FOODS3. Objective Measurements:‘Comparison of Sarcomere Length to Other Predictors of Beef Tenderness’, by R. D. Howard and M. D. JudgeA. FOODS3. Objective Measurements:‘Rheological Activity of Peptides. Simple Disulphides and Simple Thiols in Wheaten Dough’, by I. K. Jones and P. R. CarnegieA. FOODS3. Objective Measurements:‘Texture of Cooked Potato. I: Introduction’, by D. J. Linehan and J. C. HughesA. FOODS3. Objective Measurements:‘Texture of Cooked Potato. II: Relationships between Intercellular Adhesion and Chemical Composition of the Tuber’A. FOODS3. Objective Measurements:‘Texture of Cooked Potato. II: Intercellular Adhesion of Chemically Treated Tuber Sections’A. FOODS3. Objective Measurements:Determination of the Period of Mixing of Praline Paste by Measuring Changes in its Rheological Properties’, by L. N. Lunin and Yu. A. MachikhinA. FOODS3. Objective Measurements:‘Spaghetti Tenderness Testing Apparatus’, by R. R. Matsuo and G. N. IrvineA. FOODS3. Objective Measurements:‘Viscosity Profile of Typical Polysaccharides in the Ultra‐Low Shear Rate Range’, by T. C. PattonA. FOODS3. Objective Measurements:‘Investigations on Starches from Major Starch Crops Grown in Ghana. 1: Hot Paste Viscosity and Gel‐Forming Power’, by V. RasperA. FOODS3. Objective Measurements:‘Viscosity of Egg and Egg Products’, by A. M. Scalzo, R. W. Dickerson, Jr., J. T. Peeler, and R. B. Read, Jr.B. PHARMACEUTICALS3. Objective Measurements:‘Viscoelastic Properties of Pharmaceutical Semisolids. I: Ointment Bases’, by S. S. DavisB. PHARMACEUTICALS3. Objective Measurements:‘Viscoelastic Properties of Pharmaceutical Semisolids. II: CreamsB. PHARMACEUTICALS3. Objective Measurements:‘Viscosity and Practical Yield Value of Washable O/W Creams as Influenced by the Complex Emulsifier System’, by K. Münzel and K. Berneis4. Sensory Measurements:‘Training for Peak Sensory Performance’, by R. Brenan and M. Vaisey4. Sensory Measurements:‘The Effect of Roasting up to Various Internal Temperatures on Weight Loss, and Some Physico‐Chemical and Palatability Characteristics of Loins of Very Young Cattle Type “Baby Beef”, by F. Bucar and A. Frolich4. Sensory Measurements:‘Personality Traits and Sensory Performance’ by D. Henderson and M. Vaisy4. Sensory Measurements:‘Note on Sequential Tasting Tests’, by E. H. Steiner4. Sensory Measurements:‘Scientific Basis of Taste, Flavour and Texture of Foods’, by A. G. Ward5. Factors Affecting Texture:‘pH and Quality of Chicken Frankfurters’, by R. C. Baker, J. M. Darfler, and D. V. Vadehra5. Factors Affecting Texture:‘Study of Ultrastructural Modifications due to Freezing In Vegetable Produce’, by M. Bassi and M. G. Crivelli5. Factors Affecting Texture:‘Polygalacturonase Content of Dates and its Relation to Maturity and Softness’, by S. Hasegawa, V. P. Maier, H. P. Kaszycki, and J. K. Crawford5. Factors Affecting Texture:‘Pectinesterase and Textural Changes in Processed Apple Slices’, by Y. S. Lee and R. C. Wiley5. Factors Affecting Texture:‘Effect of Maturity and Marbling of Beef on Sensory, Histological and Related Characteristics of Rib Steaks’, by H. L. Norris, D. L. Harrison, L. L. Anderson, B. von Welch, and

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1969.tb00961.x

出版商:Blackwell Publishing Ltd    

年代:1969

数据来源: WILEY