摘要:

ABSTRACTScientific gaps in texturization of soy protein are discussed against the background of philosophical questions on acceptance, quality and properties. It is concluded that science and technology are intimately linked and that the distinction between technological and scientific gaps is more practical than logical.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1978.tb01301.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

Bibliography of Physical Properties of Foodstuffs — Textural Properties. Miloslav Adam, Editor.Elements of Food Technology. N. W. Desrosier, Editor.Fundamentals of Food Freezing. N. W. Desrosier and D. K. Tressler, Editors.Textured Protein Products. Marcia Gutcho.Quantity Cooking. Thomas Mario.The Technology of Food Preservation, 4th Ed. N. W. Desrosier and J. N. Desrosier, Editors.Colloid and Interface Science, Vol. 1. M. Kerker, A. C. Zettlemoyer and R. L. Rowell, Editor

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1978.tb01302.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

SENSORY EVALUATION: ‘Effect of Selection on the Ratings of Taste Panel Assessors.’ D. BasketSENSORY EVALUATION: ‘A Language and Procedure for the Sensory Assessment of Cox's Orange Pippin Apples.’ A. A. Williams and C. S. CarterOBJECTIVE MEASUREMENTS: ‘The Viscosity of Dilute Solutions of Guar Gum and Locust Bean Gum with and without Added Sugars.’ A. M. Elfak, G. Pass, G. O. Phillips and R. G. MorleyOBJECTIVE MEASUREMENTS: ‘Relationship Between the Specific Volume of Bread Crumb and its Rheological Characteristics.’ L. Wassermann and R. VogtOBJECTIVE MEASUREMENTS: ‘Effects of Flow in Raw Milk I. Measurement and Characterisation of Flow.’ H. ReuterOBJECTIVE MEASUREMENTS: ‘Rheological Properties of Aqueous Solutions of Galactomannans: Role of the Mean Molecular Weight and of Concentration.’ J. L. Doublier and B LaunayOBJECTIVE MEASUREMENTS: ‘Rheology of Fresh and Frozen Okra Dispersions.’ A. O. Clorunda and M. A. TungGENERAL PRINCIPLES: crystalline state.’ R. W. Duke and L. L. ChapoyGENERAL PRINCIPLES: ‘Viscoelasticity of the pectin gel.’ A. Kawabata and S. SawayamaGENERAL PRINCIPLES: ‘Compressive failure patterns of some juicy fruits.’ M. Peleg, L. Gomez Brito and Y. MalevskiGENERAL PRINCIPLES: ‘The effect of age, stretch tension during thaw rigor and heat on selected quality characteristics of beef sternomandibularis muscle.’ A. O. Okubanjo and J. R. StoufferGENERAL PRINCIPLES: ‘Rheoiogical study of rye with the Brabender Farinograph.’ T. J. Bracht.GENERAL PRINCIPLES: ‘Mechanical separation of meat and bones. III. The mechanical strength of selected beef and pork bones.’ H. Herrmann and W. NitzscheGENERAL PRINCIPLES: ‘Analysis of viscoelastic contact stresses in agricultural products using a finite‐element method.’ T. R. Rumsey and R. B. FridleyGENERAL PRINCIPLES: ‘Functions of emulsifiers in food systems.’ N. KrogFACTORS AFFECTING TEXTURE: ‘Physical and chemical studies on variously ground wheat flours with regard to their baking quality.’ F. Meuser, H. Reimers and G. Fischer.FACTORS AFFECTING TEXTURE: ‘Effect of polyphosphates on tenderness of hot cut chicken breast meats.’ D. W. PetersonFACTORS AFFECTING TEXTURE: ‘Use of sodium albuminate as a structure stabilizer for fish meat sausages.’ G. Ozimek, M. Puczynki and S. PoznanskiFACTORS AFFECTING TEXTURE: ‘Oat starch, part 1. Extraction, purification and pasting properties.’ D. PatonFACTORS AFFECTING TEXTURE: ‘Effect of treatment with calcium ion containing formulations on the firmness of golden delicious apples.’ R. G. Riley and P. E. KollattukudyFACTORS AFFECTING TEXTURE: ‘Physicochemical properties of glutinous rice in relation to “suman” quality.’ A. S. Antonio, B. O. Juliano and A. M. del MundoFACTORS AFFECTING TEXTURE: ‘Structural changes in strawberries and raspberries under different freezing and storage conditions.’ A. Fikin, Ya. Gegov and V. KalinovFACTORS AFFECTING TEXTURE: ‘Model studies on behavior of pectic substances in the potato cell wall during boiling.’ M. J. H. Keijbets, W. Pilnik and J. F. A. VaalFACTORS AFFECTING TEXTURE: ‘Fiber in bread making — effects on functional properties. Y. Pomeranz, M. D. Shogren, K. F. Finney and D. B. Bechtel.FACTORS AFFECTING TEXTURE: ‘Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, sodium chloride, fat level and grinding methods.’ J. S. Cohen, G. W. Shults, V. C. Mason and E. WierbickiFACTORS AFFECTING TEXTURE: ‘The effect of washing, oiling, holding and temperature of eggs on shell strength.’ R. F. Ball, J. F. Hill, V. Logan and J. LymanFACTORS AFFECTING TEXTURE: ‘Functionality changes in proteins following action of enzymes.’ T. RichardsonFACTORS AFFECTING TEXTURE: ‘The influence of delay chilling and hot boning on tenderness of bovine muscle.’ P. A. Will, R. L. Henrickson and R. D. MorrisonFACTORS AFFECTING TEXTURE: ‘Hydration and rheology of soy‐fortified pregelled corn flours.’ G. S. Ayernor and M. P. SteinbergFACTORS AFFECTING TEXTURE: ‘Effects of amylose content on some characteristics of parboiled rice.’ R. Alary, B. Laignelet and P. FeilletFACTORS AFFECTING TEXTURE: ‘Cell wall degrading enzymes and the softening of senescent strawberry fruits.’ M. J. Barnes and B. J. PatchettFACTORS AFFECTING TEXTURE: ‘Calcium concentration and firmness of stored McIntosh apples increased by CaCl2solution plus thickener.’ J. L. MasonFACTORS AFFECTING TEXTURE: ‘Firmness of tomato fruit subjected to low concentration of oxygen.’ B. D. Kim and C. B. HallFACTORS AFFECTING TEXTURE: ‘Premature softening of apples as sign of calcium deficiency.’ K. Stoll, F. Hauser and D. DatwylerFACTORS AFFECTING TEXTURE: ‘Pre‐ and post‐harvest factors affecting textural quality of fresh asparagus.’ W. J. Clore, G. H. Carter and S. R. DrakeFACTORS AFFECTING TEXTURE: ‘Factors affecting textural charaeteristics of cooked comminuted fish muscle.’ C, M. Lee and R. T. ToledoINSTRUMENTATION AND METHODOLOGY: ‘Effects of Mixer Speed, Dough Temperature, and Water Absorption on Flour‐Water Mixograma.’ M. M. Balg and R. C. HoseneyINSTRUMENTATION AND METHODOLOGY: ‘Brabender Farinograph, Research Extenaometer, and Hilliff Chapalti Press as Tools for Standardization and Objective Assessment of Chapatti Dough.’ S. R. Sburpa‐lekar and C. PrabhavathiINSTRUMENTATION AND METHODOLOGY: ‘A Study of the Baking Process by Differential Scanming Calorimetry: J. W. DenovanINSTRUMENTATION AND METHODOLOGY: ‘Milk Gel Structure VIII. Fixation of Gels Composed of Low‐Methoxyl Pectin and Milk’ M. KalahINSTRUMENTATION AND METHODOLOGY: ‘Strawberry breeding and evaluation for mechanical harvesting.’ F. J. Lawrence, L. W. Martin and G. W. VarseveldINSTRUMENTATION AND METHODOLOGY: ‘Firmness of canned apricots. I. Influence of raw fruit characteristics. II. Instrumental measurement.’ L. Duran, E. Costell and A.M. BermellINSTRUMENTATION AND METHODOLOGY: ‘Study on the determination of tenderness and juiciness of frozen beef.’ (Lecture). A. Rantsios, G. Sapountzakis and A. TassiopoulosINSTRUMENTATION AND METHODOLOGY: ‘Apparatus for determining the textural qualities of food.’ R. A. Seg̀arsINSTRUMENTATION AND METHODOLOGY: ‘Investigations on mechanical properties of sugar beets. I. Preliminary tests on determination of characteristics and defining the limits of their utilization.’ L. Draht

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1978.tb01303.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY