摘要:

ABSTRACTThe order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4into the slurries was small with respect to the influence of the order of addition of CaCl2and NaCl. The effectiveness of salts in reducing apparent viscosity of both unheated and heated slurries was greater than that of glucose and sucrose. Na2HPO4was the more effective salt in reducing viscosity followed by NaCl and CaCl2. When salts were added, an inverse relationship was obtained between viscosity and water‐holding capacity of gelled soy protein slurrie

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00558.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTThe viscoelastic behaviour during the gelatinization of starch in the presence of emulsifiers was studied in oscillatory shear. Glycerol‐monostearate and sodium stearoyl‐lactylate delayed the viscoelustic changes during gelatinization in a way which was intetpreted as related to the granules being stiffer in presence of these emulsifiers. Sodium abdecyl sulphate caused a destabilization of the granules, resulting in the rheological changes occurring at lower temperatures. Emulsifiers increased the viscous part of the rheological response. In a wary‐starch variety, where the amount of amylase is small, emulsifiers had only a small effect on gelatinization. It was concluded that the formation of an amylose‐lipid complex was of importance if an emulsifier was to exert an

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00559.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTThe texture characteristics of chocolate are greatly influenced by processing conditions. By means of instrumental texture studies the effect of variations in the conching process parameters, of precrystallization and after‐crystallization during storage is illustrated. In order to compare the results, the exact precrystallization of the chocolate masses before moulding is of special importanc

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00560.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTA Research Water Absorption Meter (RWAM) was adapted to measure the consistency of chapati doughs made from whole wheat flour (WWF). Doughs of optimum consistency were characterized by an extrusion time of 60 ± 5 s when extruded with an additional weight of 2 Kg, after resting the dough for 20 min. The RWAM consistency was Significantly correlated to the farinograph consistency (r=+ 0.97), as well as to hardness (r=+ 0.96) recorded on a General Foods Texturometer. The water required to prepare a chapati dough of this consistency can be determined from a semi‐logarithmic plot of the extrusion time of doughs of varying water contents against the water added. Chapati water absorption can be determined by multiplying the farinograph water absorption measured at 500 B. U. by a factor of 0.85, or by adjusting the farinograph consistency to 460 ± 20 BU at a lever setting of 1:3 instead of 1:1. A multiple regression equation, derived for predicting chapati water absorption based on particle size, damaged starch, and protein content, accounted for 88% of the variat

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00561.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTNormal creep and stress relaxation experiments were performed on seven commercial brands of frankfurters. A nonlinear procedure was used to determine the model best fitting the data for each test. Re assumption of linear viscoelasticity was tested by the equivalence of model parameters. Results showed fankfurters to be linear viscoelastic materials at strain levels up to 3.8%.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00562.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTAsymptotic modulus versus strain relationships in stress relaxation tests of potato flesh, cheddar cheese and 1.5% agar gels were compared to similar relationships derived from creep experiments. The asymptotic moduli (or compliance reciprocals) were on the same order of magnitude and their dependency on the strain of a similar character. These suggest that despite the history sensitive response of food materials, their mechanical equilibrium conditions are governed by the same structural features.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00563.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

Advances in Food RheologyDevelopments in Food Preservation ‐ 3, S. ThorneEncyclopedia of Emulsion Techology. Vol. 1. Basic Theory, P. BecherFood Science 4th ed. N.N. PotterLebensmitteltechnik (Food Technology)(In German) H. TscheuschnerPasta and Extrusion Cooked Foods. Ch. Mercier and C. Cantarelli (eds.)Rheology of Wheat Products. H. FaridiTexture, Rheology and Structure in Food Processing. A Case Study on Dehydrated Potato Products F. Esche

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00564.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: Contact Angles in a Biological Setting: Measurements in the Human Oral Cavity.M. D. Jendresen, R.E. Baier and P. GlantzGENERAL PRINCIPLES: Toxicological Evaluation of Carrageenans 2. Definition, Structure, Manufacture, Properties and Applications.G. Martin.GENERAL PRINCIPLES: Thermal Denaturation and Aggregation of β‐Lactoglobulin in Solution. Electron Microscopic Study.V.R. Harwalker and M. KalabGENERAL PRINCIPLES: Relationship Between Nature of Vegetable Oil, Emulsifier and the Stability of W/O Emulsion.N. Garti and G.F. RemonGENERAL PRINCIPLES: Heat Stability of Fish Muscle Proteins.R.G. Poulter, D.A. Ledward, S. Godber, G. Hall and B. RowlandsGENERAL PRINCIPLES: Rheological Characterization of Microcrystalline Cellulose Dispersions: Avicel RC 591.G.J. Brownsey and M.J. RidoutGENERAL PRINCIPLES: Rheological Property of Myosin B Fibre and the Fibre of the Mixture of Myosin B and Soya Protein; and the Interaction Between Myosin B and Soya Protein.Liang‐Chuan Lin and Tatsumi ItoGENERAL PRINCIPLES: Surface Rheological Properties of Hyaluronic Acid Solutions.H.R. Kerr and B. WarburtonGENERAL PRINCIPLES: Macroscopic Wrinkling of Muscle Fibres, a Source of Error in Objective Assessment of Meat Toughness.R.W.D. RoweGENERAL PRINCIPLES: The Physical Basis of Meat Texture: Observations on the Fracture Behaviour of Cooked BovineM. Semitendinosus, P.P. PurslowGENERAL PRINCIPLES: Frictional Effects in Compressional Deformation of Gelatin and Starch Gels and Comparison of Material Response in Simple Shear, Torsion, and Lubricated Uniaxial Compression.(Research Note), E.B. Bagley, D.D. Christianson and W.J. WolfGENERAL PRINCIPLES: Edge Fracture in Cone/Plate Viscometry.R.I. TannerGENERAL PRINCIPLES: Rheological Properties of Deacetylated Xanthan in Aqueous Media.M. Tako and S. NakamuraGENERAL PRINCIPLES: Rheological Behavior of High Methoxyl Pectin Gels with a Cone‐Plate Rheometer. Relationships Between Rheological Parameters and Gel Composition.S.M. Fiszman, E. Costell and L. DuranGENERAL PRINCIPLES: Thixotropic Properties of Gelatinized Rice Starch Solutions.J.B. Kim, Y.S. Kim, S.Y. Lee, Y.R. PyunGENERAL PRINCIPLES: Structure‐Function Relationships in Food Proteins: Subunit Interactions in Heat‐Induced Gelatin of 7S, 11S and Soy Isolate Proteins.Utsumi, S. and J.E. KinsellaINSTRUMENTAL MEASUREMENTS: Analysis of a Biscuit Test: Preliminary Study of Significant Criteria and Prediction Breeding.G. Branlard, K. Benoualid, M. Roussel, J. Grebaut and Y. SeinceINSTRUMENTAL MEASUREMENTS: Application of Small Sample Back Extrusion Test for Measuring Texture of Cooked Sorghum Grain.G.B. Cagampang, A.W. Kirleis and J.S. MarksOBJECTIVE MEASUREMENTS: Rheological Properties of Comminuted Meat Batters and the Relationship to Constituent Interactions.D.L. Burge, Jr. and J.C. ActonOBJECTIVE MEASUREMENTS: A Screening Test for Grain Hardness in Sorghum Employing Density Grading in Sodium Nitrate Solution.L. Hallgren and D.S. MurtySUBJECTIVE MEASUREMENTS: The Design and Practical Use of an Overall Quality Index for Food Products.P. MolnarCONSUMER ACCEPTANCE: Relative Importance of Sensory Factors to Acceptance: Theoretical and Empirical Analyses.H.R. MoskowitzFACTORS AFFECTING TEXTURE: Effects of Temperature, Light and Storage Time on the Sensory and Exudate Loss Characteristics of Vacuum‐or‐Nitrogen‐Packed Ground Beef.B.H Lee, R.E. Simard, C.L. Laleye and R.A. HolleyFACTORS AFFECTING TEXTURE: Changes in Freezing Point and Rheological Properties of Ice Cream Mix as a Function of Sweetner System and Whey Substitution.D.E. Smith, A.S. Bokshi and C.J. LomauroFACTORS AFFECTING TEXTURE: Effect of Purging on Quality Changes of Ice‐Chilled Freshwater Prawn, Machrobrachium Rosenbergii.W.K. Nip, J.H. Moy and J.J. TzangFACTORS AFFECTING TEXTURE: Functional Aspects of Blood Plasma Proteins II Gelling Properties.N.K. Howell and R. A. LowrieFACTORS AFFECTING TEXTURE: Functional Aspects of Blood Plasma Proteins III Interaction With Other Proteins and Stabilizers.N.K. Howell and R.A. LawrieFACTORS AFFECTING TEXTURE: Role of Carbohydrates in Soya Extrusion.P.R. Sheard, D.A. Ledward and J.R. MitchellFACTORS AFFECTING TEXTURE: Studies on the Development of Texturized Vegetable Products by the Extrusion Process. 1. Effect of Processing Variables on Protein Properties.C.B. Pham and R.R. DelRosarioFACTORS AFFECTING TEXTURE: Engineering Factors in the Production of Concentrated Fruit Juices. II Fluid Physical Properties of Grape Juices.M. Moresi and M. SpinosiFACTORS AFFECTING TEXTURE: Phytate, Phosphorus and Calcium Contents of Mature Seeds of Vicia Faba 1. And Their Relation to Texture of Pressure‐Cooked Faba Bean.A.M. El‐Tabey Shehata, T.M. Abu‐Bakr and N.M. El‐ShimiFACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry and Compressibility Measurements. The Effect of Different Grists.Peter L. RussellFACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry and Compressibility Measurements. The Effect of Added Monoglyceride.Peter L. RussellFACTORS AFFECTING TEXTURE: Rheological Behavior of Venezuelan Arepa Dough from Precooked Corn Flour.M.R. de Padua and H.P. MarounFACTORS AFFECTING TEXTURE: Effects of Monoglycerides on the Staling of Bread.Y. Malkki, J. Paakkanen and K. EerolaFACTORS AFFECTING TEXTURE: The Influence of the Interaction of Mono‐and Di‐Glycerides with Milk Proteins on the Rheology and Stability of Food Emulsions.G. Doxastakis and P. ShermanRELATIONSHIP TO STRUCTURE: Hydrophobicity of ν‐Cliadins 45 and 42 of Triticum Durum Wheat (Triticum Durum DESF).M. Co

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1986.tb00565.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY