摘要:

AbstractSignificant advances in rheology of pharmaceutical and allied materials since 1965 are covered in a review of 292 references. The subject matter is divided into considerations of powders, suspensions and suspending agents, semi‐solids (creams and ointments), emulsions, suppositories and pessaries, foam aerosols and a general section. Material related to tablets, biorheology, and surface and interfacial films is not considere

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00740.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractA brief outline is given of the use history of power equations in rheology and dimensional difficulties are discussed. No complete explanation is yet available for the very wide application of these equations, but a few special cases are cited. Possible applications to texture studies are considered.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00741.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractUsing a controlled association test, Japanese expressions describing texture were collected in response to 97 food stimulus words. Results were compared with those obtained by Szczesniak in the United States. Frequencies of response were well balanced for some but not for all words with opposite meanings. There were many onomatopoeic words. The median frequency of mention per subject per food was about 3.5 texture words. This became about 7 when words which were mentioned only once were omitted. In the descending order of frequency, the most important words were: hard, soft, juicy, chewy, greasy, viscous, slippery, creamy, crisp (kori‐kori), crunchy (kari‐kari), and brit

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00742.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractUsing 40 texture‐describing words as rating scales, texture profiles were constructed for 79 foods employing the constant‐sum method. The following words were found to be important: soft, hard, juicy, chewy, not chewy, warm, cold, elastic, greasy, moist, and smo

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00743.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractA correlation matrix was computed from the rating score matrix of texture profiles of 79 foods. Multivariate analysis yielded eight orthogonal factors. The most important dimensions were: hard ↔ soft, cold ↔ warm, oily ↔ juicy, elastic ↔ flaky, heavy, viscous,

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00744.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractA number of textural properties of precooked, freeze‐dried beef were examined by a cutting‐extrusion test (force) and by a compression test (seven different properties). The tests were performed at different points of the moisture sorption isotherm over the complete range of water activity,Aw. In cutting‐extrusion experiments (Allo Kramer Shear Press), a maximum in the forcevs. Awcurve was observed at aboutAw= 0.85. In compression experiments (Instron Universal Testing Apparatus), important changes of the textural properties were found in the rangeAw= 0.15–0.30. These changes were paralleled by changes in the thermodynamic functions of water vapor sorption, especially in the standard differential entropy. Thermodynamic theory and mechanical measurements were used to interpret the textural changes in terms of increased crystallinity and subsequent swelling of the food st

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00745.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractSoluble myosin and insoluble protein (i. e., soluble only in 5 % sodium dodecyl sulfate) were obtained from fresh and processed Sacramento blackfish and analyzed for the existence of possible cross‐links. Free sulfhydryl groups decreased somewhat in freezing and more in frozen storage. None were present after dehydration or cooking nor in any insoluble fractions, so that presumably these were oxidized in the formation of cross‐links. Ester bonds were much more numerous in insoluble protein than in soluble myosin, but their relative content was not clearly related to processing. Aldehyde groups decreased in myosin after cooking and dehydration, and were absent from insoluble protein. The presumptive Schiff base content was somewhat greater in soluble protein than in myosin and appeared to increase upon freezing and dehydrat

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00746.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractA technique of punch‐testing tomatoes to measure the firmness of the different anatomical parts has been developed. A plunger with a 0.040 inch diameter tip tapering to a 0.020 inch diameter shaft is attached to the crosshead of an Instron Universal Testing Machine and driven into the tomato at a speed of 1 cm/min. Distinct peaks are observed on the force‐displacement trace which are related to the firmness of the various parts of the structure. The method can be used to follow changes in firmness during ripening, to detect ripening abnormalities, to measure differences between varieties and to detect variations in firmness over the surface of individual tomat

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00747.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

摘要:

AbstractThe method of magnitude estimation was used to determine how viscosities imparted by sodium carboxymethylcellulose affect the taste intensities of various concentrations of glucose, citric acid, sodium chloride and quinine sulfate. For almost all levels of concentration across the four substances, an increase in the viscosity of the aqueous solvent produced decreases in taste intensity. A power function with a negative slope was chosen to describe the relation between the apparent viscosity (V, in centipoises) and the taste intensity (T):T=kV−n, wherenvaried between 0.05 and 0.20. The relation between the concentration of the sapid chemical and the taste intensity, in most instances, also conformed to a power function, although some deviations occurred at low stimulus level

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00748.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1970.tb00749.x

出版商:Blackwell Publishing Ltd    

年代:1970

数据来源: WILEY