摘要:

AbstractRheological and textural properties of milk, cream, butter and cheese are reviewed and discussed in light of available information on their structure. It is pointed out that semantic problems hindered a more organized approach to texture studies, while economical considerations prevented a general use of instrumental quality control methods.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00643.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractA wire extrusion cell was developed to measure pea tenderness. The area of the cell and the wire grid dimensions affected the readings. The maximum force was linearly related to the total length of the shearing wires and the open area of the grid. Cells could be made interchangeable in testing unsieved peas within 1% or better using economic manufacturing tolerances. Sample temperature, time after harvest and damage to the wires of the test cell had negligible effects on the readings. The effect of variation in compression speed was small and erratic. Sample weight, however, had a marked effect on the results.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00644.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractApples were selected as the test medium to provide information about the relative value of physical‐chemical measurements as predictors of sensory appraisal of texture. Sensory, shear force, moisture, pH and protopectin/total pectin measurements of textural parameters for five variety‐lots, after various storage periods, were treated by multiple regression, analysis of variance, and covariance and path analyses. Statistical treatments revealed relationships that were clearcut and certain trends that appear to be meaningful. Panel scores were not well predicted by objective measurements with one exception. Shear force was an excellent predictor for crispness of Colorado Red Delicious. Tenderness of Golden Delicious increased as storage increased and protopectin/total pectin decreased, whereas losses of crispness and juiciness were small and inconsistent. Overall results of sensory and physical‐chemical tests for Winesap and Red Delicious were rather consistent in that tenderness increased and juiciness decreased linearly with the length of st

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00645.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00646.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY

摘要:

1. General Principles: Maturation of Meat, Post Mortem Development of Tenderness and Biochemical Changes in Myofibrillar Proteins’, by C. Valin and A. Pinkas1. General Principles: Flow Behavior, Surface Tension and Density of Pectin‐Sucrose Solutions’, by S. I. Jankov, K. M. Kolarov, and G. I. Popov1. General Principles: ‘Investigation of the Rheological Properties of Gluten. III. Role of Hydrophobic Bonds in the Rheological Properties of Gluten’, by R. Lasztity1. General Principles: ‘Viscoelastic Behavior of Rough Rice’, by A. Husain, K. K. Agrawal, T. P. Ojha, and N. G. Bhole1. General Principles: ‘Wheat Proteins (A Review)’, by D. G. Redman1. General Principles: ‘Proposed Techniques for Axial Compression Tests on Intact Agricultural Products of Convex Shape’, by P. C. Arnold and N. N. Mohsenin1. General Principles: ‘Response of Papaya Fruit to Dynamic Loading’, by L. Kumar and J. K. Wang1. General Principles: ‘To What Extent is the Quality Grading for Gouda, Jarlsberg and Small Swiss Cheese Dependent on Texture and Consistency Properties?’, by K. Steinsholt1. General Principles: ‘Rheological Characteristics of Mayonnaise’, by N. I. Kozin and B. Kh. Darchiev1. General Principles: ‘Capillary Viscometry of Macaroni Dough’, by N. I. Nazarov, B. M. Azarov, and M. A. Chaplin1. General Principles: ‘Comparison of Static Creep and Relaxation, Rate Sensitive, and Frequency Sensitive Loading for Axial Compression’, by J. R. Hammerle, M. V. N. Rao and D. D. Hamann2. Instrumentation and Methodology: ‘Determination of Rheological Properties of Liquid Foods, I. Thickening Agents’, by A. Escardino, P. Fito and A. Molina2. Instrumentation and Methodology: ‘New Results of Rheological Test Methods on Dough’, by C. W. Brabender and W. Schafer2. Instrumentation and Methodology: ‘Measurement of Curd Syneresis’, by E. Kiss2. Instrumentation and Methodology: ‘The Reliability and Suitability of Consistency Measurements for Judging the Quality of Cooked Sausages’, by J. J. Laine and A. M. Ullstedt2. Instrumentation and Methodology: ‘Instrument for Determining Rheological Properties of Butter at Tropical Temperatures’, by S. S. Chari and B. R. Awasthy2. Instrumentation and Methodology: ‘Texture Measurement of Canned Red Pimentos. Development of a New Device for Use With the Kramer Shear Press’, by L. Duran, C. Calvo and A. M. Bermell2. Instrumentation and Methodology: ‘Viscosity of Chocolate ‐ Determination of Casson Yield Value and Casson Plastic Viscosity’, by Office International du Cacao et du Chocolat2. Instrumentation and Methodology: ‘A Study of the Murbimeter’, by J. de Becker2. Instrumentation and Methodology: ‘Rotating Dull Knife Tenderometer’, by P. C. Anderson, J. L. C. Rapp and D. F. Costello3. Objective Measurements: ‘Application of the Brookfield Viscometer for Measuring the Apparent Viscosity of Acidulated Flour‐Water Suspensions’, by J. S. Kitterman and G. L. Rubenthaler3. Objective Measurements: ‘Objective Assessment of Curd Firmness’, by U. Behnke and E. Schalinatus3. Objective Measurements: ‘Reologie von Roggenteigen. I. Über die Möglichkeiten der Viskositätsmessungen an Roggenteigen’, by D. Weipert4. Factors Affecting Texture: ‘Effect of D‐Tubocurarine Chloride and Compound 48/80 on Muscle Tenderness’, by P. E. McClain and A. M. Mullin4. Factors Affecting Texture: ‘Effects of Age and Sex on Quality, Tenderness and Collagen Content of Bovine Longissimus Muscle’, by R. E. Hunsley, R. L. Vetter, E. A. Kline and W. Burroughs4. Factors Affecting Texture: ‘Effect of Break Temperature and Holding Time on Pectin and Pectic Enzymes in Tomato Pulp’, by B. S. Luh and H. N. Daoud4. Factors Affecting Texture: ‘Influence of Hydrothermal Treatment on Mechanical Properties of Buckwheat’, by T. V. Lokteva and E. M. Mel’nikov4. Factors Affecting Texture: ‘The Influence of Canning and Precanning Treatments on Firmness of Canned Sweet Potatoes’, Thesis by F. K. Abdulle4. Factors Affecting Texture: ‘Studies on Uptake of Calcium Salts During Pretreatment of Peaches for Freezing’, by A. Polesello and E. Maltini4. Factors Affecting Texture: ‘Histological and Histochemical Studies of Sweet Corn (Zea maysL.) Pericarp as Influenced by Maturity and Processing’, by T. Khalil and A. Kramer4. Factors Affecting Texture: ‘Fresh Peas. Relationships Between Percentage of Principal Chemical Components, Tenderness and Water Content’, by R. Cousin, G. Lefevre, J. Arnoux, G. Hiroux, and V. Boulaine4. Factors Affecting Texture: Special Causes of Improved Ice Cream Consistency’, by P. Geiger4. Factors Affecting Texture: ‘Study on Ultrasonic Vibrations in Their Action of Tenderizing Meat’, by J. F. Zayas, V. I. Solov’ev, T. M. Mittel’stein, T. N. Orlova, and B. V. Garian4. Factors Affecting Texture: ‘Production of Tender Beef (A Review)’, by R. L. Joseph4. Factors Affecting Texture: ‘Pattern of Firmness Within a Bread Loaf’, by A. L. Short

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1972.tb00647.x

出版商:Blackwell Publishing Ltd    

年代:1972

数据来源: WILEY