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| 1. |
RECENT RESEARCH IN FOOD TEXTURE (MOUTHFEEL) AND ITS INSTRUMENTAL MEASUREMENT IN JAPAN |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 195-225
SHOJIRO TSUJI,
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摘要:
ABSTRACTi
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00380.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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| 2. |
COMPARISON BETWEEN QUANTITATIVE DESCRIPTIVE ANALYSIS AND PHYSICAL MEASUREMENTS OF GEL SYSTEMS AND EVALUATION OF THE SENSORIAL METHOD* |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 227-245
N. DAGET,
S. COLLYER,
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摘要:
ABSTRACTi
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00381.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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| 3. |
TEXTURE PROFILE ANALYSIS WITH CURVE SMOOTHING USING A PERSONAL COMPUTER SYSTEM |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 247-261
D.J. BUCKLEY,
G.E. TIMBERS,
M. KLOEK,
M.J.L. LALONDE,
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ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00382.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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| 4. |
A RAPID TEST TO INDICATE THE TEXTURE OF PARBOILED RICES WITHOUT COOKING |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 263-273
P. PILLAIYAR,
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摘要:
ABSTRACTi
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00383.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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| 5. |
COMPARISON OF INSTRUMENTAL AND SENSORY PANEL METHODS FOR MEASURING KIWIFRUIT FIRMNESS |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 275-283
G.L. ROBERSTON,
E.A. KOOPMANSCHAP,
C.A. SCRIVENS,
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摘要:
ABSTRACTi
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00384.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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| 6. |
TEXTURE CONTRASTS AND COMBINATIONS: A VALUED CONSUMER ATTRIBUTE |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 285-301
ALINA S. SZCZESNIAK,
EARL L. KAHN,
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摘要:
ABSTRACTi
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00385.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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| 7. |
Book Review |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 303-309
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摘要:
Book reviews in this article:Measurements in the Rheology of Foodstuffs.J.H. Prentice.Structure of Vegetables and Modifications Due to Freezing.A. Monzini, G. Crivelli, M. Bassi and C. Buonocore.Thermal Processing and Quality of Foods.P. Zeuthen, J.C. Cheftel, C. Erikson, M. Jul, H. Leniger, P. Linko, G. Varela and GPhysical Properties of Foods.R. Jowitt, F. Escher, B. Hallstrom, H.F. Th. Meffert, W.E.F. Spiess and G. VosFood HydrocolloidsVol. 2. Martin GlicksmanExtrusion Cooking Technology.R. Jowitt
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00386.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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| 8. |
LITERATURE ABSTRACTS |
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Journal of Texture Studies,
Volume 15,
Issue 3,
1984,
Page 311-316
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摘要:
GENERAL PRINCIPLES: Methods for Testing the Dynamic Mechanical Response of Solid Foods.E.E. Finney, Jr. and J.A. AbbottGENERAL PRINCIPLES: Yield Stress Measurement for Concentrated Suspensions.N.Q. Dzuy and D.V. BogerGENERAL PRINCIPLES: Tensile Strength and Stretchability of Collagen Casings of Different Moisture and Plasticizer Contents.M. BraniczINSTRUMENTAL MEASUREMENTS: Effect of Harvesting Procedures on Measurements of Maturity in Peas.P.J. RutledgeINSTRUMENTAL MEASUREMENTS: A Mastication Device Designed for the Evaluation of Chewing Gums.C.J. Kleber, R.G. Schimmerle, M.S. Putt and J.C. Muhler. J.INSTRUMENTAL MEASUREMENTS: Texture Measurements of Layer Cake by Different Evaluation Methods.X. Vovan, F. Castaigne, M. Jobin and A. BoudreauSENSORY EVALUATION: The Standard Scales of Texture: Rescaling by Magnitude Estimation.A.V. Cardello, A. Mates and J. SweeneySENSORY EVALUATION: Perception of Texture by Trained and Consumer Panelists.A.V. Cardello, O. Maller, J. Kapsalis, R.A. Segars, F.M. Sawyer, C. Murphy and H. MoskowitzFACTORS AFFECTING TEXTURE: Evaluation of Texture and Water Holding Capacity in Cooked Minced Fish.J.F. Zapata and J.F. PriceFACTORS AFFECTING TEXTURE: Effects of Heat Treatment and Kappa Carrageenan Addition on Protein Solubility and Viscosity of Milk Protein/Peanut Flour Blends in an Ionic Environment Simulating Cow' Milk.R.H. Schmidt and M.R. PaduaFACTORS AFFECTING TEXTURE: Optimization of Textural and Morphological Properties of a Soy‐Gelatin Mozzarella Cheese Analog.C.S.T. Yang, M.V. Taranto and M. CheryanFACTORS AFFECTING TEXTURE: Tenderization of Beef Effect of Enzyme, Enzyme Level and Cooking Method.D.R. Fogle, R.F. Plimpton, H.W. Ockerman, L. Jarenback and T. PerssonFACTORS AFFECTING TEXTURE: Influence of Native Milk Proteinase on the Viscosity of UH Sterilized Custard During Storage.F.M. Driessen, A. van Hooydonk, A. Streuper and F. KingmaFACTORS AFFECTING TEXTURE: Viscosity of Skim‐Milk Concentrates.T.H.M. Snoeren, A.J. Damman and H.J. KlokFACTORS AFFECTING TEXTURE: Studies on the Relation between Pectin Substances and Stone Gum in Plum Fruits.D. Boo
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1984.tb00387.x
出版商:Blackwell Publishing Ltd
年代:1984
数据来源: WILEY
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