ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00311.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTA nondestructive textural quality measurement technique that uses an acoustic property was studied for apples and watermelons. By means of digital Fourier analysis, the natural frequencies of intact fruits are obtained from the sound which is produced by hitting them with a wooden ball pendulum. The reliability of this method was confirmed. This method requires simpler instrumentation than the sonic vibrating resonance method.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00312.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTThe effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00313.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTOptical rotatory dispersion and rheological studies have been used to investigate changes in carrageenan and carob gels on thermal processing. A synergistic effect was observed on the gel strength of both unprocessed and heat processed carrageenan carob gels when compared to gels without carob, although a lower gel strength was measured after processing. The reduction in strength of gels on heat processing appears to be due mainly to the depolymerisation of the network chains while the crosslinks of the gel are largely unaffected.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00314.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

ABSTRACTPuncture force with skin on, puncture force with skin off, deformability, and ˚Brix were measured on six cultivars of grapes grown in northeastern USA as they matured over a six week period. Deformability increased steadily throughout the maturation period. ˚Brix increased rapidly following veraison and then continued to increase at a slow rate. Both puncture forces decreased rapidly at veraison and then continued to decrease at a slower rate. The puncture force with skin on was always much higher than puncture force with skin off. All the physical properties correlated well with each other and with ˚Brix (with a few exceptions). The puncture test with skin on usually gave the highest correlation with ˚Brix. It could probably be used as an alternative test to ˚Brix or as a confirmatory test to supplement the ˚Brix re

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00315.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

Food Taste Chemistry.James C. Boudreau, ed.Chocolate, Cocoa and Confectionery. Science and Technology.2nd Ed.Fundamentals of Food Process Engineering.R. T. Toledo.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00316.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Morphological, Ultrastructural and Rheological Characterization of Cheddar and Mozzarella Cheese.M. V. Taranto.GENERAL PRINCIPLES:Rheological Model of Soy Dough in Extrusion.A. H. Chen, Y. C. Jao, J. W. Larkin and W. E. Goldstein.GENERAL PRINCIPLES:The Composition of A Gel Formed When Wheat Flour is Suspended in Phenol‐Acetic Acid ‐Water(l:l:l, w/v/v). A. C. Jennings.GENERAL PRINCIPLES:Development of a Model System Using Glycerinated Muscle for the Study of PhysicalGENERAL PRINCIPLES:A Model for Creep and Early Failure.M. Peleg.OBJECTIVE MEASUREMENTS:Effect of Starch on Pasta Dough Rheology and Spaghetti Cooking Quality.J. E. Dexter and R IR. Matsuo.OBJECTIVE MEASUREMENTS:Nonlinear Creep and Creep Recovery of Wheat‐Flour Doughs.G. E.OBJECTIVE MEASUREMENTS:The Effect fo Shear Rate on the Viscosity of Solutions of Guar Gum and Locust Bean Gum.A. M. Elfak, G. Pass and G.O. Phillips.OBJECTIVE MEASUREMENTS:Meat Tenderness: Imrnunofluorescent Localisation of the Isomorphic Forms of Collagen in Bovine Muscles of Varying Texture.A. J. Bailey, D. J. Restall, T. J. Sims and V. C. Duance.OBJECTIVE MEASUREMENTS:Effect of Time and Temperature of Storage After Cooking on the Sensory Quality of Bintje Potatoes.B. Lundgren, B. Karlstrom and A. C. Ljungquist.OBJECTIVE MEASUREMENTS:The Post Mortem pH of Cod and Haddock Muscle and its Seasonal Variation.R. Malcolm Love.OBJECTIVE MEASUREMENTS:Comparison of Gluten Properties of Four Wheat Varities.R. C. Butaki and B. Dronzek.FACTORS AFFECTING TEXTURE:Changes in the Fine Structure of Ripening Gruyere Cheese. A Scanning Electron Microscopic Study.M. Ruegg, U. Moor and B. Blanc.FACTORS AFFECTING TEXTURE:Flow Properties of Concentrated Caseinate Melts.0. Kirchmeier.FACTORS AFFECTING TEXTURE:I. Method of Determining the Amount of Tomato Solids Required. 11. Influence of Handling Practices, Break Temperature and Cultivar.G. L. Marsh, S. J. Leonard and J. E. BuhlertFACTORS AFFECTING TEXTURE:Fissuring of the Rice Grain After Heated Air Drying.0. R.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00317.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00318.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1980.tb00319.x

出版商:Blackwell Publishing Ltd    

年代:1980

数据来源: WILEY