ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00854.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

Abstract. The paper reviews the work conducted by the authors on engineering and technological aspects of meat sausage production. Equations were derived for adhesion, friction and flow of sausage meat. They provide a basis for selecting optimal operating conditions and for designing efficient equipment resulting in high product quality. This was made possible by considering meat from the standpoint of physico‐chemical mechanics and by applying rheological principle

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00855.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

Abstract. The rheological behaviour of doughs prepared from flours treated with potassium bromate, azodicarbonamide and ascorbic acid was studied at large deformations in simple tension. The results were interpreted in terms of isochronal constant strain rate modulusF(t*), and exponentncharacterizing the time dependence of modulusF(t). The exponentncan be calculated from the equation:F(t) =F(t*)·(t/t*)n;n= ‐1 indicates a purely viscous response,n= 0 a purely elastic one. The strengthening effect of the improvers at different moisture absorptions and temperatures was demonstrated by the drifting of the exponentncloser to 0, which indicated that the behaviour of the dough was becoming more similar to that of an elastic body. The stress‐strain relation measurements as well as the evaluation of the ultimate properties of the doughs in terms of ‘failure envelopes’ reflected the combined effect of the temperature on both the reaction rate of the improver and the consistency of t

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00856.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

Abstract. This study was undertaken to determine the flavor‐ and odor‐modifying effects of low concentrations of five selected food hydrocolloids (hydroxypropylcellulose, sodium alginate, xanthan, and sodium carboxymethylcellulose of low and medium viscosity types) on typical flavor compounds. The flavorants, representing polar/non‐polar and low/high boiling compounds, were: acetaldehyde, acetophenone, butyric acid and dimethyl sulfide. Their effects on both oral and Brookfield viscosities were also measured.Only one flavorant had a significant and consistent effect on viscosity of the hydrocolloids; butyric acid reduced both physical and oral viscosity, primarily of CMC‐M, sodium alginate and xanthan gums. This was similar to the previously reported effect of citric acid (J. Texture Studies4, 224, 1973).In general, addition of hydrocolloids decreased both the odor and the flavor intensities, with dimethyl sulfide being affected the most and acetophenone the least. The flavor of butyric acid was affected by more hydrocolloids than was its odor. Acetaldehyde represented an interesting case in that the general effect of the hydrocolloids was to reduce its odor but to increase its flavor. Overall, the effects were independent of viscosity and specific for the gum/odorant combination. A relationship may be postulated between the physico‐chemical nature of the odorant and the frequency/intensity of the observe

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00857.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

Abstract. A mechanical model for post‐mortem striated muscle is proposed. It is based on a combination of a 4‐element viscoelastic model with either the Voigt or the Maxwell muscle models. Its applicability was verified by making stress relaxation tests on quadricep muscles from white male rats. The tests were conducted on an Instron Universal Testing Machine equipped with an environmental chamber allowing the specimen to be submerged in Krebs‐Ringer solution and maintained at a constant temperature of

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00858.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

Abstract. Oranges and grapefruit were subjected to single and repeated impact drops from three heights. Subsequent measurements of the force‐deformation ratio and hysteresis loss were made with quasi‐static compression tests on the impacted whole fruit. Internal damage was indicated by a reduction in the force‐deformation ratio and an increase in the hysteresis loss for a single 100 cm drop and two or more drops from 25 or 50 cm he

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00859.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00860.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY

摘要:

1. General Principles: ‘The Relation Between the Thiol and Disulphide Contents of Dough and Its Rheological Properties’, by A. H. Bloksma1. General Principles: ‘Total Glutathione Content of Flour and Its Relation to the Rheological Properties of Dough’, by D. R. Conventry, P. R. Carnegie and 1. K. Jones1. General Principles: ‘Texture‐Structure Relationships in Texturized Soy Protein. I: Textural Properties and Ultrastructure of Rehydrated Spun Soy Fibers’, by D. W. Stanley, D. B. Cumming and J. M. de Man1. General Principles: ‘Texture‐Structure Relationships in Texturized Soy Protein. II: Textural Properties and Ultrastructure of an Extruded Soybean Product’, by D. B. Cumming, D. W. Stanley and J. M. de Man1. General Principles: ‘The Role of Thiol and Disulphide Groups in Dough Rheology’, by A. H. Bloksma1. General Principles: ‘A Pictorial Explanation for the Increase in Viscosity of a Heated Wheat Starch‐Water Suspension’, by B. S. Miller, R. I. Derby, and H. B. Trimbo2. Instrumentation and Methodology: ‘Konsistenzmessung an gekochten Teigwaren mit dem Instrongerät’, by P. Dürr and H. Neukom2. Instrumentation and Methodology: ‘Effect of Surface Tension and Contact Angle on Normal Force Measurements with the Weissenberg Rheogoniometer’, by J. F. Hutton2. Instrumentation and Methodology: ‘Calibration of the Rheogoniometer with Newtonian Fluids’, by S. S. Davis2. Instrumentation and Methodology: ‘Determination of the Yield Value of Hectorite Gels by the Falling Sphere Method’, by J. E. Carless and J. Oaram2. Instrumentation and Methodology: ‘A Rotational Double Coaxial Cylinder Viscometer’, by B. Enoksson2. Instrumentation and Methodology: ‘Use of the Penetrometer for Deformation Testing of Foods’, by M. C. Bourne2. Instrumentation and Methodology: ‘A Simple Shear Press for Measuring Tenderness of Whole Soybeans’, by J. Spata, M. P. Steinberg, and L. S. Wei2. Instrumentation and Methodology: ‘Systematic Variation in Toughness Within the BeefLongissimus Dorsiand Some of Its Implications’, by L. J. Hansen2. Instrumentation and Methodology: ‘Mehlbeurteilung mit rheologischen Methoden by W. Seibel and H. Stephan2. Instrumentation and Methodology: ‘Internal Pressure In Yeasted Dough II’, by H. Matsumoto and J. Nishiyama3. Objective Measurements A. FOODS: ‘Exploratory Evaluation of Instrumental Techniques for Measuring Some Textural Characteristics of Cooked Spaghetti’, by P. W. Voisey and E. Larmond3. Objective Measurements A. FOODS: ‘Die Elastizität der Brotkrume’, by L. Wassermann3. Objective Measurements A. FOODS: ‘Determination of Shear Force Value of Major Beef Muscles’, by A. W. Khan1and Peter W. Voisey23. Objective Measurements A. FOODS: ‘Studies of Solution Processes in Hydrated Starch and Agar at Low Moisture Levels using Wide‐Line Nuclear Magnetic Resonance’, by R. B. Duckworth and C. E. Kelly,3. Objective Measurements A. FOODS: ‘Measurement of the Dynamic Mechanical Properties of Muscle During the Development of Rigor Mortis’, by N. S. Parker3. Objective Measurements A. FOODS: ‘The Use of an Instron Universal Testing Instrument in Studying the Rigidity of Milk During Coagulation by Rennin’, by K. Steinsholt3. Objective Measurements A. FOODS: ‘Some Aspects of Raw Meat Tenderness. A Study of Some Factors Affecting its Change with Cooking and a New Means of Measurement’, by R. W. Purchas3. Objective Measurements A. FOODS: ‘Texture of Cucumbers: Correlation of Instrumental and Sensory Measurements’, by I. J. Jeon, W. M. Breene and S. T. Munson3. Objective Measurements A. FOODS: ‘Effect of Brining on Objective Texture Profiles of Cucumber Varieties’, by W. M. Breene, S. W. Davis and H‐E. Chou3. Objective Measurements A. FOODS: ‘Moisture Adsorption Related to the Tensile Strength of Rice’, by O. R. Kunze (Texas A&M University, College Station 77843) and M. S. U. Choudhury3. Objective Measurements A. FOODS: ‘Relations Between Particle Shape, Particle Interaction and Some Rheological Properties of Hectorite Dispersions’, by J. E. Carless and J. Ocram4. Factors Affecting Texture A. FOODS: ‘Methods of Defrosting Turkeys’, by M. K. Korslund and E. O. Essary4. Factors Affecting Texture A. FOODS: ‘In Vitro Studies on the Lysozyme‐Ovomucin Complex’, by R. Dam4. Factors Affecting Texture A. FOODS: ‘Seasonal Changes in the Physical Properties of Milk for Cheese‐Making’, by H. R. Chapman and J. Burnett4. Factors Affecting Texture A. FOODS: ‘Effects of Cooling Procedures on Shear Values, Instron Measurements, Protein Solubility and pH of Turkey’, by J. L. Welbourn, R. B. Harrington, C. G. Haugh, E. D. Aberle and W. J. Stadelman4. Factors Affecting Texture A. FOODS: ‘Effects of Some Antioxidants and EDTA on the Development of Rancidity in Spanish Mackerel During Frozen Storage’, by R. N. Farragut,4. Factors Affecting Texture A. FOODS: ‘The Structure of Ice Cream. Part 1’, by K. G. Berger, B. K. Bullimore, G. W. White and W. B. Wright4. Factors Affecting Texture A. FOODS: ‘The Structure of Ice Cream. Part 2’, by K. G. Berger, B. K. Bullimore, G. W. White and W. B. Wright4. Factors Affecting Texture A. FOODS: ‘Texture Changes in Canned Apricots. II: Study of Infection withRhizopus Stoloniferunder Commercial Conditions’, by K. A. Harper, B. B. Beattie and D. J. Best4. Factors Affecting Texture A. FOODS: ‘A Comparison of the Effects of Some Post‐Slaughter Treatments on the Tenderness of Beef’, by P. E. Bouton, A. L. Fisher, P. V. Harris and R. I. Baxter4. Factors Affecting Texture A. FOODS: ‘Hot Cutting of Lamb and Mutton’, by K. McLeod, K. V. Gilbert, R. Wyborn, L. M. Wenham, C. L. Davey and R. H. Locker4. Factors Affecting Texture A. FOODS: ‘Quality Assessment of Beetroot from Storage’, by T. R. Gormley, J. J. Keenan*, J. C. Cassidy and E. W. Ryan4. Factors Affecting Texture A. FOODS: ‘Studies on Wateriness and Means of Limiting Its Incidence in Pork’, by K. Krzywicki,4. Factors Affecting Texture A. FOODS: ‘Scanning Electron Microscopy of Heated Beef, Chicken and Rainbow Trout Muscles’, by D. R. Schaller and W. D. Powrie4. Factors Affecting Texture A. FOODS: ‘Soggy‐Centered French Fries’, by W. P. Mohr4. Factors Affecting Texture A. FOODS: ‘The Effect of Lipoxygenase Action on the Mechanical Development of Wheat Flour Doughs’, by P. J. Frazier, F. A. Leigh‐Dugmore, N. W. R. Daniels, P. W. Russell Eggitt and J. B. M. Coppock4. Factors Affecting Texture A. FOODS: ‘The Effects of Soil Management Systems on the Chemical Composition and Quality of Apples. II: Cox's Orange Pippin and Red Jonathan Apples’, by R. Gormley, D. Robinson and N. O'Kennedy4. Factors Affecting Texture A. FOODS: ‘Contribution of Egg Yolk Lipoproteins to Cake Structure’, by V. B. Kamat, G. A. Lawrence, C. J. Hart and R. Yoell4. Factors Affecting Texture A. FOODS: ‘Effect of Preslaughter Adrenalin Injection on Muscle Metabolites and Meat Quality of Pigs’, by M. W. C. Hatton, R. A. Lawrie, P. W. Ratcliff and N. Wayne4. Factors Affecting Texture A. FOODS: ‘Structural and Textural Changes in Brown Onions During Pickling’, by G. G. Jewell4. Factors Affecting Texture A. FOODS: ‘Texture Loss in Fermented Citron Used for Candying’, by K. I. Hildrum and T. B. Tjaberg4. Factors Affecting Texture A. FOODS: ‘Studies on Cheese Fondue in the Brabender Plastograph’, by M. E. Schulz4. Factors Affecting Texture A. FOODS: ‘Einfluss der wasserunlöslichen Weizen‐/ und Roggen‐Pentosane auf die Backeigenschaften von Weizenmehlen und anderen Rohstoffen’, by J. P. J. Casier and G. De Paepe4. Factors Affecting Texture A. FOODS: ‘A Modified Hypothesis for the Structure and Rheology of Glutelins’, by J. A. D. Ewart4. Factors Affecting Texture A. FOODS: ‘Effect of Adding Sweet Potato Flour to Wheat Flour on Physical Dough Properties and Baking’, by M. G. E. Hamed, F. Y. Refai, M. F. Hussein, and S. K. El‐Samahy4. Factors Affecting Texture A. FOODS: ‘Damaging Stresses to Fresh and Irradiated Citrus Fruits’, by E. M. Ahmed, F. G. Martin and R. C. Fluck4. Factors Affecting Texture A. Fs Affecting Texture A. FOODS: ‘Parameters of Textural Change in Frozen‐Stored Cooked Lobster Tail Muscle’, by B. Dagbjartsson and M. Solberg4. Factors Affecting Texture A. FOODS: ‘Effect of Carcass Suspension Method on Sensory Panel Scores for Some Major Bovine Muscles’, by R. L. Hostelter, B. A. Link, W. A. Landmann and H. A. Fitzhugh, Jr.4. Factors Affecting Texture A. FOODS: ‘Texture Stability During Storage of Freeze‐Dried Beefat Low and Intermediate Moisture Contents’, by D. R. Heldman, G. A. Reidy and

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1974.tb00861.x

出版商:Blackwell Publishing Ltd    

年代:1974

数据来源: WILEY