摘要:

ABSTRACTi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00920.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTSolute conditions inside cooked bean pods were adjusted by soaking the pods in different solutions. Interactions of Ca++and Na+showed increasing firmness as Ca++concentration was raised and decreasing firmness as Na+was raised. Chelating agents removed Ca++and decreased firmness. Higher pH gave lower firmness except in the presence of excess Ca++. The presence of Na+decreased the effect of pH on firmness. Urea decreased firmness when pods had been previously treated with a chelator. The effects of treatments on firmness were related to the behavior of pectin solutions and gels.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00921.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00922.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00923.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTii

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00924.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTiiii

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00925.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00926.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Density and Compressibility of Selected Food Powders Mixtures. G. V. B. CanovasGENERAL PRINCIPLES:Lubricated Squeezing Flow of a Newtonian Liquid Between Elastic and Rigid Plates. O. H. Campanella and M. PelegGENERAL PRINCIPLES:Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin. S. H. Kim and J. E. KinsellaINSTRUMENTATION&METHODOLOGY:Squeezing Flow Viosimetry of Peanut Butter. O. H. Campanella and M. PelegFACTORS AFFECTING TEXTURE:Texture and Microstructure of Cooked Whole Egg Yolks and Heat‐Formed Gels of Stirred Egg Yolk. S. A. Woodward and O. J. CotterillFACTORS AFFECTING TEXTURE:Rheological Properties of Tomato Concentrates as Atrected by Particle Size and Methods of Concentration. T. Tanglertpaibul and M. A. RaoFACTORS AFFECTING TEXTURE:Shelf Life Study of Oil/Water Emulsions Using Various Commercial Hydrocolloids. K. A. Coia and K. R. StaufferFACTORS AFFECTING TEXTURE:Flow Properties of Tomato Concentrates: Effect of Serum Viscosity and Pulp Content. T. Tanglertpaibul and M. A. RaoFACTORS AFFECTING TEXTURE:Modification of Physical Properties of Gelatin by Use of an Immobilized Protease in Combination with Molecular Sieves. T. Nishio and R. HayashiFACTORS AFFECTING TEXTURE:Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan Gum. E. A. Foegeding and S. R. RamseyFACTORS AFFECTING TEXTURE:Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks. B. W. Berry, J. J. Smith and J. L. SecristFACTORS AFFECTING TEXTURE:Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture Retention and Textural Characteritics of Chicken Breast Meat Patties. L. L. Young, C. E. Lyon, G. K. Searcy and R. L. WilsonFACTORS AFFECTING TEXTURE:Freeze‐Textured Maine Shrimp Protein Extract. T. C. S. YangFACTORS AFFECTING TEXTURE:Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Change in Granular Cheddar Cheese. J. C. C. Lin, I. J. Jeon, H. A. Roberts and G. A. MillikenFACTORS AFFECTING TEXTURE:Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored With Calcium Chloride. H. P. Fleming, R. F. McFeeters and R. L. ThompsonFACTORS AFFECTING TEXTURE:A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage. J. M. Aguilera and A. BallivianFACTORS AFFECTING TEXTURE:Effect of Starch on Textural Properties of Surimi Gel. J. M. Kim and C. M. LeeFACTORS AFFECTING TEXTURE:Oral and Nonoral Perception of Solution Viscosity. C. M. Christensen and L. M.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00927.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1988.tb00919.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY