摘要:

ABSTRACTThis review is concerned with the chemistry of the major primary cell wall components, pectins, hemicelluloses and cellulose, under conditions found during the normal handling of fruits and vegetables. These polymeric components are considered separately, then their combined changes during maturation, storage and processing are covered. The effects of tissue conditions, pH, enzymes and salt concentrations on the rate and degree of change are discussed. A large part of the review deals with the important texture‐affecting reactions of pectic materials including glycosidic hydrolysis, β‐elimination type depolymerization, demethoxylation, and complex forma

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01305.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTTemperate fruits may be classed into two groups on the basis of their texture. One group comprises fruits that soften greatly as they ripen. These are characterized by a soft melting texture and usually have a relatively short shelf life. The measurement of the texture of these fruits is relatively straightforward. The second group encompasses fruits that soften moderately as they ripen. These are characterized by a firm, crisp, fracturable texture and have a relatively long storage life. The measurement of their texture poses a number of complex problems. Some factors that affect the firmness of temperate fruits are the kind, size, variety, maturity and temperature of the fruit, and cultural factors.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01306.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTPublished applications to tropical fruits of instrumental methods for texture evaluation are cited and tabulated. The comparability of the results is evaluated in light of the morphological characteristics of the fruits, the types of methods used and the test procedure employed.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01307.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThe main goal of the physicochemical approach is to understand the flow mechanism in fluid fruit products and to control as well as “synthesize” a desired consistency. Three methods have been employed in an attempt to correlate the rheological parameters of the product with the physicochemical properties of its components.The first method uses flow and physicochemical data, obtained from samples where a single factor is varied at a time, to derive an empirical correlation. This correlation is subsequently verified on commercial samples before putting it into practical use.The second method is based on an analogy between a well analysed experimental model and a closely related commercial product.The third method is based on a theoretical model. Since to‐date there are no specific models for fluid fruit products, use was made of a modification of Casson's equation which yielded satisfactory results for orange juice concen

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01308.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThe development of the Magness Taylor Pressure Tester in 1925 led to major advances in understanding and controlling factors that affect the firmness of fruits. Recent advances in elucidating the complex nature of texture and in improved instrumentation should lead to another round of major advances in understanding and controlling factors that affect the textural properties of fruits. The trend to mechanical harvesting will probably lead to fruits with firmer texture that can withstand the rigors of machine harvesting. The difficulty of duplicating the textural properties of fruits is the principal obstacle to the development of fruit analogs.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01309.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01310.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

GENERAL PRINCIPLES: Flowability of Food Powders and Methods for Its Evaluation ‐ A Review. M. PelegGENERAL PRINCIPLES: Textural Properties of Amylose Sponges. A. Torres Q., H. G. Schwartzberg, M. Peleg and R. RufnerGENERAL PRINCIPLES: Glutenin and Dough Tenacity. J. A. D. EwartGENERAL PRINCIPLES: Mechanics of Impact of a Falling Fruit on a Cushioned Surface. N. N. Mohsenin, V. K. Jindal and A. N. ManorINSTRUMENTATION AND METHODOLOGY: Application of Some Rheological Methods in the Food Industry. B. LaunayINSTRUMENTATION AND METHODOLOGY: The Pea Tenderometer. P. Varoquaux and R. CousinINSTRUMENTATION AND METHODOLOGY: Problems Posed by the Evaluation of Meat Tenderness. Ch. Touraille and P. SaleINSTRUMENTATION AND METHODOLOGY: Apparatus for the Study of Viscoelastic Properties of Gels and Concentrated Polymer Solutions at Small Constant Shear Stresses. V. G. Vasilév, O. A. Kozlov, A. A. Konstantinov, S. K. Krasheninnikov, L. Z. Rogovina and G. L. SlonimskiiINSTRUMENTATION AND METHODOLOGY: The Structure Analysis of Texturized Milk and Plant Proteins by Scanning Electron Microscopy. Z. Smietana, S. Poznanski, M. Hosaja and H. KozlowskaINSTRUMENTATION AND METHODOLOGY: A Method for Measuring Tomato Fruit Firmness Using a Modified Shear Press. T. R. Gormley and D. KeppelOBJECTIVE MEASUREMENTS: A Rheological Method for Evaluating the Textural Qualities of Cooked Mutton. F. Huang, A. E. Dethmers and J. W. RobertsonOBJECTIVE MEASUREMENTS: Properties ofKhaya grandifoliolaGum. Muhammad Aslam, Geoffrey Pass and Glyn O. PhillipsOBJECTIVE MEASUREMENTS: The Viscosity of Dilute Solutions of κ‐Carrageenan and Sodium Carboxymethyl‐cellulose. Attia M. Elfak, Geoffrey Pass and Glyn O. PhillipsSENSORY EVALUATION: Taste Panel Assessment of Textural Properties of Fish Minces from Australian Species. H. Allan Bremmer, G. M. Laslett and June OlleyFACTORS AFFECTING TEXTURE: Effects of 1, 3‐diols and Their Esters on the Rheological Properties of Dough and the Storage Stability of Bread. J. W. Frankenfeld, M. Karel and T. P. LabuzaFACTORS AFFECTING TEXTURE: Firmness and Colour of the Fruit of Some Tomato Cultivars from Various Sources During Storage. R. Gormley and S. EganFACTORS AFFECTING TEXTURE: Descriptive Analysis of the Sensory Properties of Beverages and Gelatins Containing Sucrose or Synthetic Sweeteners. Nancy Larson‐Powers and Rose Marie Pang‐bornFACTORS AFFECTING TEXTURE: Cutting Methods Affect Fried Chicken Flavor and Tenderness. W. J. Stadelman a

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01311.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1979.tb01304.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY