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LITERATURE ABSTRACTS
Publication year - 1975
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1975.tb01125.x
Subject(s) - food science , rheology , texture (cosmology) , solubility , mathematics , flavor , materials science , chemistry , composite material , artificial intelligence , computer science , image (mathematics) , organic chemistry
General Principles: ‘Factors Affecting Tenderness During Heating of Meat’, by E. Laakkonen. General Principles: ‘Changes in Flour Proteins During Dough Mixing I. Solubility Results’, by K. Tanaka and W. Bushuk. General Principles: ‘Studies of Glutenin IV: Microscopic Structure and Its Relations to Breadmaking Quality’, by R. A. Orth, B. L. Dronzek, and W. Bushuk. General Principles: ‘An Approach to Understanding Creaminess’, by Francis W. Wood (Unilever Res. Instrumntion: ‘Single‐Puncture Maturometer’, by J. N. Himtington and P. J. Rutledge Instrumntion: ‘Apparatus for Routine Measurement of Food Deformation in Texture Tests at Low Deformation Rates’, by P. W. Voisey and D. J. Buckley. ObJeftive Measuremeats: ‘Application of Rheological Studies to Product Formulation, Stability and Processing Problems’, by J. B. Ward, J. F. Kinney, and H. Y. Saad. Factors Mecthg Texture: 'Effect of Processing Conditions on Consistency of Low‐Fat Twarog. Factors Mecthg Texture: ‘Effect of Composition and Temperature on the Scooping Qualities of Ice Cream’, by A. M. Pearson, J. M. deMan, P. W. Voisey, and D. A. Biggs.