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LITERATURE ABSTRACTS
Publication year - 1979
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.1745-4603.1979.tb01311.x
Subject(s) - rheology , instrumentation (computer programming) , polymer science , mathematics , apparent viscosity , viscoelasticity , organoleptic , materials science , mechanical engineering , food science , chemistry , analytical chemistry (journal) , engineering , composite material , chromatography , computer science , operating system
GENERAL PRINCIPLES : Flowability of Food Powders and Methods for Its Evaluation ‐ A Review. M. Peleg GENERAL PRINCIPLES : Textural Properties of Amylose Sponges. A. Torres Q., H. G. Schwartzberg, M. Peleg and R. Rufner GENERAL PRINCIPLES : Glutenin and Dough Tenacity. J. A. D. Ewart GENERAL PRINCIPLES : Mechanics of Impact of a Falling Fruit on a Cushioned Surface. N. N. Mohsenin, V. K. Jindal and A. N. Manor INSTRUMENTATION AND METHODOLOGY : Application of Some Rheological Methods in the Food Industry. B. Launay INSTRUMENTATION AND METHODOLOGY : The Pea Tenderometer. P. Varoquaux and R. Cousin INSTRUMENTATION AND METHODOLOGY : Problems Posed by the Evaluation of Meat Tenderness. Ch. Touraille and P. Sale INSTRUMENTATION 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. Slonimskii INSTRUMENTATION AND METHODOLOGY : The Structure Analysis of Texturized Milk and Plant Proteins by Scanning Electron Microscopy. Z. Smietana, S. Poznanski, M. Hosaja and H. Kozlowska INSTRUMENTATION AND METHODOLOGY : A Method for Measuring Tomato Fruit Firmness Using a Modified Shear Press. T. R. Gormley and D. Keppel OBJECTIVE MEASUREMENTS : A Rheological Method for Evaluating the Textural Qualities of Cooked Mutton. F. Huang, A. E. Dethmers and J. W. Robertson OBJECTIVE MEASUREMENTS : Properties of Khaya grandifoliola Gum. Muhammad Aslam, Geoffrey Pass and Glyn O. Phillips OBJECTIVE MEASUREMENTS : The Viscosity of Dilute Solutions of κ‐Carrageenan and Sodium Carboxymethyl‐cellulose. Attia M. Elfak, Geoffrey Pass and Glyn O. Phillips SENSORY EVALUATION : Taste Panel Assessment of Textural Properties of Fish Minces from Australian Species. H. Allan Bremmer, G. M. Laslett and June Olley FACTORS 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. Labuza FACTORS AFFECTING TEXTURE : Firmness and Colour of the Fruit of Some Tomato Cultivars from Various Sources During Storage. R. Gormley and S. Egan FACTORS AFFECTING TEXTURE : Descriptive Analysis of the Sensory Properties of Beverages and Gelatins Containing Sucrose or Synthetic Sweeteners. Nancy Larson‐Powers and Rose Marie Pang‐born FACTORS AFFECTING TEXTURE : Cutting Methods Affect Fried Chicken Flavor and Tenderness. W. J. Stadelman and D. E. Pratt