Premium
GENERAL PRINCIPLES
Publication year - 1981
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.1745-4603.1981.tb01237.x
Subject(s) - viscoelasticity , food science , rheology , mathematics , syneresis , chemistry , humanities , thermodynamics , physics , art
The Relationship Between Viscosity and ‘Body’ of Non‐alcoholic Beverages. B. Gassmann, K. Hoppe and U. Kurth. Consistency Determining Factors in Margarines and Table Fats and Their Determination. J. Peredi, M. Szungyi and R. Kelecsenyi. Time Dependent Behaviour Of Viscoelastic Suspensions. K. Umeya and Y. Otsubo Linearization of Relaxation and Creep Curves of Solid Biological Materials. M. Peleg. Consumer Evaluation of ‘McIntosh’ Apple Firmness. F. W. Liu and M. M. King. Assessment Criteria for Whipped Cream with Particular Regard t o Firmness. H. Pichert. Cone‐Plate Instrument for Stress Relaxation Measurements. L. Bohlin, T. L. G. Carlson and G. Backstrom. Linear Viscoelasticity of Kamaboko by Dynamic Testing. M. Hamada and Y. Inamasu. Rheological Properties of Agarose‐Gelatin Gels. M. Watase and K. Nishinari. Penetration of Butter During Setting, Storage and Its Relation With Iodine Values. A. A. El‐Nimr and A. Vass. The Influence of Combined Action of Heating Temperature. Active Acidity and of CaC12 Supplements on Milk Protein Coagulation. J. Barabds. Trials on Ca Iron Trapping and Its Relation with the Texture of Ripe Black Olives. M. I. Minguez Mosquera, J. Costillo Gomez and M. J. Fernandez Diez. Hardness and Stickiness of Cooked Rice as Eating Quality Indicators. C. M. Perez, C. G. Pascual and B. 0. Juliano.