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LITERATURE ABSTRACTS
Publication year - 1984
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.1745-4603.1984.tb00398.x
Subject(s) - food science , rheology , mouthfeel , chemistry , milk protein , gluten , mathematics , materials science , composite material , organic chemistry , raw material
GENERAL PRINCIPLES: Elasticity of Collagen Casings. M. Branicz GENERAL PRINCIPLES: Rheological Modeling of Cooked Potatoes. D. C. Davis, P. F. McMahan and H. K. Leung GENERAL PRINCIPLES: Investigation into the Interaction of Different Properties in the Course of Sensory Evaluation Tests. II. The Effect of Consistency upon Taste. Gy. Urbányi OBJECTIVE MEASUREMENTS: Determination of the Shelf Life of Food Products. I. Varsányi and L. Somogyi OBJECTIVE MEASUREMENTS: The Influence of the Interaction of Mono‐ and Di‐Glycerides with Milk Proteins on the Rheology and Stability of Food Emulsions. G. Doxastakis and P. Sherman OBJECTIVE MEASUREMENTS: Time‐Temperature Tolerance and Physical‐Chemical Quality Tests for Frozen Red Hake. J. J. Licciardello, E. M. Ravesi, R. C. Lundstrom, K. A. Wilhelm, F. F. Correia and M. G. Allsup OBJECTIVE MEASUREMENTS: The Preparation of Protein Hydrolysate from Defatted Coconut and Soybean Meals II Quality and Sensory Evaluation of Products. Chay B. Pham and R. R. Jel Rosario OBJECTIVE MEASUREMENTS: Factors Affecting the Staling of Madeira Slab Cake. Robin C. E. Guy OBJECTIVE MEASUREMENTS: Solubilisation and Characterisation of Wheat Gluten Proteins: Correlations Between the Amount of Aggregated Proteins and Baking Quality. J. Michael Field, Peter R. Shewry and Benjamin J. Miflin OBJECTIVE MEASUREMENTS: Predicting the Texture of Sausage Containing Soy Protein from Their Emulsifying Capacity and Efficiency. C. Simard, F. Castongne and A. Boudreau OBJECTIVE MEASUREMENTS: Dynamic Mechanical Properties of Milk and Milk Gel. M. Tokita, H. Futakuchi, R. Niki, S. Arima, and K. Hikichi OBJECTIVE MEASUREMENTS: The Secondary Phase of Milk Coagulation. Effect of Calcium, pH and Temperature on Clotting Activity. M. A. Mehaia and M. Cheryan OBJECTIVE MEASUREMENTS: Differential Scanning Calorimetry, Melting Temperature Range, and Viscosity for Oils Presumably Provoking “Toxic Syndrome.” C. Herrera Gomez, J. Martin Cabrera and G. Montes Gallegos RELATIONSHIP TO STRUCTURE: Microstructure of Protein Gels in Relation to Their Rheological Properties. T. Sone, S. Dosako and T. Kimura.