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LITERATURE ABSTRACTS
Publication year - 1995
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.1745-4603.1995.tb00797.x
Subject(s) - materials science , rheometer , viscoelasticity , flavour , texture (cosmology) , food science , rheology , composite material , chemistry , image (mathematics) , artificial intelligence , computer science
GENERAL PRINCIPLES: Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition . L. E. Chut and T. P. Labuza GENERAL PRINCIPLES: Phase Behavior and Mechanical Properties of TripalmitinButterfat Mixtures . P. Fairley, J. B. German and J. M. Krochta GENERAL PRINCIPLES: Heat‐Induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins . N. Yuno‐Ohta, H. Maeda, M. Okada and H. Ohta METHODOLOGY & INSTRUMENTATION: A New Method for Determination of Normal‐Stress Differences in Highly Viscoelastic Substances Using a Modified Weissenberg Rheometer . H. Eggers and P. Schümmer METHODOLOGY & INSTRUMENTATION: An Instrument for Precise Measurement of Viscoelastic Properties of Low Viscosity Dilute Macromolecular Solutions at Frequencies from 20 to 500 kHz . T. M. Stokich, D. R. Radtke, C. C. White and J. L. Schrag INSTRUMENTAL MEASUREMENTS: Uniaxial Extensional Viscosity During Extrusion Cooking from Entrance Pressure Drop Method . M. Bhattacharya, M. Padmanabhan and K. Seethamraju SENSORY ASSESSMENT: Oral Assessment of Hardness Between Elastic and Plastic Products . M.‐A. Peyron and L. Mioche FACTORS AFFECTING TEXTURE: Microwave Blanching Effects on Chemical, Sensory and Color Characteristics of Frozen Green Beans . M. S. Brewer, B. P. Klein, B. K. Rastogi and A. K. Perry FACTORS AFFECTING TEXTURE: Gel Strength Increased in Low‐Grade Heat‐set Surimi with Blended Phosphates . R. G. Nielsen and G. M. Pigott FACTORS AFFECTING TEXTURE: Kappa‐Carrageenan, Sodium Chloride and Temperature Affect Yield and Texture of Structured Beef Rolls . P. J. Shand, J. N. Sofos and G. R. Schmidt FACTORS AFFECTING TEXTURE: Chuck Longissimus and Infraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection . J. Benito‐Delgado, N. G. Marriott, J. R. Claus, H. Wang and P. P. Graham