bluuebunny/crossref_metadata_2025 huggingface dataset:
ANALYSIS OF THE ELASTIC MODULUS OF AGAR GEL BY INDENTATION
Authors: ROSS K. A. , SCANLON M. G.
Published: February 2007

This study used the approach taken by Bourne to obtain the compressive and shear components for an agar gel. But in addition, the low strain regime for the same experiments was used to evaluate the gel's elastic modulus using the theory of elasticity. Compression testing, using lubricated teflon platens and a travelling microscope, was used to independently measure the gel's elastic modulus (52 kNm−2) and Poisson's ratio (0.32). The compressive and shear coefficients compared favourably with analyses performed by other researchers, and indicated that shear dominated in the failure of the gel under the probe. Indentation measurements of reaction force (P) and deformation (h) were analysed with the theoretical relationship for frictionless flat cylinder indentation. A good linear fit (r2= 0.991) was obtained for P/h versus indenter radius, indicating the validity of the analysis. The value of the elastic modulus derived from indentation was 79 kNm−2, an overestimate of 52%. The larger value suggests that additional factors to those considered in the theoretical model influence the indentation process, such as the presence of pores in the gel, frictional forces during indentation, and elastic mismatch between indenter and gel. Similarity in results for the elastic modulus determined from indentation compared to compression, indicates that a simple testing method can yield a more comprehensive evaluation of food textural quality.
EFFECT OF PHYSICAL PROPERTIES OF FOOD PARTICLES ON THE DEGREE OF GRAININESS PERCEIVED IN THE MOUTH
Authors: IMAI E. , SAITO K. , HATAKEYAMA M. , HATAE K. , SHIMADA A.
Published: February 2007

Nineteen food materials were pulverized and passed through standard sieves to prepare samples with different particle sizes (23–500 μm). Each sample was tested for physical properties, and sensory evaluation tests were conducted to obtain the graininess threshold value and the degree of graininess discrimination. The graininess threshold value tended to decrease and the degree of graininess discrimination tended to increase with increasing degree of circularity, with decreasing solubility, with decreasing water absorption rate‐ particle size coefficient, and with increasing WK2/K1. The degree of graininess discrimination tended to increase with increasing particle size and increasing WK2. With a multiple‐regression analysis, the graininess threshold value was expressed by six physical properties, and the degree of graininess discrimination was expressed by eight physical properties, each with high contribution rates.
INSTRUMENTAL MEASUREMENT OF STICKINESS OF DOUGHS AND OTHER FOODS
Authors: HOSENEY R. C. , SMEWING JO
Published: February 2007

Stickiness is a difficult attribute to measure. It can be defined as simply the force of adhesion when two surfaces are contacted with each other. In most food systems, the adhesion force is a combination of an adhesive force and a cohesive force. It is when the adhesive force is high and the cohesive force is low that material is perceived as being sticky. Cohesive properties can be measured by rheological techniques. To measure adhesive properties it is imperative to have a clean separation at the probe‐material interface.
CHARACTERIZATION OF MASA AND LOW‐MOISTURE CORN TORTILLA USING STRESS RELAXATION METHODS
Authors: GUO Z. , CASTELL‐PEREZ M. E. , MOREIRA R. G.
Published: February 2007

The stress relaxation technique successfully detected changes in masa due to differences in initial moisture content and resting conditions (time and packaging). Changes in softness of corn tortillas was evaluated (fresh to stale) using the stress relaxation technique in uniaxial tension, and bending‐tension. Stiffness and energy dissipated were the best tortilla texture indicators. High correlation was observed between the total energy dissipated for fresh corn masa and the stiffness of fresh corn tortilla tested under tension mode. A mathematical model was built to estimate the stiffness of fresh corn tortilla using fresh masa characteristics. Stress relaxation under uniaxial tension showed good correlation with the scores from the subjective rollability method.
STEADY SHEAR VISCOSITY OF ULTRAFILTERED WHOLE AND SKIM MILK RETENTATES BEFORE AND DURING FERMENTATION
Authors: MUN D. M. , HSIEH T.‐T. , TIU C. , SUTHERLAND B. J.
Published: February 2007

Steady shear viscosities are reported for skim and whole milk retentates of different volume concentrations after ultrafiltration, as well as during fermentation for the most concentrated retentates with and without salt addition. Retentates up to 3X exhibit Newtonian behaviour, while the most concentrated retentates (5X and 5.3X whole and skim) fit the power law model. The fermentation follows a three‐phase model, during which the pH decreases from the natural pH of 6.0–6.5 to around 5.0–5.1. The viscosities of the fermented retentates vary significantly with the change of pH, depending on the fat and salt contents.
INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOES
Authors: THYBO ANETTE KISTRUP , NIELSEN MORTEN , MARTENS MAGNI
Published: February 2007

The effect of uniaxial compression rate (20–1000 mm/min) on the parameters: Stress (σftrue), strain (εfHencky) and work to fracture (Wf), modulus of deformability (Ed), maximum slope before fracture (Emax) and work during 75% compression (Wtotal) was investigated for ten potato varieties. Multivariate data analysis was used to study the correlation between and within the sensory and nonsensory measurements by Principal Component Analysis (PCA) which showed σftrue, Emax, Wf, and Wtotal to explain the same type of information in the data, and εfHencky versus Ed another type of information in the data. The deformation rate had a large effect on εfHencky. Nine sensory texture attributes covering the mechanical, geometrical and moistness attributes were evaluated. Relationships between uniaxial compression data at various deformation rates and the sensory texture attributes were studied by Partial Least Squares Regression (PLSR). A minor effect of deformation rate on the correlation with the sensory texture properties was obtained. Mechanical properties were predicted to a higher extent than the geometrical attributes and moistness. The prediction of the mechanical, geometrical and moistness attributes increased largely by using uniaxial compression supplemented by chemical measures such as dry matter and pectin methylesterase, but here no relevant effect of deformation rate was obtained.
RHEOLOGICAL BEHAVIOUR OF CLARIFIED MANGO JUICE CONCENTRATES
Authors: SINGH NGASEPPAM IBOYAIMA , EIPESON W. E.
Published: February 2007

The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concentrations 15–66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius‐type equation. The activation energy for viscous flow was in the range of 1.64–8.44 kcal/g‐mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power‐law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity.
EVALUATION OF LENTIL TEXTURE MEASUREMENTS BY COMPRESSION TESTING
Authors: ARNTFIELD S. D. , CINQ‐MARS C. D. , RYLAND D. , WATTS B. , MALCOLMSON L.
Published: February 2007

The variability in texture for lentils of different size, from different locations and cooked for varying lengths of time was examined in relation to the sample size and the extent to which the sample was compressed during testing. The force to compress the lentils was found to be dependent on all variables examined and also demonstrated significant interactions between these variables. The coefficient of variability was dependent on the size of the lentil, a two‐way interaction between sample size and compression and a three‐way interaction between location, cooking time and sample size. Regardless of lentil size, location where the lentil was grown and the cooking time used, the variability in the texture readings was lowest when the larger sample size and maximum compression force were used.
AN ENGINEERING METHOD TO EVALUATE THE CRISP TEXTURE OF FRUIT AND VEGETABLES
Authors: ALVAREZ M. DOLORES , SAUNDERS D. E. J. , VINCENT J. F. V. , JERONIMIDIS G.
Published: February 2007

Precise measurements of the deformation and fracture behaviour of food can be difficult because of problems associated with the produce, for example, sample preparation, gripping, size and geometry. The aim of this study was to characterise fruits and vegetables in terms of fracture properties using an established engineering test method and geometry, the Single‐Edge Notched Bend (SENB). The SENB geometry was found to be readily applicable to crisp food produce such as carrots, celery, and apples, which exhibit linear elastic behaviour up to fracture. Fracture toughness and fracture energies were found to be in the range 10–50 kPa m1/2 and 40–400 Jm−2, respectively. The structure of these materials was confirmed, using confocal microscopy, and related to the observed fracture behaviour. Cell size and intercellular spaces influenced the values of fracture toughness and fracture energy.
CONSUMER TEXTURE PREFERENCES: EFFECT OF AGE, GENDER AND PREVIOUS EXPERIENCE
Authors: KÄLVIÄINEN NIINA , SCHLICH PASCAL , TUORILA HELY
Published: February 2007

Four different strawberry candies with varying thickening agents (pectin, gelatin, starch, and gelatin + starch) were rated by three consumer age groups: teenagers (13–14 years), young adults (19–23 years) and the middle‐aged (40–63 years) (n = 60 in each group). Age, gender, use frequencies and hedonic ratings often commercial candy types were collected as background information. Four preference groups were found by using preference mapping. The most important factor predicting preference of a sample were hedonic evaluations of commercial candies whose texture was similar to that of the test sample. If the consumers gave high hedonic ratings to one sample they also tended to report liking for the commercial candy with a similar texture. Age and gender also affected hedonic evaluations in most cases. For example, the middle‐aged consumers were more clearly segmented into different preference groups than were the two younger groups. Use frequencies of commercial candies had no statistically significant effect on sample preference. We conclude that, in the case of candy, consumers’ preferences can be explained by the liking of commercial candies with similar texture. Also, age and gender may have significant effects.
DETERMINATION OF FIRMNESS AND SUGAR CONTENT OF APPLES USING NEAR‐INFRARED DIFFUSE REFLECTANCE1
Authors: LU RENFU , GUYER DANIEL E. , BEAUDRY RANDOLPH M.
Published: February 2007

The objective of this research was to study the potential of near‐infrared (NIR) diffuse reflectance between 800 nm and 1700 nm for determining the firmness and sugar content of apples and to ascertain the effects of apple peel and variety on the NIR prediction of these two quality attributes. The spectral reflectance data were acquired from both peeled and unpeeled ‘Empire', ‘Golden Delicious', and ‘Red Delicious’ apples. Statistical models were developed using principal component analysis/regression. Lower correlations of prediction were obtained (r=0.38 to 0.58) between NIR measurement and Magness‐Taylor firmness for both unpeeled and peeled fruit, with the standard errors of prediction (SEP) between 6.6 N and 10.1 N. Improved predictions were obtained when NIR reflectance was correlated with the slope of the Magness‐Taylor force‐deformation curves. Excellent predictions of the sugar content in peeled apples were obtained (r=0.93 to 0.97; SEP=0.37 to 0.42 °Brix). The SEP, on average, increased by about 0.17 °Brix for the unpeeled apples. Variety did not have a large effect on the model performance on sugar content predictions.
EVALUATION OF THE TEXTURAL PROPERTIES OF JAPANESE PEAR
Authors: SIRISOMBOON PANMANAS , TANAKA MUNEHIRO , AKINAGA TAKAYOSHI , KOJIMA TAKAYUKI
Published: February 2007

The texture of Japanese pear (Pyrus serotina Rehder var. culta ‘Housui') during fruit enlargement and ripening was evaluated. From the plate compression test, only the deformation ratio, modulus of elasticity, and relaxation were the interpretable textural indices for the Japanese pear. From the puncture test, interpretable textural indices were the rupture force, deformation at the rupture point, toughness, average firmness, initial firmness, apparent modulus of elasticity, bioyield force, penetrating force and penetrating energy in the flesh. The skin of the Japanese pear contributed 70–80% of the firmness of the fruit. As the fruits enlarged, the strain decreased, the elasticity increased, the fruit skin was more prone to mechanical damage, the fruit flesh became softer, and firmness and rigidity of the whole fruit was reduced.
EFFECT OF PROCESSING CONDITIONS ON THE VISCOELASTIC BEHAVIOR OF NU‐TRIMX: AN OAT‐BASED β‐GLUCAN‐RICH HYDROCOLLOIDAL EXTRACTIVE1
Authors: CARRIERE C. J. , INGLETT G. E.
Published: February 2007

This paper examines the effects of processing conditions and starting materials on the viscoelastic behavior of Nu‐TrimX (a new β‐glucan‐rich hydrocolloid product) suspensions (5% by weight in deionized water). In general, Nu‐TrimX suspensions exhibit clockwise thixotropic loops with shear‐thinning behavior over the experimental shear rate range (0–250 s−1) at 25C. The rheological responses of the various Nu‐TrimX suspensions were modeled using a power law constitutive equation. The suspensions behave as pseudoplastic materials with power law exponents ranging from 0.42 to 0.71.
APPLICATION OF A COMPRESSION‐RELAXATION TEST FOR THE CHARACTERIZATION OF BURLAT SWEET CHERRY
Authors: MARQUINA PEDRO L. , BURGOS JUSTINO , ORIA ROSA
Published: February 2007

Mechanical parameters of Burlat sweet cherries (Prunus avium) were studied as a function of ripening during three consecutive years by using a penetration test, a compression test between two plates, and a compression‐relaxation test. The latter yields the “apparent secant modulus,” i. e. the ratio of the initial maximum compression force over the applied strain. This modulus is one of the most useful mechanical parameters to discriminate between batches because its value is clearly related to the variety and degree of ripeness. Thus, the compression‐relaxation test consistently allowed the differentiation of cherries in five degrees of ripeness.
MECHANICAL PROPERTIES OF A FRIED CRUST*
Authors: LIMA ISABEL , SINGH R. PAUL
Published: February 2007

A restructured potato model system was fried in canola oil for 5, 10, or 15 min at 170, 180, or 190C and tested in a Dynamic Mechanical Analyzer. Selected mechanical properties were measured using puncture and three‐point bending cells. Forces involved in puncture were a combination of tension, compression, and shear, while the three‐point bend test studied the crust flexural properties. Crust deformability seemed to be governed by internal structural yielding. Maximum force at rupture increased significantly with both frying time and temperature. Failure criteria identified and standardized types of failure observed during bending tests.
INFLUENCE OF AROMA COMPOUNDS ON LARGE DEFORMATION PROPERTIES OF STARCH‐BASED SYSTEMS DURING AGING
Authors: ARVISENET G. , CAYOT N.
Published: February 2007

The effect of aroma compounds on the texture of gelled aqueous corn starch systems was studied by uniaxial compression during aging for 18 days. Three different types of behavior were observed, depending on the nature of the added aroma compound. Isoamyl acetate did not modify the measured parameters, compared with nonflavored products. Linalool, known for its ability to form inclusion complexes with amylose, modified the parameters which are usually considered to be governed by the rearrangement of amylose chains. Ethyl hexanoate modified the parameters depending mostly on amylopectin. These results suggest that the nature of the aroma compound may play a major role in interactions with starch. These interactions can be different from inclusion complexes involving amylose chains only, the latter being widely described by different authors.
FLOW CURVES, STRESS RELAXATION AND CREEP MEASUREMENTS OF STARCH GELS
Authors: ROSALINA IRMA , BHATTACHARYA MRINAL
Published: February 2007

Flow curves, stress relaxation, and creep compliance were measured for various types of corn starch gel that underwent different degrees of modification. The four starches were native corn starch, medium hydroxypropylated distarch phosphate, highly hydroxypropylated distarch phosphate, and distarch phosphate. All the starches exhibited pseudo‐yield stress behavior at low shear rates and shear‐thinning at higher shear rates. Stress relaxation data at different strains indicated strain‐softening phenomenon for all starches. Higher degrees of cross‐linking decreased the half relaxation time due to the addition of rigid filler into the matrix. Increasing the concentration increased the relaxation modulus for all starches. Creep compliance and recovery measurements were conducted over the range of 3.2 Pa‐320 Pa. In the linear viscoelastic region, the compliance data were not dependent on the magnitude of stress applied. As concentration increases, higher stress magnitude leads to nonlinear behavior. The creep compliance data were fitted into the Ninomiya and Ferry relation from dynamic viscoelastic data and the Maxwell‐Voigt model. Ninomiya and Ferry overpredicted the relaxation data while the Maxwell‐Voigt model fitted the data reasonably well.
EFFECT OF PROCESSING, PRESERVATION AND STORAGE ON RHEOLOGY OF GUAVA PULP
Authors: HARNANAN S. W. , TEJINDER S. , BAINS G. S.
Published: February 2007

Rheological behavior of white and pink guava pulps was investigated using Rheotest 2 coaxial cylinder viscometer over shear rates of 0.6 to 145.8 s−1. The shear rate‐shear stress data followed the power law, Casson, Herschel‐Bulkley, Michaels and Bolger models. The power law flow behavior index values were in the range of 0.14 to 0.19. Presence of measurable yield stress indicated Bingham model of the pulps. Storage of pulps for 30 weeks had negligible influence on flow behavior index values. The consistency index and yield stress values decreased with extending storage from 0 to 30 weeks. The Michaels and Bolger model distinctly described the non‐Newtonian nature of cold‐ and hot‐break pulps as well as different behavior of the pink guava pulps. The structure shear resistance values for hot‐break pulps at zero shear rate were considerably higher than those of the cold‐break, indicating their high pseudoplasticity.
VISCOELASTIC PROPERTIES OF ALGINATE GELS BY OSCILLATORY DYNAMIC TESTS
Authors: MORESI MAURO , MANCINI MARCO , BRUNO MARIA , RANCINI ROBERTO
Published: February 2007

The response of several mannuronic and guluronic alginate gels to oscillatory tests was studied by varying the alginate concentration (c) from 1.0 to 1.75% w/w. Frequency dependence of the complex shear modulus G* discriminated between the alginate gels in terms of their different orders of the relaxation function α and “gel stiffness” Aα values using Friedrich and Heymann theory (1988). Guluronic alginate gels were approximately 4‐5 times stronger than mannuronic ones, their networks exhibiting higher or smaller rates of stress relaxation, respectively. For both alginate types the gel stiffness parameter Aα was found to be a power function of alginate concentration and type (intrinsic viscosity [η], GG block diad frequency, FGG, and average G‐block length, NG), its sensitivity with respect to c and NG being greater than that to [η] and FGG.
MULTIVARIATE ANALYSIS OF ELECTROMYOGRAPHIC (EMG) FREQUENCY SPECTRA TO CHARACTERISE MASTICATION
Authors: KEMSLEY E.K. , SPRUNT J.C. , DEFERNEZ M. , SMITH A.C.
Published: February 2007

On five separate occasions, eight volunteers were asked to consume five edible gels with known texture and flavour properties. The electrical activity of their temporal and masseter muscles was recorded using electromyography (EMG). The electrode voltages were sampled at a rate of 1 kHz, starting when each volunteer began to masticate, and terminating when the volunteer indicated that the gel's flavour could no longer be perceived. Data from the mastication phase (first 20 s) were Fourier transformed to give a power spectrum in the frequency domain. Upon visual examination, the low frequency (< 10 Hz) region was found to contain spectral features that differ between volunteers, and the differences were generally consistent between sessions. Principal component analysis (PCA) supported this finding, by showing some clustering of the scores from different volunteers. However, when PCA was applied to the whole of the frequency range, the clustering became much more pronounced, indicating that higher frequencies also contribute to the distinction between volunteers. Clusters of readings from each volunteer were almost entirely separated using internally cross‐validated canonical variate analysis (CVA), showing that each individual demonstrated characteristic and consistent mastication behaviour. Finally, a statistically significant association was found between the integrated power spectrum and the concentration of flavour compound in the gels; however, a similar relationship was discovered to exist between the flavour and the texture, as determined by cutting and compression. Hence, it was not possible to determine conclusively whether flavour alone has an effect on mastication characteristics.
QUANTIFYING TEXTURE CHANGES IN CORN TORTILLAS DUE TO STALING
Authors: LIMANOND B. , CASTELL‐PEREZ M.E. , MOREIRA R.G.
Published: February 2007

The change in texture of corn tortillas due to staling is described using stress relaxation methods. Tortilla strips (70 × 35 mm) were subject to stress relaxation under tension at 3% strain. Force versus distance values were transformed into the textural indicator of stiffness. Fresh corn tortilla had significantly lower stiffness values than the stale tortilla (up to 10 days old). Stiffness decreased with increasing storage temperature from 6C up to 35C. The stiffness value from stress relaxation tests may be used as an objective indicator of tortilla texture.
BIOMECHANICAL PROPERTIES OF MEAT AND THEIR CORRELATION TO TENDERNESS
Authors: SPADARO VICTORIA , ALLEN DAVID H. , KEETON JIMMY T. , MOREIRA ROSANA , BOLEMAN RANDI M.
Published: February 2007

A biomechanical study was conducted to characterize mechanical properties of post rigor bovine m. longissimus thoracis et lumborum muscles. Linear viscoelastic properties were measured using a standard stress‐relaxation technique at 3% strain. A boundary value problem that partially mimicked a simplified model of a first chew cycle of the human masticatory process was solved, and stiffness and total energy dissipated were calculated and correlated to tenderness traits, as evaluated by a descriptive attribute sensory panel. Stiffness and total energy dissipated were highly correlated to overall tenderness (R = 0.86 and R = 0.91), and a model to predict tenderness using total energy dissipated was successfully developed.
THE USE OF CRITICAL STRESS INTENSITY FACTOR TO QUANTIFY “HARDNESS” AND “CRUNCHINESS” OBJECTIVELY
Authors: VINCENT J. F. V. , SAUNDERS D. E. J. , BEYTS P.
Published: February 2007

A simple test from materials science, in which a notched beam is bent so that the notch increases in length due to the propagation of a crack, allows determination of a parameter called the Critical Stress Intensity Factor in Mode I fracture, KIC, by means of which the conditions under which the crack will propagate can be quantified. This is shown to track sensory hardness of several apples, carrot, celery and cucumber with remarkable precision, a result predicted by theoretical analysis due to Lucas et al. (2002). Hardness and crunchiness are shown to be indistinguishable and therefore must be identical. Therefore, a mechanical test can reliably replace a sensory test resulting in quicker, cheaper and more accurate estimate of a sensory parameter.
FUNCTIONALITY COMPARISON BETWEEN DERIVATIZED WHEY PROTEINS AND A PREGELATINIZED STARCH
Authors: HUDSON H. M. , DAUBERT C. R.
Published: February 2007

A process has been patented to produce stabilizing ingredients from whey proteins which are applicable over a wide range of typical food conditions and do not require heat or the addition of salts to induce thickening functionality. Once reconstituted in deionized water, solutions were evaluated and compared with water holding performance and rheological attributes of a pregelatinized cornstarch. Rotational viscometry was performed at pH values between 3 and 8, temperatures between 5 and 90C, and shear rates between 1 and 100 s−1. Derivatized whey protein powders and pregelatinized starch displayed pseudo‐plastic behavior under shear at all temperatures tested. During temperature ramps from 5 to 90C, derivatized whey protein flow properties were essentially unchanged by varying pH. However, viscosity after the temperature increase was higher than initial values, possibly due to additional protein denaturation and hydrophobic interactions. Derivatized powders were stable and retained desired functionality over a wide range of food processing and preparation conditions and may therefore possess applicability to many products currently utilizing modified starches or hydrocolloids to texturize.
RHEOLOGICAL PROPERTIES, MICROSTRUCTURE AND SENSORY PERCEPTION OF HIGH‐AMYLOSE STARCH‐PECTIN MIXED GELS
Authors: AUTIO KARIN , KUUVA TESSA , ROININEN KATARIINA , LÄHTEENMÄKI LIISA
Published: February 2007

Different types of textures were generated by mixing amylose‐rich HYLON VII maize starch, LM pectin with different Ca contents, with or without saccharose and maltitol. Before mixing, HYLON VII was heated to 150C, which allowed the dispersion of starch amylose and amylopectin. Pectin started to form a gel below 50C and HYLON VII at 20C. The magnitude of G’ and the gelling rate were higher in mixed gels than in the corresponding single gels, at higher calcium contents, and in the presence of saccharose. A dramatic loss of G’ was observed during the reheating of the gels, within the temperature range of 25‐90C for pectin and 55‐90C for HYLON VII. In mixed and saccharose‐containing gels, pectin and starch did not lose gel structure completely. The microstructure of single gels was homogenous, whereas starch aggregates were observed in mixed gels. The sensory profile of single HYLON VII gel differed significantly from other gels; it was smooth, less firm, soft and melted easily in the mouth. The addition of LM pectin to the HYLON VII made the gel less smooth and harder, and structure changed less during reheating. The mixed gel with the lowest Ca content was very smooth, elastic and firm and differed considerably in sensory profile from other mixed gels. The correlation of maximum force of gels in compression with perceived hardness was r=0.89 and that of G’ at 37C with smoothness was r = ‐0.77. The smoothness of the gels was related to the absence of aggregated starch particles.
EXTENSIONAL FLOW STUDIES ON WHEAT FLOUR DOUGHS WITH DIFFERENT PROTEIN CONTENT1
Authors: SALAZAR‐GARCÍA M.G. , TORRES P.I. , REYES‐MORENO C. , RAMÍREZ‐WONG B.
Published: February 2007

Uniaxial compression technique was used to relate the rheological behavior of dough to wheat quality for bread. Dough of nine flours of the cultivar Rayon, grown in three different regions of Sonora, Mexico, and with a protein content from 10% to 12.8%, were studied using the lubricated squeezing‐flow test connected to a texturometer. Wheat flour quality determinations were protein, moisture and ash content, dry gluten, falling number, and sedimentation volume. Traditional dough rheological evaluations were made with the farinograph and alveograph. The baking test was also done. The extensional viscosity was measured at three crosshead speeds (0.2, 0.5, and 1.0 mm/min). Extensional viscosity, measured at the lowest speed, significantly (P < 0.05) and negatively correlated with protein content (r = ‐0.63) and bread volume (r = ‐0.72). The rheological behavior of wheat doughs during lubricated uniaxial compression showed dependence on the strain rate as demonstrated by the patterns of the extensional viscosity curves.
TEXTURE AND MOUTHFEEL OF SEMISOLID FOODS: COMMERCIAL MAYONNAISES, DRESSINGS, CUSTARD DESSERTS AND WARM SAUCES
Authors: WEENEN H. , VAN GEMERT L.J. , VAN DOORN J.M. , DIJKSTERHUIS G.B. , DE WIJK R.A.
Published: February 2007

Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These were related to: viscosity, surface feel, bulk homogeneity, adhesion/cohesion, wetness‐dryness and fat. Two groups of nontextural mouthfeel attributes were found to be relevant, which were related to perceived temperature and oral irritation. The importance of the attributes for each product category is discussed.
TEXTURE OF CULTURED GILTHEAD SEA BREAM (SPARUS AURATA): INSTRUMENTAL AND SENSORY MEASUREMENT
Authors: CARBONELL I. , DURÁN L. , IZQUIERDO L. , COSTELL E.
Published: February 2007

The texture of twelve samples of farmed gilthead sea bream (Sparus aurata) from experimental and commercial cultures, fresh and frozen, was determined by instrumental texture profile analysis (TPA) of whole raw fish and by sensory analysis of the corresponding cooked fish fillets. Average values of TPA hardness and chewiness were higher for fresh samples (78.0 N and 41.9 N, respectively) than for frozen and thawed samples (43.5 N and 21.5 N, respectively). The effect of freezing on springiness and cohesiveness values was different depending on the sample (a significant sample × freezing interaction). By sensory analysis, higher firmness, chewiness and fibrousness, and less juiciness were detected in frozen samples. Only one sample was perceived as less chewy, less fibrous and more juicy than the rest, and that corresponded to the smallest (less mature) fish. High percentages of the variability of sensory firmness (92%), chewiness (91%) or juiciness (85%) were explained by several of the TPA parameters measured on the raw whole fish using a fast nondestructive test.
EFFECTS OF EMULSIFIERS ON DOUGH RHEOLOGICAL PROPERTIES AND THE TEXTURE OF EXTRUDED NOODLES
Authors: SHIAU SY‐YU
Published: February 2007

The effects of six emulsifiers on the rheological properties of wheat flour doughs were evaluated using capillary and oscillatory rheometers. Sodium stearoyl 2‐lactylate (SSL) and sucrose fatty acid ester 160 (SFAE 160) significantly increased the apparent viscosities (η), storage moduli (G″) and loss modulus (G″) of the doughs. The η, G′ and G″ increased with the concentrations of SSL from 0.5 to 1.5%. Lecithin, SFAE 110 and 20W (low HLB values) had the opposite effects. Extruded noodle with SSL had the highest tensile strength and cutting force among all treatments. Therefore, SSL could be used to produce the extruded noodles with higher elasticity. Lecithin, MG, SPAE 110 and 20W decreased the strength of the extruded noodles. There was a positive correlation between viscosity and shear modulus of the doughs and the strength of extruded noodles. Values of HLB emulsifiers used in this study were positively correlated with G′ and η*.
EFFECTS OF SALT LEVEL AND STORAGE ON TEXTURE OF DIL CHEESE
Authors: KILIC M. , ISIN T.G.
Published: February 2007

Textural changes in Dil cheese, a string cheese variety with fibrous texture produced in Turkey, at two different salt levels were investigated during storage for 3 months. Salt levels were changed by changing the concentration of salt in brine used in stretching treatment in the manufacture. Texture analysis by using the Kramer shear cell showed that hardness increased with increasing salt level in Dil cheese. Dil cheeses softened during storage due to proteolysis as indicated by decreased peak force and energy values. Sensory scores for texture were correlated with proteolysis levels, peak force and energy values. Salt level used in stretching brine in the manufacture should be low to preserve the fibrous texture in Dil cheese during storage.
ROLE OF INTACT STARCH GRANULES AND GLUTEN ON TEXTURE OF TAIWANESE FLAKY SNACK
Authors: CHARLES ALBERT LINTON , FU HUI‐YIN , HUANG TZOU‐CHI
Published: February 2007

Flaky snack, a popular Taiwanese snack was prepared and subjected to force deformation tests, to study the functional roles of the intact starch granule and different levels of flour gluten on texture development of the snack. The role played by the enzyme, transglutaminase, was also investigated. Instron results showed that at different levels of flour gluten, there was significant distribution of hardness and fracture intensities. Transglutaminase activity exhibited and confirmed the expected binding or crosslinking activity in the gluten‐protein network matrix of the snack structure. Scanning micrographs showed intact starch granules dispersed within the network matrix of the snack samples. The role of the intact starch granule dispersed throughout the gluten matrix system, significantly increases the crispness of the flaky snack.
Triggering Mechanisms in Make‐or‐Buy Decisions: An Empirical Analysis
Authors: Moschuris Socrates J.
Published: February 2007

While make‐or‐buy decisions are important, there is a dearth of empirical research dealing with issues that originate the make‐or‐buy process. The current research reports findings of an exploratory study regarding make‐or‐buy triggers in enterprises operating in Greece. The research involved depth company interviews followed by mail questionnaires. Results indicate that cost and quality problems are the most important make‐or‐buy triggers. Moreover, the importance of some triggers varies considerably among companies, depending on organizational characteristics (environmental uncertainty, operations technology) and the characteristics (type, method of acquisition) of the item/service under consideration.
Rural Health Professions Education at East Tennessee State University: Survey of Graduates From the First Decade of the Community Partnership Program
Authors: Florence Joseph A. , Goodrow Bruce , Wachs Joy , Grover Susan , Olive Kenneth E.
Published: February 2007

ABSTRACT: 
Context: To help meet rural Appalachian needs, and with initial support from the W.K. Kellogg Foundation, East Tennessee State University partnered with 2 counties to implement a health curriculum for nursing, public health, and medical students in a rural setting. The Community Partnerships Program 3‐year longitudinal curriculum included theoretical, conceptual, and practice elements of the 3 disciplines incorporated into an experiential, inquiry‐based, service‐learning program. Interdisciplinary learning, problem solving, and reinforcement of career choices in medically underserved rural communities were emphasized. Purpose: To compare career choices, attitudes, and practice locations of Community Partnerships Program graduates with traditional graduates. Methods: Surveys were mailed to Community Partnerships Program and traditional program graduates matriculating from 1992 to 2002 (response rates 58/84 and 72/168, respectively). Findings: Community Partnerships Program graduates indicated a significantly greater interest in rural primary care, care for the underserved and interdisciplinary group collaboration, and were more likely to practice in rural locations than did their traditionally educated peers. Family, personal factors, and the availability of employment were major influences in determining the decision to choose a career in a rural location. Community Partnerships Program graduates indicated they were better prepared to work in interdisciplinary teams and were more likely to work in community‐based programs and activities than did the traditional graduates. Conclusion: A program that enrolls students interested in rural health care and provides training in rural communities produces graduates who will practice in rural areas.
Initiation of Farm Safety Programs in the Arkansas Delta: A Case Study of Participatory Methods
Authors: Richter Jan S. , Hall Becky G. , Deere G. David
Published: February 2007

ABSTRACT: 
Context: Outreach to high‐risk communities is one of the goals of Area Health Education Centers. One such population is the farm community, which is known to suffer high rates of traumatic events. Purpose: To describe a participatory methods initiative by the Arkansas Delta Area Health Education Center and other agencies to address farm‐related health hazards in a 7‐county region. Methods: Regional injury and fatality data were gathered from sources including Arkansas Farm Bureau Federation insurance claims, the Arkansas Statistical Service Phone Survey, the National Agricultural Statistics Service, and the Cooperative Extension Service Division of Agriculture at the University of Arkansas. Focus groups were held to assess farmer perceptions and recommendations. Findings and Recommendations: Accidents involving tractors accounted for 42% of deaths, and accidents with crop‐spraying aircraft accounted for 36%. Focus group participants agreed that planting and harvesting seasons were particularly dangerous. Recommendations included educating motorists to be more cautious on agricultural area roads, using local farmers to provide farm safety training, and making safety equipment more available.
Management Learning Grounded On Value‐Based Stakeholder Expectations
Authors: Meyer Thorbjörn
Published: February 2007

Thorbjörn Meyer is Senior Researcher at the Copenhagen Business School and formerly a CEO and Chief Consultant of a Scandinavian management consulting company. His article throws light on some of the specific innovations occurring in management learning methods in Continental Europe. In particular, Meyer reveals the details of a method he has pioneered and used over a number of years in several European countries.
Learning the Organisation: Confusions and Contradictions For New Managers
Authors: Preston Diane
Published: February 2007

Diane Preston, who is Lecturer in Human Resource Management at Loughborough University Business School, draws on a study of graduates from four sites of a multinational chemical company to discuss the process of socialisation of new managers. She argues that of particular significance is the new managers’ relationship with their own manager; where the manager is supportive and encouraging, this creates a positive lens through which other organisational activities are seen.
The ‘New Agenda’ and Human Resource Management: A Roundtable Discussion With John Edmonds
Authors: Storey John , Bacon Nicolas , Edmonds John , Wyatt Phil
Published: February 2007

John Storey and Nick Bacon discuss trade union reactions to HRM initiatives with John Edmonds and Phil Wyatt.

John Storey and Nick Bacon are respectively Senior Lecturer in Human Resource Management and Research Fellow at Loughborough University Business School. John Edmonds is General Secretary and Phil Wyatt Research Director of the General, Municipal and Boilermakers’ Union.
Training For Older Managers
Authors: Warr Peter
Published: February 2007

Peter Warr, Director of the MRC/ESRC Social and Applied Psychology Unit and a member of the ESRC Centre for Economic Performance, draws upon the Labour Force Survey and a study of members of the Institute of Management to provide detailed information about the incidence and duration of training undertaken by managers at different ages. In the context of projected ageing of the working population, he makes recommendations at three levels: encouraging adaptability through organisational norms, developing and applying training procedures which are effective for older learners, and the creation of national training targets for managers.
Misperceptions By Managers and Their Bosses of Each Other's Preferences Regarding the Managers’ Careers: A Case of the Blind Leading the Blind?
Authors: Herriot Peter , Pemberton Carole , Pinder Robert
Published: February 2007

Peter Herriot, Carole Pemberton and Robert Pinder report on and consider the policy implications of a study of the career attitudes of managers. Managers and their bosses believed that their attitudes about the managers’ careers were similar. In fact, there was little relationship between them, and furthermore, their perceptions of each other's preferences were largely unrelated to the preferences themselves. Three factors, ‘reputation’, ‘promotion’ and ‘competences’, explained approximately half the variance. Length of service with the organisation was the main predictor of the managers’ career attitudes. Managers believed themselves to be more likely to be promoted than did their bosses, and considered promotion more probable the more frequently they had moved jobs.

Peter Herriot is Director of Research and Carole Pemberton is Research Consultant at Sundridge Park Management Centre. Robert Pinder is Director of Integra Associates.
Turning Doctors Into Managers: an Evaluation of A Major Nhs Initiative to Improve the Managerial Capabilities of Medical Consultants
Authors: Cowling Alan , Newman Karin
Published: February 2007

Alan Cowling and Karin Newman, who are Professor of Human Resource Management and Reader in Marketing respectively at the Middlesex University Business School, report on their experience in carrying out a national evaluation of a major management development programme designed to improve the managerial capabilities of hospital consultants. They show that not only did the majority of consultants subsequently feel more confident in their ability to carry out their current and prospective managerial roles, but also that there was evidence to show that they were managing more effectively. They argue that the evaluation methodology, which involved self‐efficacy ratings as well as qualitative techniques, should contribute to improved evaluation of management programmes more generally.
Job Marketing: an Evaluation of Managerial Recruitment Advertising Practice
Authors: Redman Tom , Mathews Brian P.
Published: February 2007

Tom Redman, Principal Lecturer in Human Resource Management, and Brian Mathews, Senior Lecturer in Marketing, Teesside Business School, draw on an analysis of job advertisements fromPersonnel Managementto examine the extent to which the widely available normative guidelines concerning advertising content are followed. Advertising practices are further examined with respect to level of seniority of post and their origins in the public or private sector. the analysis indicates that conventional wisdom and stated job‐seeker requirements are followed for several of the accepted norms. There are, however, many areas in which the discrepancies observed could materially affect the effectiveness of particular advertisements.
Opinions On the Benefits of Employee Share Ownership: A Comparison Between Managers of Two New Zealand Companies
Authors: Keef Stephen P.
Published: February 2007

Stephen Keef, who is a Senior Lecturer in the Faculty of Commerce and Administration at Victoria University of Wellington in New Zealand, reports on an investigation designed to determine the degree that opinions on the benefits of employee share ownership differed between managers of two organisations. Analyses of covariance showed that it was not possible, in a practical sense, to distinguish between the two firms. He goes on to consider the implications of these results.
The Good, the Bad and the Ugly: Employment Relations In New Non‐Union Workplaces1
Authors: Guest David , Hoque Kim
Published: February 2007

David Guest, who is Professor of Occupational Psychology at Birkbeck College, and Kim Hoque, who is Research Officer in the Centre for Economic Performance at the London School of Economics and Political Science, draw on a postal survey of nearly 350 new establishments to consider their propensity to unionise, to adopt practices associated with HRM, and to deliver a number of performance outcomes. Key findings are that not only were there examples of the ‘good’, the ‘bad’ and the ‘ugly’ so far as practice generally was concerned, but also that those establishments which used HRM practices extensively tended to report better results in terms of a number of both employee relations and performance outcomes.
The Development and Interim Validation of A Dimensions‐Based Senior Management Assessment Centre
Authors: McCredie Hugh , Shackleton Viv
Published: February 2007

Hugh McCredie, Group Staff Manager of Glynwed International, and Viv Shackleton, Senior Lecturer in Work Psychology at Aston Business School, describe the design of a dimensionally based assessment centre for potential general managers and give an interim evaluation of the centre's operation. While confirming some of the doubts expressed by critics about the usefulness of such dimensions in arriving at overall assessment ratings, they make a case for their value in terms of longer term career progression and training/development action arising out of attendance at the centre.
Restructuring the Personnel Function: the Case of Nhs Trusts1
Authors: Bach Stephen
Published: February 2007

Stephen Bach, who is Lecturer in Industrial Relations at the Warwick Business School and an Associate Fellow of its Industrial Relations Research Unit, examines the impact of the internal market in the NHS on the role, organisation and influence of the personnel function. He argues that personnel specialists have not been able to fulfil expectations of them and occupy a peripheral role within NHS trusts. This has occurred because of their limited involvement in corporate decision making, the difficulties of decentralising personnel practice and the absence of a strategic direction for the management of human resources at national level. In this context, he argues that the prospects for the personnel function and the potential for an integrated, long‐term approach to the management of staff in the NHS remain at best uncertain.
Collectivism and the Management of Industrial Relations In Greenfield Sites
Authors: Gunnigle Patrick
Published: February 2007

Patrick Gunnigle examines management approaches to industrial relations in newly established (‘greenfield’) companies in the Republic of Ireland. He focuses particularly on recent empirical findings on trade union density and recognition and on the role of employer organisations. the evidence presented points to newly emergent patterns of industrial relations management which diverge from the pluralist model. However, in only a minority of cases could these be classified as ‘soft’ human resource management. Indeed a number of organisations studied adopted industrial relations styles which more closely approximated to ‘hard’ HRM. It would appear that the emerging pattern is one of higher individualism and constrained collectivism. the findings also point to the emergence of a vibrant non‐union sector among greenfield companies. It is argued that this trend is likely to be accentuated by the increasing number of companies successfully pursuing the non‐union route. Equally, the current national industrial policy focus on high technology industries and internationally traded services is also likely to reinforce growth in the non‐union sector. A number of factors which may help to arrest this trend are identified, particularly the corporatist structures characteristic of Irish industrial relations and the traditional acceptance of trade unions as legitimate bargaining partners.