bluuebunny/crossref_metadata_2025_split huggingface dataset:
TEXTURIZATION THROUGH SPINNING
Authors: HARTMAN WARREN E. 
Published: February 2007

ABSTRACTPrinciples of spinning edible protein fibers are discussed and the commercial development of the process is traced. Basic considerations involve structure requirements for a polymer to be fiber‐forming and the control of processing steps. Physical phenomena occurring during the spinning process are enumerated as well as structural changes, the exhibited physical properties and principle process variables. Recent modifications of the spinning process include melt‐spinning and the use of radio frequency or microwave heating for bringing the spinning solution up to the optimum forming temperature.
DIFFERENCES IN FUNCTIONAL PROPERTIES OF 7S AND 11S SOYBEAN PROTEINS
Authors: SAIO KYOKO , WATANABE TOKUJI 
Published: February 2007

ABSTRACTThis paper summarizes the work done by the authors (most of it published in Japan) and other researchers. The 11S protein is different from the 7S protein in that it makes much harder Tofu gels which are more sensitive to the softening effect of phytic acid and in which the S—S bonds appear to predominate. The US protein precipitates faster and forms larger aggregates. Its gelation characteristics suggest suitability as fish and meat extender. 11S gels have a higher water holding capacity than 7S gels, higher tensile values, higher hardness and expand more on heating. Similarly, 11S films are more elastic and have higher tensile values. It is pointed out that the functional properties of proteins may be controlled by regulating the binding forces through pH and additives.
CONSUMER PREFERENCE AND PROPERTIES OF RAW AND COOKED MILLED RICE
Authors: MUNDO ANGELITA M. DEL , JULIANO BIENVENIDO O. 
Published: February 2007

Consumer preference tests for raw and cooked rices were run on representative consumers 16 years and older in a selected Philippine village. For four sets of samples, major criteria for selecting raw milled rice were grain whiteness and hardness, and aroma and flavor for boiled rice. Actual preference ranks suggested partiality to white raw rice and low‐amylose, intermediate‐amylose and high‐amylose boiled rice in order of decreasing preference. Soft texture due to low amylose content probably contributed to better flavor of boiled rice.Selection criteria for one set of waxy rices were aroma and whole, big grains for raw rice, and aroma and cohesiveness for rice cake suman sa antala. Properties disliked in suman were flakiness, and coarse, hard, and soft textures. Among five low‐gelatinization temperature, waxy milled rices, the traditional, aromatic, coarse‐grained Malagkit Sungsong was preferred over newer rices with less aroma and with longer grains in both raw and suman forms.
SENSORY AND OBJECTIVE EVALUATION OF A RESTRUCTURED BEEF PRODUCT
Authors: BERNAL W. V. W. , BERNAL V. M. , GULLETT E. A. , STANLEY D. W. 
Published: February 2007

ABSTRACTA study was undertaken to determine the effect of connective tissue, flake size and NaCl level on the texture of restructured beef steakettes; to examine the effect of these factors on the acceptability of restructured steakettes; and to develop sensory and instrumental texture profiles of the product. Restructured beef steakettes were manufactured with two levels of connective tissue (high, low), three flake sizes (3 mm, 6 mm, 13 mm) and three NaCl levels (0.25%, 0.50%, 0.75%). The textural attributes of these products were measured by a trained sensory panel and by objective measures of compression texture profile analysis, Warner‐Bratzler shear and three tensile tests. Most sensory texture attributes could be predicted accurately using instrumental methods. Reduction of the sensory attributes by Principal Components Analysis revealed two underlying dimensions of connective tissue and bind strength. A consumer panel rated steakettes manufactured with 6 mm flakes and 0. 75% NaCl at either connective tissue level to be the most acceptable of the 18 products manufactured for this study.
STRUCTURE AND RHEOLOGICAL FUNCTION OF SIDE BRANCHES OF CARBOHYDRATE POLYMERS
Authors: HWANG JAEKWAN , KOKINI JOZEF L. 
Published: February 2007

ABSTRACTThis review consists of two major parts: (1) the rheological theories of branched polymers and (2) the structural features of side branches of carbohydrates and their effects on the rheological properties. The rheological properties influenced by branching are discussed in terms of radius of gyration, intrinsic viscosity, zero‐shear viscosity (ηo), elastic properties represented by the zero‐shear recoverable compliance (Jeo), shear rate dependence of viscosity, extensional viscosity and thermal sensitivity of viscosity. The second part is focused on the structural characteristics of side branches found in four typical branched carbohydrates, i.e., starch (amylopectin), galactomannan, xanthan and pectin, with an emphasis on their contribution to the rheological properties.
COMPARISON OF TWO TYPES OF MODELS FOR CONCAVE FORCE‐DEFORMATION CURVES PRESENTATION1
Authors: SWYNGEDAU S. , NORMAND M. D. , PELEG M. 
Published: February 2007

ABSTRACTCompressive force‐deformation curves of solid foods with upward and downward concavities are described by a power law and two, two‐parameter mathematical models that can be transformed into linear equations by rearrangement. The fit of the latter to experimental data was comparable to or better than that of a two‐parameter power law model. These two models can simplify the procedure and shorten the time of data processing in certain applications of computer interfaced testing machines. Their main advantage over the power law model, however, is that they can facilitate the analysis of the compressive behavior of double‐layered arrays of objects in general and that of finger(s)‐food system in particular.
RHEOLOGICAL BEHAVIOR OF TOMATO PASTES IN STEADY AND DYNAMIC SHEAR
Authors: RAO M.A. , COOLEY H.J. 
Published: February 2007

ABSTRACTTomato pastes (26–30 °Brix) at 40C were highly shear thinning fluids (n = 0.28) with large magnitudes of Casson yield stresses (78–212 Pa). Dynamic shear data revealed weak gel‐like behavior of the pastes: magnitudes of G′ were higher than those of G″, and both increased with oscillatory frequencies. The Cox‐Merz rule was not applicable to the steady and dynamic shear data on the pastes, but the two types of data conformed with the use of shift factor on frequency. Solids and liquid fractions in the pastes were satisfactory for correlating the dynamic properties, consistency index, and Casson yield stress.
EFFECT OF SALT ON THE STABILITY OF PROPYLENE GLYCOL ALGINATE/XANTHAN GUM/POLYSORBATE‐60 STABILIZED OIL‐IN‐WATER EMULSIONS
Authors: YILMAZER GULCIN , KOKINI JOZEF L. 
Published: February 2007

ABSTRACTStabilization mechanism of salt, as a dissolved electrolyte, in oil‐in‐water emulsions in the presence of stabilizers and/or emulsifiers, propylene glycol alginate, xanthan gum and/or polysorbate‐60 has been studied using rheological techniques, particle size analysis and surface tension measurements. Salt affected the stability of the ternary system, propylene glycol alginate/xanthan gum/polysorbate‐60, depending on the emulsifier/stabilizer ratio. Creep measurements indicated that low salt concentrations were particularly effective when PGA:X ratios were used in the presence of PS‐60. In both PGA:X and PGA:X/PS‐60 systems salt did not affect the particle size distribution during aging. Surface tension measurements were in agreement both with particle size distribution and high shear rate experiments.
RHEOLOGICAL BEHAVIOUR OF BUTTER AT SMALL DEFORMATIONS
Authors: ROHM H. , WEIDINGER K.‐H. 
Published: February 2007

ABSTRACTThirteen continuously churned commercial butter samples were evaluated for rheological properties at small deformations. The methods performed included dynamic experiments in shear and compression, stress relaxation in shear and static compression at 5–20C each. Linear viscoelastic behaviour was observed up to a critical strain of 0.001. The structure breakdown due to shear strains between 0.001 and 0.01 was found to be fully recoverable. No qualitative differences in the rheological behaviour were observed between the samples. Temperature‐induced variations were mainly ascribed to changes in the solid fat content. Correlations between selected rheological measures in the linear viscoelastic region (i.e., complex modulus G* [Pa], relaxation modulus G(t) |t≃ 0[Pa], and modulus of deformability MD[Pa]) were found to be causal and only slightly affected by the solid fat content.
THE USE OF INTRAORAL LOAD CELLS IN THE STUDY OF TEXTURE PERCEPTION
Authors: MIOCHE L. , PEYRON M. A. , AUROY P. 
Published: February 2007

ABSTRACTA new method to study texture perception is described. Miniaturized load cells were placed in the oral cavity to record the time course of the bite force. The bites were made, during psychophysical tests on hardness comparison, into products (silicone elastomers) exhibiting simple rheological behaviour. The silicone samples were placed on either side of the load cell. The control measurements proved that the recordings under these conditions were stable and reproducible. An analysis of the time course of the curves revealed differences in perception strategy between the subjects. The use of load cells together with standardized products allows a better understanding of the relationship between the rheological measurements of a product and the motor activity of the chewing apparatus when the texture of a solid food product is perceived.
A FUNDAMENTAL APPROACH FOR THE RELATIONSHIP BETWEEN THE BOSTWICK MEASUREMENT AND NEWTONIAN FLUID VISCOSITY
Authors: MCCARTHY KATHRYN L. , SEYMOUR JOSEPH D. 
Published: February 2007

ABSTRACTThe Bostwick consistometer is a durable and simple instrument that is widely accepted in industrial practice to evaluate product consistency. Flow observed in the Bostwick consistometer was evaluated as a balance of forces; the resulting expression yields the Bostwick measurement as a function of trough geometry and fluid properties. Experimental measurements for four Newtonian fluids verify the theoretically predicted dependence of the extent of flow on the kinematic viscosity to the – 1/5 power.
RHEOLOGICAL STUDY OF O/W EMULSIONS CONTAINING DRIED WHOLE EGG AND LOCUST BEAN GUM
Authors: CHIRALT A. , SALAZAR J. A. , FERRAGUT V. 
Published: February 2007

ABSTRACTThe influence of sucrose addition and type of salt (NaCl; Morton Lite salt: 50% NaCl and 50% KCl, and Mineral salt: 65% NaCl, 25% KCl and 10% MgSO4) on the rheological properties of O/W emulsions containing locust bean gum was analyzed. Flow curves over the range 0.1 to 100 s−1 and transient flow curves at 0.2 s−1, at 20 and 30C were obtained for 12 different emulsions, containing 30% (w/w) of sunflower oil. The K and n power law parameters and the hysteresis loop area (HL) were evaluated from the flow curve. So were the Hahn parameters from time‐dependent stress decay fitting. Rheological behaviour of emulsions was affected by the type of salt and the presence of sucrose. Changes in solvent properties of the continuous phase in the emulsions on the macromolecules present could be responsible for the different behaviour. The ageing effect on flow behaviour parameters and on the hysteresis loop area was also studied. Evolution of rheological parameters during emulsion storage suggests that increase of ionic strength and polar solutes concentration decrease the stabilizing properties of locust bean gum.
SCALE TRANSLATIONS OF FIRMNESS TESTS ON FRUITS
Authors: PELEG KALMAN 
Published: February 2007

ABSTRACTIn many fruits and vegetables, it is desired to replace destructive firmness measurement methods by nondestructive ones. The inevitable question is to what degree do two firmness measurement methods agree? The present article proposes a new approach for method comparison in firmness tests of fruits, by optimal translation of the readings taken on the scale of one test, to the scale of another test and vice versa. The proposed scale translation mode is based on minimizing the sum of squares of the differences between the absolute values of the Fast Fourier Transform (FFT) series, derived from the readings of the compared measurement methods. The line taken is illustrated by a comparative study on a large sample of Red Delicious apples, assessing the performance of a nondestructive fruit firmness sensor versus the conventional destructive test which measures the applied piercing force on the fruit by a penetrometer.
TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS I: MECHANICAL PROPERTIES IN BENDING
Authors: HECKE E. VAN , ALLAF K. , BOUVIER J. M. 
Published: February 2007

ABSTRACTMechanical properties of flat‐bread‐shaped extrudates were studied in bending. The effects of bending conditions (plunger thickness, support shape and distance between supports) are presented. Bending parameters, the modulus of deformability particularly, are used to study extrudate anisotropy, discriminate between various samples and correlations discussed in relation to cell structure. It is shown that the Ashby analysis of cellular materials applies to bending of extrudates, and that the modulus of deformability is correlated with cell size and cell density.
RHEOLOGICAL BEHAVIOUR OF INFANT FOODS
Authors: ALONSO M. L. , LARRODÉ O. , ZAPICO J. 
Published: February 2007

ABSTRACTThe rheological properties of four different infant foods were studied. Flow of all samples showed time dependence, which was qualitatively evaluated and quantitatively described by the Weltman and Hahn models. Rheological data were obtained at a constant shear rate of 57.6 s−1. These foods showed coefficients of thixotropic breakdown between 4.34 Pa. s and 16.69 Pa. s. Values of the Hahn equation parameter were: p from 1.25 to 1.93 Pa and a from 0.019 to 0.031 s−1. The results showed that the Weltman equation was better than the Hahn equation in describing the thixotropic behaviour of these foods. After eliminating time dependency, flow was adequately described by the Herschel‐Bulkley model.
ORAL PERCEPTION OF GRITTINESS: EFFECT OF PARTICLE SIZE AND CONCENTRATION OF THE DISPERSED PARTICLES AND THE DISPERSION MEDIUM
Authors: IMAI E. , HATAE K. , SHIMADA A. 
Published: February 2007

ABSTRACTThe perceptibility of grittiness and the threshold value of grittiness were examined in five disperse model systems: aqueous suspensions, low and high viscous suspensions, and soft and hard gels. Fourteen types of microcrystalline cellulose were used having different particle sizes (between 6–79 μm) and physical properties (shape, degree of polymerization, and state at the material stage). In each system, the proportion of people who perceived grittiness increased with increasing particle size and decreased with increasing particle concentration demonstrating that perception of grittiness depended on both particle size and concentration. The proportion of people who perceived grittiness was found by multiple regression analysis to have a high correlation with the logarithm of (particle size × concentration). Each system gave an approximate regression equation representing this relation. The value of particle size × concentration at the grittiness threshold was defined as the point where 50% of people perceived grittiness. These values were calculated to be 6.0 (aqueous suspension). 19.7 (low viscosity), 26.7 (high viscosity suspension), 30.7 (soft), and 42.1 (hard gel). The factor contributing most to grittiness was concentration, followed by dispersion medium and particle size. The proportion of people who perceived grittiness was also expressed by a multiple regression equation which included these three factors. The obtained results suggest the possibility of predicting and controlling grittiness in foods.
RHEOLOGICAL CHARACTERISATION OF GELS1
Authors: ROSS‐MURPHY SIMON B. 
Published: February 2007

ABSTRACTRecent experimental and theoretical developments in the rheological characterisation of gels are introduced. The basic features of chemical, where crosslinking is covalent, and physical gels, which contain noncovalent crosslinks are outlined, and the kinetics of the gel formation briefly explained. Small deformation methods for characterising gels particularly oscillatory rheometry are considered and the potential of advances in signal processing in particular the use of multi‐wave and Fourier Transform approaches to determine information on the frequency response discussed. The concept of the gel point is discussed and the Winter‐Chambon criterion for defining this from experimental measurements of the frequency dependence of the storage and loss moduli is explained.
RELATIONSHIP OF IMPACT TRANSMISSION WAVE TO APPLE TEXTURE DURING RIPENING
Authors: CHEN H. , DUPRAT F. , GROTTE M. , LOONIS D. , PIETRI E. 
Published: February 2007

ABSTRACTImpact transmission wave measurement technique was applied for nondestructive ripeness evaluation of Golden apples. Three types of texture properties referred to as firmness parameters, viscoelastic parameters and rupture parameter were measured from destructive penetration tests to represent apple ripeness. Curve‐fitted model functions of transmission velocity and time span were established to evaluate the texture properties with the correlation coefficients between 0.791 and 0.957. The transmission wave parameters were used to discriminate six groups of the apples for their ripeness. A discrimination accuracy of 86.7% was obtained. It was concluded that the transmission wave may be used as a nondestructive means for reliable estimation and discrimination of apple ripeness.
COLOR DEGRADATION AND COALESCENCE KINETICS OF AZTEC MARIGOLD OLEORESIN‐IN‐WATER EMULSIONS STABILIZED BY MESQUITE OR ARABIC GUMS AND THEIR BLENDS
Authors: VERNON‐CARTER E.J. , GÓMEZ S.A. , BERISTAÍN C.I. , MOSQUEIRA G. , PEDROZA‐ISLAS R. , MORENO‐TERRAZAS R.C. 
Published: February 2007

ABSTRACTAztec marigold oleoresin‐in‐water (O/W) emulsions were formulated with mesquite gum or gum arabic and their blends as emulsifying and protective agents, at pH values of 3, 5 and 7. Changes in the emulsions average particle size were determined by laser ray diffraction, in tinctorial power by visible spectrophotometry and in color by reflectance measurements. Both gums and their blends form highly stable O/W emulsions against drop coalescence and color loss. The emulsifying agent composition and pH have an important role in determining the degree of effectiveness of the emulsions against color loss and drop coalescence kinetics. Mesquite gum provided a better stability against drop coalescence than gum arabic, and furthermore their blends had a synergistic effect providing a higher stability
GRANULE SIZE DISTRIBUTION AND RHEOLOGICAL BEHAVIOR OF HEATED MODIFIED WAXY AND UNMODIFIED MAIZE STARCH DISPERSIONS
Authors: VA PEDRO M.S. da SIL , OLIVEIRA JORGE C. , RAO M.A. 
Published: February 2007

ABSTRACTThe effect of granule size distribution, supported by microscopic analysis, on the steady shear and dynamic shear rheological behavior of 5% gelatinized modified waxy maize starch (MWMS) dispersions heated at 80C for time periods from 0.5 to 30 min was examined and data obtained with 5% unmodified maize starch (UMS) dispersions was used to provide additional insight. The MWMS dispersions showed a faster and more extensive swelling than the UMS dispersions at 80C. They also exhibited rheopectic (anti‐thixotropic) time‐dependent and shear thinning with yield stress behavior. UMS dispersions showed shear thickening characteristics after short heating times that gradually turned to shear thinning as the heating time was increased. Dynamic tests on MWMS dispersions showed G’ was about ten times higher than G″. G′ showed a small dependence on frequency over 0.6–63 rad/s while G”, after an increase at low frequencies, became less sensitive. The gelatinized MWMS dispersions can therefore be classified as ‘weak gels.’ The flow behavior index of UMS dispersions was strongly
PERCEPTION OF GRITTINESS IN AN OIL‐IN‐WATER EMULSION
Authors: IMAI E. , SHIMICHI Y. , MARUYAMA I. , INOUE A. , OGAWA S. , HATAE K. , SHIMADA A. 
Published: February 2007

ABSTRACTMicrocrystalline cellulose was dispersed as a gritty substance in an emulsion, and sensory evaluation was conducted to examine the effect of the presence of oil on grittiness felt in the mouth. Samples were prepared with three types of microcrystalline cellulose of average particle size 14, 38, and 76 μm and with a concentration in water of 0.03–2.7%, with three types of emulsion with an oil‐volume fraction of 0.2–0.7, and with three rates of homogenization of 500–15,000 rpm. The flow behavior and loss modulus of each sample were measured and sensory evaluation was made of the perceived grittiness. A multiple regression analysis of the data shows that the proportion of people who could perceive grittiness was influenced by the following factors and in that order: concentration of microcrystalline cellulose, oil droplet size, loss modulus, and particle size of microcrystalline cellulose. The proportion of people who perceived grittiness also increased with increasing oil droplet size. This was conceivably caused by the uneven distribution of microcrystalline cellulose particles promoted by large oil droplets. An equation was developed relating the proportion of people perceiving grittiness to the physical properties of the sample. The result indicates that factors effecting grittiness perception are identical for emulsions, aqueous suspensions, viscous suspensions and gels, studied previously.
INSTRUMENTAL AND SENSORY DETECTION OF SIMULTANEOUS BRITTLENESS LOSS AND MOISTURE TOUGHENING IN THREE PUFFED CEREALS1
Authors: SUWONSICHON THONGCHAI , PELEG MICHA 
Published: February 2007

ABSTRACTThe jaggedness of the compressive force‐displacement relationship of cheese balls®, cocoa puffs® and peanut butter crunch® particles at various moisture contents was determined in terms of their apparent fractal dimension, and the mean magnitude of the power spectrum of their normalized residuals. The plots of these measures versus moisture contents had a characteristic sigmoid shape very similar to that of the corresponding sensory crispness and crunchiness vs moisture content relationships. This close similarity suggests that the jaggedness of the force‐displacement relationship is a manifestation of the same failure events that produce the crispness or crunchiness sensation. (In the context of the tested products the two terms, crispness and crunchiness, were found to be synonymous.) In all three products moisture toughening could be clearly detected instrumentally but only in two there was an unambiguous corresponding increase in the sensory hardness scores. This indicates that at least in certain cereal products moisture toughening can be perceived simultaneously with brittleness loss.
VISCOELASTIC PROPERTIES OF HEAT‐SET WHEY PROTEIN EMULSION GELS
Authors: CHEN JIANSHE , DICKINSON ERIC 
Published: February 2007

ABSTRACTThe viscoelastic properties of heat‐set whey protein gels and whey protein‐stabilized emulsion gels have been studied using the dynamic oscillatory rheometry technique. The storage modulus was monitored and analysed for pure protein gels and emulsion gels over a wide range of protein concentrations. The dependence of storage modulus on protein concentration is different for gels of low and high modulus. At low protein concentrations, the increase of storage modulus is much more sensitive to the increase of protein concentration. The protein‐coated oil droplets behave as active filler particles and dramatically enhance the gel strength. The effect of the oil volume fraction on the rheology has been investigated for emulsion gels containing 11 vol. %, 20 vol. % and 45 vol. % Trisun oil. The formula of van der Poel fails to describe the experimental results. This is attributed to the strongly flocculated state of the emulsion system.