bluuebunny/crossref_metadata_2025_split huggingface dataset:
INSTRUMENTAL MULTIPLE TEXTURE PROFILE ANALYSIS OF COOKED GROUND BEEF PATTIES AND SMOKED BEEF
Authors: VOISEY PETER W. , LARMOND ELIZABETH 
Published: February 2007

ABSTRACTAn instrumental texture profile for cooked hamburger patties was obtained by repeated tests on the same samples in the wire extrusion cell of the Ottawa Texture Measuring System. The correlation between sensory and instrumental texture profile parameters was increased when two or more instrument test cycles were applied to each sample in the same test cell. Tests with smoked beef and hamburger patties showed that the change in textural characteristics with repeated cycles depended on the texture of the food.
STUDIES ON ALBIZIA ZYGIA GUM 4.1 COMPARATIVE ASSESSMENT OF RHEOLOGICAL PROPERTIES OF ALBIZIA AND OTHER MUCILAGES
Authors: MITAL H. C. , OCRAN J. , FOKUO Y. D. 
Published: February 2007

ABSTRACTRheological properties of albizia, tragacanth, methylcellulose and sodium carboxymethylcellulose were compared. All gums exhibited non‐Newtonian flow with thixotropy which was affected by temperature, pH, concentration of the gum and presence of electrolytes. It is concluded that 1% lbizia mucilage should have the same suspending power as 0.4% tragacanth.
RIPENING THE TIME
Authors: BLAIR G. W. SCOTT 
Published: February 2007

ABSTRACTDuring a period of forty years, the author and his colleagues have developed a series of Theological (as distinct from chemical) tests to replace the subjective assessments of experts in various industries. In most cases, instrumental data correlated well with subjective judgements, but (so far as is known) only in one case is the Theological instrument currently used.
VIEWS ON RELATING INSTRUMENTAL TESTS TO SENSORY ASSESSMENT OF FOOD TEXTURE. APPLICATIONS TO PRODUCT DEVELOPMENT AND IMPROVEMENT 1,2
Authors: KAPSALIS JOHN G. , MOSKOWITZ HOWARD R. 
Published: February 2007

ABSTRACT Well‐defined measurements of the mechanical properties of food and the reduction of sensory attributes to the fundamental primary entities, together with the definition of their correlation functions, provide the basis for the eventual development of instruments calibrated in terms of human sensory response and having a high probability of predicting the consumer reaction. Since mechanical measurements of most foods are time‐dependent, the understanding of conditions prevailing during sensory testing (rate of shear, etc.) will aid in selecting the optimum conditions for instrumental testing. Recent progress in this area has been made with fluids and some solid foods. The method of magnitude estimation assists the researcher in discovering the underlying laws relating physical product changes to perceived textural changes. At the same time, magnitude estimation also aids the product developer to determine empirical, ad hoc relations between physical levels of mechanical variables and textural perceptions, even if the true, underlying relationships are not known. Ad hoc equations can be used (in conjunction with optimization techniques) to determine the combination of mechanical variables that (a) produce a specific sensow texture profile, and (b) maximize texture/product acceptability.
TECHNOLOGICAL GAPS IN VEGETABLE PROTEIN TEXTURIZATION
Authors: BOYER ROBERT A. 
Published: February 2007

ABSTRACTThe growth of the textured vegetable protein industry has not kept pace with early predictions. High costs and marginal quality are among the factors retarding progress. Some of the technological gaps handicapping the industry are: lack of a process for preventing formation of off‐flavors by enzymes while maintaining protein functionality, lack of a low cost thermosetting binder, lack of a protein suitable for spinning, and the indigestibility of certain soybean fractions. These problems are discussed and new texturizing techniques are pointed out which show promise of overcoming or avoiding some of these problems.
NEW METHOD FOR THE DETERMINATION OF YIELD STRESS1
Authors: DE KEE D. , TURCOTTE G. , FILDEY K. , HARRISON B. 
Published: February 2007

ABSTRACTA method is proposed for determining the yield stress of liquid and semi‐liquid foods. The described technique makes use of a modified Fisher Autotensiomat apparatus. A yield stress range of from 20 dynes/cm2 to about 900 dynes/cm2 was covered by products such as condensed milk and tomato paste, respectively. The data were compared with the results obtained with a Ferranti‐Shirley cone and plate viscometer, a Chainomatic Beckers balance and a Thomas‐Stormer viscosimeter. With the exception of the data from the latter instrument, the results were in good agreement.
SENSORY QUALITIES OF FOOD SOUNDS BASED ON INDIVIDUAL PERCEPTIONS1
Authors: VICKERS Z. M. , WASSERMAN S. S. 
Published: February 2007

ABSTRACTSounds emitted by eighteen foods were positioned in one‐ and two‐dimensional spaces by the nonmetric multidimensional scaling (MDS) algorithm MINISSA. Each of the eighteen food sounds was also scored on 15 sensory acoustical quality attributes. These sensory quality data were then used to study and interpret the MDS graphical representation. The results suggest two basic sensory criteria for distinguishing food sounds. One of these criteria, loudness, influences the intensity of many of the other acoustical qualities. The second criterion is unevenness or discontinuity. The continuous‐discontinuous quality of a sound provides a good description of the axes for both the one‐dimensional and the two‐dimensional MDS solutions.
RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM 2. RHEOLOGICAL PROPERTIES AND STABILITY OF O/W EMULSIONS CONTAINING MESQUITE GUM
Authors: CARTER E. J. VERNON , SHERMAN P. 
Published: February 2007

ABSTRACTOil‐in‐Water emulsions stabilised by mesquite gum have been examined by their creep compliance‐time response at a constant low shear stress and by shear stress‐shear rate studies. The Theological data were influenced by pH, electrolyte (NaCl, CaCl2) and aging time. Both pH and electrolyte altered the degree of compactness of the mesquite molecules adsorbed on the oil drops. Aging produced changes in the rheological properties, the general trend depending on the rate of drop coalescence and the ability of adsorbed mesquite layers on adjacent flocculated drops to interpenetrate and form new linkages. The drop coalescence rate was highest at pH 7.0, but this was offset by greater interpenetration so that the rheological parameters increased substantially during aging.
A METHOD FOR RECORDING THE AMPLITUDE OF FORCE FLUCTUATIONS DURING TEXTURE TESTS1
Authors: VOISEY PETER W. , KLOEK M. , MOHR W. P. 
Published: February 2007

ABSTRACTA means of measuring the amplitude of force fluctuations during texture tests is described. A maximum‐minimum module added to the electronic force recording system gives a direct readout of amplitude. The method has potential applications in research and quality control The technique is demonstrated with the back extrusion test applied to tomato juice. The results show that the maximum amplitude of the force fluctuations during extrusion is related to the graininess of the juice.
DIFFERENTIATION OF MYOFIBRILLAR AND CONNECTIVE TISSUE STRENGTH IN BEEF MUSCLES BY WARNER‐BRATZLER SHEAR PARAMETERS
Authors: MOLLER A. J. , SORENSEN S. E. , LARSEN M. 
Published: February 2007

AbstractHeat induced changes in aged bovine m. longissimus dorsi (LD) and m. biceps femoris (BF) were studied by water bath cooking to 60, 70 or 80°C at slow (.12°C/min) and fast (.6°C/min) heating rates. Forcedeformation curves from the Warner‐Bratzler (WB) shear device were used to evaluate specific changes in the myofibrillar (WB M‐force) and connective tissue component (WB C‐force) of tenderness. Other measurements include WB peak force value, cooking loss, collagen solubility and sensory evaluations. Differences due to muscle type were significant in all parameters except collagen solubility. Both WB M‐ and WB C‐force were reduced by slow heating rate but for samples heated to 80°C, WB M‐force was affected only by heating rate below 60°C while WB C‐force was most influenced above 60°C. Effect of final temperature resulted in higher WB M‐force from 60°C to 70°C, whereas WB C‐force was most affected from 70°C to 80°C. On the contrary, WB peak force was less affected by final temperature. Due to concomitant and opposing changes in myofibrillar and connective tissue strength with increasing end point temperature, it is concluded that improvements in interpretations with regard to heat‐induced changes and response of heat treatment in various muscles may be increased by measurement of WB M‐force and WB C‐force from shear force‐deformation curves.
CHARACTERIZATION OF STRUCTURE BREAKDOWN OF FOODS FROM THEIR FLOW PROPERTIES
Authors: FIGONI PAULA I. , SHOEMAKER CHARLES F. 
Published: February 2007

AbstractAdvances in the characterization of the complex time‐dependent flow properties of liquids and semisolids are reviewed, with special emphasis placed on recent developments in elucidating the behavior of food systems when sheared. Time dependency is discussed in terms of viscoelasticity and structural changes. Systems as diverse as mineral oils, lotions and creams, egg custards, and mayonnaise are shown to exhibit a similar stress decay over time when sheared at a constant rate. Various mathematical descriptions, both theoretical and empirical, are used to characterize the stress decay, which is due to structural changes (e.g. thixotropy) that occur within the system as it is sheared. Evidence is provided that the stress decay varies with product formulation and experimental conditions, such as temperature, shear rate, and viscometer gap width. A discussion of the uses and disadvantages of steady shear measurements is included.
SPINNING OF FABABEAN PROTEIN 1. FLOW PROPERTIES OF FABABEAN PROTEIN DOPES BY CAPILLARY EXTRUSION VISCOMETRY
Authors: CULIOLI J. , SALE P. 
Published: February 2007

AbstractFlow properties of Fababean protein dopes were studied by capillary extrusion viscometry. The consistency of these dopes was time dependent for pH values between 11 and 13 and it increased slightly with time. At still higher pH values it decreased sharply after 1 h aging. For protein concentration between 11% and 15% (w/w), and pH 11–13.5, these dopes exhibited shear thinning behaviour in the shear rate range 500–20,000 s−1 and they followed the power law τ= cγn. This relationship could be written in the dimensionally homogeneous form:

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When the protein concentration of the dopes increased the power law index (n) decreased and the consistency index (C) increased. A maximum consistency was reached at pH 12.5 while the power law index was minimum.The results can be explained in terms of protein‐protein interactions and of macromolecule denaturation.
SPINNING OF FABABEAN PROTEIN 2. SPINNABILITY OF DOPES AND TEXTURAL PROPERTIES OF PROTEIN FIBRES
Authors: CULIOLI J. , SALE P. 
Published: February 2007

AbstractExperiments were carried out to determine the influence of the pH and the protein content of Fababean protein dopes on the spinning process and on the textural properties of resulting fibres. Spinning was only possible if the protein content of the dopes was over 10% and the pH over 11. It was only under 12% that the protein content affected the spinning and the fibre characteristics. The spinnability expressed in terms of maximum takeup velocity increased with pH until a maximum value was reached at pH 12.5 and over. The properties of the fibres were related to the pH of the corresponding dopes: the shear strength increased and the moisture content decreased when the pH varied from 11 to 13.5. Spinnability of protein dopes and textural characteristics of the fibres are very dependent on the denaturation of the macromolecules in the dopes which influences the chain‐chain interactions in the fibres.
SOME TENSILE CHARACTERISTICS OF RAW FISH FLESH1
Authors: SEGARS R. A. , JOHNSON E. A. , KAPSALIS J.G. , PELEG M. 
Published: February 2007

AbstractThe rheological characteristics of fresh fish fillets were studied by an Instron Universal Testing Machine and a specially designed instrument that enabled recording of tensile forces of stretched specimens during controlled cooking programs.The tensile stress‐strain relationships revealed two types of deformation patterns. At strains of up to about 10% the fillets deformed as rubbery materials although with noticeable viscoelasticity. At larger strains the behavior was characterized by a progressive increase in stiffness and in the portion of irrecoverable deformation.In relaxation tests at programmed temperature histories, force generation phenomena could clearly be monitored. Their extent and the temperature at which they occurred varied markedly with the fish species and the individual fillet's age, which suggests that they reflect the overall structural and physiological state of the tissue.
THE PROBLEM OF EQUILIBRIUM CONDITIONS IN STRESS RELAXATION ANALYSES OF SOLID FOODS1
Authors: PELEG M. , POLLAK N. 
Published: February 2007

AbstractSince most solid food materials are biologically active or physically unstable, they do not reach mechanical equilibrium in the true sense of the term. Consequently, their stress relaxation data alone cannot provide information sufficient to decide whether these materials are true solids or not. The implications of this problem in the selection of rheological models for foods are emphasized and a method by which the problem can be bypassed is presented and its capabilities and limitations evaluated.
MODIFIED VISCOMETRIC METHOD FOR THE EVALUATION OF SWEET CORN MATURITY
Authors: SEBÖK A. , BÓDI J. 
Published: February 2007

AbstractA modified viscometric method was developed for evaluating sweet corn maturity. The optimal deformation (shear) rate of the test was found to be 48.6 s‐1. A simple power‐law flow model was applied. Apparent viscosity correlated highly with maturity parameters. Freezing increased the viscosity of the corn slurries. Apparent viscosity and Back Extrusion maximum force were satisfactory indexes of quality for frozen corn.
THEORETICAL RESPONSES OF DIFFERENT RHEOLOGICAL MODELS TO A SINUSOIDAL COMPRESSION IN A TRANSIENT STATE
Authors: NOEL Y. , SALE P. 
Published: February 2007

ABSTRACTThe sinusoidal compression imposed by the new device set up by SALE (INRA, Theix, France) is not an harmonic test. Therefore, a theoretical study of the deformation has been undertaken. The use of Carson‐Laplace trans forms allows one to establish the response of a Burgers model with the Hencky strain specific of the test. Simulations of simple rheological behaviour (elastic, viscous, vicoelastic) are presented as reference for future analysis of more complex behaviours of foodstuffs.
INTERNATIONAL COOPERATIVE TEST ON TEXTURE OF COOKED RICE
Authors: JULIANO BIENVENIDO O. , PEREZ CONSUELO M. , ALYO‐SHIN E. P. , ROMANOV V. B. , BLAKENEY ANTHONY B. , WELSH LYNSEY A. , CHOUDHURY NURUL H. , LILIA DELGADO L , IWASAKI TETSUYA , SHIBUYA NAOTO , MOSSMAN ALBERT P. , SIWI BERNARD , DAMARDJATI DJOKO S. , SUZUKI HIROSHI , KIMURA HIDESHI 
Published: February 2007

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VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH II. EFFECTS OF EMULSIFIERS
Authors: ELIASSON A.‐C. 
Published: February 2007

ABSTRACTThe viscoelastic behaviour during the gelatinization of starch in the presence of emulsifiers was studied in oscillatory shear. Glycerol‐monostearate and sodium stearoyl‐lactylate delayed the viscoelustic changes during gelatinization in a way which was intetpreted as related to the granules being stiffer in presence of these emulsifiers. Sodium abdecyl sulphate caused a destabilization of the granules, resulting in the rheological changes occurring at lower temperatures. Emulsifiers increased the viscous part of the rheological response. In a wary‐starch variety, where the amount of amylase is small, emulsifiers had only a small effect on gelatinization. It was concluded that the formation of an amylose‐lipid complex was of importance if an emulsifier was to exert an effect.
MEASUREMENTS ON PASTRY MARGARINES USING A SLIDING PIN CONSISTOMETER
Authors: DAVEY KENNETH R. , JONES PETER N. 
Published: February 2007

ABSTRACTA sliding pin consistometer (SPC) has been shown to be suitable for differentiating significantly (P< 0.01) between three commercial pastry margarine products described as Hard, Medium and Soft at sample temperatures of 20 and 10°C. SPC average force values were related linearly (r = 0.98) to sample temperature over the range of 0.6 to 37°C. The SPC gives objective information which should be useful to manufacturers of pastry margarines as a simple quality test. It appears to have an advantage over more widely used extruders or penetrometers in that it is portable and easy to use.
ADAPTATION OF A BROOKFIELD (HBTD) VISCOMETER FOR MIXER VISCOMETRY STUDIES
Authors: CASTELL‐PEREZ M. E. , STEFFE J. F. , MORGAN R. G. 
Published: February 2007

ABSTRACTA low cost mixer viscometer system was developed using a Brookfield viscometer interfaced to a Hewlett Packard (HP) digital cassete drive. Tests were conducted in a Brookfield Small Sample Adapter with a specially designed flag type, mixer impeller. The system was tested for two power law type products (apricot puree and guar gum) with results being comparable to those obtained using a Rheometrics Fluids Spectrometer.
THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH
Authors: HUTCHINGS J. B. , LILLFORD P. J. 
Published: February 2007

ABSTRACTMany authors have drawn attention to the limitations of present texture testing methods. To a great extent this may be due to the assumption that the perception of the structural properties of foods is comprised of a series of single attributes. This philosophy may account for the failure of the single instrumental measurement as a reliable texture descriptor.The present paper emphasises that texture perception is a dynamic sensory monitor of changes made to a food by processes occurring in the mouth. A general three dimensional model applicable to foods is postulated with “Degree of Structure”, “Degree of Lubrication” and “Time” as its axes. As each food is changed in the mouth, it describes its own “Breakdown Path” throughout the three dimensions. This approach is seen as the start of a general hypothesis for the physics and psychophysics of mastication.
EFFECT OF SAMPLE WEIGHT AND ORIENTATION ON THE TEXTURE PRESS FORCE OF APPLE SLICES
Authors: BIN FU , McLELLAN M. R. 
Published: February 2007

ABSTRACTTexture measurements of both fresh apple slices and steam‐blanched apple slices were studied using the FTC Texture Press. Sample weights of 40, 70, 100, 130, and 160 g slices were tested and three orientations (crosswise, lengthwise and randomly) of slices in the standard shear compression cell. The maximum shearing force approaches a constant when the sample weight reaches 70 g for blanched slices. Sample weights of 100 g for fresh slices and 100–130 g for blanched slices are suggested by these test results. Crosswise or random orientation of slices in the cell is preferred. Polynominal models of the maximum force (N) versus sample weight (g) are given and shown to be a closer fit over simple linear models.
DYNAMIC VISCOELASTIC BEHAVIOR OF WHEAT GLUTEN: THE EFFECTS OF HYDROGEN BONDING MODIFICATION BY UREA AND DEUTERIUM OXIDE
Authors: INDA ARTURO E. , RHA CHOKYUN 
Published: February 2007

ABSTRACTFreeze‐dried wheat gluten was reconstituted with water, deuterium oxide, and 1M, 3M, and 5M aqueous solutions of urea. Differential scanning calorimetry and photoacoustic ultraviolet spectroscopy studies were conducted to obtain an independent assessment of the effects of these reagents. The storage and loss moduli of gluten reconstituted with water and deuterium oxide at the same frequency were higher for deuterated gluten. It was concluded that deuterium oxide does not cause conformational changes in gluten and that its main effect is a moderate increase in the strength of hydrogen bonding. For gluten reconstituted with urea, increasing urea concentration resulted in reduced frequency dependence of the storage modulus and a large decrease in the magnitude of the loss modulus, especially at the low frequencies. The increase in elasticity caused by urea was interpreted in terms of unfolding of the proteins upon disruption of hydrogen bonding. The interpretation of the rheological changes caused by urea and deuterium oxide is consistent with the results obtained by calorimetry and ultraviolet spectroscopy.
CONTRIBUTION OF AIR‐AND BONE‐CONDUCTION TO THE CREATION OF SOUNDS PERCEIVED DURING SENSORY EVALUATION OF FOODS
Authors: DACREMONT C. , COLAS B. , SAUVAGEOT F. 
Published: February 2007

ABSTRACTThe noises perceived during sensory evaluation of foods are transmitted to the innerear by both air and bone conduction. The contribution of the two conductions was studied for six foods “croquant” (crunchy), “craquant” (crackle) and “croustillant” (crispy), by six panelists. It was studied by reconstituting the attenuation of the air and bone conduction records needed to imitate sound actually heard during sensory evaluation of foods. The eating technique (bite or chew) modified the contribution of air‐ and bone‐conduction to auditory sensation. Differences were shown between foods, but they could not clearly distinguish between the kinds of food. Modifying the attenuation of the air‐ and bone‐conduction records was not enough. The bone‐conduction records had to be attenuated over a frequency range around 160 Hz, which is the resonance frequency of the mandible. The air‐conduction records had to be attenuated at a frequency range around 160 Hz and amplified at a frequency range around 3,500 Hz in order to match the action of the middle‐ear muscles which behave differently when sounds were generated inside or outside the mouth.
MODELING PROTEIN GELATION AND APPLICATION OF ENTROPY ELASTICITY TO UNDERSTAND PROTEIN GEL PROPERTIES
Authors: HSIEH YIN LIANG , REGENSTEIN JOE M. 
Published: February 2007

ABSTRACTThe theory of rubber elasticity is reviewed to study several properties of the three dimensional protein gels, e.g., the number of sulfhydryl binding sites per protein polypeptide. Alternatively, the theory of gelation can be used to explore the protein aggregating reactions, to evaluate the required number of protein aggregates and the rate that the different size proteins aggregate when gelling.
AREA‐ AND PERIMETER‐DEPENDENT PROPERTIES AND FAILURE OF MATURE‐GREEN AND RED‐RIPE TOMATO PERICARP TISSUE
Authors: JACKMAN ROBERT L. , STANLEY DAVID W. 
Published: February 2007

ABSTRACTThe influence of tomato fruit ripeness on area‐ and perimeter‐dependent properties and dominant failure mechanisms of pericarp tissue were investigated. Tissue discs from mature‐green and red‐ripe fruit were punctured with a flat‐ended cylindrical probe and compressed with a flat plate at a constant rate of deformation. Approximately linear force‐deformation curves were obtained to tissue failure by both puncture and flat plate compression, interrupted by a region of pseudoplastic deformation at a relatively low initial bioyield force. Based on estimated area‐ and perimeter‐dependent coefficients and firmness (force/deformation) values, initial bioyielding of tissue appeared to be associated with an abrupt increase in cell‐to‐cell compaction. Puncture of mature‐green tissue led to premature failure induced by shearing or rupture of tissue at the probe perimeter. The contribution to puncture of perimeter‐dependent or shear‐associated forces and a putative “zone of influence” increased markedly with ripening, while the contribution of area‐dependent or compression associated forces generally decreased. A concomitant decrease in failure force and firmness with ripening reflected a general loss of both tissue compression and shear strengths. These results suggested that the dominant mode of tissue failure changed with ripening, from cell relaxation and rupture to cell debonding. The data obtained in this study emphasize the need to exercise caution in the interpretation of force‐deformation parameters derived from puncture tests alone.