bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES
Authors: VAN BUREN J. P. 
Published: February 2007

ABSTRACTThis review is concerned with the chemistry of the major primary cell wall components, pectins, hemicelluloses and cellulose, under conditions found during the normal handling of fruits and vegetables. These polymeric components are considered separately, then their combined changes during maturation, storage and processing are covered. The effects of tissue conditions, pH, enzymes and salt concentrations on the rate and degree of change are discussed. A large part of the review deals with the important texture‐affecting reactions of pectic materials including glycosidic hydrolysis, β‐elimination type depolymerization, demethoxylation, and complex formation.
CORRELATION OF DEFORMATION PROPERTIES WITH SUBJECTIVE HARDNESS OF CHEWING GUM STICKS
Authors: BOGATY H. , TWITTY M. , TALMAGE J. M. 
Published: February 2007

ABSTRACTA modified deformation theory for the parallel‐plate plastometer, with empirical assumptions that the material obeys the “power law” and that elastic components are negligible, appears to apply to chewing gums of varying degrees of subjective staleness. Data for apparent viscosity correlate with panel perceptions of initial hardness of chew.Thickness‐time curves generated in plastometer tests can be fitted by either of two different algebraic functions whose constants also reflect the subjective hardness. These equation constants vary in a regular way with changes in the forces employed for deformation so that comparisons under different test conditions are facilitated.
EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1
Authors: CHRISTENSEN OTTO , TRUDSOE JENS 
Published: February 2007

ABSTRACTThe effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.
EFFECT OF THERMAL PROCESSING ON STRUCTURE AND RHEOLOGICAL PROPERTIES OF CARRAGEENAN/CAROB GUM GELS
Authors: AINSWORTH P. A. , BLANSHARD J.M.V. 
Published: February 2007

ABSTRACTOptical rotatory dispersion and rheological studies have been used to investigate changes in carrageenan and carob gels on thermal processing. A synergistic effect was observed on the gel strength of both unprocessed and heat processed carrageenan carob gels when compared to gels without carob, although a lower gel strength was measured after processing. The reduction in strength of gels on heat processing appears to be due mainly to the depolymerisation of the network chains while the crosslinks of the gel are largely unaffected.
CHANGES IN GRAPE FIRMNESS DURING MATURATION
Authors: LEE C. Y. , BOURNE M. C. 
Published: February 2007

ABSTRACTPuncture force with skin on, puncture force with skin off, deformability, and ˚Brix were measured on six cultivars of grapes grown in northeastern USA as they matured over a six week period. Deformability increased steadily throughout the maturation period. ˚Brix increased rapidly following veraison and then continued to increase at a slow rate. Both puncture forces decreased rapidly at veraison and then continued to decrease at a slower rate. The puncture force with skin on was always much higher than puncture force with skin off. All the physical properties correlated well with each other and with ˚Brix (with a few exceptions). The puncture test with skin on usually gave the highest correlation with ˚Brix. It could probably be used as an alternative test to ˚Brix or as a confirmatory test to supplement the ˚Brix reading.
LIQUID TWO‐PHASE WATER—PROTEIN—POLYSACCHARIDE SYSTEMS AND THEIR PROCESSING INTO TEXTURED PROTEIN PRODUCTS
Authors: ANTONOV YURY A. , GRINBERG VALERY YA. , ZHURAVSKAYA NATALYA A. , TOLSTOGUZOV VLADIMIR B. 
Published: February 2007

ABSTRACTConditions for the formation of liquid two‐phase water—protein—polysaccharide systems containing the main classes of proteins, as defined by Osborne, and various acid and neutral polysaccharides have been determined. Phase diagrams of some of these systems have been obtained. It is shown that, proceeding from liquid two‐phase water—protein—polysaccharide systems, one can obtain different protein products without using spinnerets.
A METHOD FOR TESTING THE EASE OF EXTRUSION OF ICING MARKETED IN PLASTIC TUBES1
Authors: VOISEY PETER W. , KLOEK M. , SUMMERS KRISTIN , GILLETTE MARIANNE 
Published: February 2007

ABSTRACTAn instrumental method for evaluating the ease of extrusion of a decorative cake icing marketed in plastic tubes is demonstrated. The force is measured to pull the tube between two rollers to extrude the contents through the tube nozzle or, by increasing the gap between the rollers, to back extrude the contents within the tube. The maximum force, used as a textural indexy correlated with sensory assessments. The instrumental readings were affected by sample temperature, deformation rate and nozzle size and shape so that these conditions must be standardized. The method has potential use in testing a variety of products marketed in tubes.
RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM. 1. RHEOLOGICAL PROPERTIES OF AQUEOUS MESQUITE GUM SOLUTIONS
Authors: CARTER E. J. VERNON , SHERMAN P. 
Published: February 2007

ABSTRACTThe viscosities of aqueous mesquite gum solutions were measured at gum concentrations extending to 16.7% (w/v). Very dilute solutions exhibited typical polyelectrolyte behavior with respect to the influence of gum concentration on the reduced viscosity in the absence and presence of electrolyte. Shear thickening was exhibited at concentrations of 1–16.67% (w/v) when the shear rate exceeded ∼100 s−1, whereas shear thinning was exhibited at lower shear rates. Shear thickening was attributed to configurational changes in the gum molecules at high shear rates. Electrolytes (0.1N NaCl and 0.1N CaCl2) reduced the viscosity of concentrated solutions at high shear rates to a larger extent than increasing the pH. Charge screening by electrolyte permits the gum molecules to assume a more compact configuration.
COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEAS
Authors: RUTLEDGE P. J. , BOARD P. W. 
Published: February 2007

ABSTRACTThe back extrusion cell, Maturometer, Kramer shear press, FMC Tenderometer, and Ottawa Texture Measuring System wire extrusion cell gave useful estimates of the maturity of raw peas but, two viscosity methods gave unsatisfactory estimates. None of the instruments gave useful estimates of maturity of frozen peas that had been thawed or cooked because blanching conditions and the rate of freezing of the peas affected the readings. The most reliable estimate of raw pea maturity from thawed frozen peas was the alcohol insoluble solids content.
INTERNATIONAL COOPERATIVE COMPARISON OF INSTRUMENT METHODS FOR COOKED RICE TEXTURE
Authors: JULIANO BIENVENIDO O. , PEREZ CONSUELO M. , BARBER SALVADOR , BLAKENEY ANTHONY B. , IWASAKI TETSUY A , SHIBUYA NAOTO , KENEASTER KENNETH K. , CHUNG SOOMI , LAIGNELET BERNARD , LAUNAY B. , DEL MUNDO ANGELITA M. , SUZUKI HIROSHI , SHIKI JUN'ICHI , TSUJI SHOJIRO , YAMA JUNKO TOKO , TATSUMI KYOKO , WEBB BILL D. 
Published: February 2007

AbstractThe texture of 10 milled rices cooked by a standardized method in excess water was measured in 11 laboratories using various instrument methods that had been developed specifically for national samples. The samples selected represented a wide range of rice textures. Instrument indexes for hardness and stickiness of cooked rice generally were more sensitive than the corresponding taste panel scores in discriminating among the 10 cooked rice samples. Instrument indexes for hardness correlated positively among each other as did those for stickiness. Most hardness indexes showed significant negative correlation with stickiness indexes. Most hardness indexes were positively correlated with amylose content whereas stickiness indexes were negatively correlated with amylose content. The continued use of amylose content as an index of eating quality in a rice breeding program is justified.
EVALUATION OF INSTRUMENTAL METHODS FOR FIRMNESS MEASUREMENT OF FRESH AND CANNED CLINGSTONE PEACHES
Authors: SCHWEINGRUBER PETER J. , CARROAD PAUL A. , LEONARD SHERMAN J. , HEIL JULIANNA R. , WOLCOTT TERESA K. , O'MAHONY MICHAEL , WILSON ALFRED 
Published: February 2007

AbstractThe firmness of fresh and canned clingstone peaches was investigated using blade extrusion, back extrusion, and shear‐compression instruments. The three techniques yielded results which correlated well among themselves and to sensory evaluation of peach firmness. Results indicate that high vacuum flame sterilization yields a canned product which is closer in firmness to fresh peaches than is the conventionally retorted product.
INFLUENCE OF TIME THICKENING ON THE WHIPPABILITY OF CREAMS
Authors: SHIOYA TOSHIAKI , KAKO MASATOSHI , TANEYA SHIN'ICHI , SONE TOSHIMARO 
Published: February 2007

Flow properties of creams containing milk fat (Cream A), vegetable fat (Cream C), and vegetable fat plus milk fat (Cream B) were determined with a coaxial cylinder viscometer for a wide range of shear rates. All creams examined showed time thickening. The viscosity increase with shearing time was expressed by two stage equations as follows:

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where ηo and ηt are cream viscosity at zero and t shearing time, K1 and K2 are rate constants and C1 and C2 are constants. The first stage (Eq. 1) was assumed to occur in the course of primary clustering of the independent fat globules, and the second stage (Eq. 2) was assumed to occur in the course of coagulation of the fat globule clusters. Both K1 and K2 increased as shear rate increased.At the same time, the whippability of each cream was determined with a household mixer to which was attached a strain gauge transducer unit for measuring consistency of the whipped creams. There was a tendency for a higher ratio of milk fat/vegetable fat in the creams to decrease the whipping time or to increase whippability of the creams.Correlations of stability, whippability, and flow properties were examined. A cream which was high stability showed a low K1 value, and a cream which has high whippability showed a high K2 value. K1 and K2 values at a suitable shear rate will be quite helpful in the determination of the physical properties of cream.
FLOW BEHAVIOR OF GUAVA PUREE AS A FUNCTION OF TEMPERATURE AND CONCENTRATION
Authors: VITALI ALFREDO A. , RAO M. A. 
Published: February 2007

ABSTRACTFlow behavior of guava puree was determined with a tube viscometer. The puree samples (9.8‐16.0° Brix) exhibited shear‐thinning behavior. The flow behavior index of the power law model was nearly constant for all the samples over a temperature range of 25‐60°C; its mean value was 0.43 with a standard deviation of 0.031. The apparent viscosity decreased with increase in temperature and the activation energy offlow was found to be 3.7 kcallg mole. The apparent viscosity increased as the concentration of the purees was increased; the increase was proportional to concentration raised to a power of 2.7. The Mizrahi‐Berk model described well the flow data of the purees. The magnitude of the shear rate exponent was about 0.48, indicating that the purees were suspensions in shearthinning media.
BETWEEN‐SPECIES DIFFERENCES IN FRACTURABILITY LOSS: MICROSCOPIC AND CHEMICAL COMPARISON OF POTATO AND CHINESE WATERCHESTNUT1
Authors: LOH J. , BREENE W. M. , DAVIS E. A. 
Published: February 2007

ABSTRACTPotato and waterchestnut tissue were used as experimental materials for comparing between‐species differences in heat softening rate. Scanning electron microscope (SEM) techniques were employed to compare cellular and subcellular changes with corresponding fractur ability losses during cooking of potato and Chinese waterchestnut by four cooking methods.SEM observations strongly suggest that cell wall adhesion and its heat resistance play a major role in fracturability changes during heating. Intracellular substances such as starch and minerals may slightly alter the cell wall strength but do not substantially affect fracturability changes. In addition, differences in the gross chemical composition between species were inadequate for explaining fracturability changes of the two vegetable tissues during heating.
STRAWBERRY BRUISING AND ENERGY DISSIPATION
Authors: HOLT J.E. , SCHOORL D. 
Published: February 2007

ABSTRACTA strong correlation was obtained between bruise volume and energy absorbed for impact and quasi‐static compression of Redlands Earlisweet and Redlands Crimson strawberries. The Redlands Earlisweet variety of strawbem'es was significantly more resistant to bruising than Redlands Crimson. Strawberry tissues was more easily bruised by slow compression than by impact for both varieties. For the same amount of energy, bruise volumes were aproximately 40% higher under slow compression.A simple model is formulated to exptain the behavior of strawberries under compression Strawberry tissue is likened to an orderly arrangement of liquid file & spherical cells bounded by viscoelastic membranes with air filled interstitials. It is postulated that compression results in change of cell shape leading to cell wall fracture, i.e., cell bursting, in regions of high shearing stress. Distortion and bursting of cells explains the energy dissipative nature of bruising.The work shows that energy absorbed is a good predictor of bruising and is thus a useful parameter in evaluating handling and packaging systems for strawberries.
CRACKING AND ENERGY DISSIPATION IN CABBAGES
Authors: HOLT J.E. , SCHOORL D. 
Published: February 2007

Whole cabbages were subjected to impact and quasi‐static compression, and it was observed that the main type of damage was cracking through the leaf layers. In static loading the cabbages withstood very high compression loads before major cracking began, with forces between 4000‐4500 N.On impact, cracking of cabbages occurred at drop heights of 0.25 m and greater. There is a very strong linear relationship between total leaf crack length and energy dissipated during the drop. The crack resistance of cabbage is described by both the slope of the crack length‐energy dissipative response and the intercept of the line on the energy axis.Three energy dissipative mechanisms operate during the compression loading of cabbages; energy is stored elastically to be recovered in rebound, energy is stored to be dissipated by crack propagation, and energy is dissipated by leaf movement. The energy dissipative mechanisms can be explained in terms of the structure of the whole cabbage and leaf tissue.Crack resistance is a useful property of cabbages. It may be used to evaluate cabbage varieties for texture and cabbage handling systems for damage.
A PRACTICAL METHOD FOR TENSILE TESTING OF APPLE TISSUE
Authors: SCHOORL D. , HOLT J.E. 
Published: February 2007

Granny Smith apple specimens were subjected to tensile loading at three deformation rates, 20, 50 and 100 mmXmin−1. Specimens were loaded either to failure or subjected to a load cycle less than required to cause fracture. The mode of failure observed was a sudden crack across the entire specimen perpendicular to the applied force. Unbroken specimens demonstrated considerable hysteresis losses during loading and unloading.Apparent and real fracture resistance values were calculated from the energy dissipated during cracking and crack surface area. Apparent fracture resistance varied from 258‐300 Jm−2, depending on deformation rate, and real fracture resistance was approximately constant at 200 Jm−2. The hysteresis ratio varied from 0.13‐0.4, depending on deformation rate, and this change in hysteresis losses explained the decrease in failure stress and failure deformation as deformation rate increased.It is postulated that fracture resistance, or the resistance to cracking is a useful tensile property of apple tissue.
EFFECTS OF MIXING SOYBEAN FLOUR DOUGHS ON THEIR DYNAMIC MODULI MEASURED IN AN ORTHOGONAL RHEOMETER
Authors: JASBERG B. K. , MUSTAKAS G. C. 
Published: February 2007

ABSTRACTAn orthogonal rheometer was used to determine the dynamic loss moduli and storage moduli of defatted soybean flour doughs. Doughs of 30 to 50% moisture were prepared by mixing for 1 to 10 min in a Brabender laboratory mixing head. Both moduli decreased as dough moisture increased. Moduli increased as mixing time increased. Moduli were initially constant as percent strain increased. After 1 1/2% strain, moduli decreased with increasing strain. No effect of resting time was found.
EFFECT OF WATER ACTIVITY ON TEXTURE PROFILE PARAMETERS OF APPLE FLESH
Authors: BOURNE MALCOLM C. 
Published: February 2007

ABSTRACTFresh apple with a water activity of approximately 0.99 was partially dehydrated, then equilibrated to nine water activity levels down to Aw 0.01. The water desorption isotherm, for apple is given. Instrumental texture profile analysis was performed at each Aw level. As the Aw decreased, hardness increased slowly, then rapidly at Aw 0.12 then decreased again at Aw 0.01; deformation first increased sharply then steadily decreased; springiness increased to Aw 0.33 then decreased; cohesiveness increased down to Aw 0.65, held steady to Aw 0.33 then decreased; gumminess and chewiness increased down to Aw 0.12 then decreased. Fracturability was present only at the extremes (Aw 0.99 and 0.01) and was absent at all other water activity, levels. Complex changes in textural properties occur as apple is dehydrated and most of these changes occur most rapidly near the BET monolayer level of water activity.
MECHANICAL BEHAVIOUR OF COOKED MEAT UNDER SINUSOIDAL COMPRESSION
Authors: KAMOUN M. , CULIOLI J. 
Published: February 2007

ABSTRACTThe rheological behaviour of raw meat, and of meat cooked under different conditions, has been studied with sinusoidal compression in a transient state. Meat samples underwent compression perpendicular to the myofibre axis in a cell equipped with lateral walls that made it possible to limit the free strain of samples to only one direction viz. parallel (longitudinal configuration) or perpendicular (transverse configuration) with respect to the myofibres. Both raw and cooked meat exhibit visco‐elastic behaviour with a slight viscous component. Cooking meat results in both increased resistance and more elasticity. The variations in these parameters depend on the configuration and compression ratio used. With raw or slightly cooked meat, myofibrillar and connective structures can be analysed selectively in the longitudinal configuration by using compression ratios that are, respectively, nondestructive and destructive. When cooking is carried out at a high temperature, the myofibrillar resistance can be analysed preferentially in the longitudinal configuration, and connective tissue in the transverse configuration.
RHEOLOGICAL CHARACTERIZATION OF SALAD DRESSINGS. 1. STEADY SHEAR, THIXOTROPY AND EFFECT OF TEMPERATURE
Authors: PAREDES MARIA DULCE C. , RAO M. A. , BOURNE MALCOLM C. 
Published: February 2007

ABSTRACTShear stress‐shear rate data of five commercial salad dressings at 2.0, 10.0, 18.3, 26.7, 32.2 and 43.3°C were obtained using a concentric cylinder viscometer. The power law and Casson equations were applicable for all products (r ≫ 0.98). The Arrhenius equation was applicable for the effect of temperature on the apparent viscosity at 100 s−l (r ≫ 0.97). Rheological data were obtained at a constant shear rate of 275s−l at 2.0 and 10.0° C. The results show that the Weltman equation was better than the Hahn equation in describing the thixotropic behavior of the five salad dressings.
Sensory Textural/Rheological Properties—A Polyglot List
Authors: DRAKE BIRGER 
Published: February 2007

A listing is provided of 54 English terms for sensory textural/rheological properties of foods and their equivalents in 22 other languages. Translation into the other languages was done by about 50 collaborators who had a good command of English and their own language and who were well versed in textural/rheological terms.The original purpose of this work was to provide a new approach to developing a better understanding of textural/rheological properties and words used to describe them by utilizing the principles of linguistics. It is hoped that the publication of this list will stimulate interest in a deeper analysis.
A PERCOLATION ANALYSIS OF THE CONCENTRATION DEPENDENCE OF THE GELATION OF WHEY PROTEIN CONCENTRATES
Authors: STEVENTON A. J. , GLADDEN L. F. , FRYER P. J. 
Published: February 2007

ABSTRACTAlthough the functionality of whey proteins is difficult to determine, it has proved possible in some circumstances to model protein gelation using conventional gel theory. Such gel theory is a subset of a more general technique, that of percolation theory, which has proved successful in other branches of science. This paper reports the application of percolation theory to protein gelation. The gelation of whey proteins has been studied using oscillatory rheometry, and gel time results interpreted in terms of a Monte Carlo simulation on a model lattice, using a variety of models for gelation. A second order kinetic model was found to describe the gelation data satisfactorily.
AN ADAPTATION OF THE CASSON EQUATION FOR THE RHEOLOGY OF CHOCOLATE
Authors: CHEVALLEY J. 
Published: February 2007

ABSTRACTThe generalized Casson equation with exponent m was considered. The plastic viscosities and yield values corresponding to different ranges of shear rate D were calculated for different values of exponent m between 0.5 and 1. All the plastic viscosities tend to about the same value at high shear rates, while at low shear rates all the yield values tend to the same value which is supposed to be the “true” yield value. For the exponent m = 0.6, the yield value is least dependent on the shear rate range and the yield value calculated for D > 5 sec−1 is generally much closer to the “true” yield value than the Casson value (m = 0.5). Therefore, choice of the exponent m = 0.6 is proposed.
THE INFLUENCE OF FAT, ACID, AND SALT ON THE TEMPORAL PERCEPTION OF FIRMNESS, SALTINESS, AND SOURNESS OF CHEESE ANALOGS
Authors: STAMPANONI CHANTAL R. , NOBLE A. C. 
Published: February 2007

ABSTRACTEight cheese analogs varying in fat (10 and 25%), sodium chloride (0.5 and 2.0%), and citric acid (0.1 and 1.2%) were evaluated utilizing a time‐intensity (T‐I) procedure. Raising the salt content increased all T‐I parameters for saltiness and resulted in higher maximum intensity (MAX), longer total duration (DUR) and larger area under the T‐I curve (AREA) for sourness and firmness. Raising the acid content increased all T‐I parameters for sourness and MAX and AREA for firmness. A higher fat content resulted in softer but more sour cheese analog (by all T‐I parameters). For samples with low levels of acid or salt, sourness and saltiness MAX was reached during the 20s mastication interval. In contrast, for samples with high levels of salt or acid, MAX was attained after 20 s, but before expectoration at 30 s. As fat content increased from 10 to 25%, the cheese analogs were broken down more readily, the firmness duration decreased from 24 to 18 s.