bluuebunny/crossref_metadata_2025_split huggingface dataset:
BI‐CYCLICAL INSTRUMENT FOR ASSESSING TEXTURE PROFILE PARAMETERS AND ITS RELATIONSHIP TO SENSORY EVALUATION OF TEXTURE
Authors: MEULLENET J‐F.C. , CARPENTER J.A. , LYON B.G. , LYON C.E. 
Published: February 2007

ABSTRACTThe most popular instrumental imitative test is the Texture Profile Analysis (T.P.A.). It was originated in the General Foods Laboratories (Szczesniak et al. 1963) and adapted to the Instron by Bourne (1978). T.P.A. involves a double compression test that uses flat plates attached to an Instron Universal Testing Machine (I.U.T.M.). Several instrumental parameters can be extracted from the force/deformation curve generated by the test (e.g. hardness, cohesiveness, springiness, and chewiness). Recently developed in our laboratory, the Bi‐cyclical Instrument for Texture Evaluation (B.I.T.E. master) uses the I.U.T.M. to generate its motion and features a set of artificial dentures as well as a tri‐dimensional movement simulating a chewing motion. Five parameters were extracted from the force/deformation curve to evaluate their potential use for the prediction of cohesiveness.
FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT‐DOUGH BISCUITS
Authors: BALTSAVIAS A. , JURGENS A. , VLIET T. VAN 
Published: February 2007

ABSTRACTFracture properties of short‐dough biscuits were determined in three‐point bending tests. Biscuits exhibited an essentially elastic behaviour and fractured at small strain. Span length did not influence the parameters measured, in accordance with theory. Biscuits fractured with the bottom side upwards had slightly higher fracture stress and fracture strain than those in the inverted position. Presumably, air cells at the bottom side acted as sites of stress concentration. Fracture strain was strain‐rate dependent over the range studied possibly due to local plastic deformation. Reducing the fat content increased the fracture stress of the biscuits, which indicates that the method provides a useful tool for discriminating among short‐dough biscuits of various composition.
APPLICATION OF STRESS‐CONTROLLED ANALYSIS TO THE DEVELOPMENT OF LOW FAT SPREADS
Authors: EVAGELIOU VASILIKI , ALEVISOPOULOS STEFAN , KASAPIS STEFAN 
Published: February 2007

ABSTRACTCreep testing was carried out on low fat commercial spreads at 3% (Promise) and 22.5% (Delight) fat content. A ‘full fat’ product (Flora margarine) and gelatin gels were also analysed to provide background understanding of the viscoelastic behaviour in the low fat samples. Increasing levels of applied stress deform both the Flora margarine and the gelatin gels which creep and eventually achieve steady flow. The linear creep compliance‐time dependency for a given stress/level of initial deformation was imitated by a mechanical model combining a Maxwell element in series with one or more Voigt elements, which exposed the elastic nature of gelatin associations as opposed to the ‘plasticity’ of a fat lattice. Deviations from linearity in gelatin gels and Flora margarine lead to a catastrophic disruption of networks and the termination of experiments due to excessively high angular velocities on the rheometer. The nonlinear regime in low fat spreads, however, produces a three part deformation‐time profile comprising creep with steady shear flow, accelerated rate of deformation, and a second level of flow (‘terminal'). The accelerated rate of deformation signifies the catastrophic disruption of the biopolymer matrix and results in a viscoelastic solution with suspended fat aggregates. The viscosity of this system (‘terminal') is much lower than the preceding steady shear viscosity before the yield point. Eventually, the fat aggregates break down leading to the sequence of viscosity collapse, excessive angular velocity, and experiment termination. The understanding achieved on phase behaviour and structural properties was used to develop economically water continuous spreads (5%–7.5% fat) without the undue gel‐like behaviour of Promise imparted by the gelatin component. The prototype spreads possess a stress‐strain profile under compression similar to that of Flora margarine at refrigerator temperature.
STUDY OF RESTRICTED DIFFUSION BY NMR IN FREEZE‐DRIED STARCH GELS
Authors: CORNILLON P. , McCARTHY M.J. , REID D.S. 
Published: February 2007

ABSTRACTPulsed‐gradient spin‐echo NMR diffraction patterns were used to determine the pore size in freeze‐dried corn starch gels (7 and 12% w/w) with octane used as the probe molecule. The pore diameters are approximately 200 μm and appear isotropic for this measurement. This technique can provide an effective measure of the pore size without altering the sample structure.
ELECTROMYOGRAPHIC STUDY ON COOKED RICE WITH DIFFERENT AMYLOSE CONTENTS
Authors: KOHYAMA K. , OHTSUBO K. , TOYOSHIMA H. , SHIOZAWA K. 
Published: February 2007

ABSTRACTThe texture of six varieties of cooked rice with different amylose contents was measured with a Texturometer. Masticatory behavior of the rice was evaluated using electromyography (EMG) of masticatory muscles. Differences in mastication patterns among the seven subjects examined were greater than between rice varieties. Masticatory behavior was more related to the adhesiveness and stickiness of rice as measured using a Texturometer than to the hardness. The number of chews and masticatory time, total duration of mastication and total muscle activities were highly correlated with each other, and were greater in cooked rice with a high amylose content, which showed low adhesiveness and stickiness values using a Texturometer. Cooked rice with a high amylose content was masticated with high masseter muscle activities. The ratio of jaw‐opening muscle activity to the preceding jaw‐closing muscle activity was low in high‐amylose varieties, which corresponds to the ratio of stickiness to hardness using a Texturometer. Between‐sample differences in mastication parameters were more apparent in the early stage of mastication, and no significant diference was observed in the late stage.
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS OF TEXTURE AND COLOR OF POTATO CHIPS
Authors: SEGNINI SANDRA , DEJMEK PETR , ÖSTE RICKARD 
Published: February 2007

ABSTRACTThe instrumental and sensory analysis of the texture and color of commercial potato chips were compared. The instrumental measurement was a puncture test with an Intron Universal Testing Machine, and the parameters used were fracture force, deformation and stiffness. The instrumental color quantification was a computerized video image analysis technique, and the color was expressed as L*a*b* values. Sensory evaluation of texture and color was performed by a sensory panel especially trained in evaluating potato chips. The sensory attributes were “hardness”, “chewiness”, “crunchiness”, and “tenderness” for texture analysis, and “yellow color”, “burnt aspect”, “sugar colored aspect” and “transparency” for color analysis. The factor analysis of the sensory attributes indicated that texture can be divided into two principal components, one represented by “hardness”, “crunchiness” and “chewiness”, and the other by “tenderness” alone. The factor analysis of the color can be divided into two principal components, one including “yellow color” and “burnt aspect”, and the other “sugar colored aspect” and “transparency”. Discriminant analysis showed that “tenderness” and “crunchiness” could predict correctly over 90% of the data. Fracture force correlated well with all of the sensory attributes (R2 > 0.76), and L* with the sensory color attributes (R2 > 0.79). The “Tenderness” was the individual sensory attribute which had the highest correlation (R2= 0.95) with fracture force.
NEW PROCEDURE FOR ESTIMATING THE MODULUS OF DEFORMABILITY OF CHEESE FROM UNIAXIAL COMPRESSION TESTS
Authors: WATKINSON PHILIP J. , JACKSON L. FRASER 
Published: February 2007

ABSTRACTThe gradient of the inflection at the lowest strain in a stress versus strain curve was used to estimate the modulus of deformability (Ed) of cheese from the commonly used uniaxial compression test. The procedure required a sufficiently high sampling rate (e. g. 50 Hz at an initial strain rate of 0.0332 s−1) to give data that provided fine structure to the measurements which is not usually reported. This procedure was based on the empirical observation that there was an initial concave up region prior to the usually reported concave down region of the curve for all samples studied. Numerical estimation of the gradient was used to locate the inflection point, and to estimate the gradient at that point. The procedure gave a well‐defined measurement in the region of interest at small strain. It did not assume that all samples had the same strain region for compaction‐dominating and fracture‐dominating processes. Thus, in effect, it took account of the different strains at which Ed should be measured and eliminated differences in Ed between samples induced by differences in these processes. This procedure was compared with three existing procedures, for three cheeses. The procedure used responded differently to each cheese at the 1 % level. Values of Ed from the inflection point were similar to those from the gradient over 0.5 to 1.5 times the inflection strain, and higher than those from the gradient over 0 to 0.04 strain or from the linear term in a fiph order polynomial fit to the data up to fracture. The ranking of Ed for each cheese was the same for each procedure and the relative magnitude of Ed for each cheese was similar for each procedure.
INSTRUMENTAL MEASUREMENT OF ADHESIVENESS IN SOLID AND SEMI‐SOLID FOODS. A SURVEY
Authors: FISZMAN S. M. , DAMÁSIO M. H. 
Published: February 2007

ABSTRACTThe literature on the methodology for instrumental determination of adhesiveness in various groups of solid and semi‐solid foods and the definition of the related parameters is reviewed. A specific analysis is made of the various ways of presenting the sample to the equipment, the shapes, sizes and materials of probes, degrees of penetration or compression, and devices specially designed for measuring adhesiveness in particular foods. Information is provided about various forms of sensory measurement evaluation of adhesiveness.
NMR VELOCIMETRY STUDY OF THE TEMPERATURE DEPENDENT RHEOLOGY OF BUTTER, SEMISOFT BUTTER AND MARGARINE
Authors: BRITTON M. M. , CALLAGHAN P. T. 
Published: February 2007

ABSTRACTA new rheological characterization technique is described in which nuclear magnetic resonance (NMR) velocimetry is used to measure velocity profiles across the annular gap of a Couette cell, for materials that exhibit yield stress and power law shear thinning properties. The materials studied were butter, semi‐soft butter and margarine over a temperature range from 25C to 42C. The method enables the observation of heterogeneous behavior across the different stress regimes that are present in the Couette gap and flow visualization makes it possible to clearly identify the existence or absence of slip effects at the wall. The results show that the power law exponents are strongly temperature dependent for the edible fat materials investigated.
ANALYSIS OF REPEATED STICKINESS MEASURES OF WHEAT DOUGH USING A TEXTURE ANALYZER
Authors: GRAUSGRUBER HEINRICH , HATZENBICHLER EVELYN , RUCKENBAUER PETER 
Published: February 2007

ABSTRACTStickiness of wheat dough using 51 international wheat genotypes was measured ten‐times per sample using a texture analyzer and the improved Chen‐Hoseney stickiness cell. Repeated measures analyses were carried out with the parameters adhesive force, adhesiveness, and stringiness of the force‐time curves using the SAS MIXED procedure. The data revealed a high variability among observations from replicates of the same sample preparation. It is suggested to analyze a large (seven to ten) number of repeated measures per sample to account for the variation. Triplicate measures that result in reliable means with low standard errors for the particular lab conditions and test settings can be found by a repeated measure analysis.
COMPARISON OF BETALAIN EXTRACTION FROM BEET (BETA VULGARIS) BY LOW DC ELECTRICAL FIELD VERSUS CRYOGENIC FREEZING
Authors: ZVITOV R. , SCHWARTZ A. , NUSSINOVITCH A. 
Published: February 2007

ABSTRACTA low DC electrical field (40 V/cm) applied to beet tissue as a novel method for extracting the naturally occurring betalain pigments removed soluble solids, minerals and pigment with almost no alteration of the gross textural properties of the tissue. Scanning electron micrographs revealed minor changes in the surface of the electrically treated tissue versus major changes in the tissue after freeze‐thaw treatment. Cryogenic freezing (∼20 s) and thawing (one cycle) of the same tissue induced considerable damage, as evidenced by reduced values of stress at failure and loss of the tissue's elastic properties. Intact and DC‐electrically treated tissue specimens had the same stress at failure (∼ 1500 kPa) and the same degree of elasticity (∼ 30%), in contrast to the tissue that passed through freeze‐thawing (∼ 14%) and lost its elastic textural properties. Electrical extraction, which can be applied to thinly cut tissue, has a major advantage over other methods since the tissue remains almost intact, and thus can be used for other commercial applications, such as baking and filling.
INFLUENCE OF CARRAGEENAN AND TOTAL SOLIDS CONTENT ON THE RHEOLOGICAL PROPERTIES OF LACTIC BEVERAGE MADE WITH YOGURT AND WHEY
Authors: PENNA A.L.B. , OLIVEIRA M.N. , TAMIME A.Y. 
Published: February 2007

ABSTRACTThe purpose of this work was to study the influence of carrageenan level (X1) and total solids content of yogurt/whey mixture (X2) on starter culture fermentation time, physicochemical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non‐Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content.
WATER ABSORPTION EFFECTS ON BIAXIAL EXTENSIONAL VISCOSITY OF WHEAT FLOUR DOUGH
Authors: OSORIO FERNANDO , GAHONA ERIC , ALVAREZ FRESIA 
Published: February 2007

ABSTRACTBiaxial extensional viscosities of wheat flour dough at three water absorption levels were determined as a function of biaxial strain rates using lubricated squeezing flow. The shape of the curves obtained in this study showed a sharp increase followed by a gradual increase which could indicate the presence of viscoelastic effects, which is not the usual case reported in the published literature for other products when using this technique. Plasticizing effect of water coupled with the effect of the starch and the interaction among the other components of wheat flour dough could explain the rheological behavior of flour dough during lubricated squeezing flow testing. Values of biaxial extensional viscosities of wheat flour dough for the three water absorption levels obtained in this study showed significant differences in the entire deformation range (P < 0.05).
MECHANICAL PROPERTIES AND SENSORY TEXTURE ASSESSMENT OF CHEESES
Authors: GOH S.M. , CHARALAMBIDES M.N. , WILLIAMS J.G. 
Published: February 2007

ABSTRACTThe viscoelastic behaviour of hard and semi‐hard cheeses was investigated in relation to sensory assessment of texture. The experiments consisted of two separate studies which involved sensory and uniaxial compression tests on eight cheeses in each study. The stress‐strain data of the cheeses were approximated well by a power law relationship, showing that the strain and the time dependent variables were separable. The cheeses exhibited similar time dependent behaviour, so the degree of correlation between sensory and instrumental measurements was not influenced significantly by changing the deformation rate in the instrumental tests. Sensory firmness appeared to correlate with instrumental stiffness measurements in one study, but not in the other. This was probably due to the use of different panels and methods of sensory assessment.
CELLULAR STRUCTURE OF PEANUT‐BASED EXTRUDED SNACK PRODUCTS USING SCANNING ELECTRON MICROSCOPY
Authors: CHOI I.‐D. , PHILLIPS R.D. , JEONG H.‐S. 
Published: February 2007

ABSTRACTA mixture of partially defatted peanut flour (12% fat) and rice flour was extruded to produce indirectly, puffed extrudates using a corotating twin‐screw extruder. Extrudates were dried to obtain half‐products of 11‐12% moisture content, and the half‐products were expanded by deep‐fat frying. The effects of three levels of peanut flour (30, 40, and 50%), screw speed (200, 300, and 400 rpm) and feed rate (4, 5, and 6 kg/h) were studied by characterizing the cellular structure of expanded snack products using Scanning Electron Microscopy (SEM). Average cell size (mm2) and the number of cells per unit area (cm2) were determined from the interior cross‐section area of snack products. Those parameters were influenced mainly by the level of peanut flour followed by screw speed and feed rate. Increasing peanut flour from 40 to 50% produced less puffed final products resulting in small cell size compared to snacks of 30 ‐ 40% peanut flour. The maximum cell size was produced in the snack products extruded with peanut flour of 30 ‐ 40% at screw speed of 250 ‐ 330 rpm and feed rate of 4.7 ‐ 5.7 kg/h. While the number of cells was relatively similar regardless of screw speed and feed rate, increasing peanut flour increased the number of cells. The cell walls became thicker with increasing feed rate.
DETERMINATION OF ULTRASONIC‐BASED RHEOLOGICAL PROPERTIES OF DOUGH DURING FERMENTATION1
Authors: LEE SUYONG , PYRAK‐NOLTE LAURA J. , CAMPANELLA OSVALDO 
Published: February 2007

ABSTRACT An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the extensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Maching. The velocity and attenuation of a longitudinal wave (P‐wave) propagated through the dough samples were measured and analyzed to obtain the viscoelastic moduli of the dough; the storage modulus M' and the loss modulus M''. These moduli include both the bulk and the shear moduli. A wavelet analysis also was used to determine the effect of frequency on the ultrasonic‐based viscoelastic moduli and the effect of the fermentation process on the ultrasonic velocity dispersion. A decrease in ultrasonic velocity was observed with increasing fermentation times. Ultrasonic waves were strongly attenuated in the dough subjected to long fermentation times and fermentation had a large influence on the viscoelastic moduli of the dough. The ultrasonic velocity increased with increasing frequency, clearly showing the viscoelastic nature of the fermented dough. The analysis also showed significant ultrasonic velocity dispersion upon fermentation. Ultrasonic measurements yielded results that agreed with those obtained from conventional rheology commonly used to characterize the extensional properties of dough. Both tests clearly showed the loss of elasticity by the dough samples upon fermentation.
Primary Care Providers’ Perceptions of Home Diabetes Telemedicine Care in the IDEATel Project
Authors: Tudiver Fred , Wolff L. Thomas , Morin Philip C. , Teresi Jeanne , Palmas Walter , Starren Justin , Shea Steven , Weinstock Ruth S. 
Published: February 2007

ABSTRACT:
Context: Few telemedicine projects have systematically examined provider satisfaction and attitudes. Purpose: To determine the acceptability and perceived impact on primary care providers’ (PCP) practices of a randomized clinical trial of the use of telemedicine to electronically deliver health care services to Medicare patients with diabetes in federally designated medically underserved areas of upstate New York, primarily those in rural areas and small towns with limited access to primary care. Methods: A longitudinal phone survey was completed by 116 PCPs with patients with diabetes in the treatment arm of the trial, and conducted 12 and 24 months after a PCP’s first patient was randomized to the home telemedicine arm of the trial. The 36‐item survey included measures of acceptability (to PCPs, time required), impact (on patient knowledge, confidence, perceived health outcomes), and communication. Six open‐ended questions were analyzed qualitatively. Results: The quantitative data indicated positive responses in terms of acceptability of the telemedicine intervention to the PCPs and of the impact on the PCPs’ patients. This was most evident in issues critical to good control of diabetes: patient knowledge, ability to manage diabetes, confidence, and compliance in managing diabetes. Key qualitative themes, on the positive end, were more patient control and motivation, helpfulness of having extra patient data, and involvement of nurses and dieticians. Negative themes were excessive paperwork and duplication taking more PCP time, and conflicting advice and management decisions from the telemedicine team, some without informing the PCP but none involving medications. Conclusions: Telemedicine was reported to be a positive experience for predominantly rural PCPs and their Medicare‐eligible patients from medically underserved areas; several inefficiencies need to be refined.
What Women Managers Want: Customising Human Resource Management Practices
Authors: Sinclair Amanda , Ewing Jill 
Published: February 2007

Amanda Sinclair and Jill Ewing report on a detailed study of women managers in a large retailing organisation to discuss why women are a poorly utilised and misunderstood reserve of managerial talent. They identify three main groups‐ ‘family first job occupants’, ‘mature career traditionalists’ and ‘career‐family committeds’‐ and show how each has different aspirations and correspondingly different attitudes to organisational incentives. the message to policy‐makers is that they need to ‘customise’ their practices in order to relaise benefits both for their women managers and their organisations.Amanda Sinclair is Associate Professor in Organisational Studies at the Graduate School of Management of the University of Melbourne. Jill Ewing is a postgraduate student in the same university and a Senior Research Assistant at the Key Centre for Women's Health in Society.
Graduate Engineers and British Trans‐National Business: Elite Human Resource Or Technical Labourers?
Authors: Jones Bryn , Scott Peter , Bolton Brian , Bramley Alan 
Published: February 2007

Bryn Jones, Peter Scott, Brian Bolton and Alan Bramley discuss the results of their cross‐sectoral study of manufacturing firms in the UK. They find that policy of treating graduate engineers as an elite human resource is mostly confined to consortia having international cooperative links and to companies with ‘central interventionist’ HRD policies. the high degree of decentralisation characteristic of UK‐owned companies, however, combined with the disproportionate recruitment of non‐engineer managers, restricted the career development of engineers.All four authors are from the University of Bath. Bryn Jones and Peter Scott are from the School of Social Sciences. Brian Bolton and Alan Bramley are from the School of Electronic and Electrical Engineering and the School of Mechanical Engineering.