bluuebunny/crossref_metadata_2025_split huggingface dataset:
RHEOLOGY OF PROTEIN DISPERSIONS
Authors: TUNG MARVIN A. 
Published: February 2007

ABSTRACTUtilization of proteins as new food products or as ingredients in formulated foods depends on the protein's ability to provide desired functional performance, in particular the ability to impart structure and texture. This review emphasizes the relevance of Theological testing in clarifying the physico‐chemical nature of the protein which permits prediction of functional behavior under a variety of conditions, as experienced in complex food systems. Emphasis has been placed on studies of protein (soy, egg albumen, caseinate, single cell, whey, gluten, rapeseed, gelatin) solutions and gels in which fundamental rheological principles have been applied. Appropriate rheological techniques are discussed as are factors which influence flow behavior since these provide the key to protein modification to impart desired functionality and hence effective utilization.
TEXTURAL CHARACTERIZATION OF TEXTURIZED PROTEINS1
Authors: BREENE WILLIAM M. 
Published: February 2007

ABSTRACTSensory and instrumental tests employed for characterizing the texture of texturized plant proteins and their combinations with meat are reviewed. This methodology has borrowed heavily from that evolved for meat and, similarly to the studies on meat, has emphasized two parameters: toughness/tenderness and juiciness. Although it appears that this two‐parameter approach may be adequate, multiple‐parameter instrumental testing should be continued in order to prouide a data bank for the selection of the most accurate, reproducible and simplest measurements. It is suggested that researchers working in the commodity areas should make fuller use of the texture methodology literature.
TEXTURIZATION BY EXTRUSION
Authors: CLARK J. PETER 
Published: February 2007

ABSTRACTTexturization in an extruder occurs as a cereal, or oil seed, flour and water are mixed and cooked to form a dough, which is then shaped by forced flow through a die. Depending on the composition of the dough and the process conditions, the product may be dense, fibrous, or puffed. Under special conditions, expansion may be controlled to give a meat‐like texture.The mechanical elements of an extruder include the screw, barrel, and die. The operating parameters are: speed, power, imposed temperature, and flow rate. The dependent variables are: pressure build‐up, product temperature, and residence time distribution. The relationships among the design variables, operating parameters, and dependent variables are described by fluid‐dynamic equations developed in the polymer industry. These depend on several factors including the apparent viscosity of the cooking dough, which is a function of time and temperature history.
ORAL PERCEPTION OF SOLUTION VISCOSITY
Authors: CHRISTENSEN CAROL M. 
Published: February 2007

ABSTRACTOral assessments of the viscosity of aqueous solutions thickened with sodium carboxymethylcellulose (CMC) were made using magnitude estimation. In one experiment, subjects judged the viscosity of low (L), medium (M) and high (H) viscosity forms of CMC. CMC‐H solutions were perceived to be significantly thinner than CMC‐L or CMC‐M solutions at equivalent physical viscosities. The data suggest that perceived viscosity is determined by averaging viscosity values over a range of shear rates.In another experiment, extreme care was taken to eliminate the possiblity of non‐oral cues in the perceptual assessment of solution viscosity. Subjects judged aqueous solutions thickened with CMC‐M. An exponent of 0.29 characterized the power function relating physical and orally perceived viscosity.
RESEARCH NOTE PASTING BEHAVIOUR OF PARBOILED RICE
Authors: ALI S. ZAKIUDDIN , BHATTACHARYA K. R. 
Published: February 2007

ABSTRACTParboiling seemed to produce significant changes in the pasting behaviour of rice. But comparison of Brabender viscograms obtained at a fixed slurry concentration did not provide a clear understanding of the changes. Study of viscograms of a number of differently parboiled samples determined at several slurry concentrations each indicated that the viscogram patterns were essentially similar in all respects except one: The lowest peak viscosity at which a measurable breakdown first appeared was pushed towards higher viscosity values and higher concentrations in parboiled rice, proportional to its severity, as compared to raw rice. This suggested a decreased swelling ability of the granules in parboiled rice as compared to raw rice.
THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS
Authors: HUGHES L. , LEDWARD D. A. , MITCHELL J. R. , SUMMERLIN C. 
Published: February 2007

ABSTRACTThe viscosity of 1% sodium alginate and 1% sodium pectate solutions containing low levels of calcium chloride were investigated using cone and plate viscometers. The level of calcium required to initiate partial gelation was significantly lower for pectate compared with alginate. With increasing calcium chloride concentration the solutions became more pseudoplastic and eventually showed thixotropy.One percent bovine serum albumin or 1% myoglobin was incorporated into the polysaccharide solutions together with sufficient calcium to cause incipient gelation in the absence of the protein. Myoglobin inhibited the formation of an alginate gel, the effect being greatest at a pH of about 6.3. Bovine serum albumin also inhibited alginate formation, the effect increasing with increasing pH. In contrast the addition of both myoglobin and bovine serum albumin caused gel formation in the presence of pectate below pH 6.0.The results are discussed in terms of the protein/polysaccharide interactions and the polymer/ion interactions that can take place in these systems. The relevance of this work to the use of these polysaccharides as thickeners and gelling agents in canned meat products is considered.
RHEOLOGICAL CHARACTERIZATION OF LOW‐METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION
Authors: GROSS M. O. , RAO V. N. M. , SMIT C. J. B. 
Published: February 2007

ABSTRACTFourteen low‐methoxyl pectins were used to prepare a 30% sucrose gel with a final pectin concentration of 0.8% and an added calcium content of 25 mg Ca++/g pectin. The texture of each gel was evaluated using three descriptors: firmness, coarseness, and graininess. The relaxation behavior of the 14 gels, under a constant strain, was monitored using an Instron universal testing machine. The data were best defined by an equation that is represented by two Maxwell bodies in parallel. The elastic moduli and relaxation times of this model ranged, between gels, from 2881 Pa to 5487 Pa and from 4.1 s to 908 s, respectively. An apparatus constructed in this laboratory was used to measure the creep behavior of the gels under constant stress. The normal creep behavior of the 14 gels was best defined by the Burger's Model. The elastic moduli and viscous constants of this model ranged, between gels, from 3937 Pa to 15,342 Pa and from 20,300 Pl to 40,100 Pl, respectively. The relaxation modulus, E1, was the most sensitive for distinguishing significant differences between the gels. Several significant correlations were found between rheological, chemical and textural parameters.
RHEOLOGICAL PROPERTIES OF AGED ASEPTIC ICE CREAM MIX AND MELT1
Authors: SWARTZEL K. R. , HAMANN D. D. , HANSEN A. P. 
Published: February 2007

ABSTRACTAge thickening of UHT steam injected ice cream mix and melt was investigated by determining rheological model constants. By utilizing a cone and plate viscometer, rheological models (3 element solid) were developed for creep‐relaxation. Empirical relationships were derived relating the elastic and viscous constants to storage time. Soft serve ice cream mix (4.0% fat) was processed at 149°C for 3.4, 6.9, and 20.3 s. The ice cream mix was stored at 20 and 30°C and tested at four week intervals from zero through 24 weeks. Flow properties of the mixes and melts were quite stable throughout the storage period although the lowest heat treatment (3.4 s for 149°C) suggested mild age thickening by 24 weeks. The strongest element constant for all samples was the series elastic. The viscous constant was next with the Kelvin elastic constant being quite weak. Melts had lower constants than the mixes. Model constants varied little between samples stored at 20°C and those at 30°C.
SENSORY TEXTURE/CONSISTENCY DESCRIPTORS OF BEEF PATTIES CONTAINING PROTEIN PRODUCTS
Authors: ANDERSSON YNGVE , LUNDGREN BIRGIT 
Published: February 2007

Four sensory texture/consistency properties — hardness, springiness, chewiness, and juiciness — of beef patties containing different amounts of five different protein products (Dipro F 70, Texgran 10,000, Promine‐D, rape seed protein concentrate, and DMV Spray Bland Caseinate) were evaluated by a panel of five to six trained judges using a paired comparison, ratio scaling technique.For Texgran 10,000, Promine‐D, and rape seed protein concentrate, almost all differences between addition levels were significant for hardness, springiness, and chewiness, whereas practically none of them were significant for juiciness. Generally, hardness, springiness, and chewiness decreased with increased amount of protein. For DMV Spray Bland Caseinate, corresponding, but much more dramatic effects of increased amount of protein were obtained.For Dipro F 70, no significant differences among addition levels were obtained for springiness (perhaps due to insufficient training of the judges) and juiciness, whereas hardness increased to a maximum at approximately 32%, and then decreased drastically, and chewiness decreased with increased amount of protein.The importance of detailed instructions to the judges is pointed out, and such instructions for evaluation of “sensory hardness”, “sensory springiness”, “chewiness”, and “juiciness” are presented and discussed.
BOOK REVIEWS
Authors: SHERMAN P. , SHERMAN P. , SHERMAN P. 
Published: February 2007

Cosmetic Science. Vol. 2 M. M. Breuer, ed. Academic Press, London and New York.Rheometry: Industrial Applications. K. Walters. Research Studies Press (Wiley) Chichester and New YorkCommercial Food Patents. Hallie B. North (AVI, Westport, Conn.) U.S.
RHEOLOGY OF APRICOT PUREE: CHARACTERIZATION OF FLOW
Authors: DURAN L. , COSTELL E. 
Published: February 2007

AbstractComplete characterization of flow of apricot puree is obtained by evaluation and quantification of thixotropy, measurement and calculation of yield stress, and application of selected mathematical models. Additionally, a structural model is tested. Apricot puree is slightly thixotropic, exhibiting a definite yield stress and obeying the Herschel‐Bulkley equation, Information related to structural characteristics is obtained by applying the Michaels and Bolger model to experimental rheological data.
SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
Authors: BAGLEY E. B. , CHRISTIANSON D. D. 
Published: February 2007

AbstractA range of concentrations (c) of wheat starch granules dispersed in water were heated at 60, 65, 70 and 75°C for 15, 30, 45, 60 and 75 min. Viscosity (η)‐shear rate plots for these cooked dispersions, determined with a Haake Rotovisco rotational viscometer at 60°C and 23°C, varied markedly, often showing dilatant behavior, particularly at the shorter cooking times but always becoming typically non‐Newtonian shear thinning fluids at the longer cooking times. A t the lowest temperature, 60°C, the viscosity increases very rapidly with concentration above 16%. As the cooking temperature is raised to 65, 70, and 75°C these rapid viscosity increases occur at progressively lower concentrations. These concentration curves for the longest cooking times could be superimposed on a master curve by plotting, instead of 77 versus c, η/cQ versus cQ, where Q is determined in a separate experiment and is the weight of the swollen starch granules after the specified time at cooking temperature divided by the dry weight of the starch prior to cooking. This method of reducing viscosity/concentration data has been reported by Taylor and Bagley (1977) for highly swollen gel systems and by Urbanski (1981) for soy beverages, and thus appears to be a general method for treating viscosity data for suspensions of deformable particles that sorb solvent. Where excess solvent is present, CQ is less than unity and is equivalent to volume fraction; for deformable particles, however, CQ can be greater than unity, and for our systems concentrations in this range represent doughs.
USE OF MASS TRANSFER THEORY TO PREDICT VISCOSITY‐SWEETNESS INTERACTIONS OF FRUCTOSE AND SUCROSE SOLUTIONS CONTAINING TOMATO SOLIDS
Authors: KOKINI JOZEF L. , BISTANY KAREN , POOLE MARGARET , STIER ELIZABETH 
Published: February 2007

The perceived sweetness intensity of sucrose and fructose in solutions of varying tomato solids content was studied. Using magnitude estimation it is shown that as the percentage o f tomato solids increased from 0‐2.6%, the perceived sweetness intensity decreased substantially for both sucrose and fructose. The sharpest decrease occurred with a 1.66 molar fructose solution where the assessed sweetness intensity of a 2.6% insoluble tomato solids sample is 63% lower than the corresponding Wo tomato solids solution.The penetration model of mass transfer explains this psychophysical phenomenon with the following relationship:
A MODEL OF FOOD SPREADABILITY FROM FLUID MECHANICS
Authors: KOKINI JOZEF L. , DICKIE ANN 
Published: February 2007

Subjective spreadability was predicted through understanding of psychophysical mechanisms involved during the back and forth spreading action of foods on crackers. Transient complex Theology of food products is incorporated into mass and momentum balances used to model the spreading action. Furthermore, because the consumer is in contact with the food product through a knife, it is assumed that the inverse of the torque needed to generate the deformation is assessed as spreadability. Torque is assumed to be equal to the shear stress on the knife multiplied by the distance the knife traueled across the cracker. Because this distance is constant, the final form for the psychophysical model is:
image
Using magnitude estimation, subjective spreadability scores ranged from 0.13 for marshmallow cream to 5.23 for squeeze margarine. When these scores were plotted versus the model on log‐log coordinates, the best slope was 0.85 with a correlation coefficient of 0.95. The results strongly support the assumption that shear stresses generated on the knife are assessed as spreadability by the consumer.
STRESS RELAXATION AND TENSILE STRENGTH TESTING OF A PROCESSED FISH PRODUCT
Authors: WEINBERG Z. G. , ANGEL S. 
Published: February 2007

ABSTRACT Minced silvercarp was prepared as cooked loaves containing only various added salts. The loaves were then subjected to stress‐relaxation and tensile strength tests. The various treatments gave different compression forces, relaxation T50% values and tensile strengths. The compression force measurements were closely correlated with tensile strength values. Both compression force and tensile strength might be related to the binding quality (cohesiveness) of the loaves. The relaxation T50% values were not closely correlated with the compression forces nor the tensile strengths, and might be related to the product's viscoelastic properties. Different percent deformation did not have a significant effect on the relative order of the compression force values, but did affect the relaxation T50% values, with larger differences between samples at 25% deformation.
INTERDEPENDENCY AND UNDERLYING DIMENSIONS OF SENSORY TEXTURAL CHARACTERISTICS OF SELECTED FOODS2
Authors: SYARIEF HIDAYAT , HAMANN D. D. , GIESBRECHT F. G. , YOUNG CLYDE T. , MONROE R. J. 
Published: February 2007

Sensory texture profile data for butters, cheeses, fish gels, frankfurters, peanut butters, raw potatoes, and baked sweet potatoes were subjected to principal component analysis to study the interdependence and the underlying dimensions of the sensory textural characteristics.The results indicated that the character notes used by the panel to describe the texture profile of each product were not entirely independent but formed a pattern of interdependency in the underlying dimensional structure. The texture profile could be described by about ½ the orthogonal factors (underlying dimensions) compared to the original character notes and still explain about 72% of the original variance. It is concluded that the texture profile analysis for each of the products in this study could be simplified by reducing the character notes being evaluated.
COMPUTER DATA ACQUISITION OF SINUSOID ALLY VARYING STRESS AND STRAIN
Authors: KOROLCZUK J. , ROIGNANT M. , MAUBOIS J.L. 
Published: February 2007

A personal microcomputer (Apple II plus) was applied to a dynamic viscometer (Low Shear 30 sin.) through the interface: analog digital converter (fiMAC‐4000) to acquire the data of sinusoidally varying stress and strain.The program allows saving of up to 5000 individual recordings of time (in milliseconds), strain and stress (in millivolts) per disk side. The accuracy of the system is ± 1 ms and ± 0.1 mV. The delay between two successive recordings could be established between 0.25 s and 1000 s. Ten to twenty records per cycle are sufficient to reproduce the data with an accuracy better than 0.5%. Accuracies of determination of frequency and of phase angle on one side and of amplitude of stress and strain on the other side could be better than 0.5% and 0.3%, respectively. The program permits changes in viscoelastic properties as a function of time or frequency.
MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOR OF WHIPPING CREAM
Authors: NODA MASAYUKI , SHIINOKI YASUHIKO 
Published: February 2007

ABSTRACTThe mechanism of the formation of a rigid foam structure during whipping of reconstituted whipping cream was investigated. The rheological properties of whipped cream were estimated from an analysis of shear creep curves by a four element model. The values of each element increased exponentially during the process of whipping. From cryo‐SEM observation, the surface of air bubbles consisted of a thin membrane which was penetrated by fat globules. Also, fat globules in the serum were joined together by free fat to form a framework structure.The relationship between the rheological properties and microstructure of whipped cream was deduced from the rheological properties of two model systems. It is believed that whipped cream is a mixed matrix of a SOB O/W structure and a stiffer W/O structure.
A COMPUTERIZED CONTROL AND DATA ACQUISITION SYSTEM FOR A UNIVERSAL TESTING MACHINE
Authors: BARTSCH JAMES A. , McLAUGHLIN NEIL B. , PITT R. E. 
Published: February 2007

ABSTRACTA computer‐based data acquisition und control system was built and interfaced with an Instron3 Universal Testing Machine. The control interface and signal conditioning hardware are described. System performance is described in terms of the time required to complete various crosshead operation commands, and is found to be satisfactory at crosshead speeds slower than 2.5 cm/min. A research application of the system is presented which involves cyclic loading of fresh apple tissue.
BOOK REVIEWS
Authors: THORNE STUART , SHERMAN P. , BOURNE MALCOLM , SHERMAN P. , HRAZDINA GEZA , SZCZESNIAK ALINA SURMACKA , SHERMAN P. , LOEWE ROBERT , BOURNE MALCOLM C. 
Published: February 2007

HEAT TRANSFER AND FOOD PRODUCTS. Bengt Hallström, Christina Skjölderbrand and Christian Trägårdh. Elsevier Applied Science Publishers, London and New York. 1988. pp. xiv + 263.FLAVOUR ENCAPSULATION. (S. J. Risch and G. A. Reineccius, eds.) ACS Symposium Series 370, ACS, Washington D.C., 1988, 202 pp. $54.95 U.S. and Canada $65.95 Elsewhere.POSTHARVEST PHYSIOLOGY OF VEGETABLES. (J. Weichmann, ed.) Marcel Dekker, New York and Basel. 1987. 597 pp. $150 U.S. and Canada, $180 all other countries.PROGRESS AND TRENDS IN RHEOLOGY II. (editors H. Giesekus, M. F. Hibberd, P. Mitschka, P. Riha and J. Sestak, eds.) Steinkopf‐Verlag, Darmstadt, Springer‐Verlag, New York. 502 pp. DM 280.HPLC IN FOOD ANALYSIS. (R. Macrae, ed.) Academic Press, London, 493 pp. $77.50 U.S. £55 elsewhere.WATER ACTIVITY: THEORY AND APPLICATIONS TO FOODS. (L. B. Rockland and L. R. Beuchat, eds.) Marcel Dekker, New York 1987. ISBN 0‐8247‐7759‐X; 404 pp.; $59.75 in the U.S. and Canada; $71.50 elsewhere.GUMS AND STABILISERS FOR THE FOOD INDUSTRY. (G. O. Phillips, D. J. Wedlock and P. A. Williams) IRL Press, Oxford and Washington, 560 pp. £50 U.S. $100.SAVOURY COATINGS. (D. B. Fuller and R. T. Parry, eds.) Elsevier Applied Science Publishers, New York. 130 pp., 1988. $47.00.TOTAL QUALITY ASSURANCE FOR THE FOOD INDUSTRIES. W. A. Gould and R. W. Gould. CTI Publications, Baltimore. 1988. 394 pp. $50 in the U.S. $65 overseas.
BOOK REVIEWS
Authors: SHERMAN P. , THORNE STUART , BOURNE MALCOLM C. , BOURNE MALCOLM 
Published: February 2007

Advances in Food Emulsions and Foams. (E. Dickinson and G. Stainsby, eds.) Elsevier Applied Science. 1988. 397 pp. £52.FOOD PRESERVATION BY MOISTURE CONTROL. (C. C. Seow, ed.) Elsevier Applied Science. 1988. ISBN 1‐85166‐261‐8; (pp. xiv + 277.)FOOD TEXTURE, INSTRUMENTAL AND SENSORY MEASUREMENT. (H. R. Moskowitz, ed.) Marcel Dekker, New York and Basel 1987. 335 pp.; $89.75.PROCEEDINGS OF THE SECOND SYMPOSIUM ON FOOD RHEOLOGY. Association of Cereal Research, P. O. Box 23, Schützenburg 10, Detmold, D4930, Federal Republic of Germany. 191 pp.; 40 D.M.
THE WEDGE FRACTURE TEST A NEW METHOD FOR MEASUREMENT OF FOOD TEXTURE
Authors: VINCENT J. F. V. , JERONIMIDIS G. , KHAN A. A. , LUYTEN H. 
Published: February 2007

ABSTRACTThe fracture properties of foods are relevant to texture but can be difficult to measure because of limitations of size or shape. Many established engineering tests for the measurement of crack growth and unstable propagation of cracks require specific test geometries, sizes and compliances of the specimen. With food materials this is rarely possible. The wedge penetration technique can usefully be adapted to foods to determine fracture parameters of brittle and semi‐brittle foods such as moderately hard cheeses and raw and cooked fruits and vegetables.
CUTTING RESISTANCE OF A RESTRUCTURED FRUIT BAR AS INFLUENCED BY WATER ACTIVITY
Authors: OWEN STEVEN R. , TUNG MARVIN A. , DURANCE TIMOTHY D. 
Published: February 2007

ABSTRACTThe cutting resistance, of thin rectangular strips of a restructured dehydrated fruit bar was measured over a range of water activity, 0.30‐0.97. There was a 100‐fold increase in cutting force as the product was dried from an initial cutting resistance of 4.4 N at aw, = 0.86 to a maximum of 452 N at aw= 0.33. Below a water activity of 0.33, samples became brittle and showed lower cutting resistances; for example, 68 N at aw= 0.30. The major ingredients in the fruit product affecting cutting resistance were the level of apple puree and maltodextrin.
EFFECT OF POLYSORBATE‐60 ON THE STABILITY OF O/W EMULSIONS STABILIZED BY PROPYLENE GLYCOL ALGINATE AND XANTHAN GUM
Authors: YILMAZER G. , KOKINI J. L. 
Published: February 2007

ABSTRACTThe effect of polysorbate‐60 in improving the stability of model oil‐in‐water emulsions formulated with xanthan gum and propylene glycol alginate was studied at two levels of the surfactant; 0.15% and 0.30%. Creep measurements and steady shear measurements as well as surface tension and oil droplet size measurements were conducted to relate rheological and surface properties to improved stability. Higher polysorbate‐60 concentration resulted in lower surface tension values which shifted the oil droplet size distribution to a smaller size range; this distribution was a function of aging time at 0.15% weight concentration PS‐60. The decay in rheological parameters, particularly Newtonian viscosity, was slower at 0.30% surfactant concentration.