bluuebunny/crossref_metadata_2025_split huggingface dataset:
PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION
Authors: HERMANSSON A. M. 
Published: February 2007

ABSTRACTMechanisms involved in the formation of three‐dimensional networks of globular proteins are discussed in general terms. Denaturation and aggregation of soy proteins under various conditions were studied. Differential scanning calorimetry was used in the denaturation, and turbidity measurements in the aggregation studies. Conditions favoring denaturation, such as high and low pH, had the opposite effect on aggregation. Salt was found to have a special effect on the behavior of soy proteins, suppressing aggregation as well as denaturation, probably due to its stabilizing influence on the quaternary structure. Viscometric studies of the progel state of soy protein gels showed that the onset of the progel is closely related to the denaturation process. Some commercial isolates were found to be completely denatured. Despite forming firm gels after cooling, they did not appear to have a progel state.
A REVIEW OF THE PHYSICOCHEMICAL APPROACH TO THE ANALYSIS OF THE STRUCTURAL VISCOSITY OF FLUID FRUIT PRODUCTS
Authors: MIZRAHI S. 
Published: February 2007

ABSTRACTThe main goal of the physicochemical approach is to understand the flow mechanism in fluid fruit products and to control as well as “synthesize” a desired consistency. Three methods have been employed in an attempt to correlate the rheological parameters of the product with the physicochemical properties of its components.The first method uses flow and physicochemical data, obtained from samples where a single factor is varied at a time, to derive an empirical correlation. This correlation is subsequently verified on commercial samples before putting it into practical use.The second method is based on an analogy between a well analysed experimental model and a closely related commercial product.The third method is based on a theoretical model. Since to‐date there are no specific models for fluid fruit products, use was made of a modification of Casson's equation which yielded satisfactory results for orange juice concentrate.
EFFECT OF HEATING RATE ON VISCOSITY OF WHEAT FLOUR DOUGHS1
Authors: BLOKSMA A. H. 
Published: February 2007

ABSTRACTDoughs were sheared at a constant rate and heated in a cone‐and‐plate viscometer. As the temperature increased, the apparent viscosity first decreased, passed a minimum, and then increased rapidly presumably due to the swelling of starch granules. If the dough was heated more rapidly, the viscosity had its minimum value at a higher temperature. This is explained by the swelling of starch granules being a rate process. The present experiments explain why in previous work with heating prior to shearing, the minima in the viscosity versus temperature curves were found at unexpectedly low temperatures. The temperature at which in a standard amylograph experiment the viscosity begins to rise is a fairly good estimate of the temperature at which viscosity has its minimum value during baking. The agreement is due to compensating effects of the rate of heating and of the starch concentration.
RHEOLOGICAL PROPERTIES OF HYDROCOLLOIDS IN THE PRESENCE OF SUCROSE AND MILK
Authors: ELFAK A. M. , PASS G. , PHILLIPS G. O. 
Published: February 2007

ABSTRACTApparent viscosities of guar gum, locust bean gum, and sodium carboxymethylcellulose were measured at shear rates of 16‐2620s‐1 in water, sucrose, milk, and sucrose/milk solutions. The effect of different heat treatments was also studied. For all solutions, a power law equation described the variation of relative viscosity with shear rate allowing comparison of their non‐Newtonian behaviour. With the neutral hydrocolloids, the hydration was limited by the presence of sucrose and milk which reduced the effective length of the polymer molecules. The behaviour of the polyanionic hydrocolloid, Na CMC, although influenced by milk and sucrose separately, was controlled by milk in a milk/sucrose mixture. This is due to milk salts which reduced the intramolecular repulsions along the polyanion and substantially lowered its effective hydrated length.
TEXTURE OF FISH MUSCLE
Authors: DUNAJSKI E. 
Published: February 2007

ABSTRACTMorphological and chemical aspects of fish muscle texture are reviewed and differences from red meat are pointed out. A unique feature of fish muscle is its low connective tissue content which accounts for easy disintegration of fish flesh on heating. Thus, the muscle fibers are the main textural elements in cooked fish meat. Because of this, most of the popular texture testing instruments are not applicable to fish. Best results are obtained with the thin blade shear/compression cell.Texture of fish muscle is affected by the species, age and size of the fish within the species, and nutritional state. Postmortem factors influencing texture include glycolysis, rigor mortis and the accompanying contraction of the muscle often leading to the separation of muscle segments (gaping), temperature profile during storage, temperature of cooking, pH and presence of NaCl.
USE OF THE CONE PENETROMETER FOR TESTING THE FIRMNESS OF BUTTER
Authors: DIXON B. D. , PAREKH J. V. 
Published: February 2007

ABSTRACTAnalysis was made of cone penetration test parameters for butters of a wide range of firmness. The relationship:accounted for 96.9% of the variation in the observations. This relationship, which has the dimensions of stress, differs from the previously proposed rheological models. An index, based on this relationship, was found to account for approximately 91% of the variation in the sensorially perceived spreadability of the butters.
A GENERALIZED PHENOMENOLOGICAL RHEOLOGICAL MODEL FOR FISH FLESH
Authors: JOHNSON E. A. , PELEG M. , SEGARS R. A. , KAPSALIS J. G. 
Published: February 2007

ABSTRACTThe mechanical properties of raw and cooked fish were qualitatively characterized by a generalized Maxwell model in which each of the Maxwell elements is modified by incorporation of a contact and two fracture elements. The activation and inactivation of elements have been used as a means of expressing transformation of the rheological characteristics, not only as a function of the strain and strain rate history but also as a function of temperature and time. Although no attempt has been made to quantify the number of elements and their characteristic constants, it is shown that the different modes of rheological behavior exhibited by fish flesh can consistently be described by this kind of model.
THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE: PATTERN AND WITHIN‐SPECIES VARIATION1
Authors: LOH J. , BREENE W. M. 
Published: February 2007

The pattern of fracturability loss of 11 selected fruits and vegetables during thermal processing was studied. In general, the first‐order kinetic model is adequate in describing such changes during heating of edible plant tissue before reaching equilibrium texture. However, textural changes are less predictable by the first‐order kinetic model in tissues having thick cell walls (such as those derived from stems and roots) than in tissues having thin cell walls (such as those derived from fruits).For a given species (potato), the first‐order model can be applied regardless of sample dimension, morphological origin of the sample, heating temperature, variety, prior storage conditions, maturity and minor agronomic variation.
DETERMINATION OF THE YIELD STRESS OF HYDROCOLLOID DISPERSIONS
Authors: LANG ELIZABETH RO BINSON , RHA CHOKYUN 
Published: February 2007

AbstractThe yield stresses of dispersions of guar gum (0.5–2.0% by weight) and gelatinized cornstarch (2.5–5.0% by weight) were measured using several different established experimental methods. The yield stresses in these polysaccharide dispersions result from intermolecular hydrogen bonding and molecular entanglements, thus the higher yield stress and hysteresis effect in guar gum dispersion was interpreted in terms of the greater hydrogen‐bonding density and molecular entanglements caused by the more extended chain conformation. The results confirm that there is no one absolute value for the yield stress of the hydrocolloid dispersions and that the viscoelastic characteristics of the test materials influence the shear rate and time dependence of yield stress. Therefore, experimental determination of yield stress must be made relevant to the practical application.
METHOD FOR DETERMINATION OF FIRMNESS IN CUCUMBER SLICES1
Authors: THOMPSON R. L. , FLEMING H. P. , HAMANN D. D. , MONROE R. J. 
Published: February 2007

ABSTRACTA punch and die assembly was adapted to the Instron UTM for deter‐mination of firmness of mesocarp and endocarp tissues in cucumber slices. A cylindricalpunch 0.315 cm diameter (0.200 to 0.635 cm diameter tested) and a cucumber slice thickness of at least 0.48 cm were found to be suitable for the method developed. Penetration force was about five times greater for mesocarp than endocarp in 4 to 5 cm diameter cucumbers. Mesocarp and endocarp were firmer near the stem end than near the blossom end of cucumbers. Force readings also declined for both tissues with increase in fruit diameter from about 2 to 6 em. Single slices taken from the center of 20 cucumbers and punched once each at specified locations in the mesocarp and endocarp provided sufficient sampling to limit the coefficient of variation to about 5%. The correlation coefficient between sensory analysis for firmness and puncture force readings of fermented cucumber slices was 0.88.
INTERPRETATION OF CONE PENETROMETER CONSISTENCY MEASUREMENTS OF FATS
Authors: HAYAKAWA M. , DEMAN J. M. 
Published: February 2007

Cone penetration data were obtained with fats consisting of mixtures of tristearin and olive oil. These mixtures cover a wide range of hardness. The results indicate that consistency of fats measured with a cone penetrometer specified in the AOCS method can be expressed as a hardness index: HI= Mass of cone assembly/Penetration depth This simple relationship does not require correction of penetration readings resulting from the use of a truncated cone. 251‐264, Soc. Chem. Ind. London, Monograph 27.
COMPARISON OF TWO MODELS FOR FITTING RENNET‐INDUCED MILK COAGULATION KINETICS2
Authors: GERVAIS A. , CERF O. 
Published: February 2007

A modified torsiometer (Gervais and Vermeire 1983) was used to determine the coagulation kinetics of raw milk and of milk heated for 14.7 s at temperatures ranging from 105 to 125°C with a direct U.H.T. unit. Two coagulation kinetics models (Scott‐Blair and Burnett 1963; Douillard 1973) were equally satisfactory. From the strict point of view of mathematical adjustment, the two models can be taken as equivalent. In all cases, the residual standard deviation was equal to experimental error.The Scott‐Blair equation is not suitable since it may give a negative gel time for some heated milks. The authors demonstrate that this is a mathematical artifact, arising from the form of this equation. The Douillard model is best adapted for determining the time at which curd rigidity will reach a given value. The results also show that heating milk modifies its coagulation rate constant, rather than gelling time and maximum rigidity.
AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS
Authors: FIELD R. A. , WILLIAMS J. C. , PRASAD V. S. , CROSS H. R. , SECRIST J. L. , BREWER M. S. 
Published: February 2007

ABSTRACTAn attachment for the Instron Universal Testing machine for the measurement of bind in restructured lamb roasts is described. Break strength is defined as the force in kg necessary for a polished steel ball to burst through the center of a slice of restructured roast. Elongation is the distance traveled by the ball after contact with the slice surface before the ball bursts through. As level of NaCl increased from 1% to 1.5%, values for bind characteristics increased but 10% or 30% mechanically separated lamb (MSL) did not affect values for bind characteristics. Simple correlations between three adjacent slices for break strength were all above 0.9 but values for elongation were lower (r = 0.6‐0.7).
THE RELATIONSHIPS OF PITCH, LOUDNESS AND EATING TECHNIQUE TO JUDGMENTS OF THE CRISPNESS AND CRUNCHINESS OF FOOD SOUNDS2
Authors: VICKERS ZATA M. 
Published: February 2007

Twenty subjects judged a variety of tape recorded bite sounds and chew sounds for both crispness and crunchiness. Crispness scores were generally higher for the bite sounds than for the chew sounds. Crunchiness judgments showed no overall difference between bites and chews. However, the interaction between the eating technique and the individual food sounds was highly significant for both crispness and crunchiness judgments, and in several cases the result for a specific food differed from the general conclusions.From the results of the first test, two subsets of the sounds were selected based on significant t‐tests: one set in which the sounds were either more crisp than crunchy or more crunchy than crisp, and a second set in which the bite and chew sounds for the same product differed in crispness. These subsets were tested twice by a second group of twenty subjects to determine whether the differences might be related to loudness or pitch. The crisper sounds were typically both higher in pitch and louder than the crunchier sounds although exceptions occurred. In the majority of bite versus chew pairs, the crisper sounds were also louder‐ and/or higher‐pitched than the less crisp sounds.
VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES
Authors: ELIASSON A.‐C. 
Published: February 2007

ABSTRACTDynamic measurements were used to characterize the viscoelastic behavior during gelatinization of wheat, maize, potato and waxy‐barley starches. During the experimental conditions used the curves of storage modulus (G′) and loss modulus (G″) versus temperature showed an initial peak for all starches, followed by a second peak at 90–95° C in the case of wheat and maize starches. Wheat starch gave a more viscous response than the other starches. The changes in G′ and G″ were correlated to the changes in gel volume and amylose leaching during the heating. The results were interpreted using a composite material as a model for the starch gel.
FAT CRYSTAL NETWORKS: STRUCTURE AND RHEOLOGICAL PROPERTIES
Authors: DEMAN J. M. , BEERS A. M. 
Published: February 2007

ABSTRACTThe solid character of plastic fats is the result of the presence of a certain percentage of crystallized fat. Although methods are now available to measure solid/liquid ratios without difficulty, there is no conclusive theory which will relate crystal size and shape, solid fat content and rheological properties. It is generally assumed that plastic fats contain a three‐dimensional network of fat crystals, held together by primary (nonreversible) and secondary (reversible) bonds. This paper highlights the hypotheses that have been put forward concerning the forces existing between fat crystals, the rheological properties of plastic fats, and recent information on crystal network structure.
NONENZYMATIC LIGNIFICATION OF ASPARAGUS?
Authors: SMITH J. L. , STANLEY D. W. , BAKER K. W. 
Published: February 2007

ABSTRACTThe hypothesis of nonenzymatic lignification was investigated in asparagus. Samples were stored within 2 h of harvesting at 22C, 4C and ‐ IOC and tested daily, every second day and at 30‐day intervals, respectively. Some asparagus was blanched at IOOC for 3 min prior to storage. Assays for peroxiduse and polyphenoloxidase showed no enzymatic activity in the blanched samples. Toughness, as measured by Warner‐Bratzler shear force, and crude fiber content (mechanically separated) significantly (P< 0.05) increased in both blanched and unblanched samples over the testing period at all storage conditions. Crude fiber content and shear measurements were significantly (P < 0.05) higher for the enzyme active controls. Microscopic examinations using light (LM) and scanning electron microscopy (SEM) were canied out to locate the site of lignin deposition and to quantify the extent of lignification. Sections viewed using LM techniques were stained to observe useful fluorescence (crystal violet ‐ erythrosin B) and differentiate ligniped from nonlignified cell walls fast green safranin and crystal violet ‐ ertythrosin 8). In samplesfrom each treatment and storage condition, three independent techniques indicated a significant (P < 0.05) increase in: (1) the width of the mechanical tissue layer; (2) the thickness of the cell walls of the cells comprising the mechanical tissue layer, and; (3) the thickness of the xylem vessel walls of the vascular bundles. Also, significant (P C 0.05) differences were detected between the extent of lignification of unblanched and blanched samples. These data suggest that a nonenzymatic “toughening” mechanism does occur in blanched asparagus tissue and that it may be related to lignin deposition.
INFLUENCE OF SURFACE FRICTION ON THE STRESS RELAXATION OF GOUDA CHEESE1
Authors: GOH H. C. , SHERMAN P. 
Published: February 2007

ABSTRACTThe stress relaxation behaviour of Gouda cheese cylinders with a diameter/length ratio of 0.7 was studied at compression rates of 5 and 100 cm min‐1. Tests were made in three ways: (1) normal test procedure i. e., the samples were not lubricated, (2) with the samples' upper and lower ends lubricated with mineral oil, (3) with emery paper inserted between the samples and the compression plates so as to exaggerate the friction effects. Surface friction affected stress relaxation behaviour using the normal and emery paper test procedures at compressions up to about 20%. At higher concentrations cracks are initiated and propagated in all three test procedures. The values of the rheological parameters derived from relaxation data obtained using compressions not exceeding 20% were lower for lubricated samples. This is attributed to the elimination of that component of the initially applied force which was required to overcome surface friction and which does not decay with time, in contrast to the component actually involved in the initial compression which exhibits stress relaxation.
RHEOLOGICAL CHARACTERIZATION OF COMMERCIALLY PROCESSED FLUID MILKS
Authors: WAYNE JO ELLEN B. , SHOEMAKER CHARLES F. 
Published: February 2007

ABSTRACTFlow profiles of commercially processed whole, two‐percent, one‐percent and nonfat milks with added solids as well as skim milk without added solids were measured using a rotational steady shear viscometer. Also tested were mixtures of concentrated skim milk added to skim milk over a range of 9.7% to 20.2% total solids. A shear rate range of 121 to 486 s‐1 was used with a cone and plate geometry. In all cases, linear plots of shear stress versus shear rate with small nonzero intercepts were obtained.
A COMPUTERIZED METHOD TO ANALYZE THE CREEP BEHAVIOR OF VISCOELASTIC FOODS
Authors: BALABAN M. , CARRILLO A. R. , KOKINI J. L. 
Published: February 2007

ABSTRACTA computer‐aided method was developed to simplify the analysis of creep behavior and to determine the elasticity, the Newtonian viscosity and individual viscosities of viscoelastic foods. The method enabled the inclusion of all creep compliance data in the analysis, and reduced the analysis time from hours to minutes. The method was tested in the calculation of rheological properties of wheat flour dough.
SELECTED PHYSICAL AND MECHANICAL PROPERTIES OF COMMERCIAL APPLE CULTIVARS1
Authors: REBOUILLAT S. , PELEG M. 
Published: February 2007

ABSTRACTThe compressive modulus of deforatability, strength and strain of failure of apple flesh of 12 commercial apple cultivars were determined using a Universal Testing Machine. The deformability modulus, calculated from the linear part of the corrected stress‐Hencky's strain relationship was between 1.5 to 2.3 MPa with a coefficient of variation of 9–26%. The apparent upper limit of the strain in the linear region was on the order of 0.08–0.2. The compressive strength was on the order of 160–280 kPa, with the Baldwin apples a notable exception with strength twice as large. Failure usually occurred at a strain of 0.12–0.16 with the exception of the Baldwin and Granny Smith apples for which failure occurred at a strain of 0.25 and 0.2, respectively. The variability in the failure parameters
Sensory Perception of Foods. 2nd edition (J.R. Piggott, ed.), Elsevier Science Publishers, London. 1988. 406 pp. £56.
Authors: SHERMAN P. , BOURNE MALCOLM C. 
Published: February 2007

Sensory Perception of Foods. 2nd edition (J.R. Piggott, ed.), Elsevier Science Publishers, London. 1988. 406 pp. 256.Food Structure ‐ Its Creation and Evaluation. (J.M.V. Blanshard and J.R. Mitchell, eds.) Butterworths, London. 1988. 504 pages. $225.
TRACKING FOODSTUFF LOCATION WITHIN THE MOUTH IN REAL TIME: A SENSORY METHOD1
Authors: LEE III W. E. , CAMPS M. A. 
Published: February 2007

ABSTRACTA computer‐based procedure has been developed which allows the tracking of the location of food samples within the mouth in real time. The BASIC program presents an outline of a human upper jaw on a monitor screen which also indicates the approximate location of cheek inner surfaces. Subjects use a mouse to move a cursor on the screen to indicate their assessment of where the sample is located within the mouth at any point in time. Data is stored in an array of the form: (x position, y position, time). Program output displays the data in the form of a “trail.” This procedure was used to study a variety of food samples including beverages, salted snacks, and candies. While not absolutely quantitative, the oral patterns can suggest what activities may be dominating at any point in time such as molar or tongue compression. This procedure can be used with other sensory textural profiling techniques to possibly yield a more complete understanding of the textural response.
THE INFLUENCE OF FAT, ACID, AND SALT ON THE PERCEPTION OF SELECTED TASTE AND TEXTURE ATTRIBUTES OF CHEESE ANALOGS: A SCALAR STUDY
Authors: STAMPANONI CHANTAL R. , NOBLE A. C. 
Published: February 2007

ABSTRACTTwelve cheese analogs varying in amounts of fat (10 17.5, and 25%), sodium chloride (0.5 and 2.0%), and citric acid (0.1 and 1.2%) were prepared to determine the influence of the three constituents on taste and texture perception, as well as on the rheological behavior of the analogs. Sourness, saltiness, springiness, firmness, cohesiveness, and adhesiveness were rated by trained judges on a graphic scale. The Instron Universal Testing Machine was used for the rheological studies. Increasing the salt content in the cheese analogs resulted in an increased saltiness and sourness intensity and a decreased pH. Increasing the acid or salt content caused a significant decrease in cohesiveness and springiness and an increase in firmness. A higher fat content resulted in a softer, less springy, more cohesive and adhesive cheese analog.
MODELLING THE GELLING BEHAVIOUR OF LINSEED POLYSACCHARIDE
Authors: SUSHEELAMMA N. S. , CHAND NAGIN , RAJALAKSHMI D. 
Published: February 2007

ABSTRACTThe gelling behaviour of linseed polysaccharide was measured in the presence of sucrose as a function of both polysaccharide and sucrose concentrations. Yield stress, consistency index, and flow behaviour index were determined using the Herschel‐Bulkley model. Transition concentrations of 0.7% for the polysaccharide and 55% for sucrose were found. Yield stress and consistency index increased with both polysaccharide and sucrose concentrations while flow behaviour index decreased. A polynomial model of the third degree on centred data after natural log transformation was found to give a satisfactory fit for the variations in rheological constants. The models for both yield stress and consistency index were a complex power law, and for flow behaviour index a complex semi‐log relationship, on sucrose and polysaccharide concentrations.