INSTRUMENTAL MEASUREMENTS

Abstract

INSTRUMENTAL MEASUREMENTS: Resistance to Tear: An Instrumental Measure of the Cohesive Properties of Muscle Food Products. (Res. Note) J. H. MacNeil and M. G. MastINSTRUMENTAL MEASUREMENTS: A Small Sample Back Extrusion Test for Measuring Texture of Cooked Rice. V. G. Reyes, Jr. and V. K. JindalINSTRUMENTAL MEASUREMENTS: The Wheat Research Institute Chomper, an Instrument that Measures Crumb Flexibility. D. W. Baruch and T. D. AtkinsINSTRUMENTAL MEASUREMENTS: Using the Wheat Research Institute Chomper to Assess Crumb Flexibility of Staling Bread. D. W. Baruch and T. D. AtkinsINSTRUMENTAL MEASUREMENTS: Rapid Testing Method for Characterizing the Rheological Behavior of Gelatinizing Corn Starch Slurries. (Note) J. F. Steffe, M. E. Castell Peres, K. J. Rose and M. E. ZabickINSTRUMENTAL MEASUREMENTS: Rheological Changes of Fortified Wheat and Corn Flour Doughs with Mixing Time. L. L. NavickisINSTRUMENTAL MEASUREMENTS: Comparison of Starch Pasting Properties in the Brabender Viscoamylograph and the Rapid Visco‐Analyzer. L. B. Deffenbaugh and C. E. WalkerINSTRUMENTAL MEASUREMENTS: Measuring Kernel Hardness Using the Tangential Abrasive Dehulling Device. J. W. Lawton and J. M. FaubionINSTRUMENTAL MEASUREMENTS: Bingham Award Lecture—1989. The Role of Instrument Inertia in Controlled‐Stress Rheometers. 1. M. KriegerINSTRUMENTAL MEASUREMENTS: Technical Note: Strain‐Measurement Error in a Constant‐Stress Rheometer. D. W. Giles and M. M. DennINSTRUMENTAL MEASUREMENTS: Technical Note: Strain‐Measurement Error in a Constant‐Stress Rheometer. D. W. Giles and M. M. DennINSTRUMENTAL MEASUREMENTS: Characteristics of a Modified Wisconsin Breakage Tester. (Technical Note) H. J. Lyon, S. G. Schmitt, C. J. Bern and C. R. Hurburgh, Jr.INSTRUMENTAL MEASUREMENTS: Impact Parameters Related to Post Harvest Brusing of Apples. G. H. Brusewitz and J. A. BartschINSTRUMENTAL MEASUREMENTS: Characterization of the Perceived Texture of Thickened Systems by Dynamic Viscosity Measurements. R. K. Richardson, E. R. Morris, S. B. Ross‐Murphy, L. J. Taylor and I.C.M. DeaGENERAL PRINCIPLES: Modelling of Flow Properties of Starch Pastes Prepared by Different Procedures. M. HarrodGENERAL PRINCIPLES: Apparent Concentration: A Method to Predict the Flow Properties of Viscous Foods for Process Applications. M. HarrodGENERAL PRINCIPLES: Time‐Dependent Flow Behavior of Starch Pastes, With Food Process Applications. M. HärrödGENERAL PRINCIPLES: Intrinsic Viscosities and Apparent Specific Volumes of Amino Acids and Sugars. ‘Effective Size’ and Taste of Sapid Molecules. S. E. Kemp and G. G. Birch, M. 0. Portmann and M. MathlouthiGENERAL PRINCIPLES: Effect of Succinylation on the Functional and Physiochemical Properties of Bovine Serum Albumin. Margaret C. Murphy and Nazlin K. HowellGENERAL PRINCIPLES: Effect of Extrusion Temperature on Physico‐Chemical Properties and Biological Value of Soybean‐Protein. E. Horváth, J. Petres, É, Gelencsér and B. CzukorSENSORY EVALUATION: Adaptation of Collaborative Methodology to the Sensory Evaluation of Foods by Scoring. P. MolnárFACTORS AFFECTING TEXTURE: Factors Related to Longissimus Tenderness Among Alternative Methods of Lean Beef Production. W. Vanderwert, P. J. Bechtel, D. L. DeVol, F. K. McKeith, L. L. Berger and R. D. ShanksFACTORS AFFECTING TEXTURE: Predicting the Effect of Drying Conditions on the Textural Properties of Roasted Peanuts. Y.‐C. HungFACTORS AFFECTING TEXTURE: Effect of Maturity and Storage Time on the Bruise Susceptibility of Peaches (cv. Red GIobe).Y.‐C. Hung and S. E. PrussiaFACTORS AFFECTING TEXTURE: Mechanical Properties of Kappa Carrageenan‐Locust Bean Gum Mixed Gels with Added Sucrose. S. M. Fiszman and L. DuranFACTORS AFFECTING TEXTURE: Effect of Hydrolysis of Lactose and Sucrose on Firmness of Ice Cream. J. B. Lindamood, D. J. Grooms and P.M.T. HansenFACTORS AFFECTING TEXTURE: Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack (Therugru chulcogrumrnu). D. J. Krueger and 0. R. FennemaFACTORS AFFECTING TEXTURE: Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C. G. Boer and O. FennemaFACTORS AFFECTING TEXTURE: Rheological Properties of Heat‐Induced Ovalbumin Gels Prepared by Two‐step and One‐step Heating Methods. N. Kitabatake, Y. Tani and E. DoiFACTORS AFFECTING TEXTURE: Physical and Sensory Evaluation of Lean White Cakes Containing Substituted Fluffy Cellulose. E. B. Fondroy, P. J. White and K. J. Prusa