Abstract

Fracture Stress of Fish Meat and the Glass Transition. H. Watanabe (corresponding author), C.Q. Tang, T. Suzuki and T. Mihori (Dept. of Food Sci. & Technol., Tokyo Univ. of Fisheries, Konan 4, Minato, Tokyo 108, Japan). J. Food Eng. 29, 317–327 (1996). Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp. C. Mouquet, C. Aymard, S. Guilbert, G. Cuvelier and B. Launay (corresponding author, ENSIA, avenue des Olympiades, 91305 Massy, France). Lebens.‐Wiss. u.‐Technol. 30, 129–134 (1997). Viscoelastic Characterization of Surmimi Gel: Effects of Setting and Starch. L. Ma, A. Grove and G.V. Barbosa‐Cánovas (Dept. of Biological Systems Eng., Washington State Univ., Pullman, WA 99164–6120, USA). J. Food Sci. 61, 881–883, 889 (1996). Influence of Temperature, Fibre Diameter and Conditioning on the Mechanical Properties of Single Muscle Fibres Extended to Fracture. G. Mutungi (corresponding author, Dept. of Physiology, School of Medical Sci., Univ. of Bristol, Bristol, BS8 ITD, United Kingdom), P. Purslow (The Royal Veterinary and Agric. Univ., Fredriksberg C, Denmark) and C. Warkup (Meat & Livestock Commission, Milton Keynes, MK6 1 AX, UK). J. Sci. Food Agric. 72, 359–366 (1996). Comparison of the Acoustic and Mechanical Signatures of Two Cellular Crunchy Cereal Foods at Various Water Activity Levels. R. Tesch, M.D. Normand and M. Peleg (corresponding author, Dept. of Food Sci., Univ. of Massachusetts, Amherst, MA 01003, USA). J. Sc. Food Agric. 70, 347–354 (1996). Multivariate Analysis as a Tool to Predict Bread Volume from Mixogram Parameters. K. Wikström (Dept. of Food Eng., Univ. of Lund, P.O. Box 124, S‐221 000 Lund, Sweden) and L. Bohlin (Bohlin Reologi AB, Oved 19, S‐275 94 Sjöbo, Sweden). Cereal Chem. 73, 686–690 (1996). Changes in Texture and Microstructure of Pressure‐Treated Fish Muscle Tissue During Chilled Storage. I.N.A. Ashe, B.K. Simpson (corresponding author) and H.S. Ramaswamy (Dept. of Food Sci. & Agric. Chemistry, McGill University, Macdonald Campus, 21, 111 Lakeshore Rd., Ste Anne de Bellevue, PQ, Canada H9X 3V9). J. Muscle Foods 8, 13–32 (1997). Collagen Characteristics and Meat Texture of Pigs Exposed to Different Levels of Physical Activity. J.S. Petersen (corresponding author), P. Berge, P. Henckel and M.T. Soerensen (Danish Inst. of Animal Science, Res. Centre Foulum, P.O. Box 39, DK—8830 Tjele, Denmark). J. Muscle Foods 8, 47–61 (1997). Peach Texture During Ripening After Extended Storage. J.A. Murillo, G.H. Brusewitz (corresponding author, Biosystems & Agric. Eng. Dept., Oklahoma State University, Stillwater, OK 74078) and N.O. Maness (Dept. of Hort. & Landscape Architecture). J. Food Quality 20, 61–72 (1997).

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