Abstract
Journal of Texture StudiesVolume 25, Issue 4 p. 479-486 LITERATURE ABSTRACTS First published: December 1994 https://doi.org/10.1111/j.1745-4603.1994.tb00777.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract GENERAL PRINCIPLES: Dynamic Rheological Properties and Microstructure of Partially Insolubilized Whey Protein Concentrate Gels. T.Y. Hung and D.M. Smith GENERAL PRINCIPLES: Stress Relaxation of Fruit Gels. Evaluation of Models and Effects of Composition. M. Gamero, S.M. Fiszman and L. Duran INSTRUMENTATION & METHODOLOGY: Physicochemical and Sensory Characteristics of Selected Michigan Sweet Cherry (Prunus aviurn L.) Cultivars. D.E. Guyer, N.K. Sinha, T-S Chang and J. N. Cash INSTRUMENTATION & METHODOLOGY: Measuring Tenderness of Meat Products by Warner Bratzler Shear Press. M. Zhang and G.S. Mittal INSTRUMENTATION & METHODOLOGY: A Filament Stretching Device for Measurement of Extensional Viscosity. V. Tirtaatmadja and T. Sridhar INSTRUMENTATION & METHODOLOGY: Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders. B.J. Berletta and G.V. Barbosa-Canovas INSTRUMENTATION & METHODOLOGY: Performance of the Helical Screw Rheometer for Fluid Food Suspensions. M.S. Tamura, C.F. Shoemaker and J.M. Henderson INSTRUMENTATION & METHODOLOGY: Objective Measurement of Retrogradation in Cooked Rice During Storage. I. Lima and R.P. Singh INSTRUMENTATION & METHODOLOGY: Compressive Stress-Strain Relationships of Two Puffed Cereals in Bulk. C. Nuebel and M. Peleg INSTRUMENTATION & METHODOLOGY: Effects of Flour-to-Water Ratio and Time of Testing on Sorghum Porridge Firmness as Determined by a Uniaxial Compression Test. A.A. Mohamed, B.R. Hamaker and A. Aboubacar INSTRUMENTATION & METHODOLOGY: Relationships Between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture. F.R. Jack, J.R. Piggott and A. Paterson SENSORY ASSESSMENT: What Sensory Characteristics Drive Product Quality? An Assessment of Individual Differences. H. Moskowitz and B. Krieger SENSORY ASSESSMENT: Time-Intensity Methodology for Beef Tenderness Perception. L. M. Duizer, E.A. Gullett and C.J. Findlay FACTORS AFFECTING TEXTURE: Hydrothermal Processing of Pacific Chum Salmon: Effects on Texture and In-Vitro Digestibility. S. Bhattacharya, G.S. Choudhury and S. Studenaker FACTORS AFFECTING TEXTURE: Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin. Y.L. Hsieh, J.J. Yun and M.A. Rao FACTORS AFFECTING TEXTURE: Firmness of Canned Grapefruit Sections Improved with Calcium Lactate. T.A. Baker FACTORS AFFECTING TEXTURE: Mass Transfer and Textural Changes during Processing of Apples by Combined Methods. A. Monsalve-Gonzalez, G.V. Barbosa-Canovas and R.P. Cavalieri Volume25, Issue4December 1994Pages 479-486 RelatedInformation
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