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  • 1
    Electronic Resource
    Electronic Resource
    Sensory characteristics of sorghum composite bread (2000)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 35 (2000), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory tests on bread made from a 50% sorghum-based composite flour were made by six trained panellists. A descriptive test was used to identify the characteristics of aroma, crumb flavour, top crust flavour and texture of the bread by comparison with a commercial rye bread. Hay-like, an attribute that the panellists associated with sorghum, was noted in the analysis of aroma. Slight sourness and astringency were experienced in the crumb and top crust flavours. Textural differences existed between the two breads because of differences in formulation and between the rye and sorghum flours. The sorghum composite bread’s acceptability with 37 consumers resulted in an overall acceptability mean score of 6.9 on a nine-point hedonic scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2000.00399.x
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  • 2
    Electronic Resource
    Electronic Resource
    Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two dimensional temperature maps of a model food gel (agar, mi-crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self-diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin-echo imaging sequence was used for data acquisition. The self-diffusion coefficient at room temperature was 1.26 7times; 1O−3 mm2/sec. Two dimensional self-diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm2 resolution. The average variation between MRI and thermocouple measurements was 〈 1.26°C. This new non-invasive technique can be used to study heat transfer and to measure thermal properties of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03236.x
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  • 3
    Electronic Resource
    Electronic Resource
    SIMULTANEOUS HEAT and MASS TRANSFER DURING the DEEP FAT FRYING of TORTILLA CHIPS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 18 (1995), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The heating and water loss of a single tortilla chip during deep fat frying was investigated experimentally and the data were analyzed by writing two heat and mass transfer balances. the equations were solved using explicit finite difference technique. Oil uptake as a function of frying time was described by a first order exponential equation. the empirical and theoretical heat and mass transfer agreed well.The effect of oil temperature on the moisture loss and oil uptake as a function of frying time was analyzed. Moisture loss rate increased as temperature increased. the effects of temperature on oil uptake were not significant during the first 15 s of frying, however, the final oil content was higher for the tortilla chip fried at 190C than at 150C for 60 s.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1995.tb00369.x
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  • 4
    Electronic Resource
    Electronic Resource
    TEMPERATURE MAPPING IN A POTATO USING HALF FOURIER TRANSFORM MRI of DIFFUSION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 17 (1994), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two dimensional temperature maps of a potato during heating were obtained using magnetic resonance imaging (MRI) techniques. the molecular pseudo self-diffusion coefficient of the water in the potato was used as a temperature indicator. Two dimensional half Fourier transform spin-echo and Generalized Series reconstruction techniques were used to reduce data acquisition time to about 10 s/image and to improve temperature mapping resolution. Thermocouples were implanted into the sample so that temperature and MRI data were acquired simultaneously. the error in MRI measurements caused by noise and the time delay required to collect each data set was less than 0.84C with 0.75 mm2 resolution. the average variation between MRI and thermocouple measurements was less than 0.5C. This is a promising new technique to noninvasively study heat transfer and to measure thermal properties of food materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1994.tb00347.x
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  • 5
    Electronic Resource
    Electronic Resource
    CORRELATION BETWEEN NMR PROTON RELAXATION TIME AND FREE FATTY ACIDS AND TOTAL POLAR MATERIALS OF DEGRADED SOYBEAN OILS (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 20 (1996), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine if a correlation exists between NMR proton relaxation times and the increase in free fatty acids and polar materials in soybean oil as it is degraded. Soybean oil was degraded by heating only and by frying corn tortilla dough for 10 min/h up to 50 h. Samples were collected every 10 h. Both analytical chemistry methods and nuclear magnetic resonance techniques were used to determine the extent of oil degradation. Results showed that free fatty acids (FFA) and total polar materials (TPM) increased as heating time increased. The longitudinal relaxation time (T1) and the transverse relaxation time (T2) decreased as oil degradation increased. There was a linear relationship between NMR measurements and analytical chemistry measurements. As the prices of NMR equipment decrease, NMR technique could be a promising tool for on-line oil quality control in deep fat frying processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1996.tb00852.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    ASSESSING COHESIVENESS OF MASS IN FOODS USING AN ELECTRONIC SENSING SYSTEM (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 33 (2002), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The cohesiveness of mass of a model cake system was studied using an electronic sensing system (ESS). Descending energy (DE) of the ESS signal contributed to the cohesiveness of mass measurement. Because of confounding effects between hardness and cohesiveness of mass on the ESS signals, hardness index, product of ESS total energy, peak energy, and fourier power, was included in the ESS cohesiveness of mass calculations, resulting in higher correlations with sensory evaluation for all ESS panelists (r ≥ 0.83). When ESS was applied to the cohesiveness of mass for commercial breads, correlations with sensory analysis values were r ≥ 0.62. Correlations were weak for ESS and sensory analysis data for foods with a large range of textures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2002.tb01368.x
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  • 7
    Electronic Resource
    Electronic Resource
    ASSESSING FOOD FIRMNESS USING AN ELECTRONIC SENSING SYSTEM WITH A MODEL FOOD SYSTEM (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 33 (2002), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An electronic sensing system (ESS) was used to study the firmness of bread and a variety of food products using nine panelists. The system is similar to EMG, but with a newly developed analytical program. Carrageenan gel was used as a model food. ESS measurements were compared to sensory analysis of these products. The program performed a rapid analysis of EMG parameters, including total energy (TE), peak energy (PE), Fourier power (FP), ascending and descending energy. The ESS parameter Σ(TE × PE × FP) of all chews of a bite strongly correlated (R 〉 0.82 at P 〈 0.05) with the firmness attribute for gels from all panelists. The same method was applied to six commercial breads with different firmness analysis. High correlation (R 〉 0.82) between bread firmness sensory measurements and ESS Σ(TE × PE × FP) were found for all panelists. This method also was applied to 17 commercial food products with various levels of firmness, and good correlations (R 〉 0.69) were obtained for all ESS panelists.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2002.tb01355.x
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  • 8
    Electronic Resource
    Electronic Resource
    FOOD HARDNESS AND FRACTURABILITY ASSESSMENT BY AN ELECTRONIC SENSING SYSTEM (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 33 (2002), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two texture properties of food, hardness and fracturability, were studied by an electronic sensing system (ESS) with 29 cereal-based foods that represented a range of textures. Three electrodes were used with one located on the cheekbone, one on the lower jaw bone, and the other one, a ground, on the ear lobe. Total energy, peak energy, and Fourier power of the first bite ESS signals were analyzed. The Fourier power of the muscle motion in biting was highly correlated to the muscle motion total energy. Sensory hardness and fracturability were correlated with the first bite ESS total energy and first bite ESS Fourier power (r = 0.82 and 0.74).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2002.tb01340.x
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  • 9
    Electronic Resource
    Electronic Resource
    Thermal and Mechanical Properties of Plastics Molded from Sodium Dodecyl Sulfate-Modified Soy Protein Isolates (2000)
    Springer
    Journal of polymers and the environment 8 (2000), S. 161-166 
    Details
    ISSN: 1572-8900
    Keywords: Soy protein ; protein modification ; denaturation ; dynamic mechanical property ; thermal property
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Energy, Environment Protection, Nuclear Power Engineering , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract Soybean protein is a potential material for manufacturing of biodegradable plastics. The objective of this investigation was to characterize the thermal and mechanical properties of plastics made from sodium dodecyl sulfate (SDS)-modified soy proteins. Soy protein isolate (SPI) was prepared from defatted soy flour, modified with various concentrations of SDS, and then molded into plastics. The temperatures of denaturation of the modified soy protein increased at low SDS concentration and then decreased at high SDS concentration. At the same SDS concentration, the plastics molded from the modified soy proteins showed a similar temperature of denaturation, but a lower enthalpy of denaturation compared to the modified soy protein. Young's modulus of the plastics decreased as SDS concentration increased, and the tensile strength and strain at break of the plastics reached a maximum value at 1% SDS modification. Two glass transition temperatures were identified corresponding to the 7S and 11S globulins in SPI by dynamic mechanical analysis, and they decreased as SDS concentration increased. The SDS modification increased the water absorption of the plastics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1015241609497
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