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  • 1
    Electronic Resource
    Electronic Resource
    Structure-Mechanical Properties of Heat-Induced Whey Protein/Cassava Starch Gels (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) of pure WPI and CS gels followed a power dependence with concentration. ACT confirmed that reinforcement occurred when CS was added at 10–25% of total solids. HSVM revealed that CS granules swelled first, removed water from the system and concentrated the WPI solution that gelled later. Reinforced gels had a continuous WPI phase filled with swollen CS granules. A modified Takayanagi model accounting for water redistribution during gelatinization accurately fitted the mechanical properties of these gels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb15035.x
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  • 2
    Electronic Resource
    Electronic Resource
    ENGINEERING AND QUALITY ASPECTS OF PARTICLE-TO-PARTICLE HEAT TRANSFER TO BLACK BEANS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 11 (1987), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A hot sand roaster was used for drying, desinfestation and inactivation of enzymes in mature and dry black beans. Measured transient temperature inside beans agreed values calculated using a model for heat transfer into an ellipsoid. Overall heat transfer coefficients during the transient period (less than 2 min) ranged from 171 to 281 W/m2 °C for sand temperature between 100 and 140°C. Moisture removal from dried beans (15–17% moisture content) varied between 1 and 4.5 percentage points and correlated well with the final temperature of the sand. Roasting mature beans at different moisture levels was effective for inactivating peroxidase, enzyme believed to be involved in deteriorative reactions in dry beans. Infestation was also controlled with a mild roasting. A disadvantage of roasting was the structural damage of the outer cotyledon cells as studied with SEM. Particle-to-particle roasting proved to be a simple and effective pretreatment to preserve quality of dry beans during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1987.tb00053.x
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  • 3
    Electronic Resource
    Electronic Resource
    Compression Strength of Dairy Gels and Microstructural Interpretation (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Contour plots were developed for the compression stress (at 20% deformation) of single-component, mixed and filled protein gels. Samples were made by heating and acidification from skim milk powder, SMP (0–20% TS), whey protein isolate, WPI (0–10% TS), and recombined cream, within pH 3.6–3.9, 4.6–4.8 and 5.1–5.3. At higher pH, WPI gels were stronger than SMP gels. WPI had a reinforcing effect on SMP gels, while small additions of SMP to WPI gels resulted in weaker mixed gels. Filled gels containing cream had higher compression strengths than mixed gels. Micrographs showed linking of casein chains by WPI strands in mixed gels and compatibility of fat globules with casein micelles in the protein network of filled gels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04739.x
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  • 4
    Electronic Resource
    Electronic Resource
    Emulsified Milkfat Effects on Rheology of Acid-Induced Milk Gels (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Reconstituted skim milk formed by a gel by acidification to 〈 pH 5.2 and heating to 60°C. The gel compressive stress (σc) was influenced by the heating process, increased with milk-nonfat-solids (MNFS) and reached a maximum at pH 4.0. The addition of emulsified fat facilitated gelation, increase gel σc and shear modulus, and decreased gel deformability. At an equal fat concentration, emulsions containing small-sized fat globules (i.e., more globules) reinforced the gels more markedly than emulsions comprised of large globules reflecting the importance of number of globules in the gels. Electron micrographs revealed crosslinkages between fat globules and casein particles in the gel network, which may have caused reinforcement of milk gels by milkfat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14606.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Substrate Densification and CO2 Conditions on Supercritical Extraction of Mushroom Oleoresins (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: The effects of densification of mushroom powders and of reduced density (pr 1.15–1.45) and temperature (Tr, 1.105 – 1.195) of supercritical CO2 (SCO2) on solubilization of oleoresins were described by response surface methodology. Mushroom powder was compacted to specific volumes (vd) between 0.825 and 1.125 mL/g and batch extracted with SCO2 for 6 hr. The degree of solubilization (g oleoresin/100g solid) increased as pr, Tr, or vd increased. The effect of vd was further studied for pr= 1.45 and Tr= 1.197 using a 3-parameter diffusion model. It was postulated that a fraction of the oleoresin was easily extracted at a rate controlled by a diffusion coefficient of 1.0–1.5 × 10−4 cm2/sec. The remaining constitutive and entrapped oleoresin was extracted at a rate regulated by a diffusivity 100 to 150 times lower, typical of diffusion through solids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08586.x
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  • 6
    Electronic Resource
    Electronic Resource
    Properties of Mixed and Filled-type Dairy Gels (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Skim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic effects on gel firmness, particularly for 50:50 blends, and addition of fat provided further reinforcement. Syneresis of gels and their appearance changed from high and clear to low and turbid, respectively, as the WPC content was increased. Microstructural studies revealed the porous structure of the parent gels, compatability between both protein sources and between fat globules and the protein matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05957.x
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  • 7
    Electronic Resource
    Electronic Resource
    LIMPNESS OF FRIED POTATO SLABS DURING POST-FRYING PERIOD (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food process engineering 28 (2005), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The rupture stress (RS) of fried potato slices (1.60 mm thick) and of the crust of fried potato slabs (FPS) having lengths of 60 mm and sides of 8, 10 and 12 mm, was determined during the post-frying period by a puncture test. The RS of fried potato slices decreased as water activity increased from 0.22 to 0.85. The RS of FPS diminished in the first 5–6 min when exposed to ambient conditions and remained almost constant thereafter. A novel videotape technique and image analysis were used to follow deflection of FPS in the post-frying period. An apparent modulus based on the composite structure of FPS and calculated from beam mechanics decreased with time in a trend similar to that of the textural parameters. We concluded that changes in physical properties of the crust because of moisture accumulation are the major causes of loss of texture (limpness) in FPS during the post-frying period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2005.00477.x
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  • 8
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF FOOD SURFACES USING SCALE-SENSITIVE FRACTAL ANALYSIS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 23 (2000), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Length-scale and area-scale analyses, two of the scale-sensitive fractal analyses performed by the software Surfrax , were used to study food surfaces measured with a scanning laser microscope (SLM). The SLM measures surfaces, or textures (i.e., acquires topographical data as a collection of heights as a function of position), at a spatial and vertical resolution of 25 μm. The measured textures are analyzed by using linear and areal tiling (length-scale and area-scale analysis) and by conventional statistical analyses. Area-scale and length-scale fractal complexities (Lsfc and Asfc) and the smooth-rough crossover (SRC) are derived from the scale-sensitive fractal analyses. Both measures proved adequate to quantify and differentiate surfaces of foods (e.g., chocolate and a slice of bread), which were smooth or porous to the naked eye. Surfaces generated after frying of potato products (e.g., potato chips and French fries) had similar values of Asfc and SRC, and larger (implying more complex and rougher surfaces) than those of the raw potato. Variability of surface texture characterization parameters as a function of the size of the measured region was used in selecting the size of the measured regions for further analysis. The length-scale method of profile analysis (also called the Richardson or compass method) was useful in determining the directionality or lay of the anisotropic texture on food surfaces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2000.tb00507.x
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  • 9
    Electronic Resource
    Electronic Resource
    GLASS TRANSITION TEMPERATURE (Tg) AND WATER ACTIVITY (aw) OF DEHYDRATED APPLE PRODUCTS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 22 (1999), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The onset glass transition temperature (Tgo) of Granny Smith apple products was evaluated as a function of drying conditions (air drying and freeze-drying) and moisture and water activity (aw) levels. Tgo was determined in the 0–0.75 aw range, and it was found to have a maximum value at aw= 0 (Tgo= 4.5 ± 1.6C) for freeze-dried apple and a minimum value at aw= 0.75 (Tgo= -81.4 ± 0.1C) for freeze-dried apple juice. A linear relationship between Tgo and aw was obtained in all cases. Theoretical Tgo values at aw= 0 were calculated using these equations, and were within the range of 3.0C (freeze-dried apple) and 10.5C (apple dehydrated at 30C). When Gordon and Taylor's linear model was applied to the experimental data of all the apple products, K values within the range 2.4 (freeze-dried apple juice) and 3.6 (apple dehydrated at 60C), and the theoretical Tg of solids values at aw= 0 between the range -16.3C (freeze-dried apple juice) and -1.9C (apple dehydrated at 60C) were obtained. No effect of the type of drying on the value of Tg was detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1999.tb00473.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of water content on the glass transition and caking of fish protein hydrolyzates (1993)
    s.l. : American Chemical Society
    Biotechnology progress 9 (1993), S. 651-654 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00024a013
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