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  • 1
    Electronic Resource
    Electronic Resource
    Colour of hard cheese 2. Factors of influence and relation to compositional parameters (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 (1997), S. 259-264 
    Details
    ISSN: 1431-4630
    Keywords: Key words Hard cheese ; Physical properties ; Colour ; Composition
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Colour properties of hard cheeses, which included mature Vorarlberger Bergkäse (n=141) as well as a set of Emmental cheeses monitored periodically during ripening, were evaluated by tristimulus reflectance measurements. After transformation of the tristimulus primaries into the recently proposed one-dimensional Yellowness index, colour measures were related to selected compositional parameters by multivariate statistical methods. Both multiple regression and principal component regression showed that cheese body colour is mainly affected by qualitative properties of the fat phase which, in turn, are heavily influenced by seasonal deviations. Additional minor sources of variation include the total solids content as well as measures reflecting changes induced by cheese maturation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050074
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  • 2
    Electronic Resource
    Electronic Resource
    Butter colour affects sensory perception of spreadability (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 108-110 
    Details
    ISSN: 1431-4630
    Keywords: Key words Butter ; Colour ; Spreadability
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Two butter samples of significantly different yellowness were subjected to cone penetration experiments to measure their apparent yield value, as an instrumental measure of spreadability, at different temperatures. A ten-member panel evaluated sensory spreadability of selected pairs of samples, adjusted to particular apparent yield values, by means of simple difference tests both in the daylight and in a dark-room under red light. The results imply that sensory perception of spreadability is heavily affected by butter colour. Whereas the results of the dark-room experiments were in line with instrumental measures, the more yellowish butter was selected as the “easier-to spread” sample when colour differences were perceptible by the panellists.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050134
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Hedonic spreadability optima
    Amsterdam : Elsevier
    Food Quality and Preference 4 (1993), S. 106-107 
    Details
    ISSN: 0950-3293
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0950-3293(93)90429-A
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Uniaxial compression of Swiss-type cheese at different strain rates
    Amsterdam : Elsevier
    International Dairy Journal 2 (1992), S. 331-343 
    Details
    ISSN: 0958-6946
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0958-6946(92)90025-H
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Texture difference thresholds in edible fats-Firmness and spreadability
    Amsterdam : Elsevier
    Food Quality and Preference 4 (1993), S. 82 
    Details
    ISSN: 0950-3293
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0950-3293(93)90327-3
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  • 6
    Electronic Resource
    Electronic Resource
    HEDONIC SPREADABILITY OPTIMA OF SELECTED EDIBLE FATS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A panel of untrained judges was asked to assess spreadability of selected solid edible fat samples (butter, margarine, low fat products) of different temperature with regard to hedonic preferences. Instrumental measurements were performed by cone penetration with constant load. The statistical analysis of the ranked sensory data showed significant spreadability optima in the apparent yield value range of approximately 30–60 kPa. Differences between the selected fats were not observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00504.x
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  • 7
    Electronic Resource
    Electronic Resource
    A VIDEO-BASED METHOD FOR DETERMINATION OF AVERAGE STRESS-STRAIN RELATIONS IN UNIAXIAL COMPRESSION OF SELECTED FOODS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 28 (1997), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A video-based method was applied to evaluate average stress-strain relationships during uniaxial compression experiments of selected food materials. The determination of apparent Poisson ratios of Gouda cheese resulted in numbers close to the theoretical value for incompressible materials of 0.5. In case of such foodstuffs, mathematically corrected compressional stress based on the consideration of constant specimen volume showed almost similar results to stress values estimated on the basis of the true cross-sectional area measured from lateral extension. For compressible materials such as apples or bread, which show a certain reduction of volume under stress or strain, the apparent Poisson ratios were strain-dependent. Average stress values calculated from compressional force and actual specimen diameter were found to be different from either engineering stress and corrected stress.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1997.tb00115.x
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  • 8
    Electronic Resource
    Electronic Resource
    IDENTIFICATION OF SENSORY COLOR OPTIMA OF STRAWBERRY YOGURT (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 24 (2001), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercially available strawberry yogurts were subjected to preference ranking done by an untrained panel and to instrumental color analysis. Spectral reflectance data and color values expressed in the CIELAB system revealed different color properties of the yogurts, mainly with respect to the hue angle determining whether a product is, e.g., dominantly red or dominantly orange. Sensory evaluations resulted in three groups of products being significantly different from each other with respect to their preference patterns. The tomato color index originally proposed for measuring the ripening index of tomatoes appeared to be useful to reduce 3-dimensional yogurt color values to one dimension and to construct a function of preference ranks versus instrumentally measured data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.2001.tb00592.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECTS OF STARTER CULTURES ON SENSORY PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A series of yoghurts was produced by using ten commercially available starter cultures under laboratory conditions and subjected to descriptive sensory analysis. The score sheet was developed by a ten member panel and included eight sensory categories. Additionally, a hedonic scale was used for evaluating acceptability impression. Statistical analysis showed good performance of both individual subjects and the whole panel. Furthermore, homogeneity between replicate assessments was observed. Significant differences between products were found in each sensory category except texture (gel firmness). Correlation analysis showed significant interrelations between some sensory continua. By using multiple regression analysis hedonic scores were found to be mainly determined by ‘Flavor’ and ‘Ropiness’ showing positive and negative weightings, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00239.x
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  • 10
    Electronic Resource
    Electronic Resource
    MECHANICAL PROPERTIES OF UNPRESSED SEMI-HARD CHEESES BY UNIAXIAL COMPRESSION (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 31 (2000), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Different lots of Tilsit cheeses, which are characterized by their open structure caused by pressing under their own weight during manufacture, were subjected to uniaxial compression, a quasi-standard for the evaluation of mechanical properties of hard and semi-hard cheeses. Additionally, video films showing the behaviour of the specimens during compression were analysed. For standard Tilsit with a fat content of 35% in dry matter, the cheese mass proved to be highly anisotropic with respect to stress response and lateral expansion expressed as apparent Poisson number. Specimens cut perpendicular to the flat side of the cheese wheels, which had lentil-shaped eyes with their major axis parallel to the compression plates, showed significantly higher stresses and lower Poisson numbers than specimens sampled parallel to the flat side of the cheese wheels. Therefore, stress values calculated on the basis of actual specimen diameter were different from those calculated by assuming constant specimen's volume. However, for samples with a fat content of approx. 60% in dry matter no differences caused by compression direction were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2000.tb01413.x
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