-
1
-
-
84986745971
-
Rheological evaluation of Mozzarella cheese by uniaxial horizontal extension
-
AK, M.M., BOGENRIEF, D., GUNASEKARAN, S. and OLSON, N.F. 1993. Rheological evaluation of Mozzarella cheese by uniaxial horizontal extension. J. Texture Studies 24, 437-453.
-
(1993)
J. Texture Studies
, vol.24
, pp. 437-453
-
-
Ak, M.M.1
Bogenrief, D.2
Gunasekaran, S.3
Olson, N.F.4
-
2
-
-
0001426354
-
Stress-strain curve analysis of Cheddar cheese under uniaxial compression
-
AK, M.M. and GUNASEKARAN, S. 1992. Stress-strain curve analysis of Cheddar cheese under uniaxial compression. J. Food Sci. 57, 1078-1081.
-
(1992)
J. Food Sci.
, vol.57
, pp. 1078-1081
-
-
Ak, M.M.1
Gunasekaran, S.2
-
3
-
-
84981434121
-
A study of force-compression conditions associated with hardness evaluation in several foods
-
BOYD, J.V. and SHERMAN, P. 1975. A study of force-compression conditions associated with hardness evaluation in several foods. J. Texture Studies 6, 507-522.
-
(1975)
J. Texture Studies
, vol.6
, pp. 507-522
-
-
Boyd, J.V.1
Sherman, P.2
-
5
-
-
0002297965
-
Correlation among instrumental texture, sensory texture and chemical composition of five Italian cheeses
-
CASIRAGHI, E., LUCISANO, M. and POMPEI, C. 1989. Correlation among instrumental texture, sensory texture and chemical composition of five Italian cheeses. Italian J. Food Sci. 1, 53-63.
-
(1989)
Italian J. Food Sci.
, vol.1
, pp. 53-63
-
-
Casiraghi, E.1
Lucisano, M.2
Pompei, C.3
-
6
-
-
84981455503
-
Evaluation of Gouda cheese firmness by compression tests
-
CULIOLI, J. and SHERMAN, P. 1976. Evaluation of Gouda cheese firmness by compression tests. J. Texture Studies 7, 353-372.
-
(1976)
J. Texture Studies
, vol.7
, pp. 353-372
-
-
Culioli, J.1
Sherman, P.2
-
7
-
-
84981389627
-
Yield behaviour of crumbly English cheeses in compression
-
DICKINSON, E. and GOULDING, I.C. 1980. Yield behaviour of crumbly English cheeses in compression. J. Texture Studies 11, 51-63.
-
(1980)
J. Texture Studies
, vol.11
, pp. 51-63
-
-
Dickinson, E.1
Goulding, I.C.2
-
12
-
-
84985180186
-
Effect of compression ratio on the mechanical properties of cheese
-
IMOTO, E.M., LEE, C.-H. and RHA, C. 1979. Effect of compression ratio on the mechanical properties of cheese. J. Food Sci. 44, 343-345.
-
(1979)
J. Food Sci.
, vol.44
, pp. 343-345
-
-
Imoto, E.M.1
Lee, C.-H.2
Rha, C.3
-
13
-
-
84981378499
-
Views on relating instrumental tests to sensory assessment of food texture. Applications to product development and improvement
-
KAPSALIS, J.G. and MOSKOWITZ, H.R. 1978. Views on relating instrumental tests to sensory assessment of food texture. Applications to product development and improvement. J. Texture Studies 9, 371-393.
-
(1978)
J. Texture Studies
, vol.9
, pp. 371-393
-
-
Kapsalis, J.G.1
Moskowitz, H.R.2
-
14
-
-
84986797933
-
Jaw movement during mastication of fibrous and nonfibrous composite foods by adult subjects
-
LANGLEY, K.R. and MARSHALL, R.J. 1993. Jaw movement during mastication of fibrous and nonfibrous composite foods by adult subjects. J. Texture Studies 24, 11-25.
-
(1993)
J. Texture Studies
, vol.24
, pp. 11-25
-
-
Langley, K.R.1
Marshall, R.J.2
-
15
-
-
0000785949
-
Evaluation of cheese texture
-
LEE, C.-H., IMOTO, E.M. and RHA, C. 1978. Evaluation of cheese texture. J. Food Sci. 43, 1600-1605.
-
(1978)
J. Food Sci.
, vol.43
, pp. 1600-1605
-
-
Lee, C.-H.1
Imoto, E.M.2
Rha, C.3
-
16
-
-
0004036225
-
-
Ph.D.-thesis, Laboratory of Dairying and Food Physics, Department of Food Science, Wageningen Agricultural University
-
LUYTEN, H. 1988. The rheological and fracture properties of Gouda cheese, Ph.D.-thesis, Laboratory of Dairying and Food Physics, Department of Food Science, Wageningen Agricultural University.
-
(1988)
The Rheological and Fracture Properties of Gouda Cheese
-
-
Luyten, H.1
-
17
-
-
0002562115
-
Characterization of the consistency of Gouda cheese: Rheological properties
-
LUYTEN, H., VAN VLIET, T. and WALSTRA, P. 1991. Characterization of the consistency of Gouda cheese: Rheological properties. Netherlands Milk and Dairy J. 45, 33-53.
-
(1991)
Netherlands Milk and Dairy J.
, vol.45
, pp. 33-53
-
-
Luyten, H.1
Van Vliet, T.2
Walstra, P.3
-
18
-
-
84986858040
-
Comparison of various methods to evaluate fracture phenomena in food materials
-
LUYTEN, H., VAN VLIET, T. and WALSTRA, P. 1992. Comparison of various methods to evaluate fracture phenomena in food materials. J. Texture Studies 23, 245-266.
-
(1992)
J. Texture Studies
, vol.23
, pp. 245-266
-
-
Luyten, H.1
Van Vliet, T.2
Walstra, P.3
-
19
-
-
84986774118
-
Composition, structure, rheological properties, and sensory texture of processed cheese analogues
-
MARSHALL, R.J. 1990. Composition, structure, rheological properties, and sensory texture of processed cheese analogues. J. Sci. Food Agric. 50, 237-252.
-
(1990)
J. Sci. Food Agric.
, vol.50
, pp. 237-252
-
-
Marshall, R.J.1
-
20
-
-
0001247639
-
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese
-
NŨNEZ, M., GAYA, P., MEDINA, M., RODRIGUEZ-MARIN, M.A. and GARCIA-ASER, C. 1986. Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese. J. Food Sci. 51, 1451-1455.
-
(1986)
J. Food Sci.
, vol.51
, pp. 1451-1455
-
-
Nũnez, M.1
Gaya, P.2
Medina, M.3
Rodriguez-Marin, M.A.4
Garcia-Aser, C.5
-
21
-
-
0000540757
-
Cheese rheology
-
P.F. Fox, ed., Chapman & Hall, London
-
PRENTICE, J.H., LANGLEY, K.R. and MARSHALL, R.J. 1993. Cheese rheology. In Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects, (P.F. Fox, ed.) p. 303-340, Chapman & Hall, London.
-
(1993)
Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects,
, vol.1
, pp. 303-340
-
-
Prentice, J.H.1
Langley, K.R.2
Marshall, R.J.3
-
22
-
-
0039791459
-
Objective and sensory assessment of texture of Danbo cheese made from milk concentrated 2-fold using ultrafiltration
-
QVIST, K.B. 1987. Objective and sensory assessment of texture of Danbo cheese made from milk concentrated 2-fold using ultrafiltration. Beretning - Statens Mejeriforsøg 272, 1-27.
-
(1987)
Beretning - Statens Mejeriforsøg
, vol.272
, pp. 1-27
-
-
Qvist, K.B.1
-
23
-
-
0001292203
-
Uniaxial compression of Swiss-type cheese at different strain rates
-
ROHM, H. and LEDERER, H. 1992. Uniaxial compression of Swiss-type cheese at different strain rates. Int. Dairy J. 2, 331-343.
-
(1992)
Int. Dairy J.
, vol.2
, pp. 331-343
-
-
Rohm, H.1
Lederer, H.2
-
24
-
-
0011894044
-
-
Cary, NC
-
SAS. 1992. SAS Campus Drive, Cary, NC.
-
(1992)
SAS Campus Drive
-
-
-
25
-
-
84981455462
-
Evaluation of some textural properties of foods with the Instron Universal Testing Machine
-
SHAMA, F. and SHERMAN, P. 1973. Evaluation of some textural properties of foods with the Instron Universal Testing Machine. J. Texture Studies 4, 344-353.
-
(1973)
J. Texture Studies
, vol.4
, pp. 344-353
-
-
Shama, F.1
Sherman, P.2
-
26
-
-
0002748679
-
Time dependent fracture behaviour of food
-
E. Dickinson and P. Walstra, eds. Royal Soc. of Chem. Spec. Publ. Cambridge
-
VAN VLIET, T., LUYTEN, H. and WALSTRA, P. 1993. Time dependent fracture behaviour of food. In Food Colloids and Polymers: Stability and Mechanical Properties, (E. Dickinson and P. Walstra, eds.) pp. 175-190, Royal Soc. of Chem. Spec. Publ. Cambridge.
-
(1993)
Food Colloids and Polymers: Stability and Mechanical Properties
, pp. 175-190
-
-
Van Vliet, T.1
Luyten, H.2
Walstra, P.3
-
27
-
-
84981412772
-
A technique for establishing instrumental conditions for measuring food firmness to simulate consumer evaluations
-
VOISEY, P.W. and CRETE, R. 1973. A technique for establishing instrumental conditions for measuring food firmness to simulate consumer evaluations. J. Texture Studies 4, 371-377.
-
(1973)
J. Texture Studies
, vol.4
, pp. 371-377
-
-
Voisey, P.W.1
Crete, R.2
-
28
-
-
0002553460
-
The relation between instrumental and sensory evaluation of the rheological and fracture properties of cheese
-
P. Walstra and T. van Vliet, eds.
-
ZOON, P. 1991. The relation between instrumental and sensory evaluation of the rheological and fracture properties of cheese. In Bulletin of the International Dairy Federation No. 268. Rheological and Fracture Properties of Cheese, (P. Walstra and T. van Vliet, eds.) pp. 30-35.
-
(1991)
Bulletin of the International Dairy Federation No. 268. Rheological and Fracture Properties of Cheese
, vol.268
, pp. 30-35
-
-
Zoon, P.1
|