메뉴 건너뛰기




Volumn 29, Issue 3, 1998, Pages 255-274

Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereals

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0032367941     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00169.x     Document Type: Article
Times cited : (54)

References (20)
  • 1
    • 0041020605 scopus 로고
    • American Association of Cereal Chemists, St. Paul, MN
    • ANON. 1983. Approved methods of the AACC. Method 40-44, American Association of Cereal Chemists, St. Paul, MN.
    • (1983) Approved Methods of the AACC. Method 40-44
  • 2
    • 0000760460 scopus 로고
    • The mechanical properties of cereal based foods in and around the glassy state
    • (J.M.V. Blanshard and P.J. Lillford, eds.), Nottingham University Press, Leicestershire
    • ATTENBURROW, G.E. and DAVIES, A.P. 1993. The mechanical properties of cereal based foods in and around the glassy state. In The Glassy State in Foods. (J.M.V. Blanshard and P.J. Lillford, eds.) pp. 317-331, Nottingham University Press, Leicestershire.
    • (1993) The Glassy State in Foods , pp. 317-331
    • Attenburrow, G.E.1    Davies, A.P.2
  • 3
    • 84987359724 scopus 로고
    • Characterization of the jagged stress-strain relationships of puffed extrudates using the fast Fourier transform and fractal analysis
    • BARRETT, A.M., NORMAND, M.D., PELEG, M. and ROSS, E. 1992. Characterization of the jagged stress-strain relationships of puffed extrudates using the Fast Fourier Transform and Fractal Analysis. J. Food Sci. 57, 227-232, 235.
    • (1992) J. Food Sci. , vol.57 , pp. 227-232
    • Barrett, A.M.1    Normand, M.D.2    Peleg, M.3    Ross, E.4
  • 4
    • 0030504119 scopus 로고    scopus 로고
    • A research note: Determination of the apparent fractal dimension of the force-displacement curves of brittle snacks by four different algorithms
    • BORGES, A. and PELEG, M. 1996. A research note: Determination of the apparent fractal dimension of the force-displacement curves of brittle snacks by four different algorithms. J. Texture Studies 27, 243-255.
    • (1996) J. Texture Studies , vol.27 , pp. 243-255
    • Borges, A.1    Peleg, M.2
  • 5
    • 84986837772 scopus 로고
    • Assessment of a pin deformation test for measurement of mechanical properties of breakfast cereal flakes
    • GEORGET, D.M.R., PARKER, R. and SMITH, A.C. 1995. Assessment of a pin deformation test for measurement of mechanical properties of breakfast cereal flakes. J. Texture Studies 26, 161-174.
    • (1995) J. Texture Studies , vol.26 , pp. 161-174
    • Georget, D.M.R.1    Parker, R.2    Smith, A.C.3
  • 6
    • 0030514334 scopus 로고    scopus 로고
    • Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption
    • HARRIS, M. and PELEG, M. 1996. Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption. Cereal Chem. 73, 225-231.
    • (1996) Cereal Chem. , vol.73 , pp. 225-231
    • Harris, M.1    Peleg, M.2
  • 7
    • 84985206455 scopus 로고
    • Effect of water activity on the sensory crispness and mechanical deformation of snack food products
    • KATZ, E. and LABUZA, T. 1981. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food Sci. 46, 403-409.
    • (1981) J. Food Sci. , vol.46 , pp. 403-409
    • Katz, E.1    Labuza, T.2
  • 8
    • 0002162409 scopus 로고
    • Glass transition in foods
    • (H.G. Schwartzberg and R. W. Hartel, eds.), Marcel Dekker, New York
    • LEVINE, H. and SLADE, L. 1992. Glass Transition in Foods. In Physical Chemistry of Foods (H.G. Schwartzberg and R. W. Hartel, eds.) pp. 83-221, Marcel Dekker, New York.
    • (1992) Physical Chemistry of Foods , pp. 83-221
    • Levine, H.1    Slade, L.2
  • 10
    • 0002623597 scopus 로고
    • The semantics of rheology and texture
    • PELEG, M. 1983. The semantics of rheology and texture. Food Technol. 37, 54-61.
    • (1983) Food Technol. , vol.37 , pp. 54-61
    • Peleg, M.1
  • 11
    • 0000065911 scopus 로고
    • A model of mechanical changes in biomaterials at and around their glass transition
    • PELEG, M. 1994a. A model of mechanical changes in biomaterials at and around their glass transition. Biotechnol. Prog., 10, 385-388.
    • (1994) Biotechnol. Prog. , vol.10 , pp. 385-388
    • Peleg, M.1
  • 12
    • 84986773577 scopus 로고
    • A mathematical model of crunchiness/crispness loss in breakfast cereals
    • PELEG, M. 1994b. A mathematical model of crunchiness/crispness loss in breakfast cereals. J. Texture Studies 25, 403-410.
    • (1994) J. Texture Studies , vol.25 , pp. 403-410
    • Peleg, M.1
  • 13
    • 0002407595 scopus 로고    scopus 로고
    • Glass transitions in low moisture and frozen foods
    • ROOS, Y.H., KAREL, M. and KOKINI, J.L. 1996. Glass transitions in low moisture and frozen foods. Food Technol. 50(11), 95-108.
    • (1996) Food Technol. , vol.50 , Issue.11 , pp. 95-108
    • Roos, Y.H.1    Karel, M.2    Kokini, J.L.3
  • 14
    • 0032341902 scopus 로고    scopus 로고
    • Influence of water on the crispness of cereal-based foods: Acoustic, mechanical and sensory studies
    • ROUDAUT, G., DACREMONT, C. and LE METSE, M. 1998. Influence of water on the crispness of cereal-based foods: Acoustic, mechanical and sensory studies. J. Texture Studies 29, 199-213.
    • (1998) J. Texture Studies , vol.29 , pp. 199-213
    • Roudaut, G.1    Dacremont, C.2    Le Metse, M.3
  • 16
    • 84986759546 scopus 로고
    • Effect of water activity oncrispness of breakfast cereal
    • SAUVAGEOT, F. and BLOND, G. 1991. Effect of water activity oncrispness of breakfast cereal. J. Texture Studies 22, 423-442.
    • (1991) J. Texture Studies , vol.22 , pp. 423-442
    • Sauvageot, F.1    Blond, G.2
  • 18
    • 85127965517 scopus 로고
    • Crispness and crunchiness - Textural attributes with auditory components
    • (H.R. Moskowitz, ed.). Marcel Dekker, New York
    • VICKERS, Z.M. 1987. Crispness and crunchiness - Textural attributes with auditory components. In Food Texture - Instrumental and Sensory Measurement. (H.R. Moskowitz, ed.) pp. 145-166. Marcel Dekker, New York.
    • (1987) Food Texture - Instrumental and Sensory Measurement , pp. 145-166
    • Vickers, Z.M.1
  • 19
    • 84981447514 scopus 로고
    • A psychoacoustical theory of crispness
    • VICKERS, Z.M. and BOURNE, M.C. 1976. A psychoacoustical theory of crispness. J. Food Sci. 41, 1158-1164.
    • (1976) J. Food Sci. , vol.41 , pp. 1158-1164
    • Vickers, Z.M.1    Bourne, M.C.2
  • 20
    • 84988158727 scopus 로고
    • A model of moisture induced plasticization of crunchy snacks based on Fermi's distribution function
    • WOLLNY, M. and PELEG, M. 1994. A model of moisture induced plasticization of crunchy snacks based on Fermi's distribution function. J. Sci. Food Agric. 64, 467-473.
    • (1994) J. Sci. Food Agric. , vol.64 , pp. 467-473
    • Wollny, M.1    Peleg, M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.