Mechanisms of fracture in foods

Journal of Texture Studies

Volumn 32, Issue 5-6, 2001, Pages 397-417

  Lillford, Peter J ^a,b  

^a UNILEVER RESEARCH   (United Kingdom)

^b NONE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035527852     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2001.tb01244.x     Document Type: Review

References (14)

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3. BALTSAVIAS, A., JURGENS, A. and VAN VLIET, T. 1999. Fracture properties of short-dough biscuits. Effect of composition. J. Cereal Sci. 29, 235-244.
4. GRIFFITH, A.A. 1920. The phenomena of rupture and flow in solids. Phil. Trans. R. Soc., Lond. A 221, 163-198.
5. LUYTEN, H. and VAN VLIET, T. 1996. Effect of maturation on large deformation and fracture properties of (semi-) hard cheeses. Neth. Milk and Dairy J. 50, 295-307.
6. 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.
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8. PURSLOW, P.P. 1985. The physical basis of meat texture - observations on the fracture behaviour of cooked M-semitendinosus. Meat Sci. 12, 39-60.
9. PURSLOW, P.P. 1987. The fracture properties and thermal analysis of collagenous tissues. In Advances in Meat Research (A.M. Pearson, T.R. Dutson and A.J. Bailey, eds.) pp. 187-208, Van Nostrand Reinhold, New York.
10. THIEL, B.L. and DONALD, A.M. 1998. In situ mechanical testing of fully hydrated carrots (Daucus carota) in the environmental SEM. Ann. Bot. 82, 727-733.
11. TOOLE, G.A., PARKER, M.L., SMITH, A.C. and WALDRON, K.W. 2000. Mechanical properties of lettuce. J. Mater. Sci. 35, 3553-3559.
12. VINCENT, J.F.V. 1994. Texture of plants. In Modern Methods of Plant Analysis, (H.R. Linskens, and J.F. Jackson, eds.) pp. 16, Springer, Berlin.
13. WARNER, M. and EDWARDS, S.F. 1988. A scaling approach to elasticity and flow in solid foams. Europhysics Letters 5, 623-628.
14. WILLEMS, M.E.T. and PURSLOW, P.P. 1997. Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked Longissimus muscle. Meat Sci. 46, 285-301.