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Journal of Texture Studies
Volumn 31, Issue 1, 2000, Pages 55-68
Suitability of single-compression and TPA tests to determine adhesiveness in solid and semi-solid foods
Author keywords

[No Author keywords available]
Indexed keywords

CYDONIA OBLONGA; PHASEOLUS (ANGIOSPERM);
EID: 0039423961     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2000.tb00284.x     Document Type: Article
Times cited : (18)
References (14)
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  • 2
    • 0001364280 scopus 로고
    • Measurement of food texture by a Universal Testing Machine
    • BOURNE, M.C., MOYER, J.C. and HAND, D.B. 1966. Measurement of food texture by a Universal Testing Machine. Food Technol. 20(4), 522-526.
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  • 3
    • 0031520510 scopus 로고    scopus 로고
    • The rheological basis of dough stickiness
    • DOBRASZCZYK, B.J. 1997. The rheological basis of dough stickiness. J. Texture Studies 28, 139-162.
    • (1997) J. Texture Studies , vol.28 , pp. 139-162
    • Dobraszczyk, B.J.1
  • 4
    • 0010861147 scopus 로고
    • Collaborative compression test on gels
    • R. Jowitt, F. Escher, M. Kent, B. McKenna and M. Roques, eds. Elsevier Applied Science Publishers, Barking
    • DURÁN, L., COSTELL, E. and FISZMAN, S.M. 1987. Collaborative compression test on gels. In Physical Properties of Foods - 2 (R. Jowitt, F. Escher, M. Kent, B. McKenna and M. Roques, eds.) pp. 429-443, Elsevier Applied Science Publishers, Barking.
    • (1987) Physical Properties of Foods , vol.2 , pp. 429-443
    • Durán, L.1    Costell, E.2    Fiszman, S.M.3
  • 5
    • 0040782517 scopus 로고    scopus 로고
    • Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey
    • FISZMAN, S.M. and DAMÁSIO, M.H. 2000. Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey. J. Texture Studies 31, 69-91.
    • (2000) J. Texture Studies , vol.31 , pp. 69-91
    • Fiszman, S.M.1    Damásio, M.H.2
  • 6
    • 0032264157 scopus 로고    scopus 로고
    • Proposal of new parameters for instrumental texture profile analysis: Instantaneous and retarded recoverable springiness
    • FISZMAN, S.M., PONS, M. and DAMÁSIO, M.H. 1998. Proposal of new parameters for instrumental texture profile analysis: instantaneous and retarded recoverable springiness. J. Texture Studies 29, 499-508.
    • (1998) J. Texture Studies , vol.29 , pp. 499-508
    • Fiszman, S.M.1    Pons, M.2    Damásio, M.H.3
  • 7
    • 84981849482 scopus 로고
    • The texturometer: A new instrument for objective texture measurement
    • FRIEDMAN, H.H., WHITNEY, J.E. and SZCZESNIAK, A.S. 1963. The Texturometer: a new instrument for objective texture measurement. J. Food Sci. 28, 390-396.
    • (1963) J. Food Sci. , vol.28 , pp. 390-396
    • Friedman, H.H.1    Whitney, J.E.2    Szczesniak, A.S.3
  • 8
    • 0033241729 scopus 로고    scopus 로고
    • Instrumental measurement of stickiness of doughs and other foods
    • HOSENEY, R.C. and SMEWING, J. 1999. Instrumental measurement of stickiness of doughs and other foods. J. Texture Studies 30, 123-136.
    • (1999) J. Texture Studies , vol.30 , pp. 123-136
    • Hoseney, R.C.1    Smewing, J.2
  • 9
    • 0032393275 scopus 로고    scopus 로고
    • Perception and measurement of stickiness in sugar-rich foods
    • KILCAST, D. and ROBERTS, C. 1998. Perception and measurement of stickiness in sugar-rich foods. J. Texture Studies 29, 81-100.
    • (1998) J. Texture Studies , vol.29 , pp. 81-100
    • Kilcast, D.1    Roberts, C.2
  • 10
    • 0342460612 scopus 로고    scopus 로고
    • Time-resolved shear viscosity of wheat flour doughs - Effect of mixing, shear rate, and resting on the viscosity of doughs of different flours
    • LINDBORG, K.M., TRAGARDH, C., ELIASSON, A.C. and DEJMEK, P. 1997. Time-resolved shear viscosity of wheat flour doughs - effect of mixing, shear rate, and resting on the viscosity of doughs of different flours. Cereal Chem. 74, 49-55.
    • (1997) Cereal Chem. , vol.74 , pp. 49-55
    • Lindborg, K.M.1    Tragardh, C.2    Eliasson, A.C.3    Dejmek, P.4
  • 11
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    • Dynamic rheological properties of natural and imitation Mozzarella cheese
    • NOLAN, E.J., HOLSINGER, V.H. and SHIEH, J.J. 1989. Dynamic rheological properties of natural and imitation Mozzarella cheese. J. Texture Studies 20, 179-189.
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  • 13
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    • Instrumental texture profile analysis with particular reference to gelled systems
    • PONS, M. and FISZMAN, S.M. 1996. Instrumental texture profile analysis with particular reference to gelled systems. J. Texture Studies 27, 597-624.
    • (1996) J. Texture Studies , vol.27 , pp. 597-624
    • Pons, M.1    Fiszman, S.M.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.