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Volumn 37, Issue 5, 2006, Pages 538-552

Direction reversals in the mechanical signature of cellular snacks: A measure of brittleness?

Author keywords

Cellular solids; Compression; Crispiness; Crunchiness; Fractals; Mechanical signatures; Moisture effects; Plasticization; Snacks

Indexed keywords


EID: 33749028165     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00067.x     Document Type: Review
Times cited : (13)

References (11)
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    • Effect of resolution on the apparent fractal dimension of jagged force-displacement relationships and other irregular signatures
    • DAMRAU, E., NORMAND, M.D. and PELEG, M. 1997. Effect of resolution on the apparent fractal dimension of jagged force-displacement relationships and other irregular signatures. J. Food Eng. 31, 171-184.
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    • Damrau, E.1    Normand, M.D.2    Peleg, M.3
  • 3
    • 0142090682 scopus 로고    scopus 로고
    • Effect of moisture on the mechanical properties of pork rind ("chicharron")
    • GONZALEZ-MARTÍNEZ, C., CORRADINI, M.G. and PELEG, M. 2003. Effect of moisture on the mechanical properties of pork rind ("chicharron"). Food Sci. Technol. Int. 9, 249-255.
    • (2003) Food Sci. Technol. Int. , vol.9 , pp. 249-255
    • Gonzalez-Martínez, C.1    Corradini, M.G.2    Peleg, M.3
  • 4
    • 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
  • 6
    • 0031525563 scopus 로고    scopus 로고
    • Mechanical properties of dry cellular solid foods
    • PELEG, M. 1997. Mechanical properties of dry cellular solid foods. Food Sci. Technol. Int. 3, 227-240.
    • (1997) Food Sci. Technol. Int. , vol.3 , pp. 227-240
    • Peleg, M.1
  • 7
    • 0007176954 scopus 로고
    • Effect of equilibrium relative humidity on the mechanical signatures of brittle food materials
    • ROHDE, F., NORMAND, M.D. and PELEG, M. 1993. Effect of equilibrium relative humidity on the mechanical signatures of brittle food materials. Biotechnol. Prog. 9, 497-503.
    • (1993) Biotechnol. Prog. , vol.9 , pp. 497-503
    • Rohde, F.1    Normand, M.D.2    Peleg, M.3
  • 8
  • 9
    • 0032367941 scopus 로고    scopus 로고
    • Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereal products
    • SUWONSICHON, T. and PELEG, M. 1998. Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereal products. J. Texture Studies 29, 255-274.
    • (1998) J. Texture Studies , vol.29 , pp. 255-274
    • Suwonsichon, T.1    Peleg, M.2
  • 10
    • 0031319930 scopus 로고    scopus 로고
    • Estimation of the mechanical properties of individual brittle particles from their bulk's compressibility
    • SUWONSICHON, T., NORMAND, M.D. and PELEG, M. 1997. Estimation of the mechanical properties of individual brittle particles from their bulk's compressibility. J. Texture Studies 28, 673-686.
    • (1997) J. Texture Studies , vol.28 , pp. 673-686
    • Suwonsichon, T.1    Normand, M.D.2    Peleg, M.3
  • 11
    • 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.