Levels of structure and mechanical properties of solid foods

Engineering and Food for the 21st Century

Volumn , Issue , 2002, Pages 465-476

  Peleg, M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MECHANICAL PROPERTIES; NUCLEAR MAGNETIC RESONANCE;

BIOCHEMICAL ASSAY; INTERNAL STRUCTURE; MECHANICAL PROPERTIES OF SOLIDS; MOLECULAR DIMENSIONS; NONLINEAR INTERACTIONS; NONLINEAR PROCESS; NUCLEAR MAGNETIC RESONANCE (NMR); STRUCTURAL LEVELS;

STRUCTURAL PROPERTIES;

EID: 35448963273     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (15)

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2. Belitz, H. D. and W. Grosch. 1999. Food Chemistry. Springer, Berlin.
3. Normand, M.D. and Peleg, M. 1998. “Kaufman’s Abstract Model of Phase Transitions,” J. Texture Stud. 29: 375-386.
4. Kauffman, S. A. 1993. The Origin of Order-Self-Organization and Selection in Evolution. Oxford: Oxford University Press.
5. Kauffman, S. A. 1995. At Home in the Universe-The Search for the Self Organization and Complexity. Oxford: Oxford University Press.
6. Gibson, L. J. and M. F. Ashby. 1988. Cellular Solids. Oxford: Pergamon.
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10. Bagley, E. B., W. J. Wolf, and D. D. Christianson. 1985. “Effect of Sample Dimensions, Lubrication and Deformation rate on Uniaxial Compression of Gelating Gels,” Rheol.Acta., 24: 265-271.
11. Lindley, P. B. 1979. “Compression Module for Blocks of Soft Elastic Materials Bonded to Rigid Plates,” J. Strain Anal., 14: 11-16.
12. Chu, C. F. and M. Peleg. 1985. “The Compressive Behavior of Solid Food Specimens with Small Height to Diameter Ratios,” J. Texture Stud., 16: 451-464.
13. Suwonsichon, T. and M. Peleg. 1998. “Instrumental and Sensory Detection of Simultaneous Brittleness Loss and Moisture Toughening in Three Puffed Cereals,” J. Texture Stud., 29: 255-274.
14. Gontard, N., S. Guilbert, and J-L. Cuq. 1993. “Water and Glycerol as Plactizer Affect Mechanical and What Vapor Barrier Properties of Edible Wheat Gluten Film,” J. Food Sci., 58: 206-211.
15. Peleg, M. 1987. “The Basics of Solid Foods Rheology,” in Food Texture, H. R. Moskowitz, ed. New York: Marcel Dekker, pp. 3-33.