Structure-property relationships in low moisture products

Water Properties of Food, Pharmaceutical, and Biological Materials

Volumn , Issue , 2006, Pages 115-132

  Aguilera, José Miguel ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 35649005068     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (36)

1. Aguilera, J.M. Why microstructure?, J. Food Eng., 62, 3, 2005.
2. Aguilera, J.M., Castro, L., and Cadoche, L. Structure relationships in a starch amorphous model, Drying - Proceedings of the 14th International Drying Symposium, Sao Paulo, Brazil, Vol. B, p. 1468, 2004.
3. Aguilera, J.M. and Lillford, P. Microstructural and image analysis as related to food engineering, Food Engineering 2000, P. Fito, E. Ortega, and G. Barbosa-Canovas, eds., Chapman &Hall, London, pp. 23, 1996.
4. Aguilera, J.M. and Stanley, D.W. Microstructural Principles of Food Processing and Engineering, 2nd ed., Aspen Publishers Inc., Gaithersburg, 1999.
5. Alchakra, W., Allaf, K., and Ville, J.M. Acoustical emission technique applied to the characterization of brittle materials, Appl. Acoust., 52, 53, 1997.
6. Attenburrow, G.E. The fracture behavior of starch and gluten in the glassy state, J. Cereal Sci, 16, 1, 1992.
7. Bailey, J.E. Mathematical modeling and analysis in chemical engineering: past accomplishments and future opportunities, Biotechnol. Prog., 14, 8, 1998.
8. Barrett, A.H., Normand, M.D., Peleg, M., and Ross, E. Characterization of the jagged stress -strain relationships of puffed extrudates using the fast Fourier transform and fractal analysis, J. Food Sci., 57, 227, 1992.
9. Blanshard, J.M.V. Elements of cereal product structure, Food Structure -Its Creation and Evaluation, J.M.V. Blanshard and J.R. Mitchell, eds., Butterworths, London, pp. 313, 1988.
10. Chang, Y.P., Cheah, P.B., and Seow, C.C. Variations in flexural and compressive fracture behavior of a brittle cellular food (bread) in response to moisture sorption, J. Texture Stud., 31, 525, 2000.
11. Dobraszczyk, B.J. and Vincent, J.F.V. Measurement of mechanical properties of food materials in relation to texture: the materials approach, Food Texture: Measurement and Perception, A.J. Rosenthal, ed., Aspen Publishers Inc., Gaithensburg, 1999, chap. 5.
12. Duizer, L.A review of acoustic research for studying the acoustic perception of crisp, crunchy and crackly textures, Trends Food Sci. Technol., 12, 17, 2001.
13. Gonzalez, R.C. and Woods, R.E. Digital Image Processing, 2nd ed., Prentice-Hall, New Jersey, 2001.
14. Kalab, M., Allan Wojtas, P., and Miller, S.S. Microscopy and other imaging techniques in food structure analysis, Trends Food Sci. Technol., 6, 177, 1995.
15. Labuza, T., Roe, K., Payne, C., Panda, F., Labuza, T.J., Labuza, P.S., and Krush, L. Storage stability of dry food systems: influence of state changes during drying and storage, Drying - Proceedings of the 14th International Drying Symposium, Sao Paulo, Brazil, Vol. A, 2004.
16. Li, Y., Kloeppel, K.M., and Hsieh, F. Texture of glassy corn cakes as a function of moisture content, J. Food Sci., 63, 869, 1998.
17. McCarthy, M.J. Magnetic Resonance Imaging in Foods, Chapman &Hall, New York, 1994.
18. Nicholls, R.J., Appelqvist, I.A.M., Davies, A.P., Ingman, S.J., and Lillford, P.J. Glass transitions and the fracture behaviour of gluten and starches within the glassy state, J. Cereal Sci., 21, 25, 1985.
19. Nikolaidis, A. and Labuza, T.P. Glass transition state diagram of a baked cracker and its relationship to gluten, J. Food Sci., 61, 803, 1996.
20. Norton, C.R.T., Mitchell, J.R., and Blanshard, J.M.V. Fractal determination of crisp and crackly textures, J. Texture Stud., 29, 239, 1998.
21. Rohde, F., Normand, M.D., and Peleg, M. Effect of relative humidity on the mechanical signatures of brittle food materials, Biotechnol. Prog., 9, 497, 1993.
22. Roos, Y.H. Phase Transitions in Foods, Academic Press, San Diego, CA, 1995.
23. Roos, Y.H., Roininen, K., Jouppila, K., and Tuorila, H. Glass transition and water plasticization effects on crispness of a snack food extrudate, Int. J. Food Prop., 1, 163, 1998.
24. Roudaut, G., Dacremont, C., Valles Pamies, B., Collas, B., and Le Meste, M. Crispness: a critical review on sensory and material science approaches, Trends Food Sci. Technol., 13, 217, 2002.
25. Russ, J.C. Image Analysis of Food Microstructure, CRC Press, Boca Raton, FL, 2005.
26. Saravacos, G.D. and Maroulis, Z.B. Transport Properties of Foods, Marcel Dekker, New York, 2001.
27. Seymour, S.K. and Hamann, D.D. Crispness and crunchiness of selected low moisture foods, J. Texture Stud., 19, 79, 1988.
28. Srisawas, W. and Jindal, V.K. Acoustic testing of snack food crispness using neural networks, J. Texture Stud., 34, 401, 2003.
29. Suwonsichon, T. and Peleg, M. Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereals, J. Texture Stud., 29, 255, 1998.
30. Szczesniak, A.S. Sensory texture profiling: historical and scientific perspectives, Food Technol., 52, 54, 1998.
31. Tolstoguzov, V.B. The importance of glassy biopolymer components in foods, Nahrung, 44, 76, 2000.
32. Valles Pamies, B., Roudaut, G., Dacremont, C., Le Meste, M., and Mitchell, J.R. Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness, J. Sci. Food Agric., 80, 1679, 2000.
33. Vincent, J.F.V. The quantification of crispness, J. Sci. Food Agric., 78, 162, 1998.
34. Vodovotz, Y. and Chinachioti, P. Thermal transitions in gelatinized wheat starch at different contents by dynamic mechanical analysis, J. Food Sci., 61, 932, 1996.
35. Winquist, F., Wide, P., Eklov, T., Hjort, C., and Lundstrom, I. Crispbread quality evaluation based on fusion of information from the sensor analogies to human olfactory, auditory and tactile senses, J. Food Process Eng., 22, 337, 1999.
36. Young, R.J. and Lovell, P.A. Introduction to Polymers, 2nd ed., Chapman & Hall, London, 1991.