Textural properties and their correlation to cell structure in porous food materials

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1498-1507

  Sozer, Nesli ^a   Dogan, Hulya ^b   Kokini, Jozef L ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

cellular structure; mechanical properties; texture; X ray diffractometer; X ray microtomography

Indexed keywords

BAKED PRODUCT; BASIC HYPOTHESIS; CAKE FORMULATIONS; CELL DIAMETERS; CELL STRUCTURE; CELL-WALL THICKNESS; CELLULAR STRUCTURE; CONSUMER PERCEPTION; FOOD MATERIALS; FOOD SAMPLES; FRAGMENTATION INDEX; MECHANICAL MEASUREMENTS; MORPHOLOGICAL STRUCTURES; RADIUS RATIO; REGRESSION COEFFICIENT; RELATIVE CRYSTALLINITY; STARCH RETROGRADATION; STORAGE TEMPERATURES; STRUCTURAL PARAMETER; TEXTURAL PROPERTIES; X RAY DIFFRACTOMETRY; X-RAY DIFFRACTOMETER; X-RAY MICROTOMOGRAPHY; X-RAY TOMOGRAPHY;

BIOMECHANICS; DIFFRACTION; DIFFRACTOMETERS; FOOD STORAGE; MECHANICAL PROPERTIES; STARCH; TEXTURES; TOMOGRAPHY; X RAY DIFFRACTION ANALYSIS; X RAYS;

STRUCTURAL PROPERTIES;

STARCH;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; FOOD; FOOD HANDLING; HUMAN; MECHANICS; METHODOLOGY; POROSITY; SENSATION; X RAY DIFFRACTION;

CRYSTALLIZATION; FOOD; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MECHANICAL PHENOMENA; POROSITY; SENSATION; STARCH; X-RAY DIFFRACTION;

EID: 79952164859     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103766x     Document Type: Article

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