X-ray microtomography to study the microstructure of mayonnaise

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 225-231

  Laverse, J ^a   Mastromatteo, M ^a   Frisullo, P ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Dynamic mechanical properties; Fat; Mayonnaise; Microstructure; X ray microtomography

Indexed keywords

DYNAMICS; MECHANICAL PROPERTIES; OILS AND FATS; STRAIN; TOMOGRAPHY;

DYNAMIC MECHANICAL PROPERTY; MAYONNAISE; MICROSTRUCTURAL ANALYSIS; RHEOLOGICAL PARAMETER; RHEOLOGICAL RELATIONSHIP; ROTATIONAL RHEOMETER; THREE-DIMENSIONAL PARAMETERS; X RAY MICROTOMOGRAPHY;

MICROSTRUCTURE;

EID: 84864360738     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.037     Document Type: Article

References (26)

1. Bellido, G.G., Scanlon, M.G., Page, J.H., Hallgrimsson, B., 2006. The bubble size distribution in wheat flour dough. Food Research International 39, 1058-1066.
2. Bohlin, L., 1980. A theory of flow as a cooperative phenomenon. Journal of Colloid and Interface Science 74, 423-434.
3. Depree, J.A., Savage, G.P., 2001. Physical and flavour stability of mayonnaise. Trends in Food Science and Technology 12, 157-163.
4. Falcone, P.M., Baiano, A., Zanini, F., Mancini, L., Tromba, G., Montanari, F., Del Nobile, M.A., 2004. A novel approach to the study of bread porous structure: phasecontrast X-ray micro-tomography. Journal of Food Science 69 (1), 38-43.
5. Falcone, P.M., Baiano, A., Zanini, F., Mancini, L., Tromba, G., Dreossi, D., Del Nobile, M.A., 2005. Three-dimensional quantitative analysis of bread crumb by X-ray microtomohraphy. Journal of Food Science 70 (3), 265-272.
6. Hahn, M., Vogel, M., Pompesius-Kempa, M., Delling, G., 1992. Trabecular bone pattern factor - a new parameter for simple quantification of bone microarchitecture. Bone 13, 330-397.
7. Hildebrand, T., Ruegsegger, P., 1997. A new method for the model independent assessment of thickness in three dimensional images. Journal of Microscopy 185, 67-75.
8. Langton, M., Jordanssona, E., Altskara, A., Sorensenb, C., Hermanssona, A., 1998. Microstructure and image analysis of mayonnaises. Food Hydrocolloids 13, 113-125.
9. Léonard, A., Blacher, S., Nimmol, C., Devahastin, S., 2008. Effect of far-infrared radiation assisted drying on microstructure of banana slices: an illustrative use of X-ray microtomography in microstructural evaluation of a food product. Journal of Food Engineering 85, 154-162.
10. Lim, K.S., Barigou, M., 2004. X-ray micro-tomography of cellular food products. Food Research International 37, 1001-1012.
11. Liu, H., Xu, X.M., Guo Sh, D., 2006. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT 40, 946-954.
12. Ma, L., Barbosa-Canovas, G.V., 1995. Rheological characterization of mayonnaise. Part II: flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering 25, 409-425.
13. McDonald, S.A., Mummery, P.M., Johnson, G., Withers, P.J., 2006. Characterization of the three-dimensional structure of a metallic foam during compressive deformation. Journal of Microscopy 223, 150-158.
14. Mendoza, F., Verboven, P., Mebatsion, H.M., Kerckhofs, G., 2007. Three-dimensional pore space quantification of apple tissue using X-ray computed microtomography. Planta 226, 559-570.
15. Mousavi, R., Miri, T., Cox, P.W., Fryer, P.J., 2005. A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography. Journal of Food Science 70 (7), 437-442.
16. Munoz, J., Sherman, P., 1990. Dynamic viscoelastic properties of some commercial salad dressings. Journal of Texture Studies 24 (4), 411-426.
17. Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., Delcour, J.A., 2009. The role of sugar and fat in sugar-snap cookies: structural and textural properties. Journal of Food Engineering 90, 400-408.
18. Peressini, D., Sensidoni, A., de Cindio, B., 1998. Rheological characterization of traditional and light mayonnaises. Journal of Food Engineering 35, 409-417.
19. Rao, M.A., Steffe, J.F., 1992. Viscoelastic Properties of Foods. Elsevier Applied Science, New York, NY.
20. Richardson, R.K., Morris, E.R., Ross-Murphy, S.B., Taylor, L.J., Dea, I.C.M., 1989. Characterisation of the perceived texture of the thickened systems by dynamic viscosity measurements. Food Hydrocolloids 3, 175-191.
21. Ross-Murphy, S.B., 1988. Small deformation measurements. In: Blanshard, J.M.V., Mitchell, J.R. (Eds.), Food Structure: Its Creation and Evaluation. Butterworths, London, UK., pp. 387-400.
22. Sahoo, P.K., Soltani, S., Wong, A.K.C., Chen, Y.C., 1998. Threshold selection using a minimal histogram entropy difference. Optical Engineering 36 (7), 1976-1981.
23. Subramanian, R., Gunasekaran, S., 1997. Small amplitude oscillatory shear studies on Mozzarella cheese. Part I. Region of linear viscoelasticity. Journal of Texture Studies 28, 633-642.
24. Terzia, S., Salvoa, L., Suerya, M., Bollerb, E., 2009. In situ X-ray microtomography characterization of the entrapped liquid formed during partial remelting of a cold-rolled Al-8 wt.% Cu alloy. Scriptia Materialia 60 (8), 671-674.
25. Torrente, Y., Gavina, M., Belicchi, M., Fiori, F., Komlev, V., Bresolin, N., Rustichelli, F., 2006. High-resolution X-ray microtomography for three-dimensional visualization of human stem cell muscle homing. FEBS Letters 580 (24), 5759-5764.
26. Whitworth, M.B., Alava, J.M., 1999. The imaging and measurement of bubble in bread doughs. In: Campbell, G.M., Webb, C., Pandiella, S.S., Niranjan, K. (Eds.), Bubbles in Foods. Eagan Press, St. Paul, MN, pp. 221-231.