메뉴 건너뛰기




Volumn , Issue , 2008, Pages 169-202

Solid food foams

Author keywords

[No Author keywords available]

Indexed keywords


EID: 84887220402     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-71947-4_10     Document Type: Chapter
Times cited : (12)

References (52)
  • 2
    • 35649005068 scopus 로고    scopus 로고
    • Structure-property relationships in low-moisture products
    • In M. P. Buera, J. Welti-Chanes, P. Lillford, and H. Corti (eds. ) CRC/Taylor and Francis, Boca Raton, FL
    • Aguilera, J. M. (2006). Structure-property relationships in low-moisture products. In M. P. Buera, J. Welti-Chanes, P. Lillford, and H. Corti (eds. ), Water Properties of Food Pharma-ceutical and Biological Materials. CRC/Taylor and Francis, Boca Raton, FL, pp. 126-127.
    • (2006) Water Properties of Food Pharma-ceutical and Biological Materials , pp. 126-127
    • Aguilera, J.M.1
  • 3
    • 0020826807 scopus 로고
    • The mechanical properties of cellular solids
    • Ashby, M. F. (1983). The mechanical properties of cellular solids. Metall. Trans. A, 14, 1755-1769.
    • (1983) Metall. Trans. A , vol.14 , pp. 1755-1769
    • Ashby, M.F.1
  • 5
    • 0000760460 scopus 로고
    • The mechanical properties of cereal based foods in and around the glassy state
    • In J. M. V. Blanshard and P. J. Lillford (eds. ) Nottingham University Press, Loughborough, UK
    • Attenburrow, G., and Davies, A. P. (1993). The mechanical properties of cereal based foods in and around the glassy state. In J. M. V. Blanshard and P. J. Lillford (eds. ), The Glassy State in Foods. Nottingham University Press, Loughborough, UK.
    • (1993) The Glassy State in Foods
    • Attenburrow, G.1    Davies, A.P.2
  • 6
    • 30344436657 scopus 로고    scopus 로고
    • Moisture distribution and textural changes in stored model sandwiches
    • Barrett, A., Cardelo, A., Maguire, P., and Peleg, M. (2005). Moisture distribution and textural changes in stored model sandwiches. J. Texture Stud., 36, 569-589.
    • (2005) J. Texture Stud. , vol.36 , pp. 569-589
    • Barrett, A.1    Cardelo, A.2    Maguire, P.3    Peleg, M.4
  • 7
    • 0030504119 scopus 로고    scopus 로고
    • Determination of the apparent fractal dimension of the force-displacement curves of brittle snacks by four different algorithms
    • Borges, A., and Peleg, M. (1996). Determination of the apparent fractal dimension of the force-displacement curves of brittle snacks by four different algorithms. J. Texture Stud., 27, 243-255.
    • (1996) J. Texture Stud. , vol.27 , pp. 243-255
    • Borges, A.1    Peleg, M.2
  • 8
    • 0033507235 scopus 로고    scopus 로고
    • Creation and characterization of aerated food products
    • Campbell, G. M., and Mougeot, E. (1999). Creation and characterization of aerated food products. Trends Food Sci. Tech., 19, 283-296.
    • (1999) Trends Food Sci. Tech. , vol.19 , pp. 283-296
    • Campbell, G.M.1    Mougeot, E.2
  • 9
    • 84986761453 scopus 로고
    • Some tensile characteristics of bread crumb
    • Chen, P., Whitney, L. F., and Peleg, M. (1994). Some tensile characteristics of bread crumb. J. Texture Stud., 25, 299-310.
    • (1994) J. Texture Stud. , vol.25 , pp. 299-310
    • Chen, P.1    Whitney, L.F.2    Peleg, M.3
  • 10
    • 33749028165 scopus 로고    scopus 로고
    • Direction reversals in the mechanical signature of cellular snacks: A measure of brittleness?
    • Corradini, M. G., and Peleg, M. (2006). Direction reversals in the mechanical signature of cellular snacks: a measure of brittleness? J. Texture Stud., 37, 538-552.
    • (2006) J. Texture Stud. , vol.37 , pp. 538-552
    • Corradini, M.G.1    Peleg, M.2
  • 11
    • 0031070456 scopus 로고    scopus 로고
    • 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.
    • (1997) J. Food Eng. , vol.31 , pp. 171-184
    • Damrau, E.1    Normand, M.D.2    Peleg, M.3
  • 13
    • 0004841583 scopus 로고    scopus 로고
    • Mechanical characterization of individual instant coffee agglomerates
    • Gerhards, C., Ulbricht, D., and Peleg, M. (1998). Mechanical characterization of individual instant coffee agglomerates. J. Food Sci., 63, 140-142.
    • (1998) J. Food Sci. , vol.63 , pp. 140-142
    • Gerhards, C.1    Ulbricht, D.2    Peleg, M.3
  • 16
    • 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
  • 17
    • 84989777304 scopus 로고
    • Determination of elasticity of gels by successive compression- decompression cycles
    • Kaletunc, G., Normand, M. D., Nussinovitch, A., and Peleg, M. (1991). Determination of elasticity of gels by successive compression-decompression cycles. Food Hydrocolloids., 5, 237-247.
    • (1991) Food Hydrocolloids. , vol.5 , pp. 237-247
    • Kaletunc, G.1    Normand, M.D.2    Nussinovitch, A.3    Peleg, M.4
  • 18
    • 0000608001 scopus 로고
    • Degree of elasticity determination in solid foods
    • Kaletunc, G., Normand, M. D., Johnson, E. A., and Peleg, M. (1991). Degree of elasticity determination in solid foods. J. Food Sci., 56, 950-953.
    • (1991) J. Food Sci. , vol.56 , pp. 950-953
    • Kaletunc, G.1    Normand, M.D.2    Johnson, E.A.3    Peleg, M.4
  • 19
    • 84986847122 scopus 로고
    • Instrumental deter-mination of elasticity of marshmallow
    • Kaletunc, G., Normand, M. D., Johnson, E. A., and Peleg, M. (1992). Instrumental deter-mination of elasticity of marshmallow. J. Texture Stud., 23, 47-56.
    • (1992) J. Texture Stud. , vol.23 , pp. 47-56
    • Kaletunc, G.1    Normand, M.D.2    Johnson, E.A.3    Peleg, M.4
  • 20
    • 0142075364 scopus 로고    scopus 로고
    • Water as the determinant of food engineering properties: A review
    • Lewicki, P. P. (2004). Water as the determinant of food engineering properties: a review. J. Food Eng., 61, 483-495.
    • (2004) J. Food Eng. , vol.61 , pp. 483-495
    • Lewicki, P.P.1
  • 21
    • 13844275787 scopus 로고    scopus 로고
    • Crispy/crunchy crusts of cellular solid foods: A literature review with discussion
    • Luyten, H., Plijter, J. J., and van Vliet, T. (2004), Crispy/crunchy crusts of cellular solid foods: a literature review with discussion. J. Texture Stud., 35, 445-492.
    • (2004) J. Texture Stud. , vol.35 , pp. 445-492
    • Luyten, H.1    Plijter, J.J.2    Van Vliet, T.3
  • 23
  • 24
    • 84889984754 scopus 로고
    • Mechanical characteristics of brittle crumbly particulates tested individually and in bulk
    • American Institute of Chemical Engineers, New York
    • Nixon, R., Ulbricht, D., Nuebel, C., Wollny, N., Normand, M. D., and Peleg, M. (1994). Mechanical characteristics of brittle crumbly particulates tested individually and in bulk. Particle Technology Forum. Vol. 3. American Institute of Chemical Engineers, New York. pp. 50-57.
    • (1994) Particle Technology Forum , vol.3 , pp. 50-57
    • Nixon, R.1    Ulbricht, D.2    Nuebel, C.3    Wollny, N.4    Normand, M.D.5    Peleg, M.6
  • 25
    • 84986743868 scopus 로고
    • Effect of sample volume on the compressive force-deformation curves of corn flakes tested in bulk
    • Nixon, R., and Peleg, M. (1995). Effect of sample volume on the compressive force-deformation curves of corn flakes tested in bulk. J. Texture Stud., 26, 59-69.
    • (1995) J. Texture Stud. , vol.26 , pp. 59-69
    • Nixon, R.1    Peleg, M.2
  • 26
  • 27
    • 0011686846 scopus 로고
    • Compressive stress-strain relationships of two puffed cereals in bulk
    • 1374
    • Nuebel, C., and Peleg, M. (1993). Compressive stress-strain relationships of two puffed cereals in bulk. J. Food Sci., 58, 1356-1360, 1374.
    • (1993) J. Food Sci. , vol.58 , pp. 1356-1360
    • Nuebel, C.1    Peleg, M.2
  • 28
    • 0001458699 scopus 로고
    • Testing bread slices in tension
    • Nussinovitch, A., Roy, I., and Peleg, M. (1990). Testing bread slices in tension. Cereal Chem. 61, 101-103.
    • (1990) Cereal Chem. , vol.61 , pp. 101-103
    • Nussinovitch, A.1    Roy, I.2    Peleg, M.3
  • 29
    • 0026257039 scopus 로고
    • Comparison of the compressive characteristics of puffed popcorn and polystyrene foam particles
    • Nussinovitch, A., Cohen, G., and Peleg, M. (1991). Comparison of the compressive characteristics of puffed popcorn and polystyrene foam particles. J. Cell. Plast., 27, 527-539.
    • (1991) J. Cell. Plast. , vol.27 , pp. 527-539
    • Nussinovitch, A.1    Cohen, G.2    Peleg, M.3
  • 30
    • 0034377393 scopus 로고    scopus 로고
    • Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels
    • Nussinovitch, A., Corradini, M. G., Normand, M. D., and Peleg, M. (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. J. Texture Stud., 31, 205-223.
    • (2000) J. Texture Stud. , vol.31 , pp. 205-223
    • Nussinovitch, A.1    Corradini, M.G.2    Normand, M.D.3    Peleg, M.4
  • 31
    • 0035154968 scopus 로고    scopus 로고
    • Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels
    • Nussinovitch, A., Corradini, M. G., Normand, M. D., and Peleg, M. (2001). Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels. Food Res. Int., 34, 871-874.
    • (2001) Food Res. Int. , vol.34 , pp. 871-874
    • Nussinovitch, A.1    Corradini, M.G.2    Normand, M.D.3    Peleg, M.4
  • 32
    • 84987290292 scopus 로고
    • Mathematical charac-terization of the compressive stress-strain relationships of spongy baked goods
    • Peleg, M., Roy, I., Campanella, O. H., and Normand, M. D. (1989). Mathematical charac-terization of the compressive stress-strain relationships of spongy baked goods. J. Food Sci., 54, 947-949.
    • (1989) J. Food Sci. , vol.54 , pp. 947-949
    • Peleg, M.1    Roy, I.2    Campanella, O.H.3    Normand, M.D.4
  • 33
    • 0027590886 scopus 로고
    • Calculation of the compressive stress-strain relationships of layered arrays of cellular solids using equation solving computer software
    • Peleg, M. (1993a). Calculation of the compressive stress-strain relationships of layered arrays of cellular solids using equation solving computer software. J. Cell. Plast., 29, 285-293.
    • (1993) J. Cell. Plast. , vol.29 , pp. 285-293
    • Peleg, M.1
  • 34
    • 0001445123 scopus 로고
    • Mapping the stiffness-temperature-moisture relationship of solid bio-materials at and around their glass transition
    • Peleg, M. (1993b). Mapping the stiffness-temperature-moisture relationship of solid bio-materials at and around their glass transition. Rheol. Acta, 32, 575-580.
    • (1993) Rheol. Acta , vol.32 , pp. 575-580
    • Peleg, M.1
  • 35
    • 84986776498 scopus 로고
    • Stiffness assessment from jagged force-deformation relationships
    • Peleg, M., and Normand, M. D. (1995). Stiffness assessment from jagged force-deformation relationships. J. Texture Stud., 26, 353-370.
    • (1995) J. Texture Stud. , vol.26 , pp. 353-370
    • Peleg, M.1    Normand, M.D.2
  • 36
    • 0031525563 scopus 로고    scopus 로고
    • Mechanical properties of dry cellular solid foods
    • Peleg, M. (1997a). 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
  • 37
    • 0031243415 scopus 로고    scopus 로고
    • Line jaggedness measures and their applications in textural evaluation of foods
    • Peleg, M. (1997b). Line jaggedness measures and their applications in textural evaluation of foods. CRC Crit. Rev. Food Sci., 37, 491-518.
    • (1997) CRC Crit. Rev. Food Sci. , vol.37 , pp. 491-518
    • Peleg, M.1
  • 38
    • 32244448978 scopus 로고    scopus 로고
    • On fundamental issues in texture evaluation and texturization
    • Peleg, M. (2006). On fundamental issues in texture evaluation and texturization. Food Hydrocolloids., 20, 405-414.
    • (2006) Food Hydrocolloids. , vol.20 , pp. 405-414
    • Peleg, M.1
  • 41
    • 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 Stud., 28, 673-686.
    • (1997) J. Texture Stud. , vol.28 , pp. 673-686
    • Suwonsichon, T.1    Normand, M.D.2    Peleg, M.3
  • 42
    • 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 Stud., 29, 255-274.
    • (1998) J. Texture Stud. , vol.29 , pp. 255-274
    • Suwonsichon, T.1    Peleg, M.2
  • 43
    • 6144235199 scopus 로고
    • Comparison of four models for the compressibility of breads and plastic foams
    • Swyngedau, S., Nussinovitch, A., Roy, I., Peleg, M., and Huang, V. (1991). Comparison of four models for the compressibility of breads and plastic foams. J. Food Sci., 56, 756-759.
    • (1991) J. Food Sci. , vol.56 , pp. 756-759
    • Swyngedau, S.1    Nussinovitch, A.2    Roy, I.3    Peleg, M.4    Huang, V.5
  • 44
    • 84989132653 scopus 로고
    • Models for the compressibility of layered polymeric sponges
    • Swyngedau, S., Nussinovitch, A., and Peleg, M. (1991). Models for the compressibility of layered polymeric sponges. Polymer Eng. Sci., 31, 140-144.
    • (1991) Polymer Eng. Sci. , vol.31 , pp. 140-144
    • Swyngedau, S.1    Nussinovitch, A.2    Peleg, M.3
  • 45
    • 0006091032 scopus 로고
    • Characterization and prediction of the stress-strain relationship of layered arrays of spongy baked goods
    • Swyngedau, S., and Peleg, M. (1992). Characterization and prediction of the stress-strain relationship of layered arrays of spongy baked goods. Cereal Chem., 69, 217-221.
    • (1992) Cereal Chem. , vol.69 , pp. 217-221
    • Swyngedau, S.1    Peleg, M.2
  • 46
    • 0003574984 scopus 로고
    • Assignment of the glass transition
    • American Society of Testing Materials, Philadelphia, PA
    • Syler, R. G. (1994). Assignment of the Glass Transition. ASTM STP 1249. American Society of Testing Materials, Philadelphia, PA.
    • (1994) ASTM STP 1249
    • Syler, R.G.1
  • 47
    • 84986506411 scopus 로고
    • Extrudate characterization by image processing
    • Tan, J., Gao, X., and Hsieh, F. (1994). Extrudate characterization by image processing. J. Food Sci., 59, 1247-1250.
    • (1994) J. Food Sci. , vol.59 , pp. 1247-1250
    • Tan, J.1    Gao, X.2    Hsieh, F.3
  • 48
    • 0028519661 scopus 로고
    • Assessment of the crumbliness of individual fragile particulates from that of their assemblies
    • Ulbricht, D., Normand, M. D, Peleg, M., and Horowitz, J. (1994). Assessment of the crumbliness of individual fragile particulates from that of their assemblies. Powder Technol., 81, 83-91.
    • (1994) Powder Technol. , vol.81 , pp. 83-91
    • Ulbricht, D.1    Normand Peleg D M, M.2    Horowitz, J.3
  • 49
    • 84988209854 scopus 로고
    • Creating typical jagged force-defor-mation relationships from the irregular and irreproducible compression data of crunchy foods
    • Ulbricht, D., Normand, M. D., and Peleg, M. (1995). Creating typical jagged force-defor-mation relationships from the irregular and irreproducible compression data of crunchy foods. J. Sci. Food Agri., 67, 453-459.
    • (1995) J. Sci. Food Agri. , vol.67 , pp. 453-459
    • Ulbricht, D.1    Normand, M.D.2    Peleg, M.3
  • 50
    • 0031662019 scopus 로고    scopus 로고
    • The quantification of crispness
    • Vincent, J. F. V. (1998). The quantification of crispness. J. Sci. Food Agri., 78, 162-168.
    • (1998) J. Sci. Food Agri. , vol.78 , pp. 162-168
    • Vincent, J.F.V.1
  • 51
    • 0036057332 scopus 로고    scopus 로고
    • The use of critical stress intensity factor to quantify " hardness" and " crunchiness" objectively
    • Vincent, J. F. V., Saunders, D. E. J., and Beyts, P. (2002). The use of critical stress intensity factor to quantify " hardness" and " crunchiness" objectively. J. Texture Stud., 33, 149-159.
    • (2002) J. Texture Stud. , vol.33 , pp. 149-159
    • Vincent, J.F.V.1    Saunders, D.E.J.2    Beyts, P.3
  • 52
    • 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 Agri., 64, 467-473.
    • (1994) J. Sci. Food Agri. , vol.64 , pp. 467-473
    • Wollny, M.1    Peleg, M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.