Relationship between rheology and food textur

Engineering and Food for the 21st Century

Volumn , Issue , 2002, Pages 291-306

  Bourne, M C ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; RHEOLOGY;

FOOD TEXTURE; RHEOLOGICAL PHENOMENON; RHEOLOGICAL PROPERTY; SOLID FOOD; TACTILE SENSE; TEXTURAL PROPERTIES;

OILS AND FATS;

EID: 85056954154     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (17)

1. White, G. W. 1970. “Rheology in Food Research,” J. Food Technol., 5: 1-32.
2. Bourne, M. C. 1982. Food Texture and Viscosity. Concept and Measurement. New York, NY: Academic Press.
3. Kramer, A. 1973. “Food Texture—Definition, Measurement and Relation to Other Food Quality Attributes,” in Texture Measurements in Foods, A. Kramer and A. S. Szczesniak, eds. Dordrecht: D. Reidel Publishing Co., Chap. 1, pp. 1-9.
4. Muller, H. G. 1969. “Mechanical Properties, Rheology and Haptaesthesis of Food,” J. Texture Studies, 1: 38-42.
5. Szczesniak, A. S. and E. Farkas. 1962. “Objective Characterization of the Mouthfeel of Gum Solutions,” J. Food Science, 27: 381-385.
6. Stone, H. and S. Oliver. 1966. “Effect of Viscosity on the Detection of Relative Sweetness Intensity of Sucrose Solutions,” J. Food Science, 31: 129-134.
7. Bourne, M. C. 1967. “Deformation Testing of Foods I. A Precise Technique for Performing the Deformation Test,” J. Food Science, 32: 601-605.
8. American Association of Cereal Chemists. Method 74-09.
9. Brinton, R. H. and M. C. Bourne. 1972. “Deformation Testing of Foods. 3. Effect of Size and Shape of the Test Piece on the Magnitude of Deformation,” J. Texture Studies, 3: 284-297.
10. Roark, R. J. 1965. Formulas for Stress and Strain. New York: McGraw-Hill.
11. Morrow, C. T. and N. N. Mohsenin. 1966. “Consideration of Selected Agricultural Products as Viscoelastic Materials,” J. Food Science, 31: 686-698.
12. Peleg, M. 1980. “A Note on the Sensitivity of Fingers, Tongue and Jaws as Mechanical Testing Instruments,” J. Texture Studies, 10: 245-251.
13. Szczesniak, A. S. 1963. “Classification of Textural Characteristics,” J. Food Science, 28: 385-389.
14. Brandt, M. A., E. Z. Skinner, and A. S. Szczesniak. 1963. “Texture Profile Method,” J. Food Science, 28: 404-409.
15. Hutchings, J. B. and P. J. Lillford. 1988. “The Perception of Food Texture—The Philosophy of the Breakdown Path,” J. Texture Studies, 19: 103-115.
16. Bourne, M. C. 1975. “Size Reduction of Food Before Swallowing.”
17. Civille, G. V. and I. H. Liska. 1975. “Modifications and Applications to Foods of the General Foods Sensory Texture Profile Technique,” J. Texture Studies, 6: 19-32.