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Author : Suman Joseph
Publisher :
ISBN 13 :
Total Pages : 338 pages
Book Rating : 4.:/5 (43 download)
Download or read book Instrumental and Sensory Methods to Evaluate Texture of Wheat Flour Tortillas During Storage written by Suman Joseph and published by . This book was released on 1999 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.:/5 (673 download)
Download or read book 議会資料 written by and published by . This book was released on 1980 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
ISBN 13 : 1119430690
Total Pages : 422 pages
Book Rating : 4.1/5 (194 download)
Download or read book Textural Characteristics of World Foods written by Katsuyoshi Nishinari and published by John Wiley & Sons. This book was released on 2020-03-09 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Author : M.A. Rao
Publisher : CRC Press
ISBN 13 : 1466556439
Total Pages : 786 pages
Book Rating : 4.4/5 (665 download)
Download or read book Engineering Properties of Foods written by M.A. Rao and published by CRC Press. This book was released on 2014-04-22 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.
Author : Elly Lusia Dewi Suhendro
Publisher :
ISBN 13 :
Total Pages : 364 pages
Book Rating : 4.:/5 (379 download)
Download or read book Instrumental Methods for the Evaluation of Corn Tortilla Texture written by Elly Lusia Dewi Suhendro and published by . This book was released on 1997 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Antonella Pasqualone
Publisher : MDPI
ISBN 13 : 303650706X
Total Pages : 306 pages
Book Rating : 4.0/5 (365 download)
Download or read book Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages written by Antonella Pasqualone and published by MDPI. This book was released on 2021-06-09 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.
Author : A. Kramer
Publisher : Springer Science & Business Media
ISBN 13 : 9789027703071
Total Pages : 204 pages
Book Rating : 4.7/5 (3 download)
Download or read book Texture Measurement of Foods written by A. Kramer and published by Springer Science & Business Media. This book was released on 1973-09-30 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.
Author : Frederico Ribeiro De Barros
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (662 download)
Download or read book Wheat Flour Tortilla written by Frederico Ribeiro De Barros and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. Hence, we developed prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. The prediction models were developed using stepwise multiple regression. Dough rheological tests had higher correlations with tortilla quality than grain and flour chemical tests. Dough resistance to extension was correlated best with tortilla quality, particularly tortilla diameter (r= -0.87, P
Author : Andrew J. Rosenthal
Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780834212381
Total Pages : 344 pages
Book Rating : 4.2/5 (123 download)
Download or read book Food Texture: Measurement and Perception written by Andrew J. Rosenthal and published by Boom Koninklijke Uitgevers. This book was released on 1999-02-28 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.
Author :
Publisher :
ISBN 13 :
Total Pages : 1052 pages
Book Rating : 4.E/5 ( download)
Download or read book Agrindex written by and published by . This book was released on 1995 with total page 1052 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrew Rosenthal
Publisher : Springer
ISBN 13 : 9783031418990
Total Pages : 0 pages
Book Rating : 4.4/5 (189 download)
Download or read book Food Texturology: Measurement and Perception of Food Textural Properties written by Andrew Rosenthal and published by Springer. This book was released on 2024-01-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
Author : Siriporn Pipatsattayanuwong
Publisher :
ISBN 13 :
Total Pages : 342 pages
Book Rating : 4.:/5 (397 download)
Download or read book Instrumental and Sensory Texture Profile Analysis of Asian Wheat Noodles written by Siriporn Pipatsattayanuwong and published by . This book was released on 1998 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate Asian wheat noodle texture. Nevertheless, a standardized method for performing TPA on these products has not been established. A series of studies were conducted to develop a testing method to best relate TPA results to sensory texture characteristics of Asian wheat noodles. First, the optimum TPA testing conditions (crosshead speed and degree of deformation) were determined for each noodle category (alkaline, instant fried, salted flat, and salted round), and were defined as the conditions which best related their results to the sensory data. Partial Least Squares (PLS2) was used to examine relationships between sensory first-chew characteristics (hardness, cohesiveness, springiness, denseness, starch between teeth, and toothpull) and TPA output (peak areas and heights). Response Surface Methodology determined the optimum TPA conditions (crosshead speed and % deformation) as follow: 1 mm/s and 85 % for alkaline, 1 mm/s and 70% for instant fried and salted round, and 5 mm/s and 65 % for salted flat noodles. Second, the effects of two sample cooking factors: noodle weights (20, 50, 100 g) and noodle to water ratios (1:10, 1:20) and three holding factors: media (with, without water), temperatures (25, 55 °C), and times (2, 15, 30 min), on the TPA results were investigated. Cooking factors did not significantly affect the TPA results but higher holding temperatures, the use of water as a holding media, and longer holding time significantly decreased most TPA parameters' values. Third, relationships between TPA and sensory first-chew parameters were examined for each noodle category. Predictive models of each sensory first-chew attribute were developed using linear and nonlinear (Fechner and Stevens) models, with single and multiple parameters. Hardness could be satisfactorily predicted by a single TPA parameter (area 1 or area 2), but other attributes required multiple parameters in the models to be satisfactorily predicted. Different model types were selected for each sensory attribute and noodle category. TPA peak area 1 and 2 were the best predictors for first-chew characteristics of cooked Asian wheat noodles.
Author : Malcolm C. Bourne
Publisher : Elsevier
ISBN 13 : 0323162592
Total Pages : 340 pages
Book Rating : 4.3/5 (231 download)
Download or read book Food Texture and Viscosity: Concept and Measurement written by Malcolm C. Bourne and published by Elsevier. This book was released on 2014-06-28 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Author :
Publisher :
ISBN 13 :
Total Pages : 2330 pages
Book Rating : 4.0/5 ( download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1983 with total page 2330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
![Download Effects of Barley Flour and [beta]-glucans in Corn Tortillas PDF Online Free](https://books.google.com/books/content/images/frontcover/c-6_DAEACAAJ?fife=w200-h370)
Author : Laura Silva
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (545 download)
Download or read book Effects of Barley Flour and [beta]-glucans in Corn Tortillas written by Laura Silva and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The effects of b-glucan on corn tortilla texture were evaluated. Barley flour (9.7% b-glucan) was substituted at 2.5, 5 and 10% for dry masa flour in corn tortillas. Texture was evaluated after 4 hr and up to 7 d storage at 4 [degrees] C. Substitution of 2.5-10% barley flour significantly improved tortilla texture. Combined effects of barley flour (0-2.5%), maltogenic amylase (0-1650MAU) and carboxymethylcellulose (0-0.5%) were evaluated using surface response methodology. Barley flour increased rollability, pliability, energy dissipated and reduced rupture force and final stiffness. Overall, maltogenic amylase decreased rupture force and Young's modulus but decreased rupture distance, rollability and pliability at levels above 825 MAU. CMC improved rollability, pliability, and rupture distance. The best response was found using barley flour and CMC with 825 MAU, where rollability, pliability, rupture distance and energy dissipated increased while rupture force, Young's modulus and final stiffness decreased. A 70% barley b-glucan concentrate combined with amylase (550 MAU) or CMC (0-0.5%) was evaluated in corn tortillas. Amylase combined with b-glucan did not improve texture. Tortillas with b-glucan and CMC had significantly improved pliability, rollability, final stiffness and energy dissipated. Texture measurements analysis showed that depending on the stage of storage, objective and subjective methods correlate differently. Subjective and objective measurements of texture were not correlated at 4 hr storage. At the end of storage, pliability had significant correlations with stress relaxation measurements, but rollability had higher correlation coefficients with extensibility measurements. Pliability had higher R2 and lower coefficients of variation compared to rollability. Sensory evaluation was conducted using reheated 14-day-old tortillas of control, 825 MAU with 0.25% CMC, 0.12% b-glucans, 0.18% b-glucan with 0.375% CMC, and 0.24% b-glucan with 0.25% CMC. All tortillas had similar appearance, flexibility, gumminess, flavor and overall quality. Softness and chewiness of treatments with 0.12% b-glucan or 0.24% b-glucan with 0.25% CMC were similar to control. Other tortillas were significantly tougher and chewier. b-glucan may be the active ingredient in barley flour that modifies firming of corn tortillas during storage. Barley flour is inexpensive and effectively improves texture of corn tortillas.
Author :
Publisher :
ISBN 13 :
Total Pages : 2728 pages
Book Rating : 4.0/5 ( download)
Download or read book Biological & Agricultural Index written by and published by . This book was released on 1993 with total page 2728 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elizabeth Larmond
Publisher : Agriculture Canada
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.:/5 (31 download)
Download or read book Laboratory Methods for Sensory Evaluation of Food written by Elizabeth Larmond and published by Agriculture Canada. This book was released on 1977 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preparing for the test. preparing samples. Choosing and training panelists. Designing experiments and choosing. Methods of analyzing data. Factor influencing sensory. Measurements. Methods for sensory testing.
