Food Abstracts. Food. Publication Citations using the Texture Analyser. The following list contains. Stable Micro. Systems Texture Analysers within the food sector. Each list item. starts with the name of the authors. The papers are NOT the. Stable Micro Systems so we can not therefore supply. Last updated 1. 9th June 2. Red text denotes citations most recently added. The. Abstract. hlp file has been updated June 2. Contents. The Future of. Texture Analysis. ADHIKARI, B., HOWES, T., BHANDARI. B. R. TRUONG, V. Stickiness in Foods A Review of. Mechanisms and Test Methods. International Journal of Food. Properties, 4 1, 1 3. BOUTON, J. 2. 00. Une nouvelle. generation dappareils de controle pour la texture. Agoral. Meeting, April 2. Montpellier, pp 1. FISZMAN, S. M. DAMASIO, M. H. 2. 00. 0. Instrumental measurement of adhesiveness in solid and. A survey Journal of Texture Studies, 3. LI, J. LEE, T C. Bacterial extracellular ice nucleator effects on freezing of foods. Journal of Food Science, 6. MEULLENET, J. F. C. GROSS. J. 1. 99. Instrumental single and double compression tests to. Journal of Texture. Studies, 3. 0, 1. RAVEN, T. 1. 99. The future of. texture analysis. International Food Ingredients, 1, 4. SHARMA, S. K., MULVANEY, S. J. RIZVI, S. S. H. Material testing and rheology of solid foods. In Food process engineering theory and laboratory experiments Ed. S. K. Sharma, S. J. Mulvaney, S. S. H. Rizvi Wiley Interscience, pp 2. WILHELM, C. 2. 00. Getting a feel. for your food. Food Quality, 7 4, 3. Bakery. Bagels. HARDY, D. A. HINDS, M. J. 2. 00. 1. Physical properties of bagels made with defatted peanut meal. Cargill Feed Management SystemsFeed formulation by SaaD mp3 1 calcualte CP, ME. Methionin, Lysin, Ca, P 2 Calculate feed quantity Kg, ton 3 Calculate price 4 calculate Chemical. Times New Roman Arial Wingdings Comic Sans MS Pulse 1Pulse Feed Formulation and Manufacture Computer Formulation of Feeds Leastcost Formulation Least cost. WinfeedPoster presented at 6. IFT Annual Meeting, 2. June, 2. 00. 1, New. Orleans, USA. LENT, P. J. GRANT, L. A. 2. 00. 1. Effects of additives and storage temperature on staling. Cereal Chemistry, 7. Bakery Fillings. ANON 1. Fructose Replaces. Glycerin in Bakery Fillings. Food Product Design, 4 1. BELTRAN, B., ANZALDUA MORALES, A. ORTEGA, E., QUINTERO, A., MORALES, J., MEDRANO, H. TALAMAS, R. 1. 99. Development of an apple pie filling preserved by two. IFT Conference Paper, New Orleans, 1. LANEUVILLE, S. I. B., PAQUIN, P. TURGEON, S. L. 1. 99. 9. Formulae optimisation and characterisation of. Poster presented at 1. IFT Annual Meeting, 2. July, Chicago, USA. PEREMANS, J. 2. 00. Instant. bakery creams. Biscuit World, January, p. YOUNG, N. W. G., KAPPEL, G. BLADT, T. 2. 00. A polyuronan blend giving novel synergistic. Food Hydrocolloids, 1. Biscuit Dough. CHARUN, E, ABECASSIS, J. CONTAMINE, A. S., ROULLAND, T. M., BERGNES, B. MOREL, M. H. 2. Effects of temperature and mechanical input on semisweet. Cereal Chemistry. LEE, S. INGLETT, G. E. 2. 00. 6. Rheological and physical evaluation of jet cooked oat. International Journal of Food. Science and Technology, 4. LI, X., DE PALO, A., ROSS, D. S. DINES, J., OBRIEN, L., SHAH, S. H., BROWN, G., BELL, J. BARIANA, H. 1. 99. Test bake performance of soft biscuit wheat. NSW. 4. 8th Australian Cereal. Chemistry Conference, 1. August 1. 99. 8, Cairns, Queensland, Australia. MAACHE REZZOUG, Z., BOUVIER, J. M., ALLAF, K. PATRAS, C. Effect of principal. Journal of Food Engineering, 3. MAACHE REZZOUG, A., BOUVIER, J M. ALLAF, K. TAYEB, J. Rheological behaviour under. Sciences des Aliments, 1. WEHRLE, K., GALLAGHER, E. NEVILLE, D. P., KEOGH, M. K. ARENDT, E. K. 1. 99. 9. Microencapsulated high fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 2. 08, 3. Biscuits. CHARUN, E, ABECASSIS, J. CONTAMINE, A. S., ROULLAND, T. M., BERGNES, B. MOREL, M. H. 2. Effects of temperature and mechanical input on semisweet. Cereal Chemistry. CHIONH, K. M., FLY, A. D., BRAUN. M. M. STEVENSON, S. R. 1. 99. 9. Effects of soy protein. Paper presented at IFT Annual Meeting, Chicago, USA, July. CONFORTI, P. A. LUPANO, C. E. 2. 00. 4. Functional properties of biscuits with whey protein. International Journal of Food Science. Technology, 3. 9, 7. MAACHE REZZOUG, Z., BOUVIER, J. M., ALLAF, K. PATRAS, C. Effect of principal. Journal of Food Engineering, 3. OBRIEN, C. M., CHAPMAN, D. NEVILLE, D. P., KEOGH, M. K., ARENDT, E. K. Effect of. varying the microencapsulation process on the functionality of. Food. Research International, 3. SALEEM, Q. 2. 00. Mechanical and fracture properties for predicting cracking in semi sweet. International Journal of Food Science and. Technology, 4. 0, 3. SILVA, M. R., DA SILVA, M. A. A. P., CHANG, Y. K. 1. 99. 9. Use of Jatoba flour in cookie type. Alim. Nutr., 1. 0, 7 2. WEHRLE, K., GALLAGHER, E. NEVILLE, D. P., KEOGH, M. K. ARENDT, E. K. 1. 99. 9. Microencapsulated high fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 2. 08, 3. Bread. AAMODT, A., MAGNUS, E. M. amp. FAERGESTAD, E. M. 2. 00. 3. Effect of flour quality, ascorbic. DATEM on dough rheological parameters and hearth loaves. Journal of Food Science, 6. AAMODT, A., MAGUNS, E. M. HOLLUNG, K., UHLEN, A. K. FAEGSTAD, E. M. 2. 00. 5. Dough. DATEM, and their interactions. Journal of Food. Science, 7. 0 3, 2. AHLBORN, G. E., PIKE, O. A. HENDRIX, S. B., HESS, W. M. HUBER, C. S. 2. 00. 5. Sensory. Cereal Chemistry, 8. AL SAQER, J. M., SIDHU, J. S. amp. AL HOOTI, S. N. 2. 00. 0. Instrumental texture and baking quality of. Journal of Food Processing and Preservation, 2. AMBALAMAATIL, S., LUKOW, O. M. DEXTER, J. E., HATCHER, D. W., MALCOLMSON, L. J. WATTS, B. M. 2. 00. 1. Influence of genotype and environment on Canadian hard white. Paper presented at AACC. Annual Meeting, 1. October, 2. 00. 1, Charlotte, USA. BARRETT, A. H. 1. Textural. stabilisation of ration components using glycerol. Activities Report. R D Associates USDA, 5. BARRETT, A. H., CARDELLO, A. V. MAIR, L., MAGUIRE, P., LESHER, L. L., RICHARDSON, M., BRIGGS, J. TAUB, I. A. 2. 00. Textural optimisation of shelf stable bread. Effects of glycerol content and dough forming technique. Cereal. Chemistry, 7. BARRETT, A. H., MARANDO, G. LEUNG, H. KALETUNC, G. Effect of different. Cereal. Chemistry, 8. BASMAN, A., KOKSEL, H. NG. P. K. W. 2. 00. Utilization of transglutaminase to increase the. Journal of Food Science, 6. BHATTACHARYA, M., ERAZO CASTREJON. S. V., DOEHLERT, D. C., MC MULLEN, M. S. 2. 00. 2. Staling of bread as affected by waxy wheat flour blends. Cereal. Chemistry, 7. 9 2, 1. BRATHEN, E. FARDAL, L. A. amp. NIELSEN, A. Breadmaking with whole meal flours. Nordic. Cereal Congress Proceedings, pp. CARR, L. G. TADINI, C. C. 2. 00. 3. Influence of yeast and vegetable shortening on. French. bread. Lebensm. Wiss. U. Technol., 3. 6, 6. CARSON, L. SUN, X. S. 2. 00. 1. Creep recovery of bread and correlation to sensory. Cereal Chemistry, 7. CLARKE, C. I., SCHOBER, T. J. amp. ARENDT, E. K. 2. 00. 2. Effect of single strain and traditional. Cereal Chemistry, 7. CLEARY, L. J. ANDERSSON, R. BRENNAN, C. S. 2. The behaviour and. Food Chemistry, In Press. DALGETTY, D. D. BAIK, B. K. 2. 00. 6. Fortification of bread with hulls and cotyledon fibers. Cereal Chemistry, 8. DOBRASZCZYK, B. J. SCHOFIELD, J. D. 2. Measurement of biaxial extensional. Proceedings of the XIIIth. International Congress on Rheology, Cambridge, UK, 2. FERMIN, B. C., HAHM, T. S. RADINKSKY, J. A., KRATOCHVIL, R. J., HALL, J. E. LO, Y. M. 2. 00. 5. Effect of proline and glutamine on the functional. Journal of. Food Science, 7. FIK, M., MICHALCZYK, M., SUROWKA. K. MACIEJASZEK, I. Characterisation of the staling. Polish Journal of Food and Nutrition. Sciences, 95. 0, 2, 2. FRENCH, S. J. PERCHONOK, M. H. 2. 00. 4. Metric evaluation of technologies for long duration. Journal of Food. Science, 6. GALLAGHER, E., MORRISSEY, A. GORMLEY, T. R. ARENDT, E. K. 2. 00. 1. Dairy proteins in gluten. Poster. presented at AACC Annual Meeting, 1. October, 2. 00. 1, Charlotte, USA. GALLAGHER, E., GORMLEY, T. R. amp. ARENDT, E. K. 2. 00. 3. Crust and crumb characteristics of. Journal of Food Engineering, 5. GALLAGHER, E., MORRISSEY, A. GORMLEY, T. R. DOWNEY, G. Enhancing gluten free. Poster presented at 8. AACC meeting, Montreal, Canada, Oct 1. GAMBARO, A., VARELA, P., GIMENEZ. A., ALDROVANDI, A., FISZMAN, S. M. HOUGH, G. Textural quality of white pan bread by sensory and instrumental. Journal of Texture Studies, 3. GAMBARO, A., FISZMAN, S., GIMENEZ. A., VARELA, P. SALVADOR, A. Consumer. acceptability compared with sensory and instrumental measures of. Journal of Food Science, 6. GELINAS, P., MCKINNON, C. M. RODRIGUE, N. MONTPETIT, D.
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