THE FUTURE OF TEXTURE ANALYSIS

ADHIKARI, B., HOWES, T., BHANDARI, B. R. & TRUONG, V. (2001). Stickiness in Foods: A Review of Mechanisms and Test Methods. International Journal of Food Properties, 4 (1), 1-33.

BOUTON, J. (2000). Une nouvelle generation d'appareils de controle pour la texture. 12th Agoral Meeting, April 2000, Montpellier, pp 199-204.

FISZMAN, S. M. & DAMASIO, M. H. (2000). Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey: Journal of Texture Studies, 31, 69-91.

LI, J. & LEE, T-C. (1998). Bacterial extracellular ice nucleator effects on freezing of foods. Journal of Food Science, 63 (3), 375-381.

MEULLENET, J. F. C. & GROSS, J. (1999). Instrumental single and double compression tests to predict sensory texture characteristics of foods. Journal of Texture Studies, 30, 167-180.

RAVEN, T. (1998). The future of texture analysis. International Food Ingredients, 1, 42-44.

SHARMA, S.K., MULVANEY, S.J., RIZVI, S.S.H. (1999). 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 20-50.

WILHELM, C. (2000). Getting a feel for your food. Food Quality, 7 (4), 32-35.

VOLVER ARRIBA

BAKERY

Bagels

HARDY, D. A. & HINDS, M. J. (2001). Physical properties of bagels made with defatted peanut meal. Poster presented at 62nd IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

LENT, P. J. & GRANT, L. A. (2001). Effects of additives and storage temperature on staling properties of bagels. Cereal Chemistry, 78 (5), 619-624.

Bakery Fillings

ANON (1995) Fructose Replaces Glycerin in Bakery Fillings. Food Product Design, 4 (11), 93.

BELTRAN, B., ANZALDUA-MORALES, A., ORTEGA, E., QUINTERO, A., MORALES, J., MEDRANO, H. & TALAMAS, R. (1996). Development of an apple pie filling preserved by two different methods. IFT Conference Paper, New Orleans, 1996.

LANEUVILLE, S. I. B., PAQUIN, P., TURGEON, S. L. (1999). Formulae optimisation and characterisation of a low-fat system containing whey protein - xanthan gum complexes as fat replacer. Poster presented at 1999 IFT Annual Meeting, 24-28 July, Chicago, USA.

PEREMANS, J. (2000). Instant bakery creams. Biscuit World, January, p36-37.

YOUNG, N. W. G., KAPPEL, G. & BLADT, T. (2003).  A polyuronan blend giving novel synergistic effects and bake-stable functionality to high soluble solids fruit fillings.  Food Hydrocolloids, 17, 407-418.

Biscuit Dough

CHARUN, E, ABECASSIS, J., CONTAMINE, A. -S., ROULLAND, T.-M., BERGNES, B. & MOREL, M. -H. (2000). Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics. Cereal Chemistry, 77 (3), 265-271.

LI, X., DE PALO, A., ROSS, D. S., DINES, J., O'BRIEN, L., SHAH, S. H., BROWN, G., BELL, J. & BARIANA, H. (1999). Test bake performance of soft biscuit wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

MAACHE-REZZOUG, Z., BOUVIER, J. M., ALLAF, K. & PATRAS, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35, 23-42.

MAACHE-REZZOUG, A., BOUVIER, J-M., ALLAF, K. & TAYEB, J. (1998). Rheological behaviour under uniaxial compression and technological quality of biscuit doughs. Sciences des Aliments, 18, 393-407.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

Biscuits

CHARUN, E, ABECASSIS, J., CONTAMINE, A. -S., ROULLAND, T.-M., BERGNES, B. & MOREL, M. -H. (2000). Effects of temperature and mechanical input on semisweet biscuit (cookie) quality and dough characteristics. Cereal Chemistry, 77 (3), 265-271.

CHIONH, K. M., FLY, A. D., BRAUN, M. M. & STEVENSON, S. R. (1999). Effects of soy protein concentrate on physical and sensory characteristics of bar and drop cookies. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

CONFORTI, P. A. & LUPANO, C. E. (2004).  Functional properties of biscuits with whey protein concentrate and honey.  International Journal of Food Science and Technology, 39, 745-753.

MAACHE-REZZOUG, Z., BOUVIER, J. M., ALLAF, K. & PATRAS, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35, 23-42.

O'BRIEN, C. M., CHAPMAN, D., NEVILLE, D. P., KEOGH, M. K., ARENDT, E. K. (2003).  Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits.  Food Research International, 36, 215-221.

SALEEM, Q. (2005).  Mechanical and fracture properties for predicting cracking in semi-sweet biscuits.  International Journal of Food Science and Technology, 40, 361-367.

SILVA, M. R., DA SILVA, M. A. A. P., CHANG, Y. K. (1999). Use of Jatoba flour in 'cookie' type biscuits. Alim. Nutr., 10, 7-22.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

Bread

AAMODT, A., MAGNUS, E. M. & FAERGESTAD, E. M. (2003).  Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics.  Journal of Food Science, 68 (7), 2201-2210.

AAMODT, A., MAGUNS, E. M., HOLLUNG, K., UHLEN, A. K. & FAEGSTAD, E. M. (2005).  Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions.  Journal of Food Science, 70 (3), 214-221.

AHLBORN, G. E., PIKE, O. A., HENDRIX, S. B., HESS, W. M. & HUBER, C. S. (2005).  Sensory, mechanical and microscopic evaluation of staling in low-protein and gluten-free breads.  Cereal Chemistry, 82 (3), 328-335.

AL-SAQER, J. M., SIDHU, J. S. & AL-HOOTI, S. N. (2000). Instrumental texture and baking quality of high-fibre toast bread as affected by added wheat mill fractions. Journal of Food Processing and Preservation, 24, 1-16.

AMBALAMAATIL, S., LUKOW, O. M., DEXTER, J. E., HATCHER, D. W., MALCOLMSON, L. J. & WATTS, B. M. (2001). Influence of genotype and environment on Canadian hard white spring and hard red spring wheat quality. Paper presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

BARRETT, A. H. (1998). Textural stabilisation of ration components using glycerol. Activities Report of the R&D Associates - USDA, 50 (2), 71-79.

BARRETT, A. H., CARDELLO, A. V., MAIR, L., MAGUIRE, P., LESHER, L. L., RICHARDSON, M., BRIGGS, J. & TAUB, I. A. (2000). Textural optimisation of shelf-stable bread: Effects of glycerol content and dough-forming technique. Cereal Chemistry, 77 (2), 169-176.

BARRETT, A. H., MARANDO, G., LEUNG, H. & KALETUNC, G. (2005).  Effect of different enzymes on the textural stability of shelf-stable bread.  Cereal Chemistry, 82 (2), 152-157.

BASMAN, A., KOKSEL, H. & NG, P.K.W. (2003).  Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads.  Journal of Food Science, 68 (8), 2453-2460.

BHATTACHARYA, M., ERAZO-CASTREJON, S. V., DOEHLERT, D. C., & MC MULLEN,  M. S. (2002).  Staling of bread as affected by waxy wheat flour blends.  Cereal Chemistry, 79 (2), 178-182.

BRATHEN, E. FARDAL, L. A. & NIELSEN, A. (1996). Breadmaking with whole meal flours. 26th Nordic Cereal Congress Proceedings, pp. 120-128.

CARR, L. G. & TADINI, C. C. (2003).   Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread.  Lebensm.-Wiss. U.-Technol., 36, 609-614.

CARSON, L. & SUN, X. S. (2001). Creep-recovery of bread and correlation to sensory measurements of textural attributes. Cereal Chemistry, 78 (1), 101-104.

CLARKE, C. I., SCHOBER, T. J. & ARENDT, E. K. (2002).  Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality.  Cereal Chemistry, 79 (5), 640-647.

DOBRASZCZYK, B. J. & SCHOFIELD, J. D. (2000). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

FERMIN, B. C., HAHM, T. S., RADINKSKY, J. A., KRATOCHVIL, R. J., HALL, J. E. & LO, Y. M. (2005).  Effect of proline and glutamine on the functional properties of wheat dough in winter wheat varieties.  Journal of Food Science, 70 (4), 273-278.

FIK, M., MICHALCZYK, M., SUROWKA, K. & MACIEJASZEK, I. (2000). Characterisation of the staling process of wholemeal bread. Polish Journal of Food and Nutrition Sciences, 9/50, 2, 23-28.

FRENCH, S. J. & PERCHONOK, M. H. (2004).  Metric evaluation of technologies for long duration space missions: application to bread makers.  Journal of Food Science, 69 (5), 139-142.

GALLAGHER, E., MORRISSEY, A., GORMLEY, T. R. & ARENDT, E. K. (2001). Dairy proteins in gluten free breads: effects on appearance, texture and flavour. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

GALLAGHER, E., GORMLEY, T. R. & ARENDT, E. K. (2003).  Crust and crumb characteristics of gluten free breads.  Journal of Food Engineering, 56, 153-161.

GALLAGHER, E., MORRISSEY, A., GORMLEY, T. R. & DOWNEY, G. (2002).  Enhancing gluten-free bread quality and nutritional content.  Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

GAMBARO, A., VARELA, P., GIMENEZ, A., ALDROVANDI, A., FISZMAN, S. M. & HOUGH, G. (2002).  Textural quality of white pan bread by sensory and instrumental analysis.  Journal of Texture Studies, 33, 401-413.

GAMBARO, A., FISZMAN, S., GIMENEZ, A., VARELA, P. & SALVADOR, A. (2004).  Consumer acceptability compared with sensory and instrumental measures of white pan bread: sensory shelf-life estimation by survival analysis.  Journal of Food Science, 69 (9), 401-405.

GELINAS, P., MCKINNON, C. M., RODRIGUE, N. & MONTPETIT, D. (2001). Heating conditions and bread-making potential of substandard flour. Journal of Food Science, 66 (4), 627-632.

GUJRAL, H. S., HAROS, M. & ROSELL, C. M. (2003).  Starch hydrolysing enzymes for retarding the staling of rice bread.  Cereal Chemistry, 80 (6), 750-754.

HALLEN, E., IBANOGLU, S. & AINSWORTH, P. (2004).  Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour.  Journal of Food Engineering, 63, 117-184.

HARELAND, G. A. & PUHR, D. P. (1998). Baking performance of durum and soft wheat flour in a sponge-dough breadmaking procedure. Cereal Chemistry, 75 (6), 830-835.

INDRANI, D., PRABHASANKAR,, P., RAJIV, J. & RAO, G. V. (2003).  Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes.  Journal of Food Science, 68 (9), 2804-2809.

KADAN, R. S., ROBINSON, M. G., THIBODEAUX, D. P. & PEPPERMAN, A. B. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 66 (7), 940-944.

KENNY, S., WEHRLE, K., AUTY, M. & ARENDT, E. K. (2001). Influence of Sodium Caseinate and Whey Protein on baking properties and rheology of frozen dough. Cereal Chemistry, 78 (4), 458-463.

KLAMCZYNSKI, A. P. & CZUCHAJOWSKA, Z. (1999). Quality of flours from waxy and nonwaxy barley for production of baked products. Cereal Chemistry, 76 (4), 530-535.

KOIKE, N., LORENZ, K. & BECHTEL, P. J. (1998). Steamed breads made from Colorado grown white wheats. Journal of Food Processing and Preservation, 22 (1), 41-52.

LEE, M-R., SWANSON, B. G. & BAIK, B. K. (2001). Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chemistry, 78 (6), 701-706.
 

LIMA, I., GURAYA, H. & CHAMPAGNE, E. (2002).  The functional effectiveness of reprocessed rice bran as an ingredient in bakery products.  Nahrung, 2 (2), 112-117.

MAGNUS, E. M., BRATHEN, E., SAHLSTROM, S., FAERGESTAD, E. M. & ELLEKJAER, M. R. (1997). Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses. Journal of Cereal Science, 25, 289-301.

MANNIE, E. & ASP, E. H. (1999). Dairy ingredients for bread baking. Cereal Foods World, 44 (3), 143-146.

McKINNON, C. M., GELINAS, P., RODRIGUE, N. & MONTPETIT, D. (2000). Effect of flour heating on bread characteristics. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

MERETEI, A., & FEKETE, A. (2002).  Hardness and elasticity of bread crumb.  The Society for engineering in agricultural, food and biological systems.  Paper presented at 2002 ASAE Annual International Meeting / CIGR XVth World Congress, Chicago, July 28-31 2002.

MERETEI, A., SHAEFER, R., FEKETE, A. & SCHERER, R. (2002).  Rheological properties of bread.  The Society for engineering in agricultural, food and biological systems.  Paper presented at 2002 ASAE Annual International Meeting / CIGR XVth World Congress, Chicago, July 28-31 2002.

MILLER, R. A. & HOSENEY, R. C. (1997). Method to measure microwave-induced toughness of bread. Journal of Food Science, 62 (6), 1202-1204.

MILLER, R. A., MANINGAT, C. C. & BASSI, S. D. (2003).  Effect of gluten fractions in reducing microwave-induced toughness of bread and buns.  Cereal Foods World, 48 (2), 76-77.

MOORE, M. M., SCHOBER, T. J., DOCKERY, P. & ARENDT, E. K. (2004).  Textural comparisons of gluten-free and wheat-based doughs, batters, and breads.  Cereal Chemistry, 81 (5), 567-575.

MUJOO, R. & NG, P.K.W. (2003).  Physicochemical properties of bread baked from flour blended with immature wheat meal rich in fructooligosaccharides.  Journal of Food Science, 68 (8), 2448-2452.

OVADIA, D. Z. & WALKER, C. E. (1996). Re-examination of the bread firming curve. Starch/Stärke, 48 (4), 137-144.
 

PARK, H., SEIB, P. A. & CHUNG, O. K. (1997). Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants. Cereal Chemistry, 74 (3), 207-211.

PARK, S. H., CHUNG, O. K. & SEIB, P. A. (2005).  Effects of varying weight ratios of large and small wheat starch granules on experimental straight-dough bread.  Cereal Chemistry, 82 (2), 166-172.
 

PATEL, B. K. & SEETHARAMAN (2003).  Impact of different baking processes on starch functionality and staling during bread baking.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

PONTE, J. G. & OVADIA, D. Z. (1996). Instrumental Methods. In Baked Goods Freshness (Eds. R. E. Hebeda & H. F. Zobel), 151-170, Marcel Dekker, New York.

PRIMO-MARTIN, C. & MARTINEZ-ANAYA, M. A. (2003).  Influence of pentosanase and oxidases on water-extractable pentosans during a straight breadmaking process.  Journal of Food Science, 68 (1), 31-41.

RASMUSSEN, P. H. & HANSEN, A. (2001).  Staling of wheat bread stored in modified atmosphere.  Lebensmittel Wiss Und Tech., 34 (7),  487-491.

RIBOTTA, P. D., PEREZ, G. T., LEON, A. E. & ANON, M. C. (2004).  Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough.  Food Hydrocolloids, 18, 305-313.
 

ROACH, R. R. & HOSENEY, R. C. (1995). Effect of certain surfactants on the starch in bread. Cereal Chemistry, 72 (6), 578-582.
 

SAHLSTROM, S. & BRATHEN, E. (1997). Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling. Food Chemistry, 58, 1, 75-80. Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses.

SALMENKALLIO-MARTTILA, M., KATINA, K. & AUTIO, K. (2001). Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. Cereal Chemistry, 78 (4), 429-435.

SALMENKALLIO-MARTTILA, M., ROININEN, K., LINDGREN, J. T., ROUSU, J., AUTIO, K. & LAHTEENMAKI, L. (2004).  Applying machine learning methods in studying relationships between mouthfeel and microstructure of oat bread.  Journal of Texture Studies, 35, 225-250.

SANGNARK, A. & NOOMHORM, A. (2003).  Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse.  Food Chemistry, 80, 221-229.

SCANLON, M. G., FAHLOUL, D. & SAPIRSTEIN, H. D. (1997). A measure of fracture toughness of bread crumb. Cereal Chemistry, 74 (5), 612-613.
 

SHARADANANT, R. & KHAN, K. (2003).  Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics.  Cereal Chemistry, 80 (6), 773-780.

SI, JOAN QI (1996). New enzymes for the baking industry. Food Tech. Europe, March, 60-64.
 

SI, J. QI (1997). Synergistic effect of enzymes for breadbaking. Cereal Foods World, 42 (10), 802-807.

SQUIRES, N. K., D'ARCY, B. & CAFFIN, N. (1997). Australian honey as an ingredient in white pan bread to retard staling. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

SYMONS, L. J. & BRENNAN, C. S. (2004).  The influence of (1 >3) (1 >4)-B-D-Glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads.  Journal of Food Science, 69 (6), 463-467.

VADLAMANI, K. R. & SEIB, P. A. (1999). Effect of zinc and aluminium ions in breadmaking. Cereal Chemistry, 76 (3), 355-360.

VODOVOTZ, Y., BAIK, M., VITTADINI, E. & CHINACHOTI, P. (2000). Instrumental techniques used in bread staling analysis. Bread Staling (ed. P. Chinachoti & Y. Vodovotz) CRC Press, 93-111.

WANG, F. C. & SUN, X. S. (2001). Frequency dependence of viscoelastic properties of bread crumb and relation to bread staling. Cereal Chemistry, 79 (1), 108-114.

XIE, F., DOWELL, F. & SUN, X. S. (2001). Comparison of near-infrared reflectance spectroscopy and a texture analyser for predicting wheat bread staling. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

YOON, S., ROH, H., CHOI, J. & PARK, J. (2003).  Utilization and development of RVA-gluten acid method to detect the oxidation of wheat flour gluten protein. Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

ZGHAL, M. C., SCANLON, M. G. & SAPIRSTEIN, H. D. (2000). Relationship between bread crumb texture and crumb grain uniformity determined by digital image analysis. Poster presented at 85th AACC Annual Meeting, Kansas City, Nov 5-9, 2000.

Bread (dried)

CHANG, Y. P., CHEAH, P. B. & SEOW, C. C. (2000). Variations in flexural and compressive fracture behaviour of a brittle cellular food (dried bread) in response to moisture sorption. Journal of Texture Studies, 31, 525-540.

Breadcrumbs

BOTTIN, K & VAN HECKE, E. (2000). Morphology and mechanical properties of crispy granular food materials. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

COURTIN, C. M., GELDERS, G. G. & DELCOUR, J. A. (2001). Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking. Cereal Chemistry, 78 (5), 564-571.

ZGHAL, M. C., SCANLON, M. G. & SAPIRSTEIN, H. D. (2001). Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb. Cereal Chemistry, 78 (1), 1-7.

Brownies

SWANSON, R. B., PERRY, J. M. & CARDEN, L. A. (2002).  Acceptability of reduced-fat brownies by school-aged children.  Journal of the American Dietetic Association, 102 (6), 856-859.

Buns

ESTELLER, M. S., AMARAL, R. L. & DA SILVA LANNES, S. C. (2004).  Effect of sugar and fat replacers on the texture of baked goods.  Journal of Texture Studies, 35, 383-393.

ESTELLER, M. S., PITOMBO, R. N. M., LANNES, S. C. S. (2005).  Effect of freeze-dried gluten addition on texture of hamburger buns.  Journal of Cereal Science, 41, 19-21.

SEETHARAMAN, K., CHINNAPHA, N., WANISKA, R. D. & WHITE, P. (2002).  Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage.  Journal of Cereal Science, 35 (2), 215-223.

Cake
 

ALAVA, J. M., WHITWORTH, M. B., SAHI, S. & CATTERALL, P. F. (1999). Fat emulsifiers and their functionality in cake batters: Image analysis of the batter bubble distribution. In: Bubbles in Food (Ed. G.M. Campbell, C. Webb, S.S. Pandiella & K. Niranjan), 273-282.

ARUNEPANLOP, B., MORR, C. V., KARLESKIND, D. & LAYE, I. (1996). Partial replacement of egg white proteins with whey proteins in angel food cakes. Journal of Food Science, 61 (5), 1085-1093.

BAIK, O. D., MARCOTTE, M. & CASTAIGNE, F. (2000). Cake baking in tunnel multi-zone industrial ovens Part II. Evaluation of quality parameters. Food Research International, 33, 599-607.

CARSON, L., SUN, X., SETSER, C. & PENG, Y. (2003).  Assessing cohesiveness of mass in foods using an electronic sensing system.  Journal of Texture Studies, 33, 571-584.

CORLISS, G. A., PAESCHKE, T. M. & BISHAY, I. E. (1999). Cake and cookie micro testing method for use in screening experimental ingredients in sucrose replacement. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

FUSTIER, P. & GELINAS, P. (1998). Combining flour heating and chlorination to improve cake texture. Cereal Chemistry, 75 (4), 568-570.

GELINAS, P., ROY, G. & GUILLET, M. (1999). Relative effects of ingredients on cake staling based on an accelerated shelf-life test. Journal of Food Science, 64 (5), 937-940.

GRAU, H., WEHRLE, K. & ARENDT, E. K. (1999). Evaluation of a two-step baking procedure for convenience sponge cakes. Cereal Chemistry, 76 (2), 303-307.

JYOTSNA, R., PRABHASANKAR, P., INDRANI, D. & VENKATESWARA, R. (2004).  Improvement of rheological and baking properties of cake batters with emulsifier gels.  Journal of Food Science, 69 (1), 16-19.

LEE, S., INGLETT, G. E. & CARRIERE, C. J. (2004).  Effect of nutrim oat bran and flaxseed on rheological properties of cakes.  Cereal Chemistry, 81 (5), 637-642.

LEE, S., KIM, S. & INGLETT, G. E. (2005).  Effect of shortening replacement with oatrim on the physical and rheological properties of cakes.  Cereal Chemistry, 82 (2), 120-124.

MORR, C. V., HOFFMANN, W. & BUCHHEIM, W. (2003).  Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes.  Lebensm.-Wiss. U.-Technol., 36, 83-90.

SAHI, S. (1998). Influence of aeration and emulsifier level on cake batter rheology and textural properties of cakes. Paper presented at Bubbles in Food Conference, UMIST, Manchester , UK, 9-11 June 1998.

SCHERER, R. & SAPEL, J. (1998). Utilisation of texture profile analysis for the evaluation of sponge cakes. Getreide Mehl und Brot, 52 (6), 351-354.

SUMNU, G., NDIFE, M. K. & BAYINDIRLI, L. (1999).  Temperature and weight loss profiles of model cakes in the microwave oven.  Journal of microwave power and electromagnetic energy, 34 (4), 221-226.

SUMNU, G., NDIFE, M. K. & BAYINDIRLI (2000).  Optimization of microwave baking of model layer cakes.  Food Research Technology, 211, 169-174.

ZAMBRANO, F., DESPINOY, P., ORMENESE, R. C. S. C. & FARIA, E. V. (2004).  The use of guar and xanthan gums in the production of 'light' low fat cakes.  International Journal of Food Science and Technology, 39, 959-966.

Cookies (Biscuits)
 

BERNUSSI, A. L. M., CHANG, Y. K. & MARTINEZ-BUSTOS, F. (1998). Effects of production of microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies). Cereal Chemistry, 75 (5), 606-611.

BOOTH, D. A., MOBINI, S., EARL, T., & WAINWRIGHT, C. J. (2002).  Consumer-specified instrumental quality of short-dough cookie texture using penetrometry and break force.  Journal of Food Science, 68 (1), 382-387.

CHIONH, K. M., FLY, A. D., BRAUN, M. M. & STEVENSON, S. R. (1999). Effects of soy protein concentrate on physical and sensory characteristics of bar and drop cookies. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

GARZON, G. A., GAINES, C. S., & PALMQUIST, D. E. (2003).  Use of wheat flour-lipid and waxy maize starch-lipid composites in wire-cut formula cookies.  Journal of Food Science, 68 (2), 654-659.

HIX, D. K., KLOPFENSTEIN, C. F. & WALKER, C. E. (1997). Physical and chemical attributes and consumer acceptance of sugar-snap cookies containing naturally occurring antioxidants. Cereal Chemistry, 74 (3), 281-283.

MAACHE-REZZOUG, Z., BOUVIER, J. M., ALLAF, K. & PATRAS, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35, 23-42.
 

MILLER, R. A. & HOSENEY, R. C. (1997). Use of elongational viscosity to estimate cookie diameter. Cereal Chemistry, 74 (5), 614-616.
 

OLINGER, P. M. & VELASCO, V. S. (1996). Opportunities and advantages of sugar replacement. Cereal Foods World, 41 (3), 110-117.
 

PANDA, F. & LABUZA, T. P. (2002).  Physical chemistry of the textural changes in soft cookies.  Poster presented at  IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

SANCHEZ, C., KLOPFENSTEIN, C. F. & WALKER, C. E. (1995). Use of Carbohydrate-Based Fat Substitutes and Emulsifying Agents in Reduced-Fat Shortbread Cookies. Cereal Chemistry, 72 (1), 25-29.

SILVA, M. R., DA SILVA, M. A. A. P., CHANG, Y. K. (1999). Use of Jatoba flour in 'cookie' type biscuits. Alim. Nutr., 10, 7-22.

SWANSON, R. B., CARDEN, L. A. & PARKS, S. S. (1999). Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies. Journal of Food Quality, 22, 19-29.

ZOULIAS, E. I., OREOPOULOU, V. & TZIA, C. (2000). Effect of fat mimetics on physical, textural and sensory properties of cookies. International Journal of Food Properties, 3 (3), 385-397.

ZOULIAS, E. I., PIKNIS, S. & OREOPOULOU, V. (2000). Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture, 80, (14), 2049-2056.

Custard
 

KAMPP, J. (1995). Characterization of Baker's custard: Quantitative descriptive analysis and texture profile analysis. FIE '95 Conference Proceedings (Publ. Miller Freeman Technical Ltd. Netherlands), 205-209.
 

KAMPP, J. (1996). Textural characterisation. The World of Ingredients, May, 31,33-35.

Dough

AAMODT, A., MAGNUS, E. M. & FAERGESTAD, E. M. (2003).  Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics.  Journal of Food Science, 68 (7), 2201-2210.

AAMODT, A., MAGNUS, E. M. & FAERGESTAD, E. M. (2005).  Hearth bread characteristics: Effect of protein quality, protein content, whole meal flour, DATEM, proving time and their interactions.  Cereal Chemistry, 82 (3), 290-301.

AAMODT, A., MAGNUS, E. M. & FAERGESTAD, E. M. (2004).  Effect of protein quality, protein content, bran addition, DATEM, proving time and their interaction on hearth bread.  Cereal Chemistry, 81 (6), 722-734.

AAMODT, A., MAGUNS, E. M., HOLLUNG, K., UHLEN, A. K. & FAEGSTAD, E. M. (2005).  Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions.  Journal of Food Science, 70 (3), 214-

AMBALAMAATIL, S., LUKOW, O. M., HATCHER, D. W., DEXTER, J. E., MALCOLMSON, L. J., & WATTS, B. M. (2002).  Milling and quality evaluation of Canadian hard white spring wheats.  Cereal Foods World, 47 (7), 319-327.

ANTES, S. & WIESER, H (2001). Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat. Cereal Chemistry, 78 (2), 157-159.

ARMERO, E. & COLLAR, C. (1997). Texture properties of formulated wheat doughs. Z. Lebensm. Unters Forsch., 204 (2), 136-145.

AUTIO, K., FLANDER, L., HEINONEN, R. & KINNUNEN, A. (1999). Comparison of small and large deformation measurements of whole meal rye doughs. Cereal Chemistry, 76, 6, 912-914.

AUTIO, K., FLANDER, L., KINNUNEN, A. & HEINONEN, R. (2001). Bread quality relationship with rheological measurements of wheat flour dough. Cereal Chemistry, 78 (6), 654-657.

BASMAN, A., KOKSEL, H. & NG, P.K.W. (2003).  Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads.  Journal of Food Science, 68 (8), 2453-2460.

BAUER, N., KOEHLER, P., WIESER, H. & SCHIEBERLE, P. (2003).  Studies on effects of microbial transglutaminase on gluten proteins of wheat.  II. Rheological properties.  Cereal Chemistry, 80 (6), 787-790.

CAEZ-RAMIREZ, G., SERPA, J. G., CHAMIE, A. M., GARCIA, P. & AGUILAR, H. J. (2001). Characterization of "Suero Costeno" (fermented milk) and its application effect as improver for bread making wheat flour. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 539-544.
 

CHEN, W. Z. & HOSENEY, R. C. (1995). Development of an objective method for dough stickiness. Lebensmittel Wiss u.- Technol., 28, 467-473.

COFFEY, R. & COTTRELL, T. (1999). Effects of various dough conditioners on dough rheology during inflation. Paper presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

COLLAR, C., ANDREU, P. & MARTINEZ-ANAYA, M. A. (1998). Interactive effects of flour, starter and enzyme on bread dough machinability. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 207 (2), 133-139.

COLLAR, C., MARTINEZ, J. C., ANDREU, P. & ARMERO, E. (2000). Effects of enzyme associations on bread dough performance. A response surface analysis. Food Science Technology International, 6 (3), 217-226.

COLLAR, C., ANDREU, P., MARTINEZ, J. C. & ARMERO (1999).  Optimisation of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study.  Food Hydrocolloids, 13, 467-475.

COURTIN, C. M., VAN DEN BULCK, K. & DELCOUR, J. A. (1999). Understanding arabinoxylan functionality in bread making. Use of a combination of reconstitution and in vitro endoxylanase breakdown of water extractable and unextractable araboinoxylan in dough rheological measurements. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.
 

DOBRASZCZYK, B. J. (1997). Development of a new dough inflation system to evaluate doughs. Cereal Foods World, 42 (7), 516-519.

DOBRASZCZYK, B. J. (1998). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Paper presented at Bubbles in Food Conference, UMIST, Manchester , UK, 9-11 June 1998.

DOBRASZCZYK, B. J., SMEWING, J., ALBERTINI, M., MAESMANS, G. & SCHOFIELD, J. D. (2003).  Extensional rheology and stability of gas cell walls in bread doughs at elevated temperatures in relation to breadmaking performance.  Cereal Chemistry, 80 (2), 218-224.

DOBRASZCZYK, B. J. & SCHOFIELD, J. D. (2000). Measurement of biaxial extensional rheological properties using bubble inflation and the stability of bubble expansion in bread doughs. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

DUNNEWIND, B., SLIWINSKI, E. L., GROLLE, K. & VAN VLIET, T. (2004).  The Kieffer dough and gluten extensibility rig - an experimental evaluation.  Journal of Texture Studies, 34, 537-560.

EVERY, D., SIMMONS, L., ROSS, M., WILSON, P. E., SCHOFIELD, J. D., BOLLECKER, S. S. J. & DOBRASZCZYK, B. (2000). Mechanism of the ascorbic acid improver effect on baking. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 277-282.

FERMIN, B. C., HAHM, T. S., RADINKSKY, J. A., KRATOCHVIL, R. J., HALL, J. E. & LO, Y. M. (2005).  Effect of proline and glutamine on the functional properties of wheat dough in winter wheat varieties.  Journal of Food Science, 70 (4), 273-278.

FLORES-FARIAS, R., MARTINEZ-BUSTOS, F., SALINAS-MORENO, Y., CHANG, Y. K., HERNANDEZ, J. G. & RIOS, E. (2000). Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas. Journal of the Science of Food and Agriculture, 80, 1-8, 2000.

GALLAGHER, E., DWYER, E. & DOWNEY, G. (2001). Carbohydrate-based fat replacers in reduced fat sweet pastry: effects on dough, baked and sensory attributes. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

GHORBEL, D., LAUNAY, B. & HEYD, B. (2003).  Improved method for measuring wheat flour dough pressure-sensitive adhesiveness.   Cereal Chemistry, 80 (6), 732-739.

GRAUSGRUBER, H., KREUZMAYR, A. E. & RUCKENBAUER, P. (1999). Selection of the Baking Quality of Wheat. Workshop for Plantbreeding in Europe, BAL Gumpenstein, 23-25 Nov. 1999.

GRAUSGRUBER, H., SCHOGGLl, G., & RUCKENBAUER, P. (2002).  Investigations on the validity of the micro-extensigraph method to measure rheological properties of wheat doughs.  European Food Research Technology, 214 (1), 79-82.

GRAUSGRUBER, H., HATZENBICHLER, E., & RUCKENBAUER, P. (2003).  Analysis of repeated stickiness measures of wheat dough using a Texture Analyser.  Journal of Texture Studies, 34, 69-82.

GUTKOSKI, L. C., PAVANELLI, A. P., MIRANDA, M. Z. & CHANG, Y. K. (1997). Effect of improvers on the rheological and baking properties of the wheat dough. Cienc. Tecnologia Alimentaria, 17 (1), 11-16.

HAYMAN, D. A., SIPES, K., HOSENEY, R. C. & FAUBION, J. M. (1998). Factors controlling gas cell failure in bread dough. Cereal Chemistry, 75 (5), 585-589.

HOSENEY, R. C. & SMEWING, J. (1999). Instrumental measurement of stickiness of doughs and other foods. Journal of Texture Studies, 30, 123-136.

HUANG, W. N. & HOSENEY, R. C. (1999). Isolation and identification of a wheat flour compound causing sticky dough. Cereal Chemistry, 76 (2), 276-281.

INGELIN, M. E. & LUKOW, O. M. (1998). A two-gram flour test for extensibility and resistance to extension: further studies. Wheat Protein Symposium, Saskatoon, 1998.
 

KIEFFER, R., WIESER, H., HENDERSON, M. H. & GRAVELAND, A. (1996). Characterisation of the processing properties of wheat flour by rheological measurements and baking tests on a micro-scale. AACC Conference Paper, Baltimore, 1996.
 

KIEFFER, R. & STEIN, N. (1996). Investigations on the phenomenon of dough hardening during the processing of wheat doughs. AACC Conference Paper, Baltimore, 1996.
 

KIEFFER, R., WIESER, H., HENDERSON, M. H. & GRAVELAND, A. (1998). Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal Science, 27 (1), 53-60.

KIEFFER, R. & STEIN, N., (2000). Reliability of rheological data as a basis for the prediction of processing and baking properties of wheat flours. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LI, X., GRAS, P. W. & MARES, D. J. (1997). A comparison of two-gram and ten-gram mixographs for measurement of mixing properties in soft wheats. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.
 

LI, X., GRAS, P. W. & MARES, D. J. (1997). Comparison of dough properties of soft wheats from Northern NSW and WA using a small scale extension test. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

LI, X., DE PALO, A., ROSS, D. S., DINES, J., O'BRIEN, L., SHAH, S. H., BROWN, G., BELL, J. & BARIANA, H. (1999). Test bake performance of soft biscuit wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

LIMANOND, B., CASTELL-PEREZ, E. & MOREIRA, R. G. (1999). Effect of time and storage conditions on the rheological properties of masa for corn tortillas. Lebensm.-Wiss. u.-Technol., 32 (6), 344-348.

LO, C. T. & RAMSDEN, L. (2000). Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Nahrung, 44, 3, 211-214.

LOOSVELD, A.-M. A. & DELCOUR, J. A. (1999). The effects of wheat flour arabinogalactan-peptide on mixing characteristics of wheat flour dough and the resulting breads. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3 1999, Seattle.

LOPEZ, Y., BARRIOS, L., RAUSCH, K. D., YANG, P. & ECKHOFF, S. R. (2000). A laboratory method for testing corn hybrids in the masa process. Poster presented at AACC Annual Meeting, Nov 5-9, 2000, Kansas City, USA.

LUKOW, O. M., PRESTON, K. R., WATTS, B. M., MALCOLMSON, L. J. & CLOUTIER, S. (2001). Measuring the influence of wheat protein in breadmaking: from damage control to genetic manipulation of protein composition in wheat. Paper presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

MARTINEZ-ANAYA, M. A. & JIMINEZ, T. (1998). Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 206 (2), 134-142.

MARTINEZ-BUSTOS, R., GARCIA, M. N., CHANG, Y. K., SANCHEZ-SINCENCIO, F. & FIGUERO, C. J. D. (2000). Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking. Journal of the Science of Food and Agriculture, 80, 1-6.

MOORE, M. M., SCHOBER, T. J., DOCKERY, P. & ARENDT, E. K. (2004).  Textural comparisons of gluten-free and wheat-based doughs, batters, and breads.  Cereal Chemistry, 81 (5), 567-575.
 

MOREIRA, R. G., LO, T. E. & CASTELL-PEREZ, M. E. (1995). Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry. Food Science and Technology International, 1, 41-45.
 

O'BRIEN, L., SHAH, S. H., LI, X., GRAS, P. W., ROSS, D., BROWN, G. N., BARIANA, H. & BELL, J. (1997). Variation in dough properties of soft wheats as measured with a texture analyser. Paper presented at 47th Australian Cereal Chemistry Conference, Perth, September, 1997.

O'BRIEN, L., SHAH, S. H., BROWN, G. BELL, J., BARIANA, H., DINES, J., DE PALO, A. & LI, X. (1999). Relationships between small and large scale quality test values among soft wheat breeding lines grown in northern NSW. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

PURCELL, U. G., DOBRASZCZYK, B., TSIAMI, A. A. & SCHOFIELD, J. D. (2000). Effects of adding gluten fractions on flour functionality. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 412-416.

RASPER, V. F. & WALKER, C. E. (2000). Quality evaluation of cereals and cereal products: in Handbook of Cereal Science and Technology, 505-537.

SAHAI, D., BUENDIA, M. O. & JACKSON, D. S. (2001). Analytical techniques for understanding nixtamalised corn flour: Particle size and functionality relationships in a masa flour sample. Cereal Chemistry, 78 (1), 14-18.

SCHILLING, G. R., KADIR, S. A. & TILLEY, K. A. (1999). Tortilla making quality of Kansas hard white wheats. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

SCHLEINING, G., ZENZ, H., PUCHNER, K. & GLATTES, H. (1997). Evaluation of a micro-extensigraph method to examine the extensibility of wheat doughs. Poster presented at: International. Symposium on new approaches to Functional Cereals and Oils, Beijing, China, November 9-14, 1997.

SCHLICHTING, L. M., LUKOW, O. M., HUSSAIN, A. & McKENZIE, R. I. H. (1996). Use of a micro-extensigraph method to examine the rheological properties of doughs and glutens from 10 cultivars with identical high molecular weight (HMW) glutenin subunit composition. AACC Conference Paper, Baltimore, 1996.

SEETHARAMAN, K., YAO, N. & ROUT, M. K. (2004).  Role of water in pretzel dough development and final product quality.  Cereal Chemistry, 81 (3), 336-340.

SERNA-SALDIVAR, S. O., GUAJARDO-FLORES, S. & VIESCA-RIOS, R. (2004).  Potential of triticale as a substitute for wheat in flour tortilla production.  Cereal Chemistry, 81 (2), 220-225.

SHAH, S. H., O'BRIEN, L., GRAS, P. W., LI, X., DE PALO, A., ROSS, D. S. & DINES, J. (1999). Heritability of small scale test procedures used in soft wheat evaluation. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.
 

SHARADANANT, R. & KHAN, K. (2003).  Effect of hydrophilic gums on frozen dough. I. Dough quality.  Cereal Chemistry, 80 (6), 764-772.

SMEWING, J. (1995). The Measurement of Dough and Gluten Extensibility Using the SMS/Kieffer Rig and The TA.XT2 Texture Analyser.

SRINIVASAN, M., WANISKA, R. D. & ROONEY, L. W. (2000). Note. Effects of ingredients and processing on dough rheology of wheat flour tortillas. Food Science & Technology International, 6 (4), 331-338.

SUCHY, J., LUKOW, O. M. & INGELIN, M. E. (1999). Dough microextensibilty method using a 2-g mixograph and a texture analyser. Cereal Chemistry, 77 (1), 39-43.

SUCHY, J., LUKOW, O. M. & FU, B. X. (2000). A new wheat protein fractionation method using the modified dumas nitrogen assay. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

SYMONS, L. J. & BRENNAN, C. S. (2004).  The influence of (1 >3) (1 >4)-B-D-Glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads.  Journal of Food Science, 69 (6), 463-467.

TRONSMO, K. M., FAERGESTAD, E. M., MAGNUS, E. M. & SCHOFIELD, J. D. (2000). Rheology as a tool to assess the contributions of protein quality and quantity in relation to bread making. Poster presented at 85th AACC Annual Meeting, Kansas City, Nov 5-9, 2000.

TRONSMO, K. M., FAERGESTAD, E. M., MAGNUS, E. M. & SCHOFIELD, J. D. (2000). Gluten quality vs quantity: rheology as the arbiter. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 387-390.

TRONSMO, K. M., MAGNUS, E. M., FAERGESTAD, E. M., & SCHOFIELD, J. D. (2003).  Relationships between gluten rheological properties and hearth loaf characteristics.  Cereal Chemistry, 80 (5), 575-586.

TRONSMO, K. M., MAGNUS, E. M., BAARDSETH, P., SCHOFIELD, J. D., AAMODT, A., & FAERGESTAD, E. M. (2003).  Comparison of small and large deformation rheological properties of wheat dough and gluten.  Cereal Chemistry, 80 (5), 587-595.

TSENG, C. S., & LAI, H. M. (2002).  Physicochemical properties of wheat flour dough modified by microbial transglutaminase.  Journal of Food Science, 67 (2), 750-755.

VERBRUGGEN, I. M., VERAVERBEKE, W. S. & DELCOUR, J. A. (2000). Significance of high and low molecular weight glutenin subunits for dough extensibility. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 460-463.

WANG, F. C. & SUN, X. S. (2002).  Creep-recovery of wheat flour doughs and relationship to other physical dough tests and breadmaking performance.  Cereal Chemistry, 79 (4), 567-571.

WANG, M., OUDGENOEG, G., VLIET, T. V. & HAMER, R. J. (2003).  Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality.  Journal of Cereal Science, 38, 95-104.

WEHRLE, K., GALLAGHER, E., NEVILLE, D. P., KEOGH, M. K. & ARENDT, E. K. (1999). Microencapsulated high-fat powders in biscuit production. Z. Lebensm. Unters. Forsch., 208, 388-393.

ZOUNIS, S., QUAIL, K. J. & WOOTTON, M. (1999). Evaluation of physical dough test for assessment of frozen dough stability. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

Doughnuts

VELEZ-RUIZ, J. F., SOSA-MORALES, M. E. & TREVINO-CUEVAS, R. (2003).  Effect of four different flours on the properties of donuts during the frying process.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Gluten

BAUER, N., KOEHLER, P., WIESER, H. & SCHIEBERLE, P. (2003).  Studies on effects of microbial transglutaminase on gluten proteins of wheat.  II. Rheological properties.  Cereal Chemistry, 80 (6), 787-790.

HAMER, R. J., WANG, M. W., VAN VLIET, T., GRUPPEN, H., MARSEILLE, J. P. & WEEGELS, P. (2000). Effect of water unextractable solids (WUS) on gluten formation and properties mechanistic considerations. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 507-510.

HSAM, S. L. K., KIEFFER, R. & ZELLER, F. J. (2001). Significance of Aegilops tauschii glutenin genes on breadmaking properties of wheat. Cereal Chemistry, 78 (5), 521-525.

MARDIKAR, S. H. & SCHOFIELD, J. D. (2000). Influence of the redox status of gluten protein SH groups on heat-induced changes in gluten properties. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 227-230.

NICOLAS, Y., SMIT, R. J. M, VAN AALST, H., ESSELINK, F. J., WEEGELS, P. L. & AGTEROF, W. G. M. (2003).  Effect of storage time and temperature on rheological and microstructural properties of gluten.  Cereal Chemistry, 80 (4), 371-377.

TRONSMO, K. M., MAGNUS, E. M., BAARDSETH, P., SCHOFIELD, J. D., AAMODT, A., & FAERGESTAD, E. M. (2003).  Comparison of small and large deformation rheological properties of wheat dough and gluten.  Cereal Chemistry, 80 (5), 587-595.

WANG, M., OUDGENOEG, G., VLIET, T. V. & HAMER, R. J. (2003).  Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality.  Journal of Cereal Science, 38, 95-104.

Muffins

GRIGELMO-MIGUEL, N., CARRERAS-BOLADERAS, E. & MARTIN-BELLOSO, O. (1999). Development of high-fruit-dietary-fibre muffins. European Food Research Technology, 210, 123-128.

GRIGELMO-MIGUEL, N., CARRERAS-BOLADERAS, E. & MARTIN-BELLOSO, O. (2001).  Influence of the addition of peach dietary fibre in composition, physical properties and acceptability of reduced-fat muffins.  Food Science Technology International, 7 (5), 425-431.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H. (1997). Effect of coencapsulating milkfat and leavening agents on batter rheology. Cereal Foods World, 42 (10), 826-829.

STRANGE, E. D., KONSTANCE, R. P., LU, D., SMITH, P. W., ONWULATA, C. I. & HOLSINGER, V. H. (1997). Oxidative and functional stability during storage of butter oil encapsulated with sucrose or flour. Journal of Food Lipids, 4 (4), 245-260.

Paneer

UPRIT, S. & MISHRA, H. N. (2003).  Textural kinetics of soy fortified paneer during salt treatment process.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland Feb 2003.

Pastry

STERNHAGEN, L. G. & HOSENEY, R. C. (1994). Firming Effects in Danish Pastry. Cereal Chemistry, 71 (6), 560-563.

Pizza Bases

CLARKE, C. I. & FARRELL, G. M. (2000). The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases. Journal of the Science of Food and Agriculture, 80, 1237-1244.

Pretzel

SEETHARAMAN, K., YAO, N. & ROUT, M. K. (2004).  Role of water in pretzel dough development and final product quality.  Cereal Chemistry, 81 (3), 336-340.

Toast

BRAGA, A. L. M. & DA CUNHA, R. L. (2001). The behaviour of mechanical properties of toast at different water activities. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 65-70.

Tortillas
 

ADAMS, K. M., LUKOW, O. M., WESLEY, A. S., DEXTER, J. E., MALCOLMSON, L. J., WATTS, B. M. & TOWNLEY-SMITH, F. (2000). Tortilla evaluation of Canadian hard white spring wheat. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

ADAMS, J. L., SILVA, L. & WANISKA, R. D. (2001). Effects of amount of leavening on flour tortilla characteristics. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

ADAMS, J. L., SILVA, L. & WANISKA, R. D. (2001). Effect of acid and base solubility on leavening in wheat flour tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

ADAMS, J. L. & WANISKA, R. D. (2002).  Effects of amount and solubility of leavening compounds on flour tortilla characteristics.  Cereal Foods World, 47 (2), 60-64.

AIDA, I. C. F., MARTHA, L. A. R. & AGUSTIN, L. M. (1996). Shelf-life of tortilla extended with fungal amylases. International Journal of Food Science and Technology, 31, 505-509.

ARAMBULA, G. V., YANEZ-LIMON, M., GONZALEZ-HERNANDEZ, J., MARTINEZ, J. L., FIGUEROA, J. D. C., ALVARADO-GIL, J. J., VARGAS, H. & SANCHEZ-SINENCIO, F. (1998). Effects of starch gelatinisation of the thermal, dielectric and rheological properties of extruded corn masa. Journal of Cereal Science, 27.

ARAMBULA, V. G., FIGUEROA, J. D. C., MARTINEZ-BUSTOS, F., ORDORICA, F. C. A. & GONZALEZ-HERNANDEZ, J. (1998). Milling and processing parameters for corn tortillas from extruded instant dry masa flour. Journal of Food Science, 63 (2), 338-341.

ARAMBULA, V. G., MAURICIO, S. R. A., FIGUEROA, C. J. D., GONZALEZ-HERNANDEZ, J. & ORDORICA, F. C. A. (1999). Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime. Journal of Food Science, 64 (1), 120-124.

ARAMBULA, V. G., GONZALEZ-HERNANDEZ, J., MORENO, M. E. & ORDORICA, F. C. A. (2002).  Characteristics of tortillas prepared from dry extruded masa flour added with maize pericarp.  Journal of Food Science, 67 (4), 1444-1448.

ARAMBULA-VILLA, G., GONZALEZ-HERNANDEZ, J. & ORDORICA-FALOMIR, C. A. (2001). Physicochemical, structural and textural properties of tortillas from extruded instant corn flour supplemented with various types of corn lipids. Journal of Cereal Science, 33 (3), 245-252.

ARORA, S., LYNE, R., ALVIOLA, J. N., LOOKHART, G., WANISKA, R. D. & CHUNG, O. K. (2003).  Development of a micro-scale procedure to prepare wheat flour tortillas.  Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

BEJOSANO, F. P. & WANISKA, R. D. (2003).  NOTE: Functionality of bicarbonate leveners in wheat flour tortillas.  Cereal Chemistry, 81 (1), 77-79.

BEJOSANO, F. P., JOSEPH, S., LOPEZ, R. M., KELEKCI, N. N. & WANISKA, R. D. (2005).  Rheological and sensory evaluation of wheat flour tortillas during storage.  Cereal Chemistry, 82 (3), 256-263.

BOOK, S. L., BRILL, R. V., & HEIDOLPH, B. B. (2002).  Effects of leavening acids on characteristics of fresh and 30-day-old tortillas.  Cereal Foods World, 47 (8), 390-393.

BUESO, F. J., ROONEY, L. W. & WANISKA, R. D. (2001). Anti-staling properties of shortening in corn tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

BUESO, F. J., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. (2002).  Anti-staling properties of maltogenic amylases in corn tortillas.   Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

BUESO, F. J., ROONEY, L. W., WANISKA, R. D. & SILVA, L. (2004).  Combining maltogenic amylase with CMC or wheat gluten to prevent amylopectin recrystallization and delay corn tortilla staling.  Cereal Chemistry, 81 (5), 654-659.

FERNANDEZ, D. A., WANISKA, R. D. & ROONEY, L. W. (1999). Changes in starch properties of corn tortillas during storage. Starch, 51 (4), 136-146.

FLORES-FARIAS, R., MARTINEZ-BUSTOS, F., SALINAS-MORENO, Y., CHANG, Y. K., HERNANDEZ, J. G. & RIOS, E. (2000). Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas. Journal of the Science of Food and Agriculture, 80, 1-8, 2000.

GARZA-CASSO, J. B., PASCUT, S., ROONEY, L. W. & WANISKA, R. D. (2001). Fumaric acid induced changes in pH of flour tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

GOMEZ-ALDAPA, C., MARTINEZ-BUSTOS, F., FIGUEROA, C. J. D. & ORDORICA, F. C. A. (1999). A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing. International Journal of Food Science and Technology, 34, 391-399.
 

GOMEZ-MENDEZ, G., ANZALDUA-MORALES, A., NEVAREZ, V. & TALAMAS, R. (1996). Instrumental and sensory techniques for the measurement of wheat tortilla texture. IFT Conference Paper, New Orleans, 1996.

GUO, Z., CASTELL-PEREZ, M. E. & MOREIRA, R. G. (1999). Characterisation of masa and low-moisture corn tortilla using stress relaxation methods. Journal of Texture Studies, 30, 197-215.

GUO, G., JACKSON, D. S., GRAYBOSCH, R. A., & PARKHURST, A. M. (2003).  Wheat tortilla quality: impact of amylose content adjustments using waxy wheat flour.  Cereal Chemistry, 80 (4), 427-436.

GUTIERREZ DE VELASCO, A., SILVA, L., WANISKA, R. D. & ROONEY, L. W. (2003).  Use of barley beta-glucan concentrate to tenderize corn tortillas.  Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

KELEKCI, N., PASCUT, S. & WANISKA, R. D. (2001). Effect of storage temperature on the staling of flour tortillas. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

LIMANOND, B., CASTELL-PEREZ, M. E. & MOREIRA, R. G. (2002).  Quantifying texture changes in corn tortillas due to staling.  Journal of Texture Studies, 33, 35-44.

LOPEZ, Y., BARRIOS, L., RAUSCH, K. D., YANG, P. & ECKHOFF, S. R. (2000). A laboratory method for testing corn hybrids in the masa process. Poster presented at AACC Annual Meeting, Nov 5-9, 2000, Kansas City, USA.

MAO, Y. (2000). Texture measurements of commercially available wheat flour tortillas. Poster presented at IFT Annual Meeting, Dallas, USA, June 10-14, 2000.

MAO, Y. & FLORES, R. A. (2001). Mechanical starch damage effects on wheat flour tortilla texture. Cereal Chemistry, 78 (3), 286-293.

MAO, Y., FLORES, R. A. & LOUGHIN, T. M. (2003).  Objective texture measurements of commercial wheat flour tortillas.  Cereal Chemistry, 79 (5), 648-653.

MARANPHAL, N., BARRON, M., RIAZ, M. N., ROONEY, L. W. & WANISKA, R. D. (2002).  Utilization of partially defatted peanut meal in tortillas.  Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

MARTINEZ-BUSTOS, F., MORALES, S. E., CHANG, Y. K., HERRERA-GOMEZ, A., MARTINEZ, M. J. L., BANOS, L., RODRIGUEZ, M. E. & FLORES, M. H. E. (1999). Effect of infrared baking on wheat flour tortilla characteristics. Cereal Chemistry, 76 (4), 491-495.

MARTINEZ-BUSTOS, R., GARCIA, M. N., CHANG, Y. K., SANCHEZ-SINCENCIO, F. & FIGUERO, C. J. D. (2000). Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking. Journal of the Science of Food and Agriculture, 80, 1-6.

MARTINEZ-BUSTOS, F., MARTINES-FLORES, H. E., SANMARTIN-MARTINEZ, E., SANCHEZ-SINENCIO, F., CHANG, Y. K., BARRERA-ARELLANO, D. & RIOS, E. (2001).  Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process.  Journal of the Science of Food and Agriculture, 81 (15), 1455-1462.

MARTINEZ-FLORES, H. E., MARTINEZ-BUSTOS, F., FIGUEROA, C. J. D. & GONZALEZ-HERNANDEZ, J. (1998). Tortillas from extruded masa as related to corn genotype and milling process. Journal of Food Science, 63 (1), 130-133.
 

MAURICIO, S. R. A., FIGUEROA, J. D. C., ARAMBULA, V. G. & ALVAREZ, D. J. (1997). Influence of hydrocolloids on the characteristics of dehydration of instant dry masa and quality of tortillas. Paper presented at October 1997 AACC meeting, San Diego.

MENDEZ-ALBORES, J. A., ARAMBULA, V. G., VAZQUEZ, B. M. E., MENDOZA, E. M., PRECIADO, O. R. E. & MORENO-MARTINEZ, E. (2003).  Effect of high moisture maize storage on tortilla quality.  Journal of Food Science, 68 (5), 1878-1881.

MITRE-DIESTE, C. M., MARANPHAL, N., AMES, N. P, ROONEY, L. W. & WANISKA, R. D. (2001). Barley tortillas: effects of amylose and beta-glucan. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

PASCUT, S., KELEKCI, N. & WANISKA, R. D. (2001). Effects of added wheat proteins on processing and quality of flour tortilla. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.
 

PASCUT, S., KELEKCI, N. & WANISKA, R. D. (2003).  Effects of wheat protein fractions on flour tortilla quality.  Cereal Chemistry, 81 (1), 38-43.

PASCUT, S., GARZA, J., SILVA, L. & WANISKA, R. D. (2003).  Improved diameter and shelf stability of flour tortillas by added wheat proteins.  Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

RODRIGUEZ, M. E., YANEZ, J. M., CRUZ-OREA, A., ALVARADO-GIL, J. J., ZELAYA-ANGEL, O., SANCHEZ-SINENCIO, F., VARGAS,

H., DE DIOS FIGUEROA, J., BUSTOS, F. M., MARTINEZ-MONTES, J., GONZALEZ-HERNANDEZ, J., DE MOURA MIRANDA, L. C. (1995). The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties. Z Lebensm. Unters. Forsch., 201, 236-240.
 

RODRIGUEZ, M. E., YANEZ-LIMON, M., ALVARADO-GIL, J. J., VARGAS, H., SANCHEZ-SINENCIO, F., FIGUEROA, J. D. C.,

MARTINEZ-BUSTOS, F., MARTINEZ-MONTES, J. L., GONZALEZ-HERNANDEZ, J., SILVA, M. D. & MIRANDA, L. C. M. (1995). Influence of the structural changes during alkaline cooking on the thermal, rheological, and dielectric properties of corn tortillas. Cereal Chemistry, 73 (5), 593-600.

SAHAI, D. MUA, J. P., SURJEWAN, I., BUENDIA, M. O., ROWE, M. & JACKSON, D. S. (2001). Alkaline processing (nixtamalization) of white mexican corn hybrids for tortilla production: Significance of corn physicochemical characteristics and process conditions. Cereal Chemistry, 78 (2), 116-120.

SAN MARTIN-MARTINEZ, E., JAIME-FONSECA, M. R., MARTINEZ-BUSTOS, F. & MARTINEZ-MONTES, J. L. (2003).  Selective nixtamalization of fractions of maize grain (Zea mays L.) and their use in the preparation of instant tortilla flours analyzed using response surface methodology.  Cereal Chemistry, 80 (1), 13-19.

SCHILLING, G. R., KADIR, S. A. & TILLEY, K. A. (1999). Tortilla making quality of Kansas hard white wheats. Poster presented at 84th AACC Annual Meeting, Oct 31-Nov 3, Seattle, USA.

SEETHARAMAN, K., CHINNAPHA, N., WANISKA, R. D. & WHITE, P. (2002).  Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage.  Journal of Cereal Science, 35 (2), 215-223.

SERNA-SALDIVAR, S. O., GUAJARDO-FLORES, S. & VIESCA-RIOS, R. (2004).  Potential of triticale as a substitute for wheat in flour tortilla production.  Cereal Chemistry, 81 (2), 220-225.

SUCHY, J., LUKOW, O. M., ADAMS, K., WESLEY, A. S., DEXTER, J. E., WATTS, B. M., MALCOLMSON, L. & TOWNLEY-SMITH, F. (2000). Advantages of Canadian hard white spring wheat for tortillas. Poster presented at Agri-Food conference, Winnipeg, July 15-19, 2000.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W. & WANISKA, R. D. (1998). Objective rollability method for corn tortilla texture measurement. Cereal Chemistry, 75 (3), 320-324.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. G. (1998). Tortilla bending technique: An objective method for corn tortilla texture measurement. Cereal Chemistry, 75 (6), 854-858.

SUHENDRO, E. L., ALMEIDA-DOMINGUEZ, H. D., ROONEY, L. W., WANISKA, R. D. & MOREIRA, R. G. (1999). Use of extensibility to measure corn tortilla texture. Cereal Chemistry, 76 (4), 536-540.

SUHENDRO, E. L., McDONOUGH, C. M. & ROONEY, L. W. (2001). The effect of soy products and dry gluten on corn tortilla properties. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

WANG, L. & FLORES, R. A. (1999). Effect of different wheat classes and their flour milling streams on textural properties of flour tortillas. Cereal Chemistry, 76 (4), 496-502.

WANISKA, R. D., GRAYBOSCH, R. A. & ADAMS, J. L. (2003).  Effect of partial waxy wheat on processing and quality of wheat flour tortillas.  Cereal Chemistry, 79 (2), 210-214.

Yam Flour Extrudate

SEBIO, L. & CHANG, Y. K. (2000). Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates. Nahrung, 44, 2, 96-101.

VOLVER ARRIBA
 

CEREALS

Barley
 

BARGALE, P. C. & IRUDAYARAJ, J. (1995). Mechanical strength and rheological behaviour of barley kernels. International Journal of Food Science and Technology, 30, 609-623.

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Barley Extrudates

BAIK, B. K., POWERS, J. & NGUYEN, L. T. (2004).  Extrusion of regular and waxy barley flours for production of expanded cereals.  Cereal Chemistry, 81 (1), 94-99.

Breakfast Cereal
 

BUCHER, S. K., BRENT, J. R. & STRAHM, B. S. (1998). Cornflake production by traditional and extrusion processes. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., p301-309, 1998.

CHEEWAPRAMONG, P., RIAZ, M. N., ROONEY, L. W. & LUSAS, E. W. (2002).  Use of partially defatted peanut flour in breakfast cereal flakes.  Cereal Chemistry, 79 (4), 586-592.

CRUZ Y CELIS, L. P., ROONEY, L. W. & McDONOUGH, C. M. (1996). A Ready-to-Eat breakfast cereal from food-grade sorghum. Cereal Chemistry, 73 (1), 108-114.

FERRIOLA, D. & STONE, M (1998). Sweetener effects on flaked millet breakfast cereals. Journal of Food Science, 63 (4), 726-729.

GREGSON, C. M. & LEE, T. C. (2002).  Evaluation of numerical algorithms for the instrumental measurement of bowl-life and changes in texture over time for RTE breakfast cereals.  Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

PUPPALA, V. (1998). Texture comparison of traditional and extruded cornflakes. Cereal Foods World, 43 (8), 650-652.

Cereal Endosperm

HADDAD, Y., BENET, J. C. & ABECASSIS, J. (1998). A rapid general method for appraising the rheological properties of the starchy endosperm of cereal grains. Cereal Chemistry, 75 (5), 673-676.

Corn Extrudates
 

BARRETT, A., KALETUNC, G., ROSENBERG, S. & BRESLAUER, K. (1995). Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates. Carbohydrate Polymers, 26 (4), 261-269.
 

BARRETT, A. H., ROSENBERG, S., ROSS, E. W. (1994). Fracture intensity distributions during compression of puffed corn meal extrudates: method for quantifying fracturability. Journal of Food Science, 59 (3), 617-620.

BARRON, M. E., MC DONOUGH, C. M., RIAZ, M. N. & ROONEY, L. W. (2003).   The effects of rice based emulsifier on extruded corn meal.  Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

BETA, T., SEETHARAMAN, K., BERN, C. J. & WHITE, P. J. (2002).  Effects of postharveest drying and storage parameters on extrusion of corn grits.  Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

CHANG, Y. K., MARTINEZ-BUSTOS, F. & MARTINEZ-FLORES. (1999). Some functional properties of an expanded snack and pregelatinized flours of corn meal treated with calcium hydroxide by extrusion process. In: Advances in extrusion technology aquaculture/animal feeds and foods (Eds. Y. K. Chang & S. S. Wang) pp. 311-319.
 

CLAYTOR, S. D. (1996). Novel, extruded foods from corn. Poster presented at AACC meeting, Baltimore, September, 1996.

KONSTANCE, R. P., STRANGE, E. D. & ONWULATA, C. I. (2002).  Processing properties of extruded corn-soy blends.  Journal of Food Science, 67 (1), 347-350.

LEMUZ, C. R., PRUITT, L. E., FALLER, J. F., ECKHOFF, S. R. & RAUSCH, K. D. (2000). Dry milling and extrusion performance of corn meal obtained from specific corn hybrids. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

NORTON, C. R. T., MITCHELL, J. R. & BLANSHARD, J. M. V. (1998). Crackly textures. Journal of Texture Studies, 29, 239-253.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H (2001).  Coextrusion of dietary fibre and milk proteins in expanded corn products.  Lebensm-Wiss Und Tech, 34 (7), 424-429.

Corn Flour Pellets

GIMENO, E., MORARU, C. I. & KOKINI, J. L. (2004).  Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating.  Cereal Chemistry, 81 (1), 100-107.

Corn Porridge

KONSTANCE, R. P., ONWULATA, C. I., SMITH, P. W., LU, D., TUNICK, M. H., STRANGE, E. D. & HOLSINGER, V. H. (1998). Nutrient-based corn and soy products by twin-screw extrusion. Journal of Food Science, 63 (5), 864-868.

SEFA-DEDEH, S., CORNELIUS, B.,  & AFOAKWA, E. O. (2003).  Effect of fermentation on the quality characteristics of nixtamalized corn.  Food Research International, 36, 57-64.

Couscous

ABOUBACAR, A. & HAMAKER, B. R. (1999). Physicochemical properties of flours that relate to sorghum couscous quality. Cereal Chemistry, 76 (2), 308-313.

ABOUBACAR, A. & HAMAKER, B. R. (2000). Low molecular weight soluble starch and its relationship with sorghum couscous stickiness. Journal of Cereal Science, 31 (2), 119-126.

Maize

LEAL-DIAZ, A. M., ROONEY, L. W., WANISKA, R. D., BARRON, M. & RIAZ, M. (2003).  Evaluation of extrusion properties of quality protein maize and food grade maize.  Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

Oats

ENGLESON, J. A. & FULCHER, R. G. (2002).  Mechanical behaviour of oats: The groat effect.  Cereal Chemistry, 79 (6), 787-789.

Oat Corn Extrudate

LIU, Y., HSIEH, F., HEYMANN, H. & HUFF, H. E. (2000). Effect of process conditions on the physical and sensory properties of extruded oat-corn puff. Journal of Food Science, 65, 7, 1253-1259.

Oat Flakes

GATES, F. K., DOBRASZCZYK, B. J. & SALOVAARA, H. (2004).  Influence of some processing and storage conditions on the mechanical properties of oat flakes.  American Society of Agricultural Engineers, 47 (1), 223-226.

Oatmeal

AMES, N. P. & RHYMER, C. R. (2003).  Development of a laboratory-scale flaking machine for oat end product testing.  Cereal Chemistry, 80 (6), 699-702.

RHYMER, C., AMES, N., MALCOLMSON, L., DUGUID, S. & BROWN, D. (2001). Laboratory scale method for testing genotype and environment effects on oatmeal quality. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

RHYMER, C., AMES, N., MALCOLMSON, L., BROWN, D. & DUGUID, S. (2005).  Effects of genotype and environment on the starch properties and end-product quality of oats.  Cereal Chemistry, 82 (2), 197-203.

Rice-based Extrudates

ILO, S., BERGHOFER, E. & YING, L. (2000). Effects of extrusion cooking conditions on texture and structure of direct expanded products. Paper presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

Sorghum Flakes

McDONOUGH, C. M., ANDERSON, B. J., ACOSTA-ZULETA, H. & ROONEY, L. W. (1998). Steam flaking characteristics of sorghum hybrids and lines with differing endosperm characteristics. Cereal Chemistry, 75 (5), 634-638.

Soy Porridge

KONSTANCE, R. P., ONWULATA, C. I., SMITH, P. W., LU, D., TUNICK, M. H., STRANGE, E. D. & HOLSINGER, V. H. (1998). Nutrient-based corn and soy products by twin-screw extrusion. Journal of Food Science, 63 (5), 864-868.

Wheat
 

BARGALE, P. C., IRUDAHARAJ, J. & MARQUIS, B. (1996). Studies on rheological behaviour of canola and wheat. Journal of Agricultural Engineering Research, 61, 267-274.

Wheat Endosperm

HADDAD, Y., BENET, J. C., DELENNE, J. Y., MERMET, A. & ABECASSIS, J. (2001). Rheological behaviour of wheat endosperm - proposal for classification based on the rheological characteristics of endosperm test samples. Journal of Cereal Science, 34 (1), 105-113.

HADDAD, Y., MABILLE, F., MERMET, A., ABECASSIS, J. & BENET, J. C. (1999).  Rheological properties of wheat endosperm with a view on grinding behaviour.  Powder Technology, 105, 89-94.

Wheat Flour Extrudates
 

LI, M. & LEE, T. C. (1996). Effect of cysteine on the functional properties and microstructures of wheat flour extrudates. J. Agric. Food Chem., 44 (7), 1871-1880.

PLUNKETT, A., AINSWORTH, P. & FULLER, D. (1999). The effect of fermentation on bubble formation and structural properties of an extruded cereal product. In: Bubbles in Food (Ed. G.M. Campbell, C. Webb, S.S. Pandiella & K. Niranjan), 21-31.

RINALDI, V. E. A., NG, P. K. W. & BENNICK, M. R. (2000). Effects of extrusion of dietary fiber and isoflavone contents of wheat extrudates enriched with wet okara. Cereal Chemistry, 77 (2), 237-240.

RYU, G. H. & NG, P. K. W. (2001). Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch, 53 (3), 147-154.

ZASYPKIN, D. V. & LEE, T. C. (1998). Extrusion of soybean and wheat flour as affected by moisture content. Journal of Food Science, 63 (6), 1058-061.

Wheat Seed Coats

MABILLE, F., GRIL, J. & ABECASSIS, J. (2001). Mechanical properties of wheat seed coats. Cereal Chemistry, 78 (3), 231-235.

VOLVER ARRIBA
 

CONFECTIONERY

Candy
 

DEMARS, L. L. & ZIEGLER, G. R. (2001).  Texture and structure of gelatin/pectin-based gummy confections.  Food Hydrocolloids, 15 (4-6), 643-653.

IZZO, M. STAHL, C. & TUAZON, M. (1995). Using cellulose gel and carrageenan to lower fat and calories in confections. Food Technology, July, 45-49.

TUAZON, M. (1996). The use of carrageenan and cellulose gel in gummi candy. The Manufacturing Confectioner, 76 (11), 62-66.

Caramel
 

ANON (1992). ESP for Sweets, The Role of Texture Analysis. Kennedy's Confection, 31-32.

FOEGEDING, E. A. & STEINER, A. E. (2002).  Factors regulating caramel stickiness and texture.  The Manufacturing Confectioner, 82 (5), 81-88.

KILCAST, D. & ROBERTS, C. (1998). Perception and measurement of stickiness in sugar-rich foods. Journal of Texture Studies, 29, 81-100.

Chewing Gum

SMEWING, J. (1998). Sugar-free gums up to the mark. International Food Marketing and Technology, 12 (3), 28-31.

Chocolate
 

AGUILAR, C. A., HOLLENDER, R. & ZIEGLER, G. R. (1994). Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder. Journal of Food Science, 59 (6), 1239-1243.

ALI, A., SELAMAT, J., CHE MAN, Y. B. & SURIA, A. M. (2001). Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72 (4), 491-497.
 

FULL, N. A., YELLA REDDY, S., DIMICK, P. S. & ZIEGLER, G. R. (1996). Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science, 61 (5), 1068-1072.

JORGE, M. C., RODRIGUEZ, I., HOMBRE, R. De (1999). Evaluation of an instrumental method of texture analysis for quality control of chocolate bars. Alimentaria, 36 (305), 73-76.

Fruit Leather

HUANG, X & HSIEH, F. H. (2005).  Physical properties, sensory attributes, and consumer preference of pear fruit leather.  Journal of Food Science, 70 (3), 177-186.

Gelled Confectionery
 

DEMARS, L. L. & ZIEGLER, G. R. (2001).  Texture and structure of gelatin/pectin-based gummy confections.  Food Hydrocolloids, 15 (4-6), 643-653.

PYE, J. (1996). Gelatin - the scientific approach to product quality. Food Australia, 48 (9), 414-416.

Honey
 

DAMRAU, E. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of Newtonian liquids - theoretical and practical considerations. Journal of Texture Studies, 28, 187-204.

SORIA, A. C., GONZALEZ, M., DE LORENZO, C., MARTINEZ-CASTRO, I. & SANZ, J. (2004).  Characterization or artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data.  Food Chemistry, 85, 121-130.

Jamoncillo Candy

MONTENEGRO, S. N., TALAMAS, R., RODRIGUEZ, B. & MORENO, L. (2001). Effect of sweeteners on the physical and sensory properties of Jamoncillo a Mexican confectionery product. Paper presented at IFT Annual Meeting, June 23-27, 2001, New Orleans, USA.

Nougat

DECKER, N. R. & ZIEGLER, G. R. (2003).  Mechanical properties of aerated confectionery.  Journal of Texture Studies,  34, 437-448.

Sugar Coating

HARTEL, R. W. & DEYMONAZ, C. (2001). Polyols and bulking agents in sugarfree chocolate. Manufacturing Confectionery, 81 (6), 81-92.

Syrup

NOWAKOWSKI, C. M. & HARTEL, R. W. (2002).  Moisture sorption of amorphous sugar products.  Journal of Food Science, 67 (4),  1419-1425.

VOLVER ARRIBA

 

DAIRY

Acidulated Desserts
 

ANON (1995). Acidulated Desserts offer an Alternative to RTC-Desserts. Asia Pacific Food Industry, Sept., 70-74.

Caramelised Condensed Milk

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Cheese
 

AHMAD, K., ABDULAH, A. & AYOB, M. K. (2001).  Potential of palm blend in the formulation of mozzarella analogue.  Palm Oil Developments, 35, 1-7.

ANON (1995). Consistent Consistency. Dairy Industries International, May, 37-38.
 

ARYANA, K. J. (2003).  Microstructure and texture of cheddar cheese manufactured with health beneficial lipids.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

AWAD, R. A., SINGH, R. K., ABDEL-HAMID, L. B. & EL-SHABRAWY, S. A. (1995). Emulsifying salt mixtures effect on physicochemical characteristics of processed cheese spread from Ras cheese. IFT Conference Paper, Anaheim 1995.

AWAD, R. A., ABDEL-HAMID, L. B., EL- SHABRAWY, S. A. & SINGH, R. K. (2002).  Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures.  Lebensm.-Wiss. U.-Technol., 35, 54-61.

BRENNAN, J. G. & BOURNE, M. C. (1994). Effect of Lubrication on the Compression Behaviour of Cheese and Frankfurters. Journal of Texture Studies, 25, 139-150.

BREUIL, P. & MEULLENET, J.-F. (2000). Prediction of cheese texture using three instrumental techniques and multivariate modelling. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

BUFFA, M. N., TRUJILLO, A. J., PAVIA, M. & GUAMIS, B. (2001).  Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurised or high-pressure-treated goats' milk.  International Dairy Journal, 11 (11/12), 927-934.
 

BULLENS, C. (1994). Process and Ingredient Effects on Structure of Reduced-Fat Cheddar Cheese. Food Ingredients Europe, 215-218.
 

BULLENS, C. (1994). Reduced-Fat Cheddar - Aspects of Process & Ingredient Effect. The World of Ingredients, 28-31.
 

CAPELLAS, M., MOR-MUR, M., SENDRA, E., GUAMIS, B. (2001).  Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato).  International Dairy Journal, 11, 165-173.

DRAKE, M. A., HERRETT, W., BOYLSTON, T. D. & SWANSON, B. G. (1996). Lecithin improves texture of reduced fat cheeses. Journal of Food Science, 61 (3), 639-642.

DRAKE, M. A., BOYLSTON, T. D. & SWANSON, B. G. (1996). Fat mimetics in low-fat cheddar cheese. Journal of Food Science, 61 (6), 1267-1270.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1998). Development of a cheese texture lexicon and correlation with rheological measurements. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

DRAKE, M. A., TRUONG, V. D. & DAUBERT, C. R. (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. Journal of Food Science, 64 (4), 744-752.

DRAKE, M. A., GERARD, P. D., TRUONG, V. D. & DAUBERT, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. Journal of Texture Studies, 30, 451-476.

GONZALEZ, C. H., MARTINEZ-NAVARRETE, N. & CHIRALT, A. (1999). Development of ripening in manchego cheese as affected by salt content. European research towards safer and better food: Proceedings of the 3rd Karlsruhe Nutrition Symposium, Karlsruhe, October 1998, pp. 435-442.
 

HALMOS, A. L. (1997). Food texture and sensory properties of dairy ingredients. Food Australia, 49 (4), 169-173.

HALMOS, A. L. & FOO, A. S. (2002).  Texture characteristics of yellow cheeses.  Food Australia, 54 (10), 459-462.

HALMOS, A. L., POLLARD, A. & SHERKAT, F. (2003).  Natural cheddar cheese texture variation as a result of milk seasonality.  Journal of Texture Studies, 34, 21-40.

HWANG, C. H. & GUNASEKARAN, S. (2001). Measuring crumbliness of some commercial Queso Fresco-type Latin American cheeses. Milchwissenschaft, 56 (8), 446-450.

IRIGOYEN, A., CASTIELLA, M., ORDONEZ, A. I., TORRE, P. & IBANEZ, F. C. (2002).  Sensory and instrumental evaluations of texture in cheeses made from ovine milks with differing fat contents.  Journal of Sensory Studies, 17 (2), 145-161.

KAILASAPATHY, K. (1998). Effect of adding carrageenan and gellan gums on yield and textural quality of Caerphilly cheese. Milchwissenschaft, 53 (8), 446-449.

KHEADR, E. E., VUILLEMARD, J.-C. & EL DEEB, S. A. (2000). Accelerated cheddar cheese ripening with encapsulated proteinases. International Journal of Food Science and Technology, 35, 483-495.

KHEADR, E. E., VACHON, J. F., PAQUIN, P. & FLISS, I. (2002).  Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese.  International Dairy Journal, 12 (5), 435-446.

KHEADR, E. E., VUILLEMARD, J.-C., & EL-DEEB, S. A. (2002).  Acceleration of cheddar cheese lipolysis by using liposome-entrapped lipases.  Journal of Food Science, 67 (2), 485-492.

KUO, C. J. & HARPER, W. J. (2000). The effects of hydration conditions of milk protein concentrate on the resulting Cast Feta cheese texture. Poster presented at IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J. & HORNELAS-URIBE, Y. (1998). Microstructure and texture of cheese analogs containing different types of fat. Journal of Texture Studies, 29, 569-586.

LOBATO-CALLEROS, C., VERNON-CARTER, E. J., GUERRERO-LEGARRETA, I., SORIANO-SANTOS, J. & ESCALONA-BEUNDIA, H. (1997). Use of fat blends in cheese analogs: Influence on sensory and instrumental textural characteristics. Journal of Texture Studies, 28, 619-632.

LOBATO-CALLEROS, C., RAMIREZ-SANTIAGO, C.,  OSORIO-SANTIAGO, V. J., VERNON-CARTER, E. J., & HORNELAS-URIBE, Y. (2003).  Microstructure and texture of Manchego cheese-like products made with canola oil, lipophilic and hydrophilic emulsifiers.  Journal of Texture Studies, 33, 165-182.

MOINY, V., MEULLENET, J.-F., & XIONG, R. (2003).  Uniaxial compression of cheddar cheese at various loading rates and its correlation to sensory texture profiles.  Journal of Texture Studies, 33, 237-254.

ORTEGA-RIVAS, E., SEPULVEDA-AHUMADA, D. R. & BARBOSA-CANOVAS, G. V. (2001). Cheddar cheese quality as related to the use of pulsed electric fields to pasteurise milk. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1468-1472.

PAVIA, M., TRUJILLO, A. J., GUAMIS, B. & FERRAGUT, V. (1999). Evolution of the composition and texture of ewe's milk cheese during ripening. Alimentaria, 36 (306), 43-47.

PENA, J. L., ANZALDUA-MORALES, A., GASTELUM, G. & NEVAREZ, V. (1996). A probe for measuring stretchability (string) of melted cheese by instrumental means. IFT Conference Paper, New Orleans, 1996.

PEREIRA, R. B. & BENNETT, R. J.,  HEMAR, Y. & CAMPANELLA, O. H. (2001).  Rheological and microstructural characteristics of model processed cheese analogues.  Journal of Texture Studies, 32, 349-373.

PISKA, I., STETINA, J., VALENOVA, H., DREVOVA, L. & BIEN, R. (2003).  Influence of cheese ripening and cooling conditions on texture and rheological properties of processed cheese.  Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

POLLARD, A., SHERKAT, F., SEURET, M. G. & HALMOS, A. L. (2003).  Textural changes of natural cheddar cheese during the maturation process.  Journal of Food Science, 68 (6), 2011-2015.

PRASAD, N. & ALVAREZ, V. B. (1996). Effect of salt and rennet on the physico-chemical properties of Feta cheese during ripening. IFT Conference Paper, New Orleans, 1996.

RAKSAKULTHAI, R., ROSENBURG, M. & HAARD, N. F. (2002).  Accelerated cheddar cheese ripening with an aminopeptidase fraction from squid hepatopancreas.  Journal of Food Science, 67 (3), 923-929.

ROMEIH, E. A., MICHAELIDOU, A., BILIADERIS, C. G. & ZERFIRIDIS, G. K. (2002).  Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes.  International Dairy Journal, 12 (6), 525-540.

SABADINI, E., CAMPOS, A. A., VIOTTO, W. H. & DA CUNHA, R. L. (2001). Viscoelastic behaviour of Minas Frescal. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 599-603.

SANDRA, S., STANFORD, M. A. & GODDIK, L. M. (2004).  The use of high-pressure processing in the production of Queso Fresco cheese.  Journal of Food Science, 69, (4), 153-158.

SEPULVEDA-AHUMADA, D. R., RIVAS-ORTEGA, E. & BARBOSA-CANOVAS, G. V. (2000). Quality aspects of cheddar cheese obtained with milk pasteurised by pulsed electric fields. Food and Bioproducts Processing, 78, 2.

SERRANO, J., VELAZQUEZ, G., LOPETCHARAT, K., RAMIREZ, J. A. & TORRES, J. A. (2005).  Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture, and sensory properties of shredded milled curd cheese.  Journal of Food Science, 70 (4), 286-293.

SOUSA, M. J. & McSWEENEY, P. L. H. (2001). Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural and Food Research, 40, 83-95.

SWENSON, B. J., WENDORFF, W. L. & LINDSAY, R. C. (2000). Effects of ingredients on the functionality of fat-free process cheese spreads. Journal of Food Science, 65 (5), 822-825.

SUROWKA, K. (1997). Texture characteristics of some Polish cheeses. Polish Journal of Food and Nutrition Sciences, 6/47 (3), 103-112.

SUWONSICHON, T. & PELEG, M. (1999). Rheological characterisation of ricotta cheese by imperfect squeezing flow viscometry. Journal of Texture Studies, 30, 89-103.

TRUONG, V. D., DAUBERT, C. R., DRAKE, M. A. & BAXTER, S. R. (2002).  The rheometry for textural characterisation of cheddar cheeses: correlation with other instrumental and sensory measurements.  Lebensmittel Wissenschaft u. Technol., 35 (4), 305-314.

TRUONG, V. D., DAUBERT, C. R., DRAKE, M. A. & BAXTER, S. R. (2002).  Vane rheometry for textural charactrization of cheddar cheeses:  correlation with other instrumental and sensory measurements.  Lebensm.-Wiss. U.-Technol, 35, 305-314.

VOLIKAKIS, P., BILIADERIS, C. G., VAMVAKAS, C. & ZERFIRIDIS, G. K. (2004).  Effects of a commercial oat-beta-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product.  Food Research International, 37, 83-94.

WATKINSON, P. J., JACKSON, L. F. (1999). New procedure for estimating the modulus of deformability of cheese from uniaxial compression tests. Journal of Texture Studies, 30, 563-580.

XIONG, R., MEULLENET, J. F., HANKINS, J. A. & CHUNG, W. K. (2001). Relationship between sensory and instrumental hardness of cheeses. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

XIONG, R., MEULLENET, J.-F., HANKINS, & CHUNG, W. K. (2002).  Relationship between sensory and instrumental hardness of commercial cheeses.  Journal of Food Science, 67 (2), 877-883.

Chhana Podo

KUMAR, S., KHAMRUI, K. & BANDYOPADHYAY, P. (2002).  Process optimisation for commercial production of Chhana Podo.  Indian Dairyman, 54 (10), 61-65.

Cultured Milk

SOBERANES, J. D., GARCIA-GARIBAY, M., CASAS-ALENCASTER, N. & MARTINEZ-PADILLA, L. P. (2001). Texture Differences between Stirred and Set Fermented Milk by an Exopolysaccharide Producing Strain of Lactobacillus delbrueckii subsp. Bulgaricus. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 594-598.

Custard Dessert

DUNNEWIND, B., JANSSEN, A. M., VAN VLIET, T. & WEENEN, H. (2004).  Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods.  Journal of Texture Studies, 35, 603-620.

Dulce de Leche

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Egg

BARRETT, A. H., CARDELLO, A. V., PRACKASH, A., MAIR, L., TAUB, I. A. & LESHER, L. L. (1997). Optimization of dehydration egg quality by microwave assisted freeze-drying and hydrocolloid incorporation. Journal of Food Processing and Preservation, 21, 225-244.

KIRUNDA, D. F. K. & MCKEE, S. R. (2000). Relating quality characteristics of aged eggs and fresh eggs to vitelline membrane strength as determined by a texture analyser. Poultry Science, 79 (8), 1189-1193.

LUECHAPATTANAPORN, K., WANG, Y., WANG, J., TANG, J., HALLBERG, L. M. & DUNNE, C. P. (2005).  Sterilization of scrambled eggs in military polymeric trays by radio frequency energy.  Journal of Food Science, 70 (4), 288-294.

PERRY, H., SAMS, T., MORENO, V., MOUNT, J., ZIVANOVIC, S. & WEISS, J. (2003).  Additives used to modify texture of retorted egg products.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

THARRINGTON, J. B., CURTIS, P. A., ANDERSON, K. E. & JONES, F. T. (1998). Measurement of the Strength of the Vitelline Membrane of Cryogenically Cooled Processed Shell. Poster presented at Southern Poultry Science Society Meeting (19/1/98, Atlanta, USA) & Poultry Science Annual Meeting (2/8/98, Penn State, USA).

Egg Albumin

CHRIST, D., TAKEUCHI, K. P. & CUNHA, R. L. (2005).  Effect of sucrose addition and heat treatment on egg albumin protein gelation.  Journal of Food Science, 70 (3), 230-238.

Egg Shell

NARUSHIN, V. G., VAN KEMPEN, T. A., WINELAND, M. J. & CHRISTENSEN, V. L. (2004).  Comparing infrared spectroscopy and egg size measurements for predicting eggshell quality.  Biosystems Engineering, In Press.

THARRINGTON, J. B., CURTIS, P. A. & ANDERSON, K. E. (2000). The relationship of egg shape to shell strength. Poster presented at: 89th Annual Meeting Poultry Science Association, August 18-20. Montreal, Canada.

XIE, L., HETTIARACHCHY, N. S., JU, Z. Y., MEULLENET, J., WANG, H., SLAVIK, M. F. & JANES, M. E. (2002).  Edible film coating to minimise egg shell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs.  Journal of Food Science, 67 (1), 280-284.

Egg White

CROGUENNEC, T., NAU, F. & BRULE, G. (2002).  Influence of pH and salts on egg white gelation.  Journal of Food Science, 67 (2), 608-614.

Fermented Milk

OLIVEIRA, M. N., SODINI, I., REMEUF, F. & CORRIEU, G. (2001).  Effect of milk supplementation and culture composition on acidification, textural properties and microbiological  stability of fermented milks containing probiotic bacteria.  International Dairy Journal, 11 (11-12), 935-942.

SOBERANES, J. D., GARCIA-GARIBAY, M., CASAS-ALENCASTER, N. & MARTINEZ-PADILLA, L. P. (2001).  Texture Differences between Stirred and Set Fermented Milk by an Exopolysaccharide Producing Strain of Lactobacillus delbrueckii subsp. Bulgaricus.  Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 594-598.

SOBERANES, J. D., GARIBAY, M. G., ALENCASTER, N. B. C. & PADILLA, L. P. M. (2001). Instrumental texture of set and stirred fermented milk. Effect of a ropy strain of Lactobacillus delbrueckii subsp. Bulgaricus and an enriched substrate. Journal of Texture Studies, 32 (3), 205-217.

Hydrogenated Fat

GIOIELLI, L. A., SIMOES, I. S. & RODRIGUES, J. N. (2003).  Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats.  Journal of Food Engineering, 57, 347-355.

Ice Cream
 

ABD EL-RAHMAN, A. M., MADKOR, S. A., IBRAHIM, F. S. & KILARA, A. (1997). Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. Journal of Dairy Science, 80, 1926-1935.

AIME, D. B., ARNTFIELD, S. D., MALCOLMSON, L. J. & RYLAND, D. (2001). Textural analysis of fat reduced vanilla ice cream products. Food Research International, 34 (2-3), 237-246.

GUINARD, J. X., ZOUMAS-MORSE, C., MORI, L., UATONI, B., PANYAM, D. & KILARA, A. (1997). Sugar and fat effects on sensory properties of ice cream. Journal of Food Science, 62 (5), 1087-1094.

KAILASAPATHY, K. & SELLEPAN, C. D. (1998). Effect of single and integrated emulsifier-stabiliser on soy-ice confection. Food Chemistry, 63 (2), 181-186.

NAGAR, G., CLOWES, G., TUDORICA, C. M., KURI, V. & BRENNAN, C. S. (2002).  Rheological quality and stability of yog-ice cream with added inulin.  International Journal of Dairy Technology, 55 (2), 89-93.
 

PITKA, L. M., CLARK, S., SWANSON, B. G., POWERS, J. R. & LUEDECKE, L. O. (2002).  Sensory analysis of nonfat ice cream with carbohydrate-based fat replacers for heat shock resistance.  Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

THARP, B. W. (1993). The Use of Freezing Profile Calculations to Evaluate the Effect of Variations in Frozen Dessert Composition on Ice Crystal Development and Resistance to Heat Shock. Inter-Ice '93 Conference Presentation.

Margarine

CHRONAKIS, I. S. (1997). Structural-functional and water-holding studies of biopolymers in low fat content spreads. Lebensm.-Wiss. u.-Technol., 30, 36-44.
 

EVAGELIOU, V., ALEVISOPOULOS, S. & KASAPIS, S. (1997). Application of stress-controlled analysis to the development of low fat spreads. Journal of Texture Studies, 28, 319-335.

MADSEN, F. (1998). Gelling hydrocolloids in low fat spread: A rheological characterisation. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.
 

KRAWCZYK, G. R., BULIGA, G. S., BERTRAND, D. T. & HUMPHREYS, W. M. (1996). Reviewing the technology of low-fat spreads. Inform, 7, (6), 635-639.

SMEWING, J. (1999). Temperature controlled texture analysis of fats and oils. International Food Marketing & Technology, June, 24-26.

Mayonnaise

DUNNEWIND, B., JANSSEN, A. M., VAN VLIET, T. & WEENEN, H. (2004).  Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods.  Journal of Texture Studies, 35, 603-620.

HOFFNER, B., GERHARDS, C. & PELEG, M. (1998). Method to assess the ability of rough surfaces to eliminate slip in food viscometry. Journal of Texture Studies, 29, 527-536.

VULINK, N. (2000). Dairy based ingredient as an emulsifier in mayonnaise and dressings. International Food Marketing and Technology, p10-13.

Milk Fat

WRIGHT, A. J. & MARANGONI, A. G. (2003).  The effect of minor components on milk fat microstructure and mechanical properties.  Journal of Food Science, 68 (1), 182-186.

Mousse

CLEGG, S., KILCAST, D. & ARAZI. S. (2003).  The structural and compositional basis of creaminess in food emulsion gels.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland, February 2003.

Sour cream

ADAPA, S. & SCHMIDT, K. A. (1998). Physical properties of low-fat sour cream containing exopolysaccharide-producing lactic acid. Journal of Food Science, 63 (5), 901-903.

Sweet Milk

CORRADINI, M. G. & PELEG, M. (2000). Lubricated squeezing flow viscometry for dulce de leche (milk sweet). Food Science & Techology International, 6 (4), 339-344.

Whipped Emulsion

AKEN, G. A. VAN (2001).  Aeration of emulsions by whipping.  Colloids and Surfaces, 190, 333-354.

Yoghurt

ANON (1995). Ingredients for Yoghurt. The World of Ingredients, March/April, 56-57.

BONCZAR, G., WSZOLEK, M. & SIUTA, A. (2002).  The effects of certain factors on the properties of yoghurt made from ewe's milk.  Food Chemistry, 79 (1), 85-91.

CARSON, K. & MEULLENET, J-F. (1999). Predicting sensory texture attributes of yoghurt from rheological and mechanical testing. Poster presented at 1999 IFT Annual Meeting, 24-28 July, Chicago, USA.

CARSON, K., MEULLENET, J. F. C & REISCHE, D. W. (2002).  Spectral stress strain analysis and partial least squares regression to predict sensory texture of yogurt using a compression/penetration instrumental method.  Journal of Food Science, 67 (3), 1224-1228.

CHENG, L. J., CLARKE, P. T. & AUGUSTIN, M. A. (2002).  Seasonal variation in yoghurt properties.  Australian Journal of Dairy Technology, 57 (3), 187-191.

DE VUYST, L., ZAMFIR, M., MOZZI, F., ADRIANY, T., MARSHALL, V., DEGEEST, B. & VANINGELGEM, F. (2003).  Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks.  International Dairy Journal, 13, 707-717.

FISZMAN, S. M. & SALVADOR, A. (1999). Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels. Z. Lebensm. Unters Forsch A., 208 (2), 100-105.

FISZMAN, S. M., LLUCH, M. A., & SALVADOR, A. (1999).  Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties.  International Dairy Journal, 9, 895-901.

HAQUE, A., RICHARDSON, R. K. & MORRIS, E. R. (2001).  Effect of fermentation temperature on the rheology of set and stirred yoghurt.  Food Hydrocolloids, 15, 593-602.

KRASAEKOOPT, W., BHANDARI, B. & DEETH, H. (2004).  Comparison of texture of yoghurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder.  Journal of Food Science, 69 (6), 276-280.

KUMAR. P. & MISHRA, H. N. (2003).  Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk.  Journal of Texture Studies, 34, 249-269.

KUMAR, P. & MISHRA, H. N. (2003).  Textural characteristics of mango soymilk fortified yoghurt and its optimization.  Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

LAWS, A. P. & MARSHALL, V. M. (2001).  The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria.  International Dairy Journal, 11, 709-721.

NAGAR, G., CLOWES, G., TUDORICA, C. M., KURI, V. & BRENNAN, C. S. (2002).  Rheological quality and stability of yog-ice cream with added inulin.  International Journal of Dairy Technology, 55 (2), 89-93.

MARSHALL, V. M. & RAWSON, H. L. (1999). Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Technology, 34, 137-143.

PEREIRA, R. B., SINGH, H., MUNRO, P. A., & LUCKMAN, M. S. (2003).  Sensory and instrumental textural characteristics of acid milk gels.  International Dairy Journal, 13, 655-667.

RAWSON, H. L. & MARSHALL, V. M. (1997). Effect of 'ropy' strains of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus on rheology of stirred yoghurt. International Journal of Food Science and Technology, 32, 213-220.

SALVADOR, A. & FISZMAN, S. M. (2003).  Rheological textural and sensory characteristics of two types of flavoured yoghurt.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

SCHMIDT, K. A., HERALD, T. J. & KHATIB, K. A. (2001).  Modified wheat starches used as stabilizers in set-style yoghurt.  Journal of Food Quality, 24 (5), 421-434.

SODINI, I., MONTELLA, J. & TONG, P. S. (2003).  Influence of whey protein concentrates on yoghurt texture and rheology.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

SUWONSICHON, T. & PELEG, M. (1999). Rheological characterisation of almost intact and stirred yoghurt by imperfect squeezing flow viscometry. Journal of the Science of Food and Agriculture, 79 (6), 911-921.

VERCET, A., ORIA, R., MARQUINA, P., CRELIER, S. & LOPEZ-BUESA, P. (2002).  Rheological properties of yoghurt made with milk submitted to manothermosonication.  Journal of Agricultural and Food Chemistry, 50 (21), 6165-6171.

YAZICI, F., ALVAREZ, V. B. & HANSEN, P. M. T. (1997). Fermentation and properties of calcium-fortified soy milk yogurt. Journal of Food Science, 62 (3), 457-461.

YOON, W. B. & MCCARTHY, K. L. (2003).  Rheology of yoghurt during pipe flow as characterised by magnetic resonance imaging.  Journal of Texture Studies, 33, 431-444.

VOLVER ARRIBA

 

FISH

Abalone

RAHMAN, M. S. & SABLANI, S. S. (2003).  Porosimetry and puncture test of freeze-dried abalone.  Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

SANCHEZ-BRAMBILA, G. Y., LYON, B. G., HUANG, C. E. & GATES, K. W. (2002).  Sensory characteristics and instrumental texture attributes of Albones, Haliotis Fulgens and Cracherodii.  Journal of Food Science, 67 (3), 1233-1239.

Catfish

WILES, J. L. & GREEN, B. W. (2004).  Texture Profile Analysis and composition of a minced catfish product.  Journal of Texture Studies, 35, 325-337.

Cod

ANGSUPANICH, K. & LEDWARD, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63 (1), 39-50.

ANGSUPANICH, K., EDDE, M. & LEDWARD, D. A. (1999). Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. Journal of Agricultural and Food Chemistry, 47 (1), 92-99.

BADII, F. & HOWELL, N. K. (2002).  Changes in the texture and structure of cod and haddock fillets during frozen storage.  Food Hydrocolloids, 16 (4), 313-319.

BARAT, J. M., RODRIGUEZ-BARONA, S., ANDRES, A. & FITO, P. (2002).  Influence of increasing brine concentration in the cod-salting process.  Journal of Food Science, 67 (5), 1922-1925.

HERRERO, A. M., HEIA, K. & CARECHE, M. (2004).  Stress relaxation test for monitoring post mortem textural changes of ice-stored cod (Gadus morhua L.).  Journal of Food Science, 69 (4), 178-182.

SCHUBRING, R. (1999). Comparison of quality on breaded and battered portions of fillet from single and double frozen blocks. Inf. Fischwirtsch. Fischereiforsch., 46 (3) 51-56.

SCHUBRING, R. (2002).  Double freezing of cod fillets: Influence on sensory, physical and chemical attributes of battered and breaded fillet portions.  Nahrung/Food, 46 (4), 227-232.

STAVRINADOU, I., PAPADEAS, P. & TZIA, C. (2001). Cryoprotective effect of carbohydrates and polyols in egg and surimi freezing. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 834-838.

Fish Fingers

SCHUBRING, R. (2000). Instrumental and sensory evaluation of the texture of fish fingers. Deutsche Lebensmittel-Fundschau, 96 (2), 210-221.

Fish Mince

SCHUBRING, R. (1997). Possibilities of the use of physical and chemical methods by particularly consideration of instrumental texture measurement for the characterisation of commercially processed minces. Inf. Fischwirtsch, 44 (3), 118-127.

TELLEZ-LUIS, S. J., RAMIREZ, J. A. & VAZQUEZ, M. (2004).  Application in restructured fish products of transglutaminase obtained by strepto verticillum ladakanaum in media made from hydrolysates of sorghum straw.  Journal of Food Science, 69 (1), 1-5.

Fishery Products

COPPES, Z., PAVLISKO, A. & DE VECCHI, S. (2002).  Texture measurements in fish and fish products.  Journal of Aquatic Food Product Technology, 11 (1), 89-105.

RAMIREZ, J., URESTI, R., TELLEZ, S. & VAZQUEZ, M. (2002).  Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams.  Journal of Food Science, 67 (5), 1778-1784.

SCHUBRING, R. (1999). Untersuchung von EinfluBfaktoren auf die instrumentelle TPA von Fischerzeugnissen. Deutsche Lebensmittel-Rundschau, 95 (9), 373-385.

SCHUBRING, R. (2000). Investigation of factors influencing the instrumental Texture Profile Analysis (TPA) of fishery products: 2. Influence of test speed and compression. Deutsche Lebensmittel-Fundschau, 96 (2),45-50.

SCHUBRING, R., MEYER, C., SCHLUTER, O., BOGUSLAWSKI, S. & KNORR, D. (2003).  Impact of high pressure assisted thawing on the quality of fillets from various fish species.  Innovative Food Science and Emerging Technologies, 4, 257-267.

Haddock

BADII, F. & HOWELL, N. K. (2002).  Changes in the texture and structure of cod and haddock fillets during frozen storage.  Food Hydrocolloids, 16 (4), 313-319.

Herring

SCHUBRING, R. (1994). Preliminary results of different physical methods used to characterize salted herring. Western European Fish Technologists' Association, 24th Annual Meeting.

SCHUBRING, R. & OEHLENSCHLAGER, J. (1997). Comparison of the ripening process in salted Baltic and North sea herring as measured by instrumental and sensory methods. Z. Lebensm. Unters. Forsch., 205 (5), 89-92.

SCHUBRING, R. (1997). DSC, TPA, and Cielab - Tools for quality determination during enzymatic ripening of salted herring. Seafood from Producer to Consumer, Integrated Approach to Quality (Eds. J. B. Luten, T. Borresen & J. Oehlenschlager), Elsevier Science, 331-348.

STEFANSSON, G., NIELSEN, H. H., SKARA, T., SCHUBRING, R., OEHLENSCHLAGER, J., LUTEN, J., DERRICK, S. &

GUDMUNDSDOTTIR, G. (2000). Frozen herring as raw material for spice-salting. Journal of the Science of Food and Agriculture, 80, 1319-1324.

Mackerel

FAGAN, J. D., GORMLEY, T. R. & MHUIRCHEARTAIGH, M. U. (2003).  Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions.  Lebensm.-Wiss. U.- Technol., 36, 647-655.

Octopus

KATSANIDIS, E. (2004).  Impact of physical and chemical pretreatments on texture of octopus (Eledone moschata).  Journal of Food Science, 69 (7), 264-267.

Pollack

SCHUBRING, R. (1999). Comparison of quality on breaded and battered portions of fillet from single and double frozen blocks. Inf. Fischwirtsch. Fischereiforsch., 46 (3) 51-56.

Plaice

SCHUBRING, R. & MUNKNER, W. (1998). Comparison of the textures of fillets from dab (Limanda limanda) and plaice (Pleuronectes platessa) post mortem ice storage in correlations to frozen storage, and heating. Inf. Fischwirtsch, 45 (1), 26-35.

Saithe

SCHUBRING, R. (2000). Influence of double freezing on quality attributes of lean fish fillet during frozen storage as affected by rigor states. Proceedings of International Conference on Advances in the Refrigeration Systems, Food Technologies and Cold Chain, 23-26 Sept. 1998, Sofia, Bulgaria.

SCHUBRING, R. (2001). Double freezing of saithe fillets. Influence on sensory and physical attributes. Nahrung, 45 (4), 280-285.

Salmon

BUGUENO, G., ESCRICHE, I., MARTINEZ-NAVARRETE, N., DEL MAR CAMACHO, M. & CHIRALT, A. (2003).  Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques.  Food Chemistry, 81, 85-90.

EINEN, O. & THOMASSEN, M. S. (1998).  Starvation prior to slaughter in Atlantic salmon (Salmon salar) II White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets.  Aquaculture, 169, 37-53.

FAGAN, J. D., GORMLEY, T. R. & MHUIRCHEARTAIGH, M. U. (2003).  Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions.  Lebensm.-Wiss. U.- Technol., 36, 647-655.

HULTMANN, L. & RUSTAD, T. (2004).  Iced storage of Atlantic salmon (Salmo salar) - effects on endogenous enzymes and their impact on muscle proteins and texture.  Food Chemistry, In Press.

HULTMANN, L., RORA, A. M. B., STEINSLAND, I., SKARA, T. & RUSTAD, T. (2004).  Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - effects of smoking temperature.  Food Chemistry, 85, 377-387.

JOHNSTON, I. A., MANTHRI, S., BICKERDIKE, R., DINGWALL, A., LUIJKX, R., CAMPBELL, P., NICKELL, D. & ALDERSON, R. (2004).  Growth performance, muscle structure and flesh quality in out-of-season Atlantic salmon (Salmo salar) smolts reared under two different photoperiod regimes.  Aquaculture, 237, 281-300.

MAR CAMACHO, M. D., BUGUENO, G., CARRASCO, C., MARTINEZ-NAVARETTE, N. & CHIRALT, A. (2001). Mechanical and colour changes in smoked and dehydrated salmon (Salmo salar) during storage at vacuum and modified atmosphere. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1012-1016.

MORKORE, T., & EINEN, O. (2003).  Relating sensory and instrumental analyses of Atlantic salmon.  Journal of Food Science, 68 (4), 1492-1497.

MORKORE, T. & AUSTRENG, E. (2004).  Temporal changes in texture, gaping, composition and copper status of Atlantic salmon (Salmo salar, L.) fed moist feed or extruded dry feed.  Aquaculture, 230, 425-437.

MORZEL, M., FITZGERALD, G. F. & ARENDT, E. K. (1997). Fermentation of salmon fillets with a variety of lactic acid bacteria. Food Research International, 30 (10), 777-785.

RORA, A. M. B. & EINEN, O. (2003).  Effects of freezing on quality of cold-smoked salmon based on the measurements of physicochemical characteristics.  Journal of Food Science, 68 (6), 2123-2128.

ROTH, B., MOELLER, D., VELAND, J. O., IMSLAND, A. & SLINDE, E. (2002).  The effect of stunning methods on rigor mortis and texture properties of Atlantic salmon (Salmo salar).  Journal of Food Science, 67 (4), 1462-1466.

SIGURGISLADOTTIR, S., HAFSTEINSSON, H., JONSSON, A., LIE, O., NORTVEDT, R., THOMASSEN, M. & TORRISSEN, O. (1999). Textural properties of raw salmon fillets as related to sampling method. Journal of Food Science, 64 (1), 99-104.

SIGURGISLADOTTIR, S., SIGURDARDOTTIR, M. S., TORRISSEN, O., VALLET, J. L. & HAFSTEINSSON, H. (2000). Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon fillets. Food Research International, 33, (10), 847-855.

SVEINSDOTTIR, K., MARTINSDOTTIR, E., HYLDIG, G., JORGENSEN, B. & KRISTBERGSSON, K. (2002).  Application of quality index method (QIM) scheme in shelf-life study of farmed atlantic salmon (Salmo salar).  Journal of Food Science, 67 (4), 1570-1579.

TAYLOR, R. G., FJAERA, S. O. & SKJERVOLD, P. O. (2002).  Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment.  Journal of Food Science, 67 (6), 2067-2071.

TIRONI, V. A., TOMAS, M. C., & ANON M. C. (2003).  Effect of malonaldehyde on the gelation properties of myofibrillar proteins of sea salmon.  Journal of Food Science, 68 (1), 42-47.

VELAND, J. O. & TORRISSEN, O. J. (1999). The texture of atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test. Journal of the Science of Food and Agriculture, 79, 1737-1746.

Scallop

BELTRAN-LUGO, A. I., MAEDA-MARTINEZ, A. N., PACHECO-AGUILAR, R., NOLASCO-SORIA, H. G. & OCANO-HIGUERA, V. M. (2005).  Physical, textural and microstructural properties of restructured adductor muscles of 2 scallop species using 2 cold binding systems.  Journal of Food Science, 70 (2), 78-84.

Sea Bream

ALASALVAR, C., TAYLOR, K. D. A., OKSUZ, A., GARTHWAITE, T., ALEXIS, M. N. & GRIGORAKIS, K. (2001). Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry, 72 (1), 33-40.

CARBONELL, I., DURAN, L., IZQUIERDO, L. & COSTELL, E. (2003).  Texture of cultured gilthead sea bream (sparus aurata): Instrumental and sensory measurement.  Journal of Texture Studies, 34, 203-217.

Silver Carp & Silver Carp Fish Paste

TELLEZ-LUIS, S. J., URESTI, R. M., RAMIREZ, J. A. & VAZQUEZ, M. (2001). Low-salt restructured fish products using microbial transglutaminase. Poster presented at 62nd IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

TELLEZ-LUIS, S. J., URESTI, R. M., RAMIREZ, J. A. & VAZQUEZ, M. (2002).  Low-salt restructured fish products using microbial transglutaminase as binding agent.  Journal of the Science of Food & Agriculture, 82 (9), 953-959.

Shrimp

SCHUBRING, R. (2002).  Influence of freezing/thawing and frozen storage on the texture and colour of brown shrimp (Crangon crangon).  Archiv fur Lebensmittelhygiene, 53, 25-48.

Snails

SCHUBRING, R. & MEYER, C. (2002).  Quality factors of terrestrial snail products as affected by the species.  Journal of Food Science, 67 (8), 3148-3151.

Squid

BENJAKUL, S., VISESSANGUAN, W., TANAKA, M., ISHIZAKI, S., TALUENGPHOL, A. & CHICHANAN, U. (2000). Physicochemical and textural properties of dried squid as affected by alkaline treatments. Journal of the Science of Food and Agriculture, 80, 2142-2148.

SALVADOR, A., SANZ, T., & FISZMAN, S. (2002).  Effect of corn flour, salt and leavening on the texture of fried, battered squid rings.  Journal of Food Science, 67 (2), 730-733.

Surimi

AUH, J. H., LEE, H. G., KIM, J. W., YOON, H. S. & PARK, K. H. (1999). Highly concentrated branched oligosaccharides as cryoprotectant for surimi. Journal of Food Science, 64, 3, 418-422.

BARRERA, A. M., RAMIREZ, J. A., GONZALEZ-CABRIALES, J. J. & VAZQUEZ, M. (2002).  Effect of pectins on the gelling properties of surimi from silver carp.  Food Hydrocolloids, 16 (5), 441-447.

BENJAKUL, S., VISESSANGUAN, W., TANAKA, M., ISHIZAKI, S., SUTHIDHAM, R. & SUNGPECH, O. (2001). Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far). Journal of the Science of Food and Agriculture, 81 (1), 102-108.

BENJAKUL, S., VISESSANGUAN, W. & TUEKSUBAN, J. (2003).  Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice.  Food Chemistry, 80, 535-544.

BENJAKUL, S., VISESSANGUAN, W. & PECHARAT, S. (2004).  Suwari gel properties as affected by transglutaminase activator and inhibitors.  Food Chemistry, 85, 91-99.

BENJAKUL, S., VISESSANGUAN, W. & KWALUMTHARN, Y. (2004).  The effect of whitening agents on the gel-forming ability and whiteness of surimi.  International Journal of Food Science and Technology, 39, 773-781.

BENJAKUL, S., VISESSANGUAN, W. & CHANTARASUWAN, C. (2004).  Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand.  Lebensm.-Wiss. U.-Technol, 37, 177-185.

BENJAKUL, S., VISESSANGUAN, W., TUEKSUBAN, J. & TANAKA, M. (2003).  Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil).  Food Hydrocolloids, In press.

BENJAKUL, S., VISESSANGUAN, W. & CHANTARASUWAN, C. (2004).  Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish.  International Journal of Food Science and Technology, 39, 671-680.

LI, J. & LEE, T. C. (1999). Effect of sodium bicarbonate on the process and product quality of channel catfish (Ictalurus punctatus) surimi. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

MURPHY, S. C., GILROY, D., KERRY, J. F. & KERRY, J. P. (2005).  Assessment of added protein/starch on the functional properties of surimi gels manufactured from Atlantic Whiting.  Journal of Food Science, 70 (1), 21-24.

PAPADEAS, P. & TZIA, C. (2000). Use of cryoprotectants in surimi freezing. IIR Proceedings Series 'Refrigeration Science and Technology', Sofia, Sept. 1998, 378-385.

PEREZ-MATEOS, M., AMATO, P. M. & LANIER, T. C. (2004).  Gelling properties of Atlantic Croaker surimi processed by acid or alkaline solubilization.  Journal of Food Science, 69 (4), 328-333.

SMEWING, J. (1997). Identifying texture profiles. Food Processing, June, 26-27.

VARITH, J., BARBOSA-CANOVAS, G. V. & SWANSON, B. G. (2000). The influence of temperature on functional properties of high hydrostatic pressure surimi gels. In: Innovations in Food Processing, 111-122.

YONGSAWATDIGUL, J & PARK, J. W. (2002).  Biochemical and conformation changes of actomyosin from threadfin bream stored in ice.  Journal of Food Science, 67 (3), 985-990.

YONGSAWATDIGUI, J., WORRATO, A. & PARK, J. W. (2002).  Effect of endogenous transglutaminase on threadfin bream surimi gelation.  Journal of Food Science, 67 (9), 3258-3263.

Trout

JITTINANDANA, S., KENNEY, P. B. & SLIDER, S. D. (2005).  Cryoprotectants affect physical properties of restructured trout during frozen storage.  Journal of Food Science, 70 (1), 35-42.

MORKORE, T., HANSEN, A. A., UNANDER, E., & EINEN, O. (2002).  Composition, liquid leakage, and mechanical properties of farmed rainbow trout: variation between fillet sections and the impact of ice and frozen storage.  Journal of Food Science, 67 (5), 1933-1938.

WESCHE-EBELING, P. & ARGAIZ-JAMET, A. (2001). Potential of small and medium sized rainbow trout (Salmo gairdneri) in the manufacture of pickled-chilled products. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1037-1040.

Whelks

SANCHEZ-BRAMBILA, G. Y., LYON, B. G., HUANG, Y. W., SANTIAGO, J. R. F., LYON, C. E. & GATES, K. W. (2002).  Sensory and texture quality of canned whelk (Astraea undosa) subjected to tenderizing treatments.  Journal of Food Science, 67 (4), 1559-1563.

Whiting

FAGAN, J. D., GORMLEY, T. R. & MHUIRCHEARTAIGH, M. U. (2003).  Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions.  Lebensm.-Wiss. U.- Technol., 36, 647-655.

VOLVER ARRIBA

 

FRUIT

KILCAST, D. & FILLION, L. (2001).  Understanding consumer requirements for fruit and vegetable texture.  Nutrition and Food Science, 31 (5), 221-225.

Apples
 

AHRNE, L., PROTHON, F. & FUNEBO, T. (2003).  Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato.  International Journal of Food Science and Technology, 38, 411-420.

ALVAREZ, M. D., SAUNDERS, D. E. J. & VINCENT, J. F. V. (2000). Fracture properties of stored fresh and osmotically manipulated apple tissue. European Food Research and Technology, 211 (4), 284-290.

ALVAREZ, M. D., CANET, W. & LOPEZ, M. E. (2002).  Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis.  European Food Research & Technology, 215 (1), 13-20.

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., DE SMEDT, V., SCHOTTE, S., ANDANI, Z., WAKELING, I. & BEYTS, P. K. (1998). Comparison between sensory and instrumental measurements for mealiness assessment in apples. A collaborative test. Journal of Texture Studies, 29, 509-525.

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., RUIZ-CABELLO, J., FERNANDEZ-VALLE, M. E., RECASENS, I., ASENSIO, M. (2000).  Mealiness assessment in apples and peaches using MRI techniques.  Magnetic Resonance Imaging, 18, 1175-1181.

BENAVIDES, A., RECASENS, I., CASERO, T., SORIA, Y. & PUY, J. (2002).  Multivariate analysis of quality and mineral parameters on Golden Smoothee apples treated before harvest with calcium and stored in controlled atmosphere.  Food Science & Technology International, 8 (3), 139-146.

DE BELIE, N., DE SMEDT, V., DE BAERDEMAEKER, J. (2000). Principal component analysis of chewing sounds to detect differences in apple crispness. Postharvest Biology and Technology, 18, 109-119.

DEGRAEVE, P., SAUREL, R. & COUTEL, Y. (2003).  Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurised fruits.  Journal of Food Science, 68 (2), 716-721.

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

DRAKE, S. R. & EISELE, T. A. (1994). Influence of harvest date and controlled atmosphere storage delay on the color and quality of 'Delicious' apples stored in a purge-type controlled-atmosphere environment. Hort. Technology, 4 (3), 260-263.

FAN, X., NIEMERA, B. A., MATTHEIS, J. P., ZUANG, H. & OLSON, D. W. (2005).  Quality of fresh-cut apple slices as affected by low-dose ionizing radiation and calcium ascorbate treatment.  Journal of Food Science, 70 (2), 143-148.

FUNEBO, T., AHRNE, L., KIDMAN, S., LANGTON, M. & SKJOLDEBRAND, C. (2000). Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure. Journal of Food Engineering, 46, 173-182.

GLENN, D. M., PUTERKA, G. J., DRAKE, S. R., UNRUH, T. R., KNIGHT, A. L., BAHERLE, P., PRADO, A. L. & BAUGHER, T. A. (2001).  Particle film application influences apple leaf physiology, fruit yield and fruit quality.  Journal of the Americal Society of Horticultural Science, 126 (2), 175-181.

JOHNSTON, J. W., HEWETT, E. W., BANKS, N. H., HARKER, F. R. & HERTOG, M. L. A. T. M. (2001). Physical change in apple texture with fruit temperature: effects of cultivar and time in storage. Postharvest Biology and Technology, 23 (1), 13-21.

JOHNSTON, J. W., HEWETT, E. W., HERTOG, M. L. A. T. M. & HARKER, F. R. (2002).  Temperature and ethylene affect induction of rapid softening in 'Granny Smith' and 'Pacific Rose' apple cultivars.  Postharvest Biology and Technology, 25 (3), 257-264.

KARLSEN, A. M., AABY, K., SIVERTSEN, H., BAARDSETH, P. & ELLEJKAER, M. T. (1999). Instrumental and sensory analysis of fresh Norwegian and imported apples. Food Quality and Preference, 10 (4), 305-314.

LU, R., GUYER, D. E. & BEAUDRY, R. M. (2001). Determination of firmness and sugar content of apples using near-infrared diffuse reflectance. Journal of Texture Studies, 31, 615-630.

LU, R. (2004).  Prediction of apple fruit firmness by near-infrared multispectral scattering.  Journal of Texture Studies, 35, 263-276.

MARTINEZ-MONZO, J., MARTINEZ-NAVARRETE, N., CHIRALT, A. & FITO, P. (1998). Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science, 63 (3), 499-503.

PROTHON, F., AHRNE, L., KIDMAN, S., LANGTON, M., SJOHOLM, I. & SKJOLDEBRAND, C. (2001). Production of stable semi-finished apple products by milk dehydration processes. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1209-1214.

SHAM, P. W. Y., SCAMAN, C. H. & DURANCE, T. D. (2001). Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety. Journal of Food Science, 66 (9), 1341-1347.

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

SMEWING, J. (1997). Fruity moments. Fruit Processing, 7 (10), 397-399.

SOLIVA-FORTUNY, R. C., OMS-OLIU, G. & MARTIN-BELLOSO, O. (2002).  Effects of ripeness stages on the storage atmosphere, color and textural properties of minimally processed apple slices.  Journal of Food Science, 67 (5), 1958-1963.

SOLIVA-FORTUNY, R. C., LLUCH, M. A., QUILES, A., GRIGELMO-MIGUEL, N., & MARTIN-BELLOSO, O. (2003).  Evaluation of textural properties and microstructure during storage of minimally processed apples.  Journal of Food Science, 68 (1), 312-317.

TAIWO, K. A., ANGERSBACH, A. & KNORR, D. (2002).  Rehydration studies on pretreated and osotically dehydrated apple slices.  Journal of Food Science, 67 (2), 842-847.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002).  The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively.  Journal of Texture Studies, 33, 149-159.

Apricots
 

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

Avocado
 

TAYLOR, J. R. N. (1997). Food Forethought. Food Industries of South Africa, May, 17-18.

WELTI-CHANES, J., DORANTES-ALVAREZ, L., SANDOVAL-DOMINGUEZ, A. & LOPEZ-MALO, A. (2001). Textural and colour changes during ripening of avocado to be used for minimal processing. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2001, pp. 179-183.

Bananas

BASEL, R. M., RACICOT, K. & SENECAL, A. G. (2002).  Long shelf life banana storage using MAP storage coupled with post harvest MCP treatment.   Paper presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

CANO-CHAUCA, M., RAMOS, A. M. & STRINGHETA, P. C. (2002).  Colour and texture change during banana drying (Musa spp nanica).  Alimentaria, 337, 153-158.

JACKSON, J. C., BOURNE. M. C. & BARNARD, J. (1996). Optimization of blanching for crispness of banana chips using response surface methodology. Journal of Food Science, 61 (1), 165-166.

Cherries

DRAKE, S. R., MOFFITT, H. R. & EAKIN, D. E. (1994). Low dose irradiation of 'Rainier' sweet cherries as a quarantine treatment. Journal of Food Processing and Preservation, 18, 473-481.

DRAKE, S. R. & NEVEN, L. G. (1997). Quality response of 'Bing' and 'Rainier' sweet cherries to low dose electron beam irradiation. Journal of Food Processing and Preservation, 20 (4), 345-351.

DRAKE, S. R. & NEVEN, L. G. (1998). Irradiation as an alternative to methyl bromide for quarantine treatment of stone fruits. Journal of Food Quality, 22 (6), 529-538.

MARQUINA, P. L., BURGOS, J. & ORIA, R. (2001). Application of a compression-relaxation test for the characterisation of burlat sweet cherry. Journal of Texture Studies, 32, 15-30.

REMON, S., FERRER, A., MARQUINA, P., BURGOS, J. & ORIA, R. (2000). Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness. Journal of the Science of Food and Agriculture, 80, 1545-1552.

REMON, S., VENTURINI, M. E., LOPEZ-BUESA, P. & ORIA, R. (2003).  Burlat cherry quality after long range transport: optimisation of packaging conditions.  Innovative Food Science and Emerging Technologies, 4, 425-434.

Fruit Leather

HUANG, X & HSIEH, F. H. (2005).  Physical properties, sensory attributes, and consumer preference of pear fruit leather.  Journal of Food Science, 70 (3), 177-186.

Guava

AGUILAR-BERNAL, V., PALOU, E. & LOPEZ-MALO, A. (2001). Osmodehydrofreezing of guava. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 798-802.

PEREIRA, L. M., RODRIGUES, A. C. C., SARANTOPOULOS, C. I. G. L., JUNQUEIRA, V. C. A., CUNHA, R. L. & HUBINGER, M. D. (2004).  Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas.  Journal of Food Science, 69 (4), 172-177.

Kiwifruit

ROBBERS, M., SINGH, R. P. & CUNHA, L. M. (1997). Osmotic-convective dehydrofreezing process for drying kiwifruit. Journal of Food Science, 62 (5), 1039-1042, 1047.

Mango

AL-HAQ, M. I. & SUGIYAMA, J. (2004).  Effect of degree of compression on texture profile parameters of pelican mango.  Journal of Texture Studies, 35, 341-352.

BANJONGSINSIRI, P. & WICKER, L. (2002).  Pectinmethylesterase and calcium were evaluated to improve texture of minimally processed mango.  Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

CAEZ-RAMIREZ, G., RODRIGUEZ-GONZALEZ, M. F. & AGUILAR, H. J. (2001). Relation between physico-chemical and rheological properties for the Manguifera indica L. var. Tommy Atkins upon its apparent harvest index. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 184-188.

MARTINEZ-FERRER, M., HARPER, C., PEREZ-MUNOZ, F., & CHAPARRO, M. (2002).  Modified atmosphere packaging of minimally processed mango and pineapple fruits.  Journal of Food Science, 67 (9), 3365-3371.

Melons

BEAULIEU, J. C., INGRAM, D. A., LEA, J. M. & BETT-GARBER, K. L. (2004).  Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe.  Journal of Food Science, 69 (7), 250-258.

LUNA-GUZMAN, I., BARRETT, D. M. & CANTWELL, M. (1996). Effects of calcium chloride and heat treatments on the quality of fresh-cut cantaloupe melons. IFT Conference Paper, New Orleans, 1996.

LUNA-GUZMAN, I. & BARRETT, D. M. (2000). Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Technology, 19 (1), 61-72.

PALEKAR, M. P., CABRERA-DIAZ, E., KALBASI-ASHTARI, A., MAXIM, J. E., MILLER, R. K., CISNEROS-ZEVALLOS, L. & CASTILLO, A. (2004).  Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe.  Journal of Food Science, 69 (9), 267-273.

PORTELA, S. I. & CANTWELL, M. I. (2001). Cutting blade sharpness affects appearance and other quality attributes of fresh-cut cantaloupe melon. Journal Food Science, 66 (9), 1265-1270.

Papaya

GOMEZ, M., LAJOLO, F. & CORDENUNSI, B. (2002).  Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste.  Journal of Food Science, 67 (1), 442-447.

MORENO, J., BUGUENO, G., VELASCO, V., PETZOLD, G. & TABILO-MUNIZAGA, G. (2004).  Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis).  Journal of Food Science, 69 (3), 102-106.

PAULL, R. E. & CHEN, W. (1997). Minimal processing of papaya (Carica papaya L.) and the physiology of halved fruit. Postharvest Biology and Technology, 12, 93-99.

RODRIGUEZ, A. C. C., CUNHA, R. L. & HUBINGER, M. D. (2003).  Rheological properties of papaya pieces during osmotic dehydration with additives.  Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

RODRIGUES, A. C. C., CUNHA, R. L. & HUBINGER, M. D. (2003).  Rheological properties and colour evaluation of papaya during osmotic dehydration processing.  Journal of Food Engineering, 59, 129-135.

Peaches

BARREIRO, P., ORTIZ, C., RUIZ-ALTISENT, M., RUIZ-CABELLO, J., FERNANDEZ-VALLE, M. E., RECASENS, I., ASENSIO, M.

(2000).  Mealiness assessment in apples and peaches using MRI techniques.  Magnetic Resonance Imaging, 18, 1175-1181.

FERNANDEZ-TRUJILLO, J. P., MARTINEZ, J. A. & ARTES, F. (1998). Effect of cold storage on physiology and quality of Sudanell peach. Food Science and Technology International, 4, 245-255.

Pears

ABREU, M., BEIRAO-DA-COSTA, S., GONCALVES, E. M., BEIRAO-DA-COSTA, M. L. & MOLDAO-MARTINS, M. (2003).  Use of mild heat pre-treatments for quality retention of fresh-cut 'Rocha' pear.  Postharvest Biology and Technology, 30, 153-160.

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

DRAKE, S. R. (1999). Quality of 'BOSC' pears as influenced by elevated carbon dioxide storage. Journal of Food Quality, 22, 417-425.

DRAKE, S. R., GIX, R. D. & COUREAU, C. (2001). Quality of 'Anjou' pears after different types of controlled atmosphere storage. Journal of Food Quality, 24 (1), 27-36.

HUANG, X & HSIEH, F. H. (2005).  Physical properties, sensory attributes, and consumer preference of pear fruit leather.  Journal of Food Science, 70 (3), 177-186.

SOLIVA-FORTUNY, R. C., ALOS-SAIZ, N., ESPACHS-BARROSO, A. & MARTIN-BELLOSO, O. (2004).  Influence of maturity at processing on quality attributes of fresh-cut conference pears.  Journal of Food Science, 69 (7), 290-294.

Pepino

MARTINEZ-ROMERO, D., SERRANO, M. & VALERO, D. (2003).  Physiological changes in pepino (Solanum muricatum Ait) fruit stored at chilling and non-chilling temperatures.  Postharvest Biology and Technology, 30, 177-186.

Pineapple

MARTINEZ-FERRER, M., HARPER, C., PEREZ-MUNOZ, F., & CHAPARRO, M. (2002).  Modified atmosphere packaging of minimally processed mango and pineapple fruits.  Journal of Food Science, 67 (9), 3365-3371.

Plums

PADILLA-ZAKOUR, O. I., SON, S. M., SMITH, N. L., ANDERSON, J. L., FREER, J. & LEE, C. Y. (2000). A new method to improve the quality of canned plums. Poster presented at: IFT Annual Meeting, Dallas, USA, June 10-14, 2000.

Raspberries
 

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

DEGRAEVE, P., SAUREL, R. & COUTEL, Y. (2003).  Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurised fruits.  Journal of Food Science, 68 (2), 716-721.

SMEWING, J. (1997). Fruity moments: An analysis of fruit stability. Food Marketing & Technology, 11 (2), 32-34.

Strawberries
 

ANON (1996). Quantifying fruit firmness. Food Ingredients and Analysis International, March, 29-30.

DEGRAEVE, P., SAUREL, R. & COUTEL, Y. (2003).  Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurised fruits.  Journal of Food Science, 68 (2), 716-721.

HAN, C., LEDERER, C., MC DANIEL, M. & ZHAO, Y. (2005).  Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings.  Journal of Food Science, 70 (3), 172-178.

MARTINEZ-NAVARRETE, N., MORAGA, G., MARTINEZ-MONZO, J., BOTELLA, F., TIRADO, N. & CHIRALT, A. (2001). Mechanical and colour changes associated with dehydrofreezing of strawberry. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 793-797.

RASING, F., HULSTEIN, J. & MAAS, R.  (2003).  Firmness of strawberries.  Improvement of fruit quality through manipulation of texture.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland Feb 2003.

SUUTARINEN, J., HEISKA, K., MOSS, P. & AUTIO, K. (2000). The effects of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues. Lebensm.-Wiss. und.-Technologie, 33 (2), 89-102.

SUUTARINEN, J., HONKAPAA, K., HEINIO, R.-L., MUSTRANTA, A., LIUKKONEN-LILJA, H. & MOKKILA, M. (2002).  Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams.  Journal of Food Science, 67 (3), 1240-1248.

SUUTARINEN, J., HONKAPAA, K., HEINIO, R.-L., AUTIO, K., MUSTRANTA, A., KARPPINEN, S., KIUTAMO, T., LIUKKONEN-LILJA, & MOKKILA, M. (2003).  Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams.  Journal of Food Science, 67 (2), 884-894.

TAIWO, K. A., ESHTIAGHI, M. N. ADE-OMOWAYE, B. I. O. & KNORR, D. (2003).  Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics.  International Journal of Food Science and Technology, 38, 693-707.

VIDALES, S.L., CASTRO, M.A. & ALZMORA, S. M. (1998). The structure-texture relationship of blanched and glucose-impregnated strawberries. Food Science and Technology International, 4, 169-178.

VOLVER ARRIBA
 

GELS
 

BARBOSA-CANOVAS, G. V. & TABILO-MUNIZAGA, G. (2000). Rheological characterisation of food gels. Proceedings of the XIIIth International Congress on Rheology, Cambridge, UK, 2000.

BARIGOU, M., FAIRHURST, P. G., FRYER, P. J. & PAIN, J. P. (2003).  Concentric flow regime of solid-liquid food suspensions: theory and experiment.  Chemical Engineering Science, 58, 1671-1686.

KEMSLEY, E. K., SPRUNT, J. C., DEFERNEZ, M. & SMITH, A. C. (2002).  Multivariate analysis of electromyographic (EMG) frequency spectra to characterise mastication.  Journal of Texture Studies, 33, 15-34.

LENNOX. S. (2002).  Gelatin alternatives in gummi confections.  The Manufacturing Confectioner, 82 (5), 65-72.

PONS, M. & FISZMAN, S. M. (1996). Instrumental texture profile analysis with particular reference to gelled systems. Journal of Texture Studies, 27, 597-624.

Agar

MARINHO-SORIANO, E. & BOURRET, E. (2003).  Effects of season on the yield and quality of agar from Gracilaria species (Gracilariaceae, Rhodophyta).  Bioresource Technology, 90, 329-333.

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D. & PELEG, M. (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. Journal of Texture Studies, 31 (2), 205-223.

Alginates

BAEZA, R., GUGLIOTTA, L. M. & PILOSOF, A. M. R. (2003).  Gelation of B-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties.  Colloids and Surfaces, 31, 81-93.

BANNING, D., CRAIG, D. M. Q., DETTMAR, P. W., HAMPSON, F. C. & ONSOYEN, O. (1997). Physico-chemical characterisation of alginate gel.

DRAGET, K. I., BORE, T. F., ONSOYEN, E. & SMIDSROD, O. (1998). Controlling alginate gels by applying G-blocks. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

DRAGET, K. I., STRAND, B., HARTMANN, M., VALLA, S., SMIDSROD, O. & SKJAK-BRAEK, G. (2000).  Ionic and acid gel formation of epimerised alginates; the effect of AlgE4.  International Journal of Macromolecules, 27, 117-122.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

NEISER, S., DRAGET, K. I. & SMIDSROD, O. (1999).  Interactions in bovine serum albumin-calcium alginate gel systems.  Food Hydrocolloids, 13, 445-458.

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D., PELEG, M. (2001).  Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels.  Food Research International, 34 (10), 871-878.

SWEET III, J. L., PILLAY, V., OWUSU-ABABIO, G. & ABLORDEPPEY, S. Y. (2003).  A novel PLGA-Microparticulate system for rate-modulated drug delivery: a new approach for Alzheimer's disease.  Paper presented at AAPS, Salt Lake City, USA.

Alginate Beads

BARIGOU, M., FAIRHURST, P. G., FRYER, P. J. & PAIN, J. P. (2003).  Concentric flow regime of solid-liquid food suspensions: theory and experiment.  Chemical Engineering Science, 58, 1671-1686.

FAIRHURST, P. G. & PAIN, J. P. (1999).  Passage time distributions for high solid fraction solid-liquid food mixtures in horizontal flow: unimodal size particle distributions.  Journal of Food Engineering, 39, 345-357.

LEVY, F. E. & LEVY, M. C. (1999).  Serum albumin-alginate coated beads: mechanical properties and stability.  Biomaterials, 20, 2069-2080.

TORRE, M. L., MAGGI, L., VIGO, D., GALLI, A., BORNAGHI, V., MAFFEO, G. & CONTE, U. (2000).  Controlled release of swine semen encapsulated in calcium alginate beads.  Biomaterials, 21, 1493-1498.

Beef Gels

PIETRASIK, Z. &  LI-CHAN, E. C. Y. (2002).  Binding and textural properties of beef gels as affected by protein, k-carrageenan and microbial transglutaminase addition.  Food Research International, 35 (1), 91-98.

PIETRASIK, Z. (2003).  Binding and textural properties of beef gels processed with k-carrageenan, egg albumin and microbial transglutaminase.  Meat Science, 63, 317-324.

b-lactoglobulin

GAO, H., NG-KWAI-HANG, K. F. & BRITTEN, M. (2002).  The influence of genetic variants on gelling properties of b-lactoglobulin.  Milchwissenschaft, 57 (1), 6-9.

Blood Plasma Gels

PARES, D., SAGUER, E., TOLDRA, M. & CARRETERO, C. (2000). Effect of high pressure processing at different temperatures on protein functionality of porcine blood plasma. Journal of Food Science, 65 (3), 486-490.

Carrageenan

ARTIGNAN, J. M., CORRIEU, G. & LACROIX, C. (1997). Rheology of pure and mixed kappa-carrageenan gels in lactic acid fermentation conditions. Journal of Texture Studies, 28, 47-70.
 

BAEZA, R. I., CARP, D. J., MARTELLI, P. & PILOSOF, A. M. R. (2002).  Mixed biopolymer gels of k-carrageenan and soy protein isolate.  Taken from: Plant biopolymer science (Ed. D. Renard, G. Delle Valle, Y. Popineau), 191- 200.

BAYARRI, S., DURAN, L., & COSTELL, E. (2003).  Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels.  International Dairy Journal, 13, 643-654.

BUBNIS, W. A., O'HARE, K. & REILLY, W. J. (1997). A low moisture hydrocolloid soft chewable gel delivery system. FMC Commercial Literature - Abstract printed in 14 (11) Nov 97 (Supplement) Pharmaceutical Research.

CARSON, L., SUN, X., SETSER, C. & PENG, Y. (2002).  Assessing food firmness using an electronic sensing system with a model food system.  Journal of Texture Studies, 33, 389-399.

COSTELL, E., PEYROLON, M. & DURAN, L. (2000). Influence of texture and type of hydrocolloid on perception of basic tasted in carrageenan and gellan gels. Food Science and Technology International, 6 (6), 495-499.

DOYLE, J., GIANNOULI, P., PHILIP, K. & MORRIS, E. R. (2002).  Effect of K+ and Ca2+ cations on gelation of k-carrageenan.  Taken from:  Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 159-164.

DUNSTAN, D. E., CHEN, Y., LIAO, M.-L., SALVATORE, R., BOGER, D. V. & PRICA, M. (2001).  Structure and rheology of the kappa-carrageenan/locust bean gum gels.  Food Hydrocolloids, 15, 475-484.

FISZMAN, S. M., PONS, M. & DAMASIO, M. H. (1998). New parameters for instrumental texture profile analysis: instantaneous and retarded recoverable springiness. Journal of Texture Studies, 29, 499-508.

FISZMAN, S. M. & DAMASIO, M. H. (2000). Suitability of single-compression and TPA tests to determine adhesiveness in solid and semi-solid foods. Journal of Texture Studies, 31, 55-68, 2000.

GIROD, S., FABREGUE, E., DEVOISSELLE, J. M. (2000). Characterisation of a gelatin/polysaccharides mixed hydrogel. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.
 

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

HAUG, I. J., DEVLE, H., DRAGET, K. I. & SMIDSROD, O. (2002).  Mixed systems of fish gelatin and k-carrageenan.  Taken from:  Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 173-176.

HAUG, I., WILLIAMS, M. A. K., LUNDIN, L., SMIDSROD, O. & DRAGET, K. I. (2003).  Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions.  Food Hydrocolloids, 17, 439-444.

NDONI, S., MARR, B. U., NIELSEN, H., VEDERSO, I.-L. & BORREGAARD, L. (2000). Comparison of texture analyser and rheometer measurements on carrageenan and pectin gels. Gums and Stabilisers for the Food Industry 10 (Ed. P.A Williams, G.O. Phillips) RSC, 129-136.

NEISER, S., DRAGET, K. I. & SMIDSROD, O. (2000). Gel formation in heat-treated bovine serum albumin-k-carrageenan systems. Food Hydrocolloids, 14, 95-110.

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D. & PELEG, M. (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. Journal of Texture Studies, 31 (2), 205-223.
 

PETERSEN, K. I. (1994). Acidulated Desserts - An Alternative and Challenge to Neutral Ready-to-Consume Desserts. International Food Marketing & Technology, December, 19-21.

RIBEIRO, K. O., SABADINI, E. & DA CUNHA, R. L. (2001). Influence of shear on casein-carrageenan interactions using uniaxial compression. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 559-564.

SEDLMEYER, F., DAIMER, K., RADEMACHER, B. & KULOZIK, U. (2003).  Influence of the composition of milk-protein k/l-hybrid-carrageenan gels on product properties.  Colloids and Surfaces, 31, 13-20.

VILLANUEVA, R. D., MENDOZA, W. G., RODRIGUEZA, M. R. C., ROMERO, J. B. & MONTANO, M. N. E. (2004).  Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kapp-iota carrageenan blends.  Food Hydrocolloids, 18, 283-292.

Chicken Breast Muscle Protein Gels

KE, S. & HULTIN, H. O. (2005).  Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein.  Journal of Food Science, 70 (1), 1-6.

Egg Albumen Gels

HAMMERSHOJ, M., LARSEN, L. B., IPSEN, R. H. & QVIST, K. B. (2001). Effect of hen egg production and protein composition on textural properties of egg albumen gels. Journal of Texture Studies, 32, 105-129.

HAMMERSHOJ, M., LARSEN, L. B., ANDERSEN, A. B. & QVIST, K. B. (2002).  Storage of shell eggs influences the albumen gelling properties.  Lebensmittel-Wissenschaft Und-Technology, 35 (1), 62-69.

NGARIZE, S., ADAMS, A., HOWELL, N. K. (2003).  Studies on egg albumin and whey protein interactions by FT-Raman spectroscopy and rheology.  Food Hydrocolloids.

Fruit Jelly/Jams

HERNANDEZ, M. J., DURAN, L. & COSTELL, E. (1999). Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science & Technology International, 5 (1), 79-87.

MALDAO-MARTINS, M., MOREIRA, N., SOUSA, I. & BEIRAO DA COSTA, M. L. (1998). Effect of processing conditions on volatile composition of apple jellies and jams, In: Food Flavours: Formation, Analysis and Packaging Influences, (Eds. E. T. Contis et al.), pp.369-374.

Furcellaran

FRIEDENTHAL, M., EHA, K., VIITAK, A., LUKAS, A. & SIIMER (2001).  Effects of drying on the gel strength and cation mobility of furcellaran.  Innovative Food Science and Emerging Technologies, 1, 275-279.

Gelatin

ALVES, M. M., ANTONOV, Y. A. & GONCALVES, M. P. (2000).  Phase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems.  International Journal of Biological Macromolecules, 27, 41-47.

BOLAND, A. B., BUHR, K., GIANNOULI, P. & VAN RUTH, S. M. (2004).  Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems.  Food Chemistry, In Press.

DEMARS, L. L. & ZIEGLER, G. R. (2001).  Texture and structure of gelatin/pectin-based gummy confections.  Food Hydrocolloids, 15 (4-6), 643-653.

FISZMAN, S. M., PONS, M. & DAMASIO, M. H. (1998). New parameters for instrumental texture profile analysis: instantaneous and retarded recoverable springiness. Journal of Texture Studies, 29, 499-508.

GIROD, S., FABREGUE, E., DEVOISSELLE, J. M. (2000). Characterisation of a gelatin/polysaccharides mixed hydrogel. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

GMIA (Gelatin Manufacturers Institute of America, Inc.) (1993). Gelatin, pp.1-24.
 

GREGSON, C. M., HILL, S. E., MITCHELL, J. R. & SMEWING, J. (1999). Measurement of the rheology of polysaccharide gels by penetration. Carbohydrate Polymers, 38, 255-259.

GUDMUNDSSON, M. & HAFSTEINSSON, H. (1997). Gelatin from cod skins as affected by chemical treatments. Journal of Food Science, 62 (1), 37-39, 47.
 

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

HAUG, I. J., DEVLE, H., DRAGET, K. I. & SMIDSROD, O. (2002).  Mixed systems of fish gelatin and k-carrageenan.  Taken from:  Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 173-176.

JAMILAH, B. & HARVINDER, K. G. (2002).  Properties of gelatins from skins of fish - black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica).  Food Chemistry, 77, 81-84.

JONES, R. R., STEFFE, J. F. & HARTE, J. B. (2003).  Sensory firmness scale based on gelatin gels.  Journal of Texture Studies, 33, 543-558.

LAU, M. H., TANG, J. & PAULSON, A. T. (2000). Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International, 33, 665-671.

LENNOX. S. (2002).  Gelatin alternatives in gummi confections.  The Manufacturing Confectioner, 82 (5), 65-72.

REYNOLDS, R. L. (2001). Scaling method for firmness of gelatin gels as compared with tenderness of meat. Paper presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

SEGTNAN, V. H., KVAAL, K., RUKKE, E. O., SCHULLER, R. B. & ISAKSSON, T. (2003).  Rapid assessment of physico-chemical properties of gelatine using near infrared spectroscopy.  Food Hydrocolloids, 17, 585-592.
 

STEVENS, P. V., WIJAYA, I. M. S. & PATERSON, J. L. (1995). Modeling of physical properties of gelatin: gel strength. Food Australia, 47 (4), 167-172.
 

SUROWKA, K. (1997). Effect of protein hydrolysate on the instrumental texture profile of gelatin gels. Journal of Texture Studies, 28, 289-303.

Gellan

BAYARRI, S., COSTELL, E. & DURAN, L. (2002).  Influence of low sucrose concentrations on the compression resistance of gellan gum gels.  Food Hydrocolloids, 16 (6), 593-597.

BAYARRI, S., DURAN, L., & COSTELL, E. (2003).  Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels.  International Dairy Journal, 13, 643-654.

COSTELL, E., PEYROLON, M. & DURAN, L. (2000). Influence of texture and type of hydrocolloid on perception of basic tasted in carrageenan and gellan gels. Food Science and Technology International, 6 (6), 495-499.

FISZMAN, S. M., PONS, M. & DAMASIO, M. H. (1998). New parameters for instrumental texture profile analysis: instantaneous and retarded recoverable springiness. Journal of Texture Studies, 29, 499-508.

GUINARD, J. X. & MARTY, C. (1995). Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science, 60 (4), 727-730.

LAU, M. H., TANG, J. & PAULSON, A. T. (2000). Texture profile and turbidity of gellan/gelatin mixed gels. Food Research International, 33, 665-671.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Effect of pH buffers on mechanical properties of gellan gels. Journal of Texture Studies, 30, 151-166.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Texture properties of gellan gels as affected by temperature. Journal of Texture Studies, 30, 409-433.

MAO, R., TANG, J. & SWANSON, B. G. (1999). Gelling temperatures of gellan solutions as affected by citrate buffers. Journal of Food Science, 64 (4), 648-652.

MAO, R., TANG, J. & SWANSON, B. G. (2000). Texture properties of high and low acyl mixed gellan gels. Carbohydrate Polymers, 41, 331-338.

MAO, R., TANG, J., SWANSON, B. G. (2000). Relaxation time spectrum of hydrogels by CONTIN analysis. Journal of Food Science, 65 (3), 374-381.

MAO, R., TANG, J. & SWANSON, B. G. (2001). Water holding capacity and microstructure of gellan gels. Carbohydrate Polymers, 46 (4), 365-371.

NUSSINOVITCH, A., CORRADINI, M. G., NORMAND, M. D. & PELEG, M. (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, kappa-carrageenan and gellan gels. Journal of Texture Studies, 31 (2), 205-223.
 

PAPAGEORGIOU, M., KASAPIS, S. & RICHARDSON, R. K. (1994). Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels. Food Hydrocolloids, Vol.8, No.2, pp.97-112.

TERATSUBO, M., TANAKA, Y. & SAEKI, S. (2002).  Measurement of stress and strain during tensile testing of gellan gum gels: effect of deformation speed.  Carbohydrate Polymers, 47 (1), 1-5.

TO, K. M. (1998). Novel textures with gellan gum. Food Ingredients Europe: Conference Proceedings, London, November1997, 148-152.
 

WILLOUGHBY, L. & KASAPIS, S. (1994). The Influence of Sucrose upon the Gelation of Gellan Gum in Large Deformation Compression Analysis. Food Ingredients Europe, 120-125.

Grape Juice Gels

GASPAR, C., LAUREANO, O. & SOUSA, I. (1998). Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 206 (3), 169-174.

SOUSA, I. M. N., MATIAS, E. C. & LAUREANO, O. (1997). The texture of low calorie grape juice jelly. Z. Lebensm. Unters. Forsch., 205, 140-142.

Guar

DURIG, T. & FASSIHI, R. (2002).  Guar-based monolithic matrix systems: effect of ionizable and non-ionizable substances and excipients on gel dynamics and release kinetics.  Journal of Controlled Release, 80, 45-56.

WANG, F., WANG, Y. J., & SUN, Z. (2002).  Conformational role of xanthan gum in its interaction with guar gum.  Journal of Food Science, 67 (9), 3289-3294.

Konjac Flour Gels

HUANG, H. Y. & LIN, K. W. (2004).  Influence of pH and added gums on the properties of konjac flour gels.  International Journal of Food Science and Technology, 39, 1009-1061.

Locust Bean Gum

ALVES, M. M., ANTONOV, Y. A. & GONCALVES, M. P. (2000).  Phase equilibria and mechanical properties of gel-like water-gelatin-locust bean gum systems.  International Journal of Biological Macromolecules, 27, 41-47.

DUNSTAN, D. E., CHEN, Y., LIAO, M.-L., SALVATORE, R., BOGER, D. V. & PRICA, M. (2001).  Structure and rheology of the kappa-carrageenan/locust bean gum gels.  Food Hydrocolloids, 15, 475-484.

JAROSZEWSKI, A. R., BRAGA, A. L. M. & CUNHA, R. L. (2003).  Effect of locust bean gum and NaCl/KCl on the gelation process of acidified casein.  Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

WANG, F., WANG, Y.-J. & SUN, Z. (2002).  Conformational role of xanthan in its interaction with locust bean gum.  Journal of Food Science, 67 (7), 2609-2614.

Maillard Protein Gels

ARMSTRONG, H. J., HILL, S. E. & MITCHELL, J. R. (1994). Enhancement of the Gelation of Food Macromolecules Using the Maillard Reaction and Elevated Temperatures. Maillard Reactions in Chemistry, Food & Health, 159-163.
 

ARMSTRONG, H. J., HILL, S. E., SCHROOYEN, P. & MITCHELL, J. R. (1994). A Comparison of the Viscoelastic Properties of Conventional and Maillard Protein Gels. Journal of Texture Studies, 25, 285-298.

Milk Gels

DE VRIES, J. (2002).  Interaction of carrageenan with other ingredients in dairy dessert gels.  Taken from:  Gums and Stabilisers II (ed. P.A. Williams, G. O. Phillips), 201-210.

VASBINDER, A. J., ALTING, A. C., VISSCHERS, R. W. & DE KRUIF, C. G. (2003).  Texture of acid milk gels: formation of disulfide cross-links during acidification.  International Dairy Journal, 13, 29-38.

Mixed Gels

AUTIO, K., KUUVA, T., ROININEN, K., & LAHTEENMAKI, L. (2003).  Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels.  Journal of Texture Studies, 33, 473-486.

CRAIG, D. Q. M., KEE., A., TAMBURIC, S. & BARNES, D. (1997). An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures. J. Biomater. Sci. Polymer Edn., 8 (5), 377-389.

GASPAR, C., LAUREANO, O. & SOUSA, I. (1998). Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture. Zeitschrift fur Lebensmittel-Untersuchung & Forschung, 206 (3), 169-174.

Oat Starch Gels

LIU, H. & AMES, N. (2000). Genotype differences in heat-moisture treated oat. Poster presented at 85th AACC Annual Meeting, Kansas City, USA,Nov 5-9, 2000.

Pectin

AUTIO, K., KUUVA, T., ROININEN, K., & LAHTEENMAKI, L. (2003).  Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels.  Journal of Texture Studies, 33, 473-486.

AUTIO, K., LANTTO, R. & BUCHERT, J. (2003).  Gel-formation of sugar beet pectin by laccase.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland, Feb 2003.

BARRERA, A. M., RAMIREZ, J. A., GONZALEZ-CABRIALES, J. J. & VAZQUEZ, M. (2002).  Effect of pectins on the gelling properties of surimi from silver carp.  Food Hydrocolloids, 16 (5), 441-447.

BOLAND, A. B., BUHR, K., GIANNOULI, P. & VAN RUTH, S. M. (2004).  Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems.  Food Chemistry, In Press.

DEMARS, L. L. & ZIEGLER, G. R. (2001).  Texture and structure of gelatin/pectin-based gummy confections.  Food Hydrocolloids, 15 (4-6), 643-653.

EVANGELIOU, V., RICHARDSON, R. K. & MORRIS, E. R. (2000).  Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels.  Carbohydrate Polymers, 42, 245-259.

FRIIS, A., NORSKER, M. & BREGNHOJ, D. (1998). Comparison of rheological measurements for characterisation of pectin gels. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

KUUVA, T., LANTTO, R., REINIKAINEN, T., BUCHERT, J. & AUTIO, K. (2003).  Rheological properties of laccase-induced sugar beet pectin gels.  Food Hydrocolloids, 17, 679-684.

NDONI, S., MARR, B. U., NIELSEN, H., VEDERSO, I.-L. & BORREGAARD, L. (2000). Comparison of texture analyser and rheometer measurements on carrageenan and pectin gels. Gums and Stabilisers for the Food Industry 10 (Ed. P.A Williams, G.O. Phillips) RSC, 129-136.

NORSKER, M., JENSEN, M., ADLER-NISSEN, J. (2000). Enzymatic gelation of sugar beet pectin in food products. Food Hydrocolloids, 14, 237-243.

TURQUOIS, T., RINAUDO, M., TARAVEL, F. R. & HEYRAUD, A. (1999).  Extraction of highly gelling pectin substances from sugar beet  pulp and potato pulp: influence of extrinsic parameters on their gelling properties.  Food Hydrocolloids, 13, 255-262.

Polymer Gels

HAGERSTROM, H., & EDSMAN, K. (2003).  Limitations of the rheological  mucoadhesion method:  The effect of the choice of conditions and the rheological synergism parameter.  European Journal of Pharmaceutical Sciences, 28, 349-357.

Polysaccharide Gels

COVIELLO, T., ALHAIQUE, F., PARISI, C., MATRICARDI, P., BOCCHINFUSO, G. & GRASSI, M. (2004).  A new polysaccharide gel matrix for drug delivery: preparation and mechanical properties.  Journal of Controlled Release.

Protein Gels

ALTING, A. C., VAN DE MEULENA, E. T., HUGENHOLTZ, J. & VISSCHERS, R. W. (2003).  Control of texture of cold-set gels through programmed bacterial acidification.  International Dairy Journal, In press.

AVANZA, V., PUPPO, C. & ANON, C. (2003).  Rheological properties of amaranth protein gels.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland Feb 2003.

BARRETT, A., PRAKASH, A., SAKELAKOS, D., TAUB, I., COHEN, S. & OHASHI, Y. (1998). Moisture migration in idealized bilayer systems: relationships among water-associated properties, structure, and texture. Food Hydrocolloids, 12, 401-408.

PEKARSKI, K. C., FAUSTMAN, C., BARRETT, A. H. & HOAGLAND, T. A. (2002).  The effects of hexenal and malondialdehyde on the gelling ability of myofibrillar proteins.  Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

REMONDETTO, G. E., PAQUIN, P. & SUBIRADE, M. (2002).  Cold gelation of beta-lactoglobulin in the presence of iron.  Journal of Food Science, 67 (2), 586-595.

SADAR, L. N., ARGIN, S. & LO, Y. M. (2003).  Rheological properties of a novel microbial exopolysaccharide produced from lactose by bifidobacterium longum BB-79.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Rice Flour Gels

HETTIARACHCHY, N. S., GRIFFIN, V. K., GNANASAMBANDAM, R., MOLDENHAUER, K. & SIEBENMORGEN, T. (1997). Physicochemical properties of three rice varieties. Journal of Food Quality, 20 (4), 279-289.

PATINDOL, J. & WANG, Y.-J. (2002).  Fine structures of starches from long-grain rice cultivars with different functionality.  Cereal Chemistry, 79 (3), 465-469.

WANG, Y.-J., WANG, L., SHEPHARD, D., WANG, F. & PATINDOL, J. (2002).  Properties and structures of flours and starches from whole, broken and yellowed rice kernals in a model study.  Cereal Chemistry, 79 (3), 383-386.

Rice Gel Cake

HAN, J.  A., LEE, B. H., LIM, W. J. & LIM, S. T. (2005).  Utilization of hydroxypropylated waxy rice and corn starches in Korean waxy rice cake to retard retrogradation.  Cereal Chemistry, 82 (1), 88-92.

Rice Starch Gel

BAO, J. S., CAI, Y. Z. & CORKE, H. (2001).  Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy.  Journal of Food Science, 66 (7), 936-939.

CAMERON, D. K. & WANG, Y. J. (2005).  A better understanding of factors that affect the hardness and stickiness of long-grain rice.  Cereal Chemistry, 82 (2), 113-119.

TAN, Y., SUN, M. & CORKE, H. (2002).  Physicochemical properties of an elite rice hybrid.  Journal of the Science of Food and Agriculture, 82 (14), 1628-1636.

WANG, Y. J. & WANG, L. (2003).  Structures of four way rice starches in relation to thermal, pasting, and textural properties.  Cereal Chemistry, 79 (2), 252-256.

Sago Wheat Gel

ZAIDUL, I. S. M., KARIM, A. A., MANAN, D. M. A., ARIFFIN, A., NORULAINI, N. A. N. & OMAR, A. K., M. (2002).  Study of rheological profile analysis related to texture for mixtures of sago-wheat gel.  International Journal of Food Properties, 5 (3), 585-598.

Salivary Replacement Gels

KELLY, H. M., PURCELL, C. H. & DEASY, P. B. (2000). Development of a salivary replacement gel for the symptomatic treatment of xerostomia. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

Skim Milk Gels

GODDARD, S. J. & AUGUSTIN, M. A. (1995). Formation of acid-heat-induced skim milk gels in the pH range 5.0-5.7: effect of the addition of salts and calcium chelating agents. Journal of Dairy Research, 62, 491-500.

Soy Protein Isolate

BAEZA, R. I., CARP, D. J., MARTELLI, P. & PILOSOF, A. M. R. (2002).  Mixed biopolymer gels of k-carrageenan and soy protein isolate.  Taken from: Plant biopolymer science (Ed. D. Renard, G. Delle Valle, Y. Popineau), 191- 200.

BOATWRIGHT, W. L. & HETTIARACHCHY, N. S. (1995). Spray-dried soy protein isolate solubility, gelling characteristics, and extractable protein as affected by antioxidants. Journal of Food Science, 60 (4), 806-809.
 

CABODEVILA, O., HILL, S. E., ARMSTRONG, H. J., DE SOUSA, I. & MITCHELL, J. R. (1994). Gelation Enhancement of Soy Protein Isolate using the Maillard Reaction and High Temperature. Journal of Food Science, 59 (4), 872-875.
 

HILL, S. E., MITCHELL, J. R. & ARMSTRONG, H. J. (1991). The production of heat stable gels at low protein concentration by the use of the Maillard reaction. Taken from: Gums & Stabilisers for the Food Industry 6 (Eds. G. O. Phillips, P. A. Williams & D. J. Wedlock) pp. 471-478.

MOLINA, E., DEFAYE, A. B., LEDWARD, D. A. (2002).  Soy protein pressure-induced gels.  Food Hydrocolloids, 16, 625-632.

MOLINA, E. & LEDWARD, D. A. (2003).  Effects of combined high-pressure and heat treatment on the textural properties of soya gels.  Food Chemistry, 80, 367-370.

RICKERT, D. A., JOHNSON, L. A. & MURPHY, P. A. (2004).  Functional properties of improved glycinin and b-conglycinin fraction.  Journal of Food Science, 69 (4), 303-311.

TAY, S. L. & PERERA, C. O. (2004).  Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-d-lactone.  Journal of Food Science, 69 (4), 139-143.
 

Soy Protein Concentrate

SUROWKA, K., ZMUDZINSKI, D. & SUROWKA, J. (2003).  Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components.  Trends in Food Science and Technology, In Press.

Starch Gels

AGUILERA, J. M. & ROJAS, E. (1996). Rheological, thermal and microstructural properties of whey protein-cassava starch gels. Journal of Food Science, 61 (5), 962-966.
 

AGUILERA, J. M. & BAFFICO, P. (1997). Structure-mechanical properties of heat-induced whey protein/cassava starch gels. Journal of Food Science, 62 (5), 1048-1066.

ARVISENET, G. & CAYOT, N. (2001). Influence of aroma compounds on large deformation properties of starch-based systems during aging. Journal of Texture Studies, 32 (3), 185-203.

ARVISENET, G., LAFARGE, C., CAYOT, N. & TAISANT, C. (2000). Effect of isoamyl acetate on the rheological behaviour of a starch-based food product, during all the product life time. Interactions of Food Matrix with Small Ligands Influencing Flavour and Texture, 175-180, 2000.

BAIK, B. K. & JACKOWSKI, R. (2004).  Characteristics of granular cold-water gelling starches of cereal grains and legumes prepared using liquid ammonia and ethanol.  Cereal Chemistry, 81 (4), 538-543.

BAO, J. S., CAI, Y. Z. & CORKE, H. (2001). Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy. Journal of Food Science, 66 (7), 936-939.

BETA, T., OBILANA, A. B. & CORKE, H. (2001). Genetic diversity in properties of starch from Zimbabwean sorghum landraces. Cereal Chemistry, 78 (5), 583-589.

BETA, T., CORKE, H., TAYLOR, J. R. N. & ROONEY, L. W. (2001). Effect of steeping treatment on pasting and thermal properties of sorghum starches. Cereal Chemistry, 78 (3), 303-306.

BETA, T., CORKE, H., TAYLOR, J. R. N. (2001). Starch properties of Barnard Red, a South African red sorghum of significance in traditional african brewing. Starch, 52 (12), 467-470.

BETA, T. & CORKE, T. (2001).  Genetic and environmental variation in Sorghum starch properties.  Journal of Cereal Science, 34 (3), 261-268.

BOLAND, A. B., BUHR, K., GIANNOULI, P. & VAN RUTH, S. M. (2004).  Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems.  Food Chemistry, In Press.

CAYOT, N., LAFARGE, C., ARVISENET, G. & TAISANT, C. (2000). Influence of aroma compounds on the mechanical properties of starch-based food systems. Journal of Texture Studies, 31, 297-313.

COLLADO, L. S. & CORKE, H. (1999). Heat-moisture treatment effects on sweetpotato starches differing in amylose content. Food Chemistry, 65 (3), 339-346.

CZUCHAJOWSKA, Z., KLAMCZYNSKI, A., PASZCZYNSKA, B. & BAIK, B. K. (1998). Structure and functionality of barley starches. Cereal Chemistry, 75 (5), 747-754.

CZUCHAJOWSKA, Z., OTTO, T., PASZCZYNSKA, B., BAIK, B-K. (1998). Composition , thermal behaviour, and gel texture of prime and tailings starches from garbanzo beans and peas. Cereal Chemistry, 75 (4), 466-472.

DANIEL, J. R. (2001). The effect of inulin on the texture of normal corn starch gels. Paper presented at IFT meeting, 23-25 June, 2001, New Orleans, USA.

EDWARDS, R. H., BERRIOS, J. D. J., MOSSMAN, A. P., TAKEOKA, G. R., WOOD, D. F. & MACKEY, B. E. (1998). Texture of jet cooked, high amylose corn starch-sucrose gels. Lebensmittel Wissenschaft und Technologie, 31 (5), 432-438.

GARZON, G. A., GAINES, C. S., MOHAMED, A. & PALMQUIST, D. E. (2003).  Effect of oil content and pH on the physicochemical properties of corn starch-soybean oil composites.  Cereal Chemistry, 80 (2), 154-158.

LI, J. & CORKE, H. (1999). Physicochemical properties of normal and waxy Job's tears (Coix lachryma-jobi L.) starch. Cereal Chemistry, 76 (3), 413-416.

LIN, Y. P., ABOUBACAR, A., ZEHR, B. E. & HAMAKER, B. R. (2002).  Corn dry-milled grit and flour fractions exhibit differences in amylopectin fine structure and gel texture.  Cereal Chemistry, 79 (3), 354-358.

LIU, H., RAMSDEN, L. & CORKE, H. (1997). Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohydrate Polymers, 34, 283-289.

LO, C. T. & RAMSDEN, L. (2000). Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Nahrung, 44, 3, 211-214.

MALI, S., SILVA, R. A. S., GROSSMAN, M. V. E., SILVA, R. S. F. & BORSATO, D. (2001). Optimisation of the production of acetylated distarch adipates using the novel software 'MULTIPLEX'. International Journal of Food Science and Technology, 36, 641-647.

OZCAN, S. & JACKSON, D. S. (2005).  Functionality behavior of raw and extruded corn starch mixtures.  Cereal Chemistry, 82 (2), 223-227.

PEREZ, E. E., BREENE, W. M. & BAHNASSEY, Y. A. (1998). Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods. Starch, 50, 2, 70-72.

ROJAS, J. A., ROSELL, C. M. & BENEDITO DE BARBER, C. (2001). Role of maltodextrins in the staling of starch gels. European Food Research Technology, 212 (3), 364-368.

SADOWSKA, J., WRONKOWSKA, M., LEWANDOWICZ. G. & SORAL-SMIETANA, M. (2003).  Texture vs rheological behaviour of oxidised potato starch gels.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland, Feb 2003.

SEETHARAMAN, K., TZIOTIS, A., BORRAS, F., WHITE, P. J. FERRER, M. & ROBUTTI, J. (2001). Thermal and functional characterisation of starch from Argentinian corn. Cereal Chemistry, 78 (4), 379-386.

SUH, D. S., CHANG, P. S. & KIM, K.-O. (2002).  Physicochemical properties of corn starch selectively oxidised with 2,2,6,6-tetramethyl-1-piperdinyl oxoammonium ion.  Cereal Chemistry, 79 (4), 576-581.

THURKOW, W. (1998). Instant potato starch with gelling capacity. Paper presented at FIE, Frankfurt, November, 1998.

VANDEPUTTE, G. E., VERMEYLEN, R., GEEROMS, J. & DELCOUR, J. A. (2003).  Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture.  Journal of Cereal Science, 38, 61-68.

VESTERINEN, E., SUORTTI, T. & AUTIO, K. (2001). Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch. Cereal Chemistry, 78 (4), 442-446.

WATTANACHANT, S., MUHAMMAD, K., MAT HASHIM, D. & RAHMAN, R. A. (2003).  Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties.  Food Chemistry, 80, 463-471.

WONGSUBAN, B., MUHAMMAD, K., GHAZALI, Z., HASHIM, K. & HASSAN, M. A. (2003).  The effect of electron beam irradiation on preparation of sago starch/polyvinyl alcohol foams.  Nuclear Instruments and Methods in Physics Research, 211, 244-250.

YAMIN, F. F., LEE, M., POLLAK, L. M. & WHITE, P. J. (1999). Thermal properties of starch in corn variants isolated after chemical mutagenesis of inbred line B73. Cereal Chemistry, 76 (2), 175-181.

YOUNG, N. W. G., MUHRBECK, P. & POULSEN, P. (1998). Potato starch gels, rheology and sensory testing: the connection. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

YOUNG, N. W. G., MUHRBECK, P. & POULSEN, P. (1998). Potato starch gels, rheology and sensory testing: the connection. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

Whey Protein Gels
 

ALTING, A. C., VAN DE MEULENA, E. T., HUGENHOLTZ, J. & VISSCHERS, R. W. (2003).  Control of texture of cold-set gels through programmed bacterial acidification.  International Dairy Journal, In press.

BEAULIEU, M., TURGEON, S. L. & DOUBLIER, J.-L. (2001).  Rheology, texture and microstructure of whey proteins/low methoyl pectins mixed gels with added calcium.  International Dairy Journal, 11 (11-12), 961-967.

BLECKER, C., PAQUOT, M. & DEROANNE, C. (2000). Gelling properties of whey proteins after enzymic fat hydrolysis. Journal of Food Science, 65 (4), 561-563.

CHEN, J., MOSCHAKIS, T., NELSON, P. (2004).  Application of surface friction measurements for surface characterization of heat-set whey protein gels.  Journal of Texture Studies, 35, 493-510.

HONGSPRABHAS, P. & BARBUT, S. (1998). Effects of N-ethylmaleimide and CaCl2 on cold gelation of whey protein isolate. Food Research International, 30 (6), 451-455.

HUANG, X. L., CATIGNANI, G. L. & SWAISGOOD, H. E. (1999). Modification of rheological properties of whey protein isolates by limited proteolysis. Nahrung, 43 (2), 79-85.

JU, Z. Y. & KILARA, A. (1998). Textural properties of cold-set gels induced from heat-denatured whey protein isolates. Journal of Food Science, 63 (2), 288-292.

JU, Z. Y. & KILARA, A. (1998). Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate. Journal of Agriculture and Food Chemistry, 46, 3604-3608.

JU, Z. Y. & KILARA, A. (1998). Gelation of hydrolysates of a whey protein isolate induced by heat, protease, salts and acid. International Dairy Journal, 8 (4), 303-309.

JU, Z. Y. & KILARA, A. (1998). Properties of gels induced by heat, protease, calcium salt, and acidulant from calcium ion-aggregated whey protein isolate. Journal of Dairy Science, 81 (5), 1236-1243.

JU, Z. Y. & KILARA, A. (1998). Aggregation induced by calcium chloride and subsequent thermal gelation of whey protein isolate. Journal of Dairy Science, 81 (4), 925-931.

JU, Z. Y. & KILARA, A. (1998). Gelation of pH-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant. Journal of Agricultural & Food Chemistry, 46, 1830-1835.

NGARIZE, S., ADAMS, A., HOWELL, N. K. (2003).  Studies on egg albumin and whey protein interactions by FT-Raman spectroscopy and rheology.  Food Hydrocolloids.

PUYOL, P., PEREZ, M. D. & CALVO, M. (1999). Rheological properties of commercial whey protein samples from the MADGELAS survey. International Journal of Food Science and Technology, 34, 565-572.

THOMAS, R., PAULSON, A. T. & TUNG, M. A. (1997). Viscoelasticity and strength in model composite gels of whey proteins containing microspheres. Paper presented at the 7th International Congress on Engineering and Food Conference, Brighton,

UK, April, 1997.

TURGEON, S. L. & BEAULIEU, M. (2001).  Improvement and modification of whey protein gel texture using polysaccharides.  Food Hydrocolloids, 15 (4-6), 583-591.

Xanthan

BRAGA, A. L. M., JAROSZEWSKI, A. R. & CUNHA, R. L. (2003).  Stress relaxation and mechanical properties of caseinate-annealed xanthan-sucrose gels acidified with glucono-d-lactone.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland February, 2003.

WANG, F., WANG, Y.-J. & SUN, Z. (2002).  Conformational role of xanthan in its interaction with locust bean gum.  Journal of Food Science, 67 (7), 2609-2614.

WANG, F., WANG, Y. J., & SUN, Z. (2002).  Conformational role of xanthan gum in its interaction with guar gum.  Journal of Food Science, 67 (9), 3289-3294.

VOLVER ARRIBA

ADHESIVES

Adhesives
 

CHUANG, H. K., CHIU, C. & PANIAGUA, R. (1997). Avery Adhesive Test Yields More Performance Data Than Traditional Probe. Adhesives Age, September, 18-23.

DOLEZ, P., MAREK, M. & LOVE, B. J. (2001). Photopolymerizable acrylic resin: effect of curing time and temperature. Journal of Applied Polymer Science, 82, 546-554.

DOLEZ, P. & LOVE, B. (2001). Adhesive bonding as an alternative for underwater structured repair. Proceedings of the 11th International Offshore and Polar Engineering Conference, 17-22 June, 2001, Stavanger, Norway.

JACKSON, M. L., LOVE, B. J. & HEBNER, S. R. (1998). Structural and electrical performance of environmentally exposed water-based epoxies. Proceedings of the 21st Annual Adhesion Society Meeting, Savannah, February 22-25, 1998.

JACKSON, M. L., LOVE, B. J., & HEBNER, S. R. (1998). Adhesive and electrical performance of environmentally exposed waterborne epoxies. Paper presented at EURADH '98 (4th European Conference on Adhesion) and WCARP 1 (1st World Congress on Adhesion and Related Phenomena), Garmisch Partenkirchen, Sept. 6-11, 1998.

SATAS, D. (1998). Pressure sensitive adhesives and gels. Proceedings of the 21st Annual Meeting of the Adhesion Society, 320-321.

Adhesive Tape

DO, H. S., KIM, S. E. & KIM, H. J. (2004).  Preparation and characterization of UV-crosslinkable acrylic pressure sensitive adhesive.  Paper presented at: 7th European Adhesion Conference, EURADH 2004, Germany.

TRENOR, S. R., SUGGS, A. E. & LOVE, B. J. (2002).  Influence of penetration enhancers on the thermomechanical properties and peel strength of a poly(isobutylene) pressure sensitive adhesive.  Journal of Materials Science Letters,  21, 1321-1323.

Oral Mucosal Patches

REPKA, M. A., MUNJAL, M., GUTTA, K. & STODGHILL, S. (2001). Physical and chemical properties of transmucosal hydroxypropyl cellulose and hydroxypropyl methylcellulose films containing Lidocaine. Poster presented at AAPS Annual Meeting, Denver, Colorado, USA.

WONG, C. F., YUEN, K. H. & PEH, K. K. (1999).  Formulation and evaluation of controlled release Eudragit buccal patches.  International Journal of Pharmaceutics, 178, 11-22.

Skin Patches (Transdermal Patches)

SHIN, Y. H., LEE, Y. D. & KIM, J. J. (2001). Preparation and evaluation of a Ketorolac transdermal drug delivery system. Paper presented at 28th International Symposium on Controlled Release of Bioactive Materials, 23-27 June 2001, San Diego, USA.

WOOLFSON, A. D., McCAFFERTY, D. F. & MOSS, G. P. (1998).  Development and characterisation of a moisture-activated bioadhesive drug delivery system for percutaneous local anaesthesia.  International Journal of Pharmaceutics, 169, 83-94.

INDUSTRIAL

Edible Films
 

ANKER, M., HERMANSSON, A-M. & STADING, M. (1999). Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films. Journal of Agriculture and Food Science, 47, 1878-1886.

ANKER, M., STADING, M. & HERMANSSON, A. M. (1998). Mechanical properties of whey protein films. Annual Transactions of the Nordic Rheology Society, Sweden, June 1998.

ANKER, M., STADING, M. & HERMANSSON, A. M. (1998). Mechanical properties, water vapor permeability, and moisture contents of beta-lactoglobulin and whey protein films using multivariate analysis. Journal of Agricultural and Food Chemistry, 46 (5), 1820-1829.

CHENG, L. H., ABD KARIM, A., NORZIAH, M. H. & SEOW, C. C. (2002).  Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose.  Food Research International, 35 (9), 829-836.

CHO, S. Y., PARK, J. W. & RHEE, C. (2002).  Properties of laminated films from whey powder and sodium caseinate mixtures and zein layers.  Lebensmittel Wissenschaft u.Technologie, 35 (2), 135-139.

CHOI, W.-S. & HAN, J. H. (2001). Physical and mechanical properties of pea-protein-based edible films. Journal of Food Science, 66 (2), 319-322.

CHOI, W. S. & HAN, J. H. (2002).  Film-forming mechanism and heat denaturation effects on the physical and chemical propeties of pea-protein-isolate edible films.  Journal of Food Science, 67 (4), 1399-1406.

CUQ, B., GONTARD, N., CUQ, J. L. & GUILBERT, S. (1996). Functional properties of myofibrillar protein-based biopackaging as affected by film thickness. Journal of Food Science, 61 (3), 580-584.

ESWARANANDAM, S., HETTIARACHCHY, N. S. & JOHNSON, M. G. (2004).  Antimicrobial activity of citric, lactic, malic or tartaric acids on nisin-incorporated soy protein film against Listeria monocytogenes, Esherichia coli O157:H7, and Salmonella gaminara.  Journal of Food Science, 67 (3), 79-84.
 

FANG, Q. (2003).  Effects of plasticizer, moisture, and aging on functionality of starch films.  Poster presented at AAPS Annual Meeting, Salt Lake City, Utah, USA 26-30 Oct 2003.

FORSSELL, P., PARTANEN, R., BULEON, A., FARHAT, I. & MYLLARINEN, P. (2002).  Behaviour of amylose and amylopectin films.  Taken from: Plant biopolymer science (Ed. D. Renard, G. Delle Valle, Y. Popineau), 235-240.

GNANASAMBANDAM, R., HETTIARACHCHY, N. S. & COLEMAN, M. (1997). Mechanical and barrier properties of rice bran films. Journal of Food Science, 62 (2), 395-398.

HALGERSON, J. S. & SHELLHAMMER, T. H. (2000). Barrier and mechanical properties of plasticized corn zein, soy protein and whey protein edible films. Poster presented at IFT Annual Meeting, Dallas, USA, June 10-14, 2000.

KIHLEN, J. (1998). Edible films to prevent lipid migration. Master thesis at Chalmers University of Technology/SIK, Sweden, 1998.

KO, S., JANES, M. E., HETTIARACHCHY, N. S. & JOHNSON, M. G. (2001). Physical and chemical properties of edible films containing Nisin and their action against Listeria Monocytogenes. Journal of Food Science, 66 (7), 1006-1011.
 

KUO, C. J. & CHISM, G. (1997). Characteristics of edible films made from mixtures of collagen and whey or soy proteins. Poster presented at IFT Meeting, Orlando, Florida, June 14-18, 1997.

LAZARIDOU, A. & BILIADERIS, C. G. (2002).  Thermophysical properties of chitosan, chitosan-starch and chitosan-pullulan films near the glass transition.  Carbohydrate Polymers, 48 (2),  179-190.

LAZARIDOU, A., BILIADERIS, C. G., KONTOGIORGOS, V. (2003).  Molecular weight effects on solution rheology of pullulan and mechanical properties of its films.  Carbohydrate Polymers,  52, 151-166.

MEHYAR, G. F. & HAN, J. H. (2004).  Physical and mechanical properties of high-amylose rice and pea starch films as affected by relative humidity and plasticizer.  Journal of Food Science, 69 (9), 449-454.

MICARD, V., MOREL, M. H. & GUILBERT, S. (2000). Wheat gluten film: improvement of mechanical properties by chemical and physical treatments. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 356-359.

MYLLYMAKI, O., MYLLARINEN, P., FORSSELL, P., SUORTTI, T., LAHTEENKORVA, K., AHVENAINEN, R. & POUTANEN, K. (1998). Mechanical and permeabiltiy properties of biodegradable extruded starch/polycaprolactone films. Packaging Technology and Science, 11 (6), 265-274.

PARAMAWATI, R., YOSHINO, T. & ISOBE, S. (2001).  Properties of plasticized-zein film as affected by plasticiser treatments.  Food Science & Technology Research, 7 (3), 191-194.

PARK, S. K., RHEE, C. O., BAE, D. H. & HETTIARACHCHY, N. S. (2001). Mechanical properties and water-vapour permeability of soy-protein films affected by calcium salts and glucono-delta-lactone. Journal of Agricultural Food Chemistry, 49 (4), 2308-2312.

PINOTTI, A., GARCIA, M. A., MARTINO, M. N. & ZARITZKY, N. E. (2003).  Mechanical and barrier properties of composite hydrocolloid films.  Poster presented at 3rd International Symposium On Food Rheology and Structure, Switzerland Feb 2003.

SCHRAMM, L., SOBRAL, P. & MENEGALLI, F. (2001). Influence of cross-linking on the barrier and mechanical properties of biofilms from gelatin. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1666-1670.

SKENDI, A., BILIADERIS, C. G., LAZARIDOU, A. & IZYDORCZYK, M. S. (2003).  Structure and rheological properties of water soluble beta-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science, 38, 15-31.

SOBRAL, P. J. A., MENEGALLI, F. C., HUBINGER, M. D., ROQUES, M. A. (2001).  Mechanical, water vapor barrier and thermal properties of gelatin based edible films.  Food Hydrocolloids, 15, 423-432.

THOMAZINE, M., CARVALHO, R. A. & SOBRAL, P. J. A. (2005).  Physical properties of gelatin films plasticized by blends of glycerol and sorbitol.  Journal of Food Science, 70 (3), 172-176.

VICENTINI, N. M., AMARAL SOBRAL, P. J. & CEREDA, M. P. (2002).  The influence of the thickness on the functional properties of cassava starch edible films.  Taken from: Plant biopolymer science (Ed. D. Renard, G. Delle Valle, Y. Popineau), 291-299.

WERE, L., HETTIARACHCHY, N. S. & COLEMAN, M. (1999). Properties of cysteine-added soy protein-wheat gluten films. Journal of Food Science, 64 (3), 514-518.

YANG, L. & PAULSON, A. T. (2000). Effect on lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International, 33, 571-578.

YANG, L. & PAULSON, A. T. (2000). Mechanical and water vapour barrier properties of edible gellan films. Food Research International, 33, 563-570.

YILDIRIM, M. & HETTIARACHCHY, N. S. (1998). Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase. Journal of Food Science, 63 (2), 248-252.

ZIVANOVIC, S., CHI, S. & DRAUGHON, A. F. (2005).  Antimicrobial activity of chitosan films enriched with essential oils.  Journal of Food Science, 70 (1), 45-51.

Foams

BALS, A. & KULOZIK, U. (2003).  The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming.  Journal of Membrane Science, 220, 5-11.

Leather

LANDMANN, A. W., STOSIC, R. G. & DEADMAN, T. J. (1994).  A test for bagginess and computer lastometer test.  Journal of the Society of Leather Technologists and Chemists, 78, 105-108.

LONG, A. J., JARDINE, P. & DEADMAN, T. (2000).  The use of acoustic emission to detect grain crack during the lastometer test.  Journal of the Society of Leather Technologies and Chemists, 85, 80-83.

Nylon

STEWARD, S. & KANDER, R. (1999). The effect of salt absorption on nylon. Paper presented at ANTEC '99, May 2-6, New York.

Silicone Oil
 

DAMRAU, E. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of Newtonian liquids - theoretical and practical considerations. Journal of Texture Studies, 28, 187-204.

VOLVER ARRIBA

INGREDIENTS

Edible Powders

SIKORA, M., TOMASIK, P., SCHILLING, C. H. & SADY, M. (2005).  Time-dependent characteristics of Herschel-Bulkley fluids from edible powders.  International Journal of Food Science and Technology, 40, 149-156.

Gluten

HSAM, S. L. K., KIEFFER, R. & ZELLER, F. J. (2001). Significance of Aegilops tauschii glutenin genes on breadmaking properties of wheat. Cereal Chemistry, 78 (5), 521-525.

Lactose

LISTIOHADI, Y. D., HOURIGAN, J. A., STEELE, R. J., JOHNSON, R. L. & SLEIGH, R. W. (2002).  Lactose: Polymorphism, caking behaviour and use in pharmaceuticals.  Paper presented at WCPT4 Conference, 21-25 July 2002, Sydney, Australia.

Lupin Protein

FRANCO, J. M., RAYMUNDO, A., SOUSA, I. & GALLEGOS, C. (1998). Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions. Journal of Agriculture and Food Chemistry, 46 (8), 3109-3115.

LARSEN, L. B., SOUSA, I. M. N. & BEIRAO DA COSTA, M. L. (1994). The use of maillard reaction to improve gelation of soy and lupin proteins. Advances in Lupin Research, 524-527.

MAVRAKIS, C., DOXASTAKIS, G., & KIOSSEOGLOU, V. (2003).  Large deformation properties of gels and model comminuted meat products containing lupin protein.  Journal of Food Science, 68 (4), 1371-1375.

RAYMUNDO, A., FRANCO, J., GALLEGOS, C., EMPIS, J. & SOUSA, I. (1998). Effect of thermal denaturation of lupin protein on its emulsifying properties. Nahrung, 42 (3-4), 220-224.

RAYMUNDO, A., EMPIS, J. & SOUSA, I. (1998). White lupin protein isolate as a foaming agent. Z. Lebensm Unters Forsch A, 207, 91-96.

RAYMUNDO, A., EMPIS, J. & SOUSA, I. (1998). Optimisation of lupin protein emulsion composition. Polish Journal of Food and Nutrition Sciences, 7 (3), 127-133.

Mustard

HOFFNER, B., GERHARDS, C. & PELEG, M. (1998). Method to assess the ability of rough surfaces to eliminate slip in food viscometry. Journal of Texture Studies, 29, 527-536.

SUWONSICHON, T. & PELEG, M. (1999). Imperfect squeezing flow viscometry of mustards with suspended particulates. Journal of Food Engineering, 39 (2), 217-226.

Starch
 

COCK, P. de & VANHEMELRIJCK, J. (1995). Predictive rheology for texture design of starch-based emulsified sauces. FIE '95 Conference Proceedings (Publ. Miller Freeman Technical Ltd. Netherlands), pp.215-221.
 

COCK, P. de (1996). Functional properties of starch: Methods and applications. Agro Food Industry Hi Tech., July, 18-22.
 

DE CONINCK, V. & VOM DORP, M. (1997). Swell starches. Dairy Ingredients International, March, 29-31.

FORSELL, P. M., HULLEMAN, S. H. D., MYLLARINEN, P. J., MOATES, G. K. & PARKER, R. (1999). Ageing of rubbery thermoplastic barley and oat starches. Carbohydrate Polymers, 39 (1), 43-51.
 

HANKS, A. L., HAGGERTY, R. J., BRANEN, A. L. (1996). Influence of cultivar and growing location on wheat starch characteristics. IFT Conference Paper, New Orleans, 1996.
 

PEREZ, E., BREENE, W. & BAHNASEY, Y. (1996). Variations in the gelatinization profiles of cassava, sagu and arrurruz native starches when measured by different thermal and mechanical methods. AACC Conference Paper, New Orleans, 1996.
 

PEREMANS, J. (1997). Modified starches for fresh and frozen pie fillings. Food Marketing & Technology, 11 (2), 8-10.
 

PINTHUS, E. J. & SINGH, R. P. (1996). Mechanical properties of crust during deep-fat frying of restructured starch products. AACC Conference Paper, Baltimore, 1996.

Starch Batter

KUAKPETOON, D. & WANG, .Y. J. (2001). Characterization of different starches oxidised by hypochlorite. Starch, 53, 211-218.

Starch Granules

BETTGE, A. D., GIROUX, M. J. & MORRIS, C. F. (2000). Susceptibility of waxy starch granules to mechanical damage. Cereal Chemistry, 77 (6), 750-753.

Sucrose Granules

BHANDARI, B. R. & HARTEL, R. W. (2002).  Co-crystallization of sucrose at high concentration in the presence of glucose and fructose.  Journal of Food Science, 67 (5), 1797-1802.

Sunflower Oil

PUPPO, M. C., MARTINI, S., HARTEL, R. W., & HERRERA, M. L. (2002).  Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil.  Journal of Food Science, 67 (9), 3419-3426.

Vital Gluten
 

APICHARTSRANGKOON, A., LEDWARD, D. A., BELL, A. E. & BRENNAN, J. G. (1998). Physicochemical properties of high pressure treated wheat gluten. Food Chemistry, 63 (2), 215-220.

MILLER, R. A. & HOSENEY, R. C. (1996). Evaluating vital wheat gluten quality. Cereal Foods World, 41 (5), 412-416.

Yeast

PACHECO, M. T. B. & SGARBIERI, V. C. (1998). Hydrophilic and rheological properties of Brewer's yeast protein concentrates. Journal of Food Science, 63 (2), 238-243.

VOLVER ARRIBA
 

MEAT

Beef

ASHIE, I. N. A., SORENSEN, T. L., & NIELSEN, P. M. (2003).  Effects of papain and microbial enzyme on meat proteins and beef tenderness.  Journal of Food Science, 67 (6), 2138-2142.

COLMENERO, F. J., SERRANO, A., AYO, J., SOLAS, M. T., COFRADES, S. & CARBALLO, J. (2003).  Physicochemical and sensory characteristics of restructured beef steak with added walnuts.  Meat Science, 65, 1391-1397.

KOLCZAK, T., POSPIECH, E., PALKA, K. & LACKI, J. (2003).  Changes in myofibrillar and centrifugal drip proteins and shear force of psoas major and minor and semitendinosus muscles from calves, heifers and cows during post-mortem ageing.  Meat Science, 64, 69-75.

LIU, Y., LYON, B. G., WINDHAM, W. R., REALINI, C. E., PRINGLE, T. D. D. & DUCKETT (2003).  Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy.  A feasibility study.  Meat Science, 65, 1107-1115.

NORDYKE, J. G., KUBER, P. S., MARTIN, E. L., DE AVILA, D. M. & REEVES, J. J. (2000). A research note shear force analysis as an indicator of changes in mechanical strength of isolated beef intramuscular connective tissue during aging. Journal of Muscle Foods, 11, 227-233.

PALKA, K. & DAUN, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science, 51 (3), 237-243.

PALKA, K. (2000). Roasting -induced changes in texture and fibre microstructure of bovine M. semitendinosus muscle. Polish Journal of Food and Nutrition Sciences, 9/50, 2, 41-45.

SAZILI, A. Q., LEE, G. K., PARR, T., SENSKY, P. L., BARDSLEY, R. G. & BUTTERY, P. J. (2003).  The effect of altered growth rates on the calpain proteolytic system and meat tenderness in cattle.  Meat Science, 66, 195-201.

SERRANO, A., COFRADES, S. & COLMENERO, F. J. (2004).  Transglutaminase as binding agent in fresh restructured beef steak with added walnuts.  Food Chemistry, 85, 423-429.

SHAO, C. H., AVENS, J. S., SCHMIDT, G. R. & MAGA, J. A. (1999). Functional, sensory and microbiological properties of reconstructed beef and emu steaks. Journal of Food Science, 64 (4), 1052-1054.

TOMAS, S., BELTRAN, J. A. & RONCALES, P. (1998). Very fast chilling of beef longissimus dorsi. Very Fast Chilling in Beef - 2. Muscle to Meat (Ed. E. Dransfield & P. Roncales), pp 169-176. Presented at Plenary Meetings in Theix, Kulmbach, Perugia, Zaragosa, Helsinki, 1995-1998.

Beef burgers
 

ROCHA-GARZA, A. E. & ZAYAS, J. F. (1996). Quality of broiled beef patties supplemented with wheat germ protein flour. Journal of Food Science, 61 (2), 418-421.

Beef Heart Surimi

JAMES, J. M., DEWITT, C. A. M. & BELLMER, D. D. (2003).  Changes in gel attributes of beef heart.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

JAMES, J. M. & MIRELES DEWITT, C. A. (2004).  Gel attributes of beef heart when treated by acid solubilization isoelectric precipitation.  Journal of Food Science, 69 (6), 473-479.

Beef Patties

CROWE, T. W. & JOHNSON, L. A. (2001). Twin-screw extrusion texturization of extruded-expelled soybean flour. Journal of American Oil Chemists Society, 78 (8), 781-786.

D'SA, E. M., HARRISON, M. A., WILLIAMS, S. E. & BROCCOLI, M . H. (2000). Effectiveness of two cooking systems in destroying Esherichia coli O157:H7 and Listeria monocytogenes in ground beef patties. Journal of Food Protection, 63 (7), 894-899.

GARZON, G. A., MC KEITH, F. K., GOODING, J. P., FELKER, F. C., PALMQUIST, D. E. & BREWER, M. S. (2003).  Characteristics of low-fat beef patties formulated with carbohydrate-lipid composites.  Journal of Food Science, 68 (6), 2050-2055.

JU, J. & MITTAL, G. S. (2000). Relationship of physical properties of fat-substitutes, cooking methods and fat levels with quality of ground beef patties. Journal of Food Processing Preservation, 24, 125-142.

SCHEEDER, M. R. L., CASUTT, M. M., ROULIN, M., ESCHER, F., DUFEY, P. A. & KREUZER, M. (2001). Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats. Meat Science, 58 (3), 321-328.

Beefsticks

BARRETT, A. H., BRIGGS, J., RICHARDSON, M. & REED, T. (1998). Texture and storage stability of processed beefsticks as affected by glycerol and moisture levels. Journal of Food Science, 63 (1), 84-87.

Bone

CHRISTENSEN, J. W., NIELSEN, B. L., YOUNG, J. F. & NODDEGAARD, F. (2003).  Effects of calcium deficiency in broilers on the use of outdoor areas, foraging activity and production parameters.  Applied Animal Behaviour Science, 82, 229-240.

Bovine Muscle

PALKA, K. (2004).  The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendious muscle.  Meat Science, 64, 191-198.

SPADARO, V., ALLEN, D. H., KEETON, J. T., MOREIRA, R. & BOLEMAN, R. M. (2002).  Biomechanical properties of meat and their correlation to tenderness.  Journal of Texture Studies, 33, 59-87.

TORRESCANO, G., SANCHEZ-ESCALANTE, A., GIMENEZ, B., RONCALES, P. & BELTRAN, J. A. (2003).  Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics.  Meat Science, 64, 85-91.

Chevon

KANNAN, G., CHAWAN, C. B., KOUAKOU, B. & GELAYE, S. (2002).  Influence of packaging method and storage time on shear value and mechanical strength of intramuscular connective tissue of chevon.  Journal of Animal Science, 80 (9), 2383-2389.

Chicken

CAVITT, L. C., YOUM, G. W., MEULLENET, J.-F., OWENS, C. M. & XIONG, R. (2004).  Prediction of poultry meat tenderness using razor blade shear, allo-kramer shear, and sarcomere length.  Journal of Food Science, 69 (1), 11-15.

LYON, B. G. & LYON, C. E. (1998). Assessment of three devices used in shear tests of cooked breast meat. Poultry Science, 77 (10), 1585-1590.

MEULLENET, J. F., JONVILLE, E., GREZES, D. & OWENS, C. M. (2004).  Prediction of the texture of cooked poultry pectoralis major muscles by near-infrared reflectance analysis of raw meat.  Journal of Texture Studies, 35, 573-585.

RABABAH, T., HETTIARACHCHY, N. S., ESWARANANDAM, S., MEULLENET, J. F. & DAVIS, B. (2005).  Sensory evaluation of irradiated and nonirradiated poultry breast meat infused with plant extracts.  Journal of Food Science, 70 (3), 228-235.

YOUM, G. W., CAVITT, L. C., MEULLENET, J.-F. & KIM, KI. S. (2003).  Effect of deboning time on chicken breast muscle (pectoralis major) tenderness by instrumental shear tests and transmission electron microscopy (TEM).  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Chicken Breast Muscle Protein Gel

KE, S. & HULTIN, H. O. (2005).  Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein.  Journal of Food Science, 70 (1), 1-6.

Edible Casing

CAGRI, A., USTUNOL, Z., OSBURN, W., & RYSER, E. T. (2003).  Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings.  Journal of Food Science, 68 (1), 291-299.

Emu

SHAO, C. H., AVENS, J. S., SCHMIDT, G. R. & MAGA, J. A. (1999). Functional, sensory and microbiological properties of reconstructed beef and emu steaks. Journal of Food Science, 64 (4), 1052-1054.

Ham
 

FISHER, A. V., POUROS, A., WOOD, J. D., YOUNG-BOONG, K. & SHEARD, P. R. (2000).  Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture.  Meat Science, 56, 127-132.

GUERRERO, L., GOU, P. & ARNAU, J. (1999).  The influence of meat pH on mechanical and sensory textural properties of dry-cured ham.  Meat Science, 52, 267-273.

MOTZER, E. A., CARPENTER, J. A., REYNOLDS, A. E. & LYON, C. E. (1998). Quality of restructured hams manufactured with PSE pork as affected by water binders. Journal of Food Science, 63 (6), 1007-1011.

TABILO, G., FLORES, M., FISZMAN, S. M. & TOLDRA, F. (1999). Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Science, 51 (3), 255-260.

THOMSEN, B. & CLAUSEN, M. (1994). Benefits of using whey protein concentrates in ham products. Scandinavian Food, September, 44-45.

Lamb

KUBER, P. S., DUCKETT, S. K., BUSBOOM, J. R., SNOWDER, G. D., DODSON, M. V., VIERCK, J. L. & BAILEY, J. F. (2003).  Measuring the effects of phenotype and mechanical restraint on proteolytic degradation and rigor shortening in callipyge lamb longissimus dorsi muscle during extended aging.  Meat Science, 63, 325-331.

SANTOS-SILVA, J., BESSA, R. J. B. & MENDES, I. A. (2003).  The effect of supplementation with expanded sunflower seed on carcass and meat quality of lambs raised on pasture.  Meat Science, 65, 1301-1308.

VERGARA, H. & GALLEGO, L. (2000).  Effect of electrical stunning on meat quality of lamb.  Meat Science, 56, 345-349.

Meatball

LIN, K. W. & LIN, H. Y. (2004).  Quality characteristics of Chinese-style meatball containing bacterial cellulose (Nata).  Journal of Food Science, 69 (3), 107-111.

Meat Analogues

YAO, G., LIU, K. S. & HSIEH, F. (2004).  A new method for characterizing fiber formulation in meat analogs during high-moisture extrusion.  Journal of Food Science, 69 (7), 303-307.

Meat Emulsions

AYO, J., CARBALLO, J., SOLAS, M. T. & JIMENEZ-COLMENERO, F. (2005).  High pressure processing of meat batters with added walnuts.  International Journal of Food Science and Technology, 40, 47-54.

LIN, K.-W. & MEI, M.-Y. (2000). Influences of gums, soy protein isolate, and heating temperatures on reduced-fat meat batters in a model system. Journal of Food Science, 65 (1), 48-52.

 

Meat Extrudates
 

BARRETT, A., TSOUBELI, M., MAGUIRE, P., BECK TAN, N., CONCA, K., WANG, Y., PORTER, B. & TAUB, I. (2000). Textural stability of intermediate-moisture extrudates: effects of formulation. Cereal Chemistry, 77 (6), 784-790.

JEAN, I. J., WORK, R., CAMIRE, M. E., BRIGGS, J., BARRETT, A. H. & BUSHWAY, A. A. (1996). Selected properties of extruded potato and chicken meat. Journal of Food Science, 61 (4), 783-789.

Meat Patties

JEONG, J. Y., LEE, E. S., PAIK, H. D., CHOI, J. H. & KIM, C. J. (2004).  Microwave cooking properties of ground pork patties as affected by various fat levels.  Journal of Food Science, 69 (9), 708-712.

ZORRILLA, S. E., ROVEDO, C. O. & SINGH, R. P. (2000). A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties. Journal of Texture Studies, 31, 499-523.

Ostrich

FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E., NAVARRO, C., SENDRA, E. & PEREZ-ALVAREZ, J. A. (2003).  Physical, chemical and sensory properties of bologna sausage made with ostrich meat.  Journal of Food Science, 68 (4), 1511-1515.

Pate
 

FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E., SENDRA, E. & PEREZ-ALVEREZ, J. A. (2004).  Quality characteristics of ostrich liver pate.  Journal of Food Science, 69 (2), 85-91.

SMEWING, J. (1996). Texture Analysis. Meat International, 6 (7), 37-38.

Pork

AHN, H., HSIEH, F., CLARKE, A. D. & HUFF, H. E. (1999). Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolate. Journal of Food Science, 64, 2, 267-271.

MARTINEZ, O., SALMERON, J., GUILLEN, M. D. & CASAS, C. (2003).  Texture profile analysis of meat products treated with commerical liquid smoke flavourings.  Food Control.

OLSSON, V., ANDERSSON, K., HANSSON, I. & LUNDSTROM, K. (2003).  Differences in meat quality between organically and conventionally produced pigs.  Meat Science, 64, 287-297.

PALKA, K. (2003).  The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendious muscle.  Meat Science, 64, 191-198.

SCHEEDER, M. R. L., GLASER, K. R., EICHENBERGER, B. & WENK, C. (2000). Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics. Eur. J. Lipid Sci. Technol., 102, 6, 391-401.

Pork Patties

JEONG, J. Y., LEE, E. S., PAIK, H. D., CHOI, J. H. & KIM, C. J. (2004).  Microwave cooking properties of ground pork patties as affected by various fat levels.  Journal of Food Science, 69 (9), 708-712.

Raw muscle tissue
 

EGELANDSDAL, B., KVAAL, K. & ISAKSSON, T. (1996). Autofluorescence spectra as related to tensile properties for perimysium from bovine masseter. Journal of Food Science, 61 (2), 342-347.

Restructured Beef Steak
 

FARIAS, D., SANTANA, V., ANZALDUA-MORALES, A. & JIMENEZ, J. (1996). Development of a low-fat low-sodium restructured beef steak using different binding agents. IFT Conference Paper, New Orleans, 1996.

Sausages

ALESON-CARBONELL, L., FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E. & PEREZ-ALVAREZ, J. A. (2003).  Utilisation of lemon albedo in dry-cured sausages.  Journal of Food Science, 68 (5), 1826-1830.

ATUGHONU, A. G., ZAYAS, J. F., HERALD, T. J. & HARBERS, L. H. (1998). Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives. Journal of Food Quality, 21 (3), 223-238.

BEGGS, K. L. H., BOWERS, J. A. & BROWN, D. (1997). Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water. Journal of Food Science, 62 (6), 1240-1244.

BENITO, M. J., RODRIGUEZ, M., MARTIN, A., ARANDA, E. &  CORDOBA, J. J. (2004).  Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage 'salchichon' ripened with commercial starter cultures.  Meat Science, In press.

BRENNAN, J. G. & BOURNE, M. C. (1994). Effect of Lubrication on the Compression Behaviour of Cheese and Frankfurters. Journal of Texture Studies, 25, 139-150.

BRUNA, J. M., FERNANDEZ, M., HIERRO, E., DE LA HOZ, L. & ORDONEZ, J. A. (1999). Effect of the combined use of Pronase E and fungal extract (Mucor racemosus form sphaerosporus) on the ripening of dry fermented sausages. Food Science and Technology International, 5 (4), 327-337.

BRUNA, J. M., FERNANDEZ, M., HIERRO, E. M., ORDONEZ, J. A. & DE LA HOZ, L. (2000).  Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages.  Meat Science, 54, 135-145.

BRUNA, J. M., HIERRO, E. M., DE LA HOZ, L., MOTTRAM, D. S., FERNANDEZ, M. & ORDONEZ, J. A. (2001).  The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.  Meat Science, 59, 97-107.

BRUNA, J. M., HIERRO, E. M., DE LA HOZ, L., MOTTRAM, D. S., FERNANDEZ, M. & ORDONEZ, J. A. (2003).  Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.  International Journal of Food Microbiology, 85, 111-125.

CHOI, S. H., KIM, K. H., EUN, J. B. & CHIN, K. B. (2003).  Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages as affected by sodium lacate and a fat replacer.  Journal of Food Science, 68 (8), 2542-2546.

DINGSTAD, G., BJORG, E. & NAES, T. (2003).  Modeling methods for crossed mixture experiments - a case study from sausage production.  Chemometrics and intelligent laboratory systems, 66, 175-190.

FERNANDEZ-LOPEZ, J., SAYAS-BARBERA, E., NAVARRO, C., SENDRA, E. & PEREZ-ALVAREZ, J. A. (2003).  Physical, chemical and sensory properties of bologna sausage made with ostrich meat.  Journal of Food Science, 68 (4), 1511-1515.

GIMENO, O., ASTIASARAN, I. & BELLO, J. (1999). Influence of partial replacement of NaCl with KCl and CaCl2 on texture and colour of dry fermented sausages. Journal of Agricultural and Food Chemistry, 47 (3), 873-877.

GIMENO, O., ANSORENA, D., ASTIASARAN, I. & BELLO, J. (2000). Characterisation of chorizo de Pamplona: instrumental measurements of colour and texture. Food Chemistry, 69 (2), 195-200.

GIMENO, O., ASTIASARAN, I. & BELLO, J. (2001). Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science, 57, 23-29.

HACHMEISTER, K. A. & HERALD, T. J. (1998). Thermal and rheological properties and textural attributes of reduced-fat turkey batters. Poultry Science, 77, 632-638.

HAGEN, B. F., NAES, H. & HOLCK, A. L. (2000).  Meat starters have individual requirments for Mn2+.  Meat Science, 55, 161-168.

HUANG, M., MOREIRA, R. G. & MURANO, E. (1999). Use of hydrostatic pressure to produce high quality and safe fresh pork sausage. Journal of Food Processing Preservation, 23, 265-284.

LI, R., CARPENTER, J. A. & CHENEY, R. (1998). Sensory and instrumental properties of smoked sausage made with mechanically separated poultry (MSP) meat and wheat protein. Journal of Food Science, 63 (5), 923-929.

LIN, K. W. & HUANG, H. Y. (2003).  Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters.  Meat Science, 65, 749-755.

LOUP, A. & MEULLENET, J. F. (2001). Comparison of two instrumental tests for predicting texture profiles of frankfurters. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

MUGUERZA, E., GIMENO, O., ANSORENA, D., BLOUKAS, J. G. & ASTIASARAN, I. (2001). Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage. Meat Science, 59 (3), 251-258.

MUGUERZA, E., ANSORENA, D. & ASTIASARAN, I. (2003).  Improvement of nutritional properties of chorizo de Pamplona by replacement of pork backfat with soy oil.  Meat Science, 65, 1361-1367.

ORDONEZ, M., ROVIRA, J. & JAIME, I. (2001). The relationship between the composition and texture of conventional and low-fat frankfurters. International Journal of Food Science and Technology, 36, 749-758.

REVILLA, I. & QUINTANA, A. M. V. (2005).  The effect of different paprika types on the ripening process and quality of dry sausages.  International Journal of Food Science and Technology, 40, 411-417.

SMEWING, J. (1996). Texture Analysis. Meat International, 6 (7), 37-38.

SU, Y. K., BOWERS, J. A. & ZAYAS, J. F. (2000). Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilised with nonmeat proteins. Journal of Food Science 65 (1), 123-128.

TRINDADE, M. A., CONTRERAS, C. C. & DE FELICIO, P. E. (2005).  Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens.  Journal of Food Science, 70 (3), 236-241.

VISESSANGUAN, W., BENJAKUL, S., RIEBROY, S. & THEPKASIKUL, P. (2004).  Changes in composition and functional properties of proteins and their contributions to Nham characteristics.  Meat Science, 66, 579-588.

YOO, S. S., KOOK, S. H., CHIN, K. B. & SHIM, J. H. (2005).  The comparison of physico-chemical and textural properties, as well as volatile compounds, from low-fat and regular-fat sausages.  International Journal of Food Science and Technology, 40, 83-90.

YUSTE, J., MOR-MUR, M., CAPELLAS, M., GUAMIS, B. & PLA, R. (1999). Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure. Poultry Science, 78, 914-921.

Snails

SCHUBRING, R., MEYER, C., REHBEIN, H. (2001). Studies on the quality of comparable commercial foods made from snails of different species. Archiv fur Lebensmittelhygiene, 52 (3), 59-62.

Soy Protein Meat Analogue

HINDS, M. J. (2001). Sensory and physical quality of soy-based patties. Poster presented at 62nd IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

LIN, S. HUFF, H. E. & HSIEH, F. (2000). Texture and chemical characteristics of soy protein meat analog extruded at high moisture. Journal of Food Science, 65 (2), 264-269.

Turkey

ZHU, M. J., MENDONCA, A., MIN, B., LEE, E. J., NAM, K. C.,  PARK, K., DU, M., ISMAIL, H. A. & AHN, D. U. (2004).  Effects of electron beam irradiation and antimicrobials on the volatiles, color, and texture of ready-to-eat turkey breast roll.  Journal of Food Science, 69 (5), 382-387.

Venison

KRAUSE, S. A., UNKLESBAY, N. & ELLERSIECK, M. (2002).  Effects of calcium alginate and/or whey protein on physical and functional properties of ground venison.  Foodservice Research International, 13 (3), 163-178.

VOLVER ARRIBA
 

PASTA & RICE

AMES, N., FENN, D., RHYMER, C., CLARK, J., DEXTER, J., MARCHYLO, B. & MALCOLMSON, L. (2002).  Investigation of durum wheat characteristics responsible for fresh pasta quality.  Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

BRENNAN, C. S., KURI, V. & TUDORICA, C. M. (2003).  Inulin-enriched pasta: effects on textural properties and starch degradation.  Food Chemistry, In Press.

BRIJS, K, INGLEBRECHT, J. A., COURTIN, C. M., SCHLICHTING, L., MARCHYLO, B. A. & DELCOUR, J. A. (2004).  Combined effects of endoxylanases and reduced water levels in pasta production.  Cereal Chemistry, 81 (3), 361-368.

INGELBRECHT, J. A., BRIJS, K., SCHLICHTING, L., MARCHYLO, B., TWEED, T., EBBINGHAUS, P. B. & DELCOUR, J. A. (2003).   NOTE: Effects of endoxylanase addition on pasta processing with short mixing time.  Cereal Chemistry Note, 79 (6), 798-800.

INGELBRECHT, J. A., MOERS, K., ABECASSIS, J., ROUAU, X. & DELCOUR, J. A. (2001). Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fibre. Cereal Chemistry, 78 (6), 721-729.

SINGH, S., RAINA, C. S., BAWA, A. S. & SAXENA, D. C. (2004).  Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology.  International Journal of Food Science and Technology, 39, 191-200.

SISSONS, M. J. & HARE, R. A. (2002). Tetraploid wheat - A resource for genetic improvement of durum wheat quality. Cereal Chemistry, 79 (1), 78-84.

SISSONS, M. J., GIANIBELLI, M. C. & BATEY, I. L. (2003).  Small-scale reconstitution of durum semolina components.  Cereal Chemistry, 79 (5), 675-680.

TURNBULL, K. (2001). Quality assurance in a dry pasta factory in: Pasta and Semolina Technology (Ed. R.C. Kill & K. Turnbull), 181-221.

YOUSIF, A. M., CRANSTON, P. & DEETH, H. C. (2003).  Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta.  Lebensm.-Wiss. U.-Technol., 36, 295-302.

Fettucine

EBELING, P. W. & JAMET, A. A. (2001). Effects of wheat flour substitution with amaranth flour on the quality of a pasta product. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 915-919.

Lasagne

GONZALEZ, J. J., MCCARTHY, K. L. & MCCARTHY, M. J. (2000). Textural and structural changes in lasagna after cooking. Journal of Texture Studies, 31 (1), 93-108.

SMEWING, J. (1997). Analyzing the texture of pasta for quality control. Cereal Foods World, 42 (1), 8-12.

Macaroni

LEE, R. E., MANTHEY, F. A., & HALL, C. A. (2003).  Effects of boiling, refrigeratiing and microwave heating on cooked quality and stability of lipids in macaroni containing flaxseed.  Cereal Chemistry, 80 (5), 570-574.

Noodles
 

AMES, N., SOPIWNYK, E, NYACHIRO, J., De PAUW, R. M., CLARKE, J. M. & BROWN, D. (2000). Starch and noodle characteristics of Canadian and other wheats with null alleles at the Wx Loci. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

BAIK, B. K. & LEE, M. R. (2003).  Effects of starch amylose content of wheat on textural properties of white salted noodles.  Cereal Chemistry, 80 (3), 304-309.

BAIK, B. K., PARK, C. S., PASZCZYNSKA, B. & KONZAK, C. F. (2003).  Characteristics of noodles and bread prepared from double-null partial waxy wheat.  Cereal Chemistry, 80 (5), 627-633.

BAIK, B. K., DALGETTY, D. D. & PASZCZYNSKA, B. (2002).  Effects of processing conditions on quality of starch noodles prepared from five types of legumes.  Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

BEASLEY, H. L., UTHAYAKUMARAN, S., STODDARD, F. L., PARTRIDGE, S. J., DAQIQ, L., CHONG, P. & BEKES, F. (2002).  Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality.  Cereal Chemistry, 79 (2), 301-307.

BETA, T. & CORKE, H. (2001). Noodle quality as related to sorghum starch properties. Cereal Chemistry, 78 (4), 417-420.

CHEN, Z., SCHOLS, H. A., & VORAGEN, A. G. J. (2003).  The use of potato and sweet potato starches affects white salted noodle quality.  Journal of Food Science, 68 (9), 2630-2637.

COLLADO, L S., MABESA, L. B., OATES, C. G. & CORKE, H. (2001). Bihon-type noodles from heat-moisture-treated sweet potato starch. Journal of Food Science, 66 (4), 604-609.

FU, B. X., ASSEFAW, E. & MALCOLMSON, L. (2002).  Evaluation of Canada hard white wheats for fresh alkaline noodle processing.  Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

GRAYBOSCH, R., AMES, N., BAENZIGER, P. S. & PETERSEN, C. J. (2004).  Genotypic and environmental modification of asian noodle quality of hard winter wheats.  Cereal Chemistry, 81 (4), 19-25.

GUAN, F. & SEIB, P. A. (1994). Instrumental Probe and Method to Measure Stickiness of Cooked Spaghetti and Noodles. Cereal Chemistry, 71 (4), 330-337.

HATCHER, D. W. (2004).  Influence of frozen  noodle processing on cooked noodle texture.  Journal of Texture Studies, 35, 429-444.

HATCHER, D. W. & PRESTON, K. R. (2004).  Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of asian noodles.  Cereal Chemistry, 81 (3), 303-307.

HATCHER, D. W., LAGASSE, S., DEXTER, J. E., ROSSNAGEL, B. & IZYDORCZYK (2005).  Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour.  Cereal Chemistry, 82 (1), 60-69.
 

HOU, G., KRUK, M., PETRUSICH, J. & COLLETTO, K. (1996). Measurement of the extensibility and tensile strength of dough and noodles. AACC Conference Paper, Baltimore, 1996.

JIN, Y. J. & QUAIL, K. J. (1999). Effect of starch and gluten addition on noodle texture. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 78-81.

KADHARMESTAN, C., BAIK, B. K., CZUCHAJOWSKA, Z. (1998). Whey protein concentrate treated with heat or high hydrostatic pressure in wheat-based products. Cereal Chemistry, 75 (5), 762-766.
 

KIM, W. S. & SEIB, P. A. (1993). Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some Commercial Wheat Flours. American Association of Cereal Chemists, Inc, Vol.70, No. 4. 367-372.
 

KIM, Y. S., WIESENBORN, D. P., LORENZEN, J. H. & BERGLUND, P. (1996). Suitability of edible bean and potato starches for starch noodles. Cereal Chemistry, 73 (3), 302-308.
 

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Sensory evaluations of color and texture for Hokkien and Bamee noodles and relationship to instrumental measurements. AACC Conference Paper, New Orleans, 1996.
 

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Relationships among physicochemical and rheological properties, texture profile analysis and sensory evaluation of selected U.S. wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996.
 

KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Relationships among physicochemical and rheological properties, texture profile analysis and sensory evaluation of selected U.S. wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996.
 

KUNETZ, C. F., ALMEIDA-DOMINGUEZ, H., McDONOUGH, C. M., WANISKA, R. D. & ROONEY, L. W. (1997). Cooking characteristics and quality of noodles from food sorghum. Paper presented at October 1997 AACC meeting, San Diego.

LAI, H. M. & HUANG, S. C. (2004).  Water status of cooked white salted noodles evaluated by MRI.  Food Research International, 37, 957-966.

LEE, L., BAIK, B K. & CZUCHAJOWSKA, Z. (1998). Garbanzo bean flour usage in Cantonese noodles. Journal of Food Science, 63 (3), 552-558.

LEE, S. J., RHA, M., KOH, W., PARK, W., LEE, C., KWON, Y. A. & HWANG, J.-K. (2002).  Measurement of cooked noodle stickiness using a modified instrumental method.  Cereal Chemistry, 79 (6), 838-842.

LEE, C. H., CHO, J. K., LEE, S. J., KOH, W., PARK, W. & KIM, C.-H. (2002).  Enhancing b-Carotene content in Asian noodles by adding pumpkin powder.  Cereal Chemistry, 79 (4), 593-595.
 

LU, R. L. J. & CHEN, C. C. (1997). Specialty flour study for wet noodle processing. Proceedings of the International Symposium on new approaches to functional cereals and oils, Beijing, China, Nov. 1997, 31-43.

MARTIN, D. J., AZUDIN, M. N. & BELL, K. L. (1999). Instrumental noodle texture of selected prime hard varieties. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

MARTIN, J. M., TALBERT, L. E., HABERNICHT, D. K., LANNING, S. P., SHERMAN, J. D., CARLSON, G. & GIROUX, M. J. (2004).  Reduced amylose effects on bread and white salted noodle quality.  Cereal Chemistry, 81 (2), 188-193.
 

McDONOUGH, C. M., KUNETZ, C. & ROONEY, L. W. (1997). Structure and texture of sorghum noodles. Paper presented at October 1997 AACC meeting, San Diego.

MOHAMED, A. A., RAYAS-DUARTE, P., XU, J., PALMQUIST, D. E. & INGLETT, G. E. (2005).  Hard red winter wheat/nutrim OB alkaline fresh noodles: processing and texture analysis.  Journal of Food Science, 70 (1), 1-7.

PARK, C. S. & BAIK, B. K. (2002).  Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles.  Cereal Chemistry, 79 (6), 867-873.

PARK, C. S., HONG, B. H. & BAIK, B. K. (2003).  Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles.  Cereal Chemistry, 80 (3), 297-303.

PARK, C. S. & BAIK, B. K. (2002).  Protein quality requirement of wheat for making white salted noodles.  Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

PARK, C. S. & BAIK, B. K. (2004).  Significance of amylose content of wheat starch on processing and textural properties of instant noodles.  Cereal Chemistry, 81 (4), 521-526.

PARK, C. S. & BAIK, B. K. (2004).  Relationship between protein characteristics and instant noodle making quality of wheat flour.  Cereal Chemistry, 81 (2), 159-164.

REUNGMANEEPAITOON, S. (1997). Comparative study of sweet potato starch with other starches in preparation of instant fried noodles. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 599-606.

ROSS, A. S. & CROSBIE, G. B. (1997). Elasticity and springiness in asian noodles. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

ROSS, A. S., TO, S., CHIU, P. C. & QUAIL, K. J. (1999). Instrumental evaluation of white salted noodle texture. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SEIB, P. A., LIANG, X., GUAN, F., LIANG, Y. T. & YANG, H. C. (2000). Comparison of Asian noodles from some hard white and hard red wheat flours. Cereal Chemistry, 77 (6), 816-822.

SORENSON, H. R., ROSS, A. S., BUDOLFSEN, G., LARSEN, L. M. (2000). Effects of added enzymes on the physico-chemical characteristics of fresh durum-pasta. Poster presented at AAPS Annual Meeting, Oct 29th -Nov 2nd, 2000, Indianapolis, USA.

SUHENDRO, E. L., KUNETZ, C. F., MC DONOUGH, C. M., ROONEY, L. W. & WANISKA, R. D. (2000). Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry, 77 (2), 96-100.

TAM, L. M., CORKE, H., TAN, W. T., LI, J. & COLLADO, L. S. (2004).  Production of Bihon-type noodles from maize starch differing in amylose content.  Cereal Chemistry, 81 (4), 475-480.
 

VADLAMANI, K. R. & SEIB, P.A. (1997). Two metal ions improve brightness in wheat-dough products and affect aqueous dispersion of gluten. Cereal Chemistry, 74 (3), 318-325.

Pea Flour Pasta

WANG, N., BHIRUD, P. R., SOSULSKI, F. W. & TYLER, R. T. (1999). Pasta-like product from pea flour by twin-screw extrusion. Journal of Food Science, 64 (4), 671-678.

Rice

ATTWOOL, P. (1994). Quality Control - Texture Analysis Study on Boiled Rice. International Food Marketing & Technology, October, 53-55.

BAO, J., SHU, Q., XIA, Y., BERGMAN, C. & McCLUNG, A. (2001).  Effects of gamma irradiation on aspects of milled rice (Oryza sativa) end-use quality.  Journal of Food Quality, 24 (4), 327-336.

BHATTACHARYA, M., ZEE, S. Y. & CORKE, H. (1999).  Physicochemical properties related to quality of rice noodles.  Cereal Chemistry, 76, 6, 861-867.

CAMERON, D. K. & WANG, Y. J. (2005).  A better understanding of factors that affect the hardness and stickiness of long-grain rice.  Cereal Chemistry, 82 (2), 113-119.

CHAMPAGNE, E. T., LYON, B. G., MIN, B. K., VINYARD, B. T., BETT, K. L., BARTON, F. E., WEBB, B. D., McCLUNG, A. M.,

MOLDENHAUER, K. A., LINSCOMBE, S., McKENZIE, K. S. & KOHLWEY, D. E. (1998). Effects of postharvest processing on texture profile analysis of cooked rice. Cereal Chemistry, 75 (2), 181-186.

CHUNG, W. K., MEULLENET, J.  F. & HANKINS, J. A. (2002).  Physicochemical and instrumental data analysis for prediction of cooked rice texture attributes.  Poster presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

ISLAM, M. R., SHIMIZU, N. & KIMURA, T. (2001).  Quality evaluation of parboiled rice with physical properties.  Food Science & Technology Research, 7 (1), 57-63.

KRISHNAMURTHY, K. & GIROUX, M. J. (2001). Expression of wheat puroindoline genes in transgenic rice enhances grain softness. Nature Biotechnology, 19 (2), 162-166.

LOIRE, S. & MEULLENET, J. F. (2001). Prediction of consumer acceptance and descriptive profiles of cooked jasmine rice texture by TPA and stress relaxation tests. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

LYON, B. G., CHAMPAGNE, E. T., VINYARD, B. T. & WINDHAM, W. R. (1999). Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices. Cereal Chemistry, 77 (1), 64-69.

MANFUL, J. T., COKER, R. D., SWETMAN, A. A.  & HAMAKER, B. R. (2002).  Effect of artisanal rice parboiling methods on milling yield and starch characteristics.  Poster presented at 87th AACC meeting, Montreal, Canada, Oct 13-17, 2002.

MEULLENET, J. F. C., GROSS, J., MARKS, B. P. & DANIELS, M. (1998). Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chemistry, 75 (5), 714-720.

MEULLENET, J. F. C., SITAKALIN, C. & MARKS, B. P. (1999). Prediction of rice texture by spectral stress strain analysis: a novel technique for treating instrumental extrusion data used for predicting sensory texture profiles. Journal of Texture Studies, 30, 435-450.

MEULLENET, J. F., CHAMPAGNE, E. T., BETT, K. L., MCCLUNG, A. M. & KAUFFMANN, D. (2000). Instrumental assessment of cooked rice texture characteristics: a method for breeders. Cereal Chemistry, 77 (4), 512-517.

PARK, J. K., KIM, S. S. & KIM, K. O. (2001). Effect of milling ration on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Cereal Chemistry, 78 (2), 151-156.

PERDON, A. A., SIEBENMORGEN, T. J., BUESCHER, R. W. & GBUR, E. E. (1999). Starch retrogradation and texture of cooked milled rice during storage. Journal of Food Science, 64, 5, 828-832.
 

RUAN, R. R., ZOU, C., WADHAWAN, C., MARTINEZ, B., CHEN, P. L. & ADDIS, P. (1997). Studies of hardness and water mobility of cooked wild rice using nuclear magnetic resonance. Journal of Food Processing and Preservation, 21 (2), 91-104.

SALEH, M., MEULLENET, J. F., SIEBENMORGON, T. & CHUNG, W. K. (2003).  The effect of storage on physicochemical properties of cocodrie rice cultivar dried by infrared.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

SESMAT, A. & MEULLENET, J.  F. (2001). Predictions of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimisation method. Journal of Food Science, 66 (1), 124-131.

SITAKALIN, C. & MEULLENET, J. F. C. (2000). Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis. Cereal Chemistry, 77 (4), 501-506.

SITAKALIN, C. & MEULLENET, J. F. C. (2001). Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks. Cereal Chemistry, 78 (4), 391-394.

SUWANSRI, S. & MEULLENET, J. F. (2002).  Quality traits of aromatic jasmine rice:  Physicochemical characterisation.   Paper presented at IFT Annual Meeting, Anaheim, CA, USA, June 15-19, 2002.

SUWANSRI, S. & MEULLENET, J. F.  (2004).  Physicochemical characterization and consumer acceptance by asian consumers of aromatic jasmine rice.  Journal of Food Science, 69 (1), 30-37.

TAN, Y. & CORKE, H. (2002).  Factor analysis of physicochemical properties of 63 rice varieties.  Journal of the Science of Food and Agriculture, 82, 745-52.
 

WINDHAM, W. R., LYON, B. G., CHAMPAGNE, E. T., BARTON, F. E., WEBB, B. D., McCLUNG, A. M., MOLDENHAUER, K. A.,

LINSCOMBE, S. & McKENZIE, K. S. (1997). Prediction of cooked rice texture quality using near-infrared reflectance analysis of whole-grain milled samples. Cereal Chemistry, 74 (5), 626-632.

XIONG, R., MEULLENET, J. F., LENJO, M. & SIEBENMORGEN, T. J. (2000). Prediction of cooked rice texture profiles by stepwise regression in combination with neural network. Poster presented at 85th AACC Annual Meeting, Kansas City, USA, Nov 5-9, 2000.

Rice Vermicelli/Noodles/Pasta

BHATTACHARYA, M., ZEE, S. Y. & CORKE, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry, 76, 6, 861-867.

LAI, H. M. (2001).  Effects of rice properties and emulsifiers on the quality of rice pasta.  Journal of Food Science and Agriculture, 82 (2), 203-216.

YOENYONGBUDDHAGAL, S. & NOOMHORM, A. (2002).  Effect of physico chemical properties of high-amylose thai rice flours on vermicelli quality.  Cereal Chemistry, 79 (4), 481-485.

Semolina Noodles

GIANIBELLI, M. C., SISSONS, M. J., & BATEY, I. L. (1999). Effect of different waxy starches on the pasta cooking quality of durum wheat. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 260-264.
 

Spaghetti

CAPERUTO, L. C., AMAYA-FARFAN, J. & CAMARGO, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture, 81, 95-101.

CLARK, J. A., OLIVER, J. R., BATEY, I. L., HARE, R. A., SISSONS, M. J. & McKENZIE, E. A. (1997). Pasta benchmarking: evaluation of australian and foreign pasta. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997.

DEBBOUZ, A. & DOETKOTT, C. (1996). Effect of process variables on spaghetti quality. Cereal Chemistry, 73 (6), 672-676.
 

DEXTER, J. E., MARCHYLO, B. A., CLEAR, R. M. & CLARKE, J. M. (1997). Effect of Fusarium Head Blight on semolina milling and pasta-making quality of durum wheat. Cereal Chemistry, 74 (5), 519-525.

GIANIBELLI, M. C., SISSONS, M. J. & BATEY, I. L. (2005).  Effect of source and proportion of waxy starches on pasta cooking quality.  Cereal Chemistry, 82 (3), 321-327.

MANTHEY, F. A. & HARELAND, G. A. (2001). Effects of break-roll differential on semolina and spaghetti quality. Cereal Chemistry, 78 (3), 368-371.

MANTHEY, F. A. & SCHORNO, A. L. (2002).  Physical and cooking quality of spaghetti made from whole wheat durum.  Cereal Chemistry, 79 (4), 504-510.

MANTHEY, F. A., YALLA, S. R., DICK, T. J. & BADARUDDIN, M. (2004).  Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour.  Cereal Chemistry, 81 (2), 232-236.

PEIGHAMBARDOUST, S. H., VAN DER GOOT, A. J., HAMER, R. J. & BOOM, R. M. (2004).  A new method to study simple shear processing of wheat gluten-starch mixtures.  Cereal Chemistry, 81 (6), 714-721.

PONSART, G., VASSEUR, J. & MEOT, J. M. (2000). Evaluation du 'taux' de fissuration de pates sechees. 12th Agoral Meeting, April 2000, Montpellier, pp 277-283.

SCHORNO, A. L. & MANTHEY, F. A. (2001). Processing and cooking quality of wholewheat spaghetti. Poster presented at

AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

SISSONS, M. J., BATEY, I. L., HARE, R. A. & EGAN, N. (1998). Tetraploid wheat - a potentially useful resource for the genetic improvement of durum quality. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.

SISSONS, M. & GIANIBELLI, C. (2000). Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality. Wheat gluten: Proceedings of the 7th International Workshop Gluten 2000, University of Bristol, April 2000 (Ed. P. R. Shewry & A.S. Tatham), RSC, 2000, pp. 347-351.
 

SMEWING, J. (1997). Analyzing the texture of pasta for quality control. Cereal Foods World, 42 (1), 8-12.
 

SOZER, N. & KAYA, A. (2003).  Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water.  Journal of Texture Studies, 34, 381-390.

TANG, C., HSIEH, F. & HUFF, H. E. (1997). The effect of wheat protein fractions and an emulsifier on spaghetti processing and qualities. Proceedings of the 7th International Congress on Engineering and Food (ICEF) 1997 (ed.Jowitt R.).

VIGNAUX, N., DOEHLERT, D. C., ELIAS, E. M., MCMULLEN, M. S., GRANT, L. A. & KIANIAN, S. F. (2005). Quality of spaghetti made from full and partial waxy durum wheat.  Cereal Chemistry, 82 (1), 93-100.

WOOD, J. A., BATEY, I.L., HARE, R. A., SISSONS, M. J. (2001).  A comparison of Australian and imported spaghetti.  Food Australia, 53 (8), 349-354.

VOLVER ARRIBA

MEDICAL DEVICES

Catheters

JONES, D. S., GARVIN, C. P. & GORMAN, S. P. (2004).  Relationship between biomedical catheter surface properties and lubricity as determined using texture analysis and multiple regression analysis.  Biomaterials, 25, 1421-1428.

VOLVER ARRIBA

PHARMACEUTICALS

Alginate Raft Systems

JOHNSON, F. A., CRAIG, D. Q. M., MERCER, A. D. & CHAUHAN, S. (1997). The effects of alginate molecular structure and formulation variables on the physical characteristics of alginate raft systems. International Journal of Pharmaceutics, 159, 35-42.

Bacterial Cellulose

CHUNG, Y. & SHYU, Y. (1999). The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose-nata. International Journal of Food Science and Technology, 34 (1), 23-26.

Bioadhesive Films

MOSS, G. P., WOOLFSON, A. D. & McCAFFERTY, D. F. (1999). Mechanical characterisation of Tetracaine-containing bioadhesive films for percutaneous local anaesthesia. Paper presented at the 18th Pharmaceutical Technology Conference, Utrecht, Holland, April 1999, 44-58.

SCHULTZ, P., THO, I. & KLEINEBUDDE, P. (1997).  A new multiparticulate delayed release system.  Part II: Coating formulation and properties of free films.  Journal of Controlled Release, 47, 191-199.

Biogels

ANDREWS, G., JONES, D. & WOOLFSON, D. (2001). Characterisation of binary drug delivery platforms. Paper presented at 28th International Symposium on Controlled Release of Bioactive Materials, 23-27 June 2001, San Diego, USA.

SKULASON, S., KRISTMUNDSDOTTIR, T. & HOLBROOK, W. P. (2004).  MMP - inhibition; a treatment for oral ulceration.  Paper presented at: Controlled Release Society 31st Annual Meeting, 2004.

Blood Plasma Gels

PARES, D., SAGUER, E., SAURINA, J., SUNOL, J. J. & CARRETERO, C. (1998). Functional properties of heat induced gels from liquid and spray-dried porcine blood plasma as influenced by pH. Journal of Food Science, 63 (6), 958-961.

Bones

RANHOTRA, G. S., GELROTH, J. A. & LEINEN, S. D. (1999). Increase in bone calcification in young rats fed breads highly fortified with calcium. Cereal Chemistry, 76 (3), 325-327.

STYLIANOPOULOUS, C., SALDIVAR, S. O. S. & MACKINNEY, G. A. (2002). Effects of fortification and enrichment of maize tortillas on growth and brain development of rat throughout two generations. Cereal Chemistry, 79 (1), 85-91.

Bone Substitute

IOOSS, P., LE RAY, A.-M., GRIMANDI, G., DACULSI, G. & MERLE, C. (2001). A new injectable bone substitute combining poly (E-caprolactone) microparticles with biphasic calcium phosphate granules. Biomaterials, 22, 2785-2794.

WEISS, P., GAUTHIER, O., BOULER, J.-M., GRIMANDI, G. & DACULSI, G. (1999). Injectable bone substitute using a hydrophilic polymer. Bone, 25 (2), 67S-70S.

Carbopol Organogels

JONES, D. S., WOOLFSON, A. D., BROWN, A. F., COULTER, W. A., MCCLELLAND, C. & IRWIN, C. R. (2000).  Design, characterisation and preliminary clinical evaluation of a novel mucoadhesive topical formulation containing tetracycline for the treatment of peridontal disease.  Journal of Controlled Release, 67, 357-368.

MULDOON, B., JONES, D., WOOLFSON, D. & SANDERSON, D. (2001). Controlled release of Tetracycline from Carbopol organogels. Paper presented at 28th International Symposium on Controlled Release of Bioactive Materials, 23-27 June 2001, San Diego, USA.

Cellulose Films

FROHOFF-HULSMANN, M. A., LIPPOLD, B. C., MCGINITY, J. W. (1999). Aqueous ethyl cellulose dispersion containing plasticizers of different water solubility and hydroxypropyl methyl -cellulose as coating material for diffusion pellets II: properties of sprayed films. European Journal of Pharmaceutics and Biopharmaceutics, 48, 67-75.

Celluloseacetate Films

THO, I., SCHULTZ, P., WAALER, T. & KLEINEBUDDE, P. (1999). Mechanical properties of dry and wet free polymer films. Proceedings of the International Symposium of Controlled Release Bioactive Materials, 26, 1999.

Chitosan Sponges

LAI, H. L., ADU'KHALIL, A. & CRAIG, D. Q. M. (2003).  The preparation and characterisation of drug-loaded alginate and chitosan sponges.  International Journal of Pharmaceutics, 251, 175-181.

LEFFLER, C. C. & MULLER, B. W. (2000).  Influence of the acid type on the physical and drug liberation properties of chitosan-gelatin sponges.  International Journal of Pharmaceutics, 194, 229-237.

Faeces
 

SMIDT, C. R. (1994). Effects of hydrolyzed and intact psyllium and other dietary fibers on GI-function in cecectomized rats fed liquid diets. Poster presented at 18th Clinical Congress, San Antonio, February, 1994.

Freeze-dried Wafers

BOATENG, J. S., AUFFRET, A. D., HUMPFREY, M. J., MATTHEWS, K. H., STEVENS, H. N. E. & ECCLESTON, G. M. (2003).  Mechanical and dissolution properties of freeze-dried wafers and solvent cast films.  Poster presented at AAPS Annual Meeting, Salt Lake City, Utah, USA 26-30 Oct 2003.

Gel Capsules

HODGES, L. A., STEVENS, H. N. E. & MULLEN, A. B. (2004).  Tensile properties of ethylcellulose coatings of a time-delayed oil-filled capsule.  Paper presented at: Controlled Release Society 31st Annual Meeting, 2004.

KUENTZ, M. & ROTHLISBERGER, D. (2002).  Determination of the optimal amount of water in liquid-fill masses for hard gelatin capsules by means of texture analysis and experimental design.  International Journal of Pharmaceutics, 236, 145-152.

PILLAY, V. & FASSIHI, R. (1999). A new method for dissolution studies of lipid-filled capsules employing Nifedipine as a model drug. Pharmaceutical Research, 16 (2), 334-338.

TORRE, M. L., MAGGI, L., VIGO, D., GALLI, A., BORNAGHI, V., MAFFEO, G. & CONTE, U. (2000).  Controlled release of swine semen encapsulated in calcium alginate beads.  Biomaterials, 21, 1493-1498.

Gel Pellets

PILLAY, V. & FASSIHI, R. (1999). In vitro release modulation from crosslinked pellets for site-specific drug delivery to the gastrointestinal tract: I - Physicochemical characterisation of calcium-alginate, calcium-pectinate and calcium-alginate-pectinate pellets. Journal of Controlled Release, 59, 243-256.

TALUKDER, R. & FASSIHI, R. (1999). Determination of dynamics of hydration by tracking phase transitions within a swelling matrix. Paper presented at AAPS Conference, New Orleans, 1999.

Granules

SIMONS, S. J. R., PEPIN, X. & ROSSETTI, D. (2003).  Predicting granule behavior through micro-mechanistic investigations.  Powder Technology, 72, 463-475.

Hot Melt Extruded Films

REPKA, M. A., PRODDUTURI, S. & STODGHILL, S. P. (2003).  Production and characterization of hot-melt extruded films containing clotrimazole.  Drug development and industrial pharmacy, 29 (7), 757-765.

REPKA, M. A., PRODDUTURI, S. & STODGHILL, S. P. (2001). Bioadhesive and chemical properties of hydroxypropyl cellulose hot-melt extruded films containing Nystatin and Clotrimazole. Poster presented at AAPS Annual Meeting, Denver, Colorado, USA.

Hydro Gels

COVIELLO, T., COLUZZI, G., PALLESCHI, A., GRASSI, M., SANTUCCI, E. & ALHAIQUE, F. (2003).  Structural and rheological characterization of Scleroglucan/borax hydrogel for drug delivery.  Biological Macromolecules, 32, 83-92.

GOUDA, N. & HILDGEN, P. (2004).  Texture profile analysis as a mean to assess mechanical properties of thermoreversible mucoadhesive nasal hydrogels.  Poster presented at Canadian Society for Pharmaceutical Sciences, 7th Annual Symposium, 9-12 June 2004.

IZA, M., STOIANOVICI, G., VIORA, L., GROSSIORD, J. L. & COUARRAZE, G. (1998).  Hydrogels of poly(ethylene glycol): mechanical characterization and release of a model drug.  Journal of Controlled Release, 52, 41-51.

MARTIN, L., WILSON, C. G., KOOSHA, F., & UCHEGBU, I. F. (2003).  Sustained buccal delivery of the hydrophobic drug delivery of the hydrophobic drug denbufylline using physically cross-linked palmitoyl glycol chitosan hydrogels.  European Journal of Pharmaceutics and Biopharmaceutics, 55, 35-45.

MARTIN, L., WILSON, C. G., KOOSHA, F., TETLEY, L., GRAY, A. I., SENEL, S., UCHEGBU, I. F. (2002).  The release of model macromolecules may be controlled by the hydrophobicity of palmitoyl glycol chitosan hydrogels.  Journal of Controlled Release, 80, 87-100.

McCOY, C., GORMAN, S., JONES, D., McLAUGHLIN, D. & ROONEY, C. (2001). Characterisation of partially-biodegradable semi-interpenetrating polymer networks. Paper presented at 28th International Symposium on Controlled Release of Bioactive Materials, 23-27 June 2001, San Diego, USA.

PARK, J. S., PARK, J. W. & RUCKENSTEIN, E. (2001).  Thermal and dynamic mechanical analysis of PVA/MC blend hydrogels.  Polymer, 42, 4271-4280.

SKULASON, S. KRISTMUNDSDOTTIR, T. & HOLBROOK, W. P. (2000). A technique for evaluating the adhesion of hydrogel compositions. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

VERVOORT, L., ROMBAUT, P., VAN DEN MOOTER, G., AUGUSTIJNS, P. & KINGET, R. (1998).  Inulin hydrogels. II. In vitro degradation study.  International Journal of Pharmaceutics, 172, 137-145.

WOOLFSON, A. D., MALCOLM, R. K., CAMPBELL, K., JONES, D. S. & RUSSELL, J. A. (2000).  Rheological, mechanical and membrane penetration properties of novel dual drug systems for percutaneous delivery.  Journal of Controlled Release, 67, 395-408.

Hydroxyethylcellulose Gels

CAMPBELL, K., MALCOLM, R. K., RUSSELL, J. A. & WOOLFSON, A. D. (1999). Rheological behaviour of pharmaceutical gels, suspensions and eutectic emulsions of Ibuprofen and Methyl Nicotinate. Paper presented at the 18th Pharmaceutical Technology Conference, Utrecht, Holland, April 1999, 201-213.

Lactose

LISTIOHADI, Y. D., HOURIGAN, J. A., STEELE, R. J., JOHNSON, R. L. & SLEIGH, R. W. (2002).  Lactose: Polymorphism, caking behaviour and use in pharmaceuticals.  Paper presented at WCPT4 Conference, 21-25 July 2002, Sydney, Australia.

Lozenges

CODD, J. E. & DEASY, P. B. (1998).  Formulation development and in vivo evaluation of a novel bioadhesive lozenge containing a synergistic combination of antifungal agents.  International Journal of Pharmaceutics, 173, 13-24.

Lyophilisates

THAPA, P., STEVENS, H. N. E. & BAILLIE, A. J. (1999). Lyophilised dosage form for the nasal delivery of drugs. Proceedings of the International Symposium of Controlled Release Bioactive Materials, 26, 1999.

Microcapsules

ORIVE, G., HERNANDEZ, R. M., GASCON, A. R., IGARTUA, M. & PEDRAZ, J. L. (2003).  Development and optimisation of alginate-PMCG-alginate microcapsules for cell immobilisation.  International Journal of Pharmaceutics, 259, 57-68.

Methyl Nicotinate Gels

CAMPBELL, K., MALCOLM, R. K., RUSSELL, J. A. & WOOLFSON, A. D. (1999). Rheological behaviour of pharmaceutical gels, suspensions and eutectic emulsions of Ibuprofen and Methyl Nicotinate. Paper presented at the 18th Pharmaceutical Technology Conference, Utrecht, Holland, April 1999, 201-213.

Oral Mucosal Patches

REPKA, M. A., MUNJAL, M., GUTTA, K. & STODGHILL, S. (2001). Physical and chemical properties of transmucosal hydroxypropyl cellulose and hydroxypropyl methylcellulose films containing Lidocaine. Poster presented at AAPS Annual Meeting, Denver, Colorado, USA.

WONG, C. F., YUEN, K. H. & PEH, K. K. (1999).  Formulation and evaluation of controlled release Eudragit buccal patches.  International Journal of Pharmaceutics, 178, 11-22.

Pellets

SIMONS, S. J. R. & PEPIN, X. (2003).  Hardness of moist agglomerates in relation to interparticle friction, capillary and viscous forces.  Powder Technology, 138, 57-62.

STECKEL, H. & MINDERMANN-NOGLY, F. (2003).  Production of chitosan pellets by extrusion/spheronization.  European Journal of Pharmaceutics and Biopharmaceutics, 57, 107-114.

THO, I., SANDE, S. A. & KLEINEBUDDE, P. (2003).  Disintegrating pellets from a water-insoluble pectin derivative produced by extrusion/spheronisation.  European Journal of Pharmaceutics and Biopharmaceutics, 56, 371-380.

Polysaccharide Gels

JONES, D. S., WOOLFSON, A. D. & DJOKIC, J. (1996). Texture profile analysis of bioadhesive polymeric semisolids: Mechanical characterization and investigation of interactions between formulation components. Journal of Applied Polymer Science, 61, 2229-2234.

JONES, D. S., WOOLFSON, A. D., & BROWN, A. F. (1997). Textural, viscoelastic and mucoadhesive properties of pharmaceutical gels composed of cellulose polymers. International Journal of Pharmaceutics, 151, 223-233.

JONES, D. S., WOOLFSON, A. D., BROWN, A. F. & O'NEILL, M. J. (1997). Mucoadhesive, syringeable drug delivery systems for controlled application of metronidazole to the periodontal pocket: In vitro release kinetics, syringeability, mechanical and mucoadhesive properties. Journal of Controlled Release, 49, 71-79.

McTAGGART, L. E. & HALBERT, G. W. (1993). Assessment of Polysaccharide Gels as Drug Delivery Vehicles. International Journal of Pharmaceutics, 100, 199-206.

NIELSEN, L. S., SCHUBERT, L. & HANSEN, J. (1998). Bioadhesive drug delivery systems I. Characterisation of mucoadhesive properties of systems based on glyceryl mono-oleate and glyceryl monolinoleate. European Journal of Pharmaceutical Sciences, 6, 231-239.
 

TAMBURIC, S. & CRAIG, D. Q. M. (1997). A comparison of different in vitro methods for measuring mucoadhesive performance. European Journal of Pharmaceutics and Biopharmaceutics, 44, 159-167.

TOBYN, M. J., STANIFORTH, J. N., JORGENSEN, E. & BHAGWAT, D. (1997). Use of gel strength analysis to characterise a polysaccharide controlled release matrix. Controlled Release of Bioactive Materials Conference Paper, 1997.

Polymer Gels

HAGERSTROM, H & EDSMAN, K. (2000). A new detachment force method for measuring mucoadhesion of gels intended for nasal administration - comparison with a rheological method. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

Poly(Methyl Vinyl Ether-Maleic Anhydride) gels

LAWLOR, M. S., JONES, D. S. & WOOLFSON, A. D. (1999). Analysis of the mechanical and rheological properties of Tetracycline-containing gels composed of Poly(Methyl Vinyl Ether-Maleic Anhydride) and Polyvinylpyrrolidone. Paper presented at the 18th Pharmaceutical Technology Conference, Utrecht, Holland, April 1999, 306-309.

LAWLOR, M. S., JONES, D. S. & WOOLFSON, A. D. (1999). Rheological and mechanical characterisation of Tetracycline-containing gels designed for the treatment of periodontal diseases. Proceedings of the International Symposium of Controlled Release Bioactive Materials, 26, 1999.

Polyethylene Glycol Gels

TAN, Y. T. F., PEH, K. K. & AL-HANBALI, O. (2000).  Effect of Carbopol and Polyvinylpyrrolidone on the mechanical, rheological, and release properties of bioadhesive Polyethylene Glycol gels.  AAPS PharmSciTech, 1 (3), 24.

Polymer Films

MISSAGHI, S. & FASSIHI, R. (2004).  A novel approach in the assessment of polymeric film formation and film adhesion on different pharmaceutical solid substrates.  Paper presented at: AAPS PharmSciTech 2004.

ZIEGLER, R. & KOLTER, K. (2003).  Protection of light-sensitive active ingredients by instant-release coating based on Kollicoat IR.  Poster presented at AAPS Annual Meeting, Salt Lake City, Utah, USA 26-30 October 2003.

Salivary Replacement Gel

KELLY, H. M., PURCELL, C. H. & DEASY, P. B. (2000). Development of a salivary replacement gel for the symptomatic treatment of xerostomia. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

Silicone Intravaginal Rings

GALLAGHER, R. J., MALCOLM, R. K., RUSSELL, J. A. & WOOLFSON, A. D. (1999). Determination of tensile and compressional properties of silicone intravaginal rings using a modified texture analyser. Paper presented at the 18th Pharmaceutical Technology Conference, Utrecht, Holland, April 1999, 288-297.

Skin Patches (Transdermal Patches)

SHIN, Y. H., LEE, Y. D. & KIM, J. J. (2001). Preparation and evaluation of a Ketorolac transdermal drug delivery system. Paper presented at 28th International Symposium on Controlled Release of Bioactive Materials, 23-27 June 2001, San Diego, USA.

WOOLFSON, A. D., McCAFFERTY, D. F. & MOSS, G. P. (1998).  Development and characterisation of a moisture-activated bioadhesive drug delivery system for percutaneous local anaesthesia.  International Journal of Pharmaceutics, 169, 83-94.

Skin Wounds

BAIE, S. H. & SHEIKH, K. A. (1999). Effect of palm oil based creams containing Channa Striatus (Snake head fish) as an active ingredient on tensile strength of healing wounds in rats. Paper presented at: 18th Pharmaceutical Technology Conference, Utrecht, April, 1999.

Sodium Hyaluronate Gels

HAGERSTROM, H. & EDSMAN, K. (2001). Investigation of bioadhesive properties of linear and cross-linked sodium hyaluronate gels. Poster presented at AAPS Annual Meeting, Denver, Colorado, USA.

Solvent Cast Films

BOATENG, J. S., AUFFRET, A. D., HUMPFREY, M. J., MATTHEWS, K. H., STEVENS, H. N. E. & ECCLESTON, G. M. (2003).  Mechanical and dissolution properties of freeze-dried wafers and solvent cast films.  Poster presented at AAPS Annual Meeting, Salt Lake City, Utah, USA 26-30 Oct 2003.

Sputum

TRAINOR, D. M., BARKER, S. A., CRAIG, D. Q. M. & ELBORN, J. (2002).  The use of texture analysis to assess the physical properties of sputum collected from adult cystic fibrosis patients.  Poster presented at British Pharmaceutical Conference 2002, Manchester, UK.

TRAINOR, D. M., BARKER, S. A., CRAIG, D. Q. M. & ELBORN, J. S. (2002).  The measurement of the physical properties of cystic fibrosis sputum using texture analysis.  Paper presented at North American Cystic Fibrosis Conference 2002.

Tablets
 

CONTE, U., MAGGI, L., TORRE, M. L., GIUNCHEDI, P. & LA MANNA, A. (1993). Press-coated tablets for time-programmed release of drugs. Biomaterials, 14 (13), 1017-1023.

DAS, S. K. & DAS, N. G. (2004).  Development of mucoadhesive sublingual delivery system for buprenorphine.  Paper presented at: Controlled Release Society 31st Annual Meeting, 2004.

DOR, J. M., CHAU, A., PREVYSH-ROGERS, V., CHU, J. & FIX, J. A. (2000). A new in-vitro method vs the standard USP method to measure the disintegration time of fast-disintegration tablets. Proceedings of the International Symposium of Controlled Release Bioactive Materials, Paris, 11-13 July, 2000.

DOR, P, J. M., FIX, J. A. & JOHNSON, M. I. (1999). A new in-vitro method to measure the disintegration time of a fast-disintegration tablet. Proceedings of the International Symposium of Controlled Release Bioactive Materials, 26, 1999.

LI, A., DAS, S. K. & DAS, N. G. (2003).  Development of mucoadhesive sublingual dosage forms of buprenorphine.  Poster presented at AAPS Annual Meeting, Salt Lake City, Utah, USA 26-30 Oct 2003.

MEYER, K. & KOLTER, K. (2004).  Reliability of drug release from innovative single unit Kollicoat DDS.  Paper presented at: Controlled Release Society 31st Annual Meeting, 2004.

MILLER, R. W., GUPTA, A. (2004).  Roller compaction: A PAT application using near-infrared in-process mapping, monitoring and characterisation.  American Pharmaceutical Review, 69-76, 103.

MILLS, S., TOBYN, M. J. & STANIFORTH, J. N. (2001). Metered dose dermal drug delivery: Pandermal tablets. Poster presented at AAPS Annual Meeting, Denver, Colorado, USA.

OWENS, T. S., DANSEREAU, R. J. & SAKR, A. (2005).  Development and evaluation of extende release bioadhesive sodium flouride tablets.  International Journal of Pharmaceutics, In Press.

PARK, C. R. & MUNDAY, D. L. (2003). Development and evaluation of a biphasic buccal adhesive tablet for nicotine replacement therapy.  International Journal of Pharmaceutics, 237, 215-226.

PILLAY, V. & FASSIHI, R. (1999). Electrolyte-induced compositional heterogeneity: A novel approach for rate-controlled oral drug delivery. Journal of Pharmaceutical Sciences, 88 (11), 1140-1148.

PILLAY, V. & FASSIHI, R. (2000). In situ electrolyte interactions in a disk-compressed configuration system for up-curving and constant drug delivery. Journal of Controlled Release, 67, 55-65.

PILLAY, V., & FASSIHI, R. (2000). A novel approach for constant rate delivery of highly soluble bioactives from a simple monolithic system. Journal of Controlled Release, 67, 67-78.
 

SOHI, H., KHAR, R. K. & SINGH, S. (2004).  Development of controlled-release taste masked buccal tablets of an anti-migraine agent.  Paper presented at: Controlled Release Society 31st Annual Meeting, 2004.

SUNGTHONGIEEN, S., PUTTIPIPATKACHORN, S., PAERATAKUL, O., DASHEVSKY, A. & BODMEIER, R. (2004).  Effect of plasticizers on behavior of rupturable pulsatile release tablets.  Paper presented at: Controlled Release Society 31st Annual Meeting, 2004.

SURAPANENI, M. S., DAS, N. G. & DAS, S. K. (2003).  Correlation of mucoadhesive force to the concentration of mucoadhesive polymer in formulations.  Poster presented at AAPS Annual Meeting, Salt Lake City, Utah, USA, 26-30 October 2003.

TOBYN, M., JOHNSON, J. R. & GIBSON, S. (1994). Use of a TA.XT2 Texture Analyser in Mucoadhesive Research. International Labmate, Vol. XVII, Issue VI.
 

TOBYN, M. J., JOHNSON, J. R. & DETTMAR, P. W. (1995). Factors affecting in vitro gastric mucoadhesion I. Test conditions and instrumental parameters. European Journal of Pharmaceutics and Biopharmaceutics, 41 (4), 235-241.
 

TOBYN, M. J., JOHNSON, J. R. & DETTMAR, P. W. (1996). Factors affecting in vitro gastric mucoadhesion II. Physical properties of polymers. European Journal of Pharmaceutics and Biopharmaceutics, 42 (1), 56-61.

TOBYN, M. J., JOHNSON, J. R. & DETTMAR, P. W. (1997). Factors affecting in vitro gastric mucoadhesion IV. Influence of tablet excipients, surfactants and salts on the observed mucoadhesion of polymers. European Journal of Pharmaceutics and Biopharmaceutics, 43, 65-71.

YANG, L., JOHNSON, B. & FASSIHI, R. (1998). Determination of continuous changes in the gel layer thickness of poly(ethylene oxide) and HPMC tablets undergoing hydration: a texture analysis study. Pharmaceutical Research, 15 (12), 1902-1906.

ZULEGER, S., RASSIHI, R. & LIPPOLD, B. C. (2000). Texture analysis and photomicroscopy to investigate the swelling of controlled release cellulose ether tablets. Paper presented at APV Congress, Berlin, April 2000.

ZULEGER, S., FASSIHI, R., LIPPOLD, B. C. (2002).  Polymer particle erosion controlling drug release: II. Swelling investigations to clarify the release mechanism.  International Journal of Pharmaceutics, 247, 23-37.

Thermosensitive Gels

CHANG, J. Y., OH, Y. K., KONG, H. S., KIM, E. J. & KIM, C. H. (2002).  Prolonged antifungal effects of clotrimazole-containing mucoadhesive thermosensitive gels on candida albicans vaginitis.  Paper presented at Controlled Release Society 29th Annual Meeting,  July 20-25th 2002.

VOLVER ARRIBA
 

COSMETICS

Creams

JONES, D. S. & WOOLFSON, A. D. (1997). Measuring sensory properties of semi-solid products using texture profile analysis. Pharmaceutical Manufacturing Review, 9 (1).

TAMBURIC, S., CRAIG, D. Q. M., VULETA, G. & MILIC, J. (1996). An investigation into the use of thermorheology and texture analysis in the evaluation of W/O creams stabilised with a silicone emulsifier. Pharmaceutical Development and Technology, 1 (3), 299-306.

Hair
 

BARNES, H. A. & ROBERTS, G. P. (2000). The non-linear viscoelastic behaviour of human hair at moderate extensions. International Journal of Cosmetic Science, 22, 259-264.

JACHOWICZ, J. & MCMULLEN, R. (2000). Mechanical analysis of hair fiber assemblies by static and relaxation measurements. Paper presented at the XX1st IFSCC Congress, Berlin, Germany.

WALLS, W. & KRUMMEL, H. K. (1997). Styleze CC-10: Climate control from a styling polymer. Cosmetic and Toiletries Manufacture Worldwide, 219-223.

Conditioners
 

JACHOWICZ, J. & YAO, K. (1996). The analysis of conditioners and fixative on caucasian, negroid, and oriental hair. 19th IFSCC International Congress, Sydney, Australia, October, 1996.

Hair Gel
 

JACHOWICZ, J. & YAO, K. (1997). Characterisation of cosmetic products by texture analysis. International conference of IFSCC and the 9th Hungarian Congress on Cosmetic and Household Chemicals.

Hair Fixative/Spray
 

JACHOWICZ, J. & YAO, K. (1996). Structure-property relationships for hair fixatives. 10th International Hair Science Symposium, Rostock, September, 1996.

JACHOWICZ, J. & YAO, K. (1996). Dynamic hairspray analysis. I. Instrumentation and preliminary results. J. Soc. Cosmet. Chem., 47, 73-84.

Hair Treatment Clay

JACHOWICZ, J. & YAO, K. (1997). Characterisation of cosmetic products by texture analysis. International conference of IFSCC and the 9th Hungarian Congress on Cosmetic and Household Chemicals.

Lip Balm

TONGAREE, S., MOREFIELD, E. & PARTRIDGE, N. (2000). Instrumental evaluation of sensory attributes of lip balm formulations. Poster presented at AAPS Annual Meeting, Oct 29-Nov 2, 2000, Indianapolis, USA.

Lipstick

SMEWING, J. (1998). Analysing the textural properties of cosmetics. Cosmetics and Toiletries Manufacture Worldwide, 249-253.

Pressed Powders

SMEWING, J. (1998). Analysing the textural properties of cosmetics. Cosmetics and Toiletries Manufacture Worldwide, 249-253.

Shampoo
 

JACHOWICZ, J. & YAO, K. (1997). Characterisation of cosmetic products by texture analysis. International conference of IFSCC and the 9th Hungarian Congress on Cosmetic and Household Chemicals.

Vaseline

CORDES, D., KLEINEBUDDE, P. & MULLER, B. W. (1994). Determination of the Consistency of Semisolid Preparations using the Texture Analyser. Chair of Pharmaceutical Technology of the Christian Albrecht University, Kiel. Pharmazie 49 No. 2/3.

Wax

SHELLHAMMER, T. H., RUMSEY, T. R. & KROCHTA, J. M. (1997). Viscoelastic properties of edible lipids. Journal of Food Engineering, 33 (3), 305-320.

TONGAREE, S. & NOWACZYK, F. (2001). Response surface analysis for waxes in semi-solid products. Poster presented at AAPS Annual Meeting, Denver, Colorado, USA.

VOLVER ARRIBA
 

SNACKS

Batter

BAIXAULI, R., SANZ, T., SALVADOR, A. & FISZMAN, S. M. (2003).  Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods.  Food Hydrocolloids, 17, 305-310.

MATSUNAGA, K., KAWASAKI, S., & TAKEDA, Y. (2003).  Influence of physicochemical properties of starch on crispness of tempura fried batter.  Cereal Chemistry, 80 (3), 339-345.

MOORE, M. M., SCHOBER, T. J., DOCKERY, P. & ARENDT, E. K. (2004).  Textural comparisons of gluten-free and wheat-based doughs, batters, and breads.  Cereal Chemistry, 81 (5), 567-575.

SANZ, T., SALVADOR, A. & FISZMAN, S. M. (2004).  Innovative method for preparing a frozen, battered food without a prefrying step.  Food Hydrocolloids, 18, 227-231.

Cassava Chips

GRIZOTTO, R. & DE MENEZES, H. C. (2002).  Effect of cooking on the crispness of cassava chips.  Journal of Food Science, 67 (3), 1219-1223.

Chickpea Flour Snacks

DEBNATH, S., BHAT, K. K. & RASTOGI, N. K. (2003).  Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food.  Lebensm.-Wiss. U.-Technol,. 36, 91-98.

RAVI, R., SUSHEELAMMA, N. S. (2004).  The effect of the concentration of batter made from chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack.  International Journal of Food Science and Technology, 93, 755-762.

Coffee

GERHARDS, C., ULBRICHT, D. M. & PELEG, M. (1998). Mechanical characterisation of individual instant coffee agglomerates. Journal of Food Science, 63 (1), 140-142.

Chapatis

GANDHI, A. P., KOTWALIWALE, N., TAIMINI, V., KAWALKAR, J., SRIVASTAV, D. C., PARIHAR, V. S. & RAGHU NADH, P. (2001). Effect of incorporation of defatted soyflour on the texture of chapatis. Journal of Texture Studies, 31, 609-614.

Corn Starch Patties

FAN, J., SINGH, P. & PINTHUS, E. J. (1997). Physicochemical changes in starch during deep-fat frying of a molded corn starch patty. Journal of Food Processing and Preservation, 21, 443-460.

ROVEDO, C. O., PEDRENO-NAVARRO, M. M. & SINGH, R. P. (1999). Mechanical properties of a corn starch product during the post-frying period. Journal of Texture Studies, 30, 279-290.

Crackers

SRISAWAS, W. & JINDAL, V. K. (2003).  Acoustic testing of snack foods crispness using neural networks.  Journal of Texture Studies, 34, 401-420.

Crispbreads
 

ANON (1996). Texture analysis for extruded products. Extrusion Communique Bio-Monthly, April, 18-20.

Energy Bar

BRISSKE, L. K., LEE, S.-Y., KLEIN, B.  P. & CADWALLADER, K. R. (2004).  Development of a prototype high energy, nutrient-dense food product for emergency relief.  Journal of Food Science, 69 (9), 361-367.

Extrudates
 

ACOSTA, D., BARRON, M., RIAZ, M., MC DONOUGH, C., WANISKA, R. D. & ROONEY, L. W. (2003).  Grinding effect on whole sorghum extrusion performance and products.  Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

BARRETT, A. H. & KALETUNC, G. (1998). Quantitative description of fracturability changes in puffed corn extrudates affected by sorption of low levels of moisture. Cereal Chemistry, 75 (5), 695-698.

CHANG, Y. K., MARTINEZ BUSTOS, F., MARTINEZ-FLORES, H. E., BANNWART, A. C., GUEDES, P. A. & GAIOTTI, E. R. (1998). Some functional properties of an expanded snack and pregelatinized flours made from corn meal treated with calcium hydroxide by extrusion process. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., pp 311-320, 1998.

DESRUMAUX, A., BOUVIER, J. M. & BURRI, J. (1998). Corn grits particle size and distribution effects on the characteristics of expanded extrudates. Journal of Food Science, 63 (5), 857-863.

DUDGEON-BOLLINGER, A. L., FASTNAUGHT, C. E. & BERGLUND, P. T. (1997). Extruded snack products from waxy hull-less barley. Cereal Foods World, 42 (9), 762-766.

DUIZER, L. M., CAMPANELLA, O. H. & BARNES, G. R. G. (1998). Sensory, instrumental and acoustic characteristics of extruded snack food products. Journal of Texture Studies, 29, 397-411.

ERNOULT, V., MORARU, C. I. & KOKINI, J. L. (2002).  Influence of fat on expansion of glassy amylopectin extrudates by microwave heating.  Cereal Chemistry, 79 (2),  265-273.

MARTINEZ-BUSTOS, F., CHANG, Y. K., BANNWART, A. C., RODRIGUEZ, M. E., GUEDES, P. A. & GAIOTTI, E. R. (1998). Effects of calcium hydroxide and processing conditions on corn meal extrudates. Cereal Chemistry, 75 (6), 796-801.

MARTINEZ FLORES, H. E., CHANG, Y. K., MARTINEZ BUSTOS, F. & SANCHEZ SINENCIO, F. (1998). Extrusion-cooking of cassava starch with different fibre sources: effect of fibres on expansion and physiochemical properties. Taken from: Advances in Extrusion Technology - Proceedings of the International Symposium On Animal & Aquaculture Feedstuffs by Extrusion Technology (Ed. Y. K. CHANG, & S. S. WANG), Technomic Publishing Co. Inc., pp. 271-278, 1998.

ONWULATA, C. I., KONSTANCE, R. P., SMITH, P. W. & HOLSINGER, V. H. (1998). Physical properties of extruded products as affected by cheese whey. Journal of Food Science, 63 (5), 814-818.

VALLES PAMIES, B., ROUDAUT, G., DACREMONT, C., LE MESTE, M. & MITCHELL, J. R. (2000). Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness. Journal of the Science of Food and Agriculture, 80, 1679-1685.

Nuts
 

ANZALDUA-MORALES, A., ORNELAS, M. & TARANGO, H. (1996). Methods for characterization of pistachio nut quality. IFT Conference Paper, New Orleans, 1996.

LIMA, J. R., CAMPOS, S. D. S. & GONCALVES, L. A. G. (2000). Relationship between water activity and texture of roasted and salted cashew kernel. Journal of Food Science & Technology, 37 (5), 512-513.

MARTINEZ-NAVARRETE, N. & CHIRALT, A. (1999). Water diffusivity and mechanical changes during hazelnut hydration. Food Research International, 32, 447-452.
 

OCON, A., ANZALDUA-MORALES, A., GASTELUM, G. & QUINTERO, A. (1995). The Texture of Pecan Nuts Measured by Instrumental and Sensory Means. Journal of Food Science, 60 (6), 1333-1336.

SURJADINATA, B. B., BRUSEWITZ, G. H. & BELLMER, D. D. (2001).  Pecan texture as affected by moisture content before freezing and thawing rate.  Journal of Food Process Engineering, 24 (4), 253-272.

Pita Chips

MANSOUBI, H. A., ARAMOUNI, F. M. & HERALD, T. J. (2000). Comparison among gluten, maltodextrin and soybean oil coatings as flavor carriers on pita chips. Journal of Food Quality, 23, 465-477.

Popcorn

PARK, D. & MAGA, J. A (2001).  Colour, texture and sensory evaluation of selected hybrids of popped popcorn.  Journal of Food Quality, 24 (6), 563-574.

Popcorn Cakes

REVECO, J., ROVEDO, C. & SINGH, R. P. (2001). Textural properties of popcorn cakes. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 45-49.

Popped Rice Snack

PARK, Y. S., KIM, Y. S. & SHIN, D. H. (2002).  Antioxidative effects of ethanol extracts from Rhus verniciflua stoke on yukwa (oil popped rice snack) based during storage.  Journal of Food Science, 67 (7), 2474-2479.

Potato Chips

CAIXETA, A. T., MOREIRA, R. & CASTELL-PEREZ, M. E. (2002).  Impingement drying of potato chips.  Journal of Food Process Engineering, 25 (1), 63-90.

GARAYO, J. & MOREIRA, R. (2002).  Vacuum frying of potato chips.  Journal of Food Engineering, 55 (2), 181-191.

LEFORT, J. F., DURANCE, T. D., & UPADHYAYA, M. K. (2003).  Effects of tuber storage and cultivar on the quality of vacuum microwave-dried potato chips.  Journal of Food Science, 68 (2), 690-696.

SRISAWAS, W. & JINDAL, V. K. (2003).  Acoustic testing of snack foods crispness using neural networks.  Journal of Texture Studies, 34, 401-420.

Pretzels

ROUT, M. K., SEETHARAMAN, K., JOHNSON, M., KOPLOWITZ, C. D. & ESHEIMAN, J. W. (2001). Characterisation of hard pretzels. Poster presented at AACC Annual Meeting, 14-18 October, 2001, Charlotte, USA.

Rice Crisps

HEIDENREICH, S., JAROS, D., ROHM, H. & ZEIMS, A. (2004).  Relationship between water activity and crispness of extruded rice crisps.  Journal of Texture Studies, 35, 621-633.

Rice-based Fries

KADAN, R. S., CHAMPAGNE, E. T., ZIEGLER, G. M. & RICHARD, O. A. (1997). Amylose and protein contents of rice cultivars as related to texture of rice-based fries. Journal of Food Science, 62 (4), 701-703.

KADAN, R. S., BRYANT, R. J. & BOYKIN, D. L. (2001). Effects of processing conditions on qualities of rice fries. Journal of Food Science, 66 (4), 610-613.

KADAN, R. S., BRYANT, R. J. & BOYKIN, D. L. (2001). Rice fry texture as affected by gum application and mechanical perforation. Journal of Food Science, 66 (8), 1084-1088.

Soy Flour Snacks

SENTHIL, A., RAVI, R., BHAT, K. K., SEETHALAKSHMI, M. K. (2002).  Studies on the quality of fried snacks based on blends of wheat flour and soya flour.  Food Quality and Preference, 13, 267-273.

Tortilla Chips

ANON (1996). Texture analysis for extruded products. Extrusion Communique Bio-Monthly, April, 18-20.
 

DE LA TORRE, M., BARRON, M. E., RIAZ, M. N. & ROONEY, L. W. (2003).  The properties of baked and fried tortilla chips fortified with mechanically-expelled soy flour.  Poster presented at AACC meeting, Portland USA, 28th Sept - 2nd Oct 2003.

FERNANDEZ DE CASTRO, D, ALMEIDA-DOMINGUEZ, H. D. & ROONEY, L. W. (1996). Properties of corn tortillas prepared by alternative technologies. IFT Conference Paper, New Orleans, 1996.

KAWAS, M. L. & MOREIRA, R. G. (2001). Effect of degree of starch gelatinisation on quality attributes of fried tortilla chips. Journal of Food Science, 66 (2), 300-306.
 

LUJAN-ACOSTA, J. & MOREIRA, R. G. (1997). Effects of different drying processes on oil absorption and microstructure of tortilla chips. Cereal Chemistry, 74 (3), 216-223.
 

LUJAN-ACOSTA, J., MOREIRA, R. G. & SEYED-YAGOOBI, J. (1997). Air-impingement drying of tortilla chips. Drying Technology, 15 (3), 881-897.

LUJAN-ACOSTA, J. & MOREIRA, R. G. (1997). Reduction of oil in tortilla chips using impingement. Lebensm.-Wiss. U.-Technol., 30 (8), 834-840.
 

MOREIRA, R. G., PALAU, J. E. & SUN, X. (1995). Deep-fat frying of tortilla chips: an engineering approach. Food Technology, April, 146-150.
 

MOREIRA, R. G., PALAU, J., SWEAT, V. E. & SUN, X. (1995). Thermal and physical properties of tortilla chips as a function of frying time. Journal of Food Processing and Preservation, 19, 175-189.
 

TSENG, Y. C., MOREIRA, R. & SUN. X. (1996). Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. International Journal of Food Science and Technology, 31, 287-294.

Wafers

MARTINEZ-NAVARRETE, N., MORAGA, G., TALENS, P. & CHIRALT, A. (2004).  Water sorption and the plasticization effect in wafers.  International Journal of Food Science and Technology, 39, 555-562.

Wheat Flour Snacks

SENTHIL, A., RAVI, R., BHAT, K. K., SEETHALAKSHMI, M. K. (2002).  Studies on the quality of fried snacks based on blends of wheat flour and soya flour.  Food Quality and Preference, 13, 267-273.

VOLVER ARRIBA
 

VEGETABLES

KILCAST, D. & FILLION, L. (2001). Understanding consumer requirements for fruit and vegetable texture. Nutrition and Food Science, 31 (5), 221-225.

VIEIRA, S., MOLDAO-MARTINS, M., FALCATO, P., MOREIRA, M. J. & DA COSTA, M. L. B. (2001). Improving shelf life of mixed vegetables for soup. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1006-1011.

Asparagus

ILO, S., REISELHUBER, S. & BERGHOFER, E. (2000). Softening kinetics of white asparagus during cooking. Paper presented at the 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LAU, M. H. & TANG, J. (1998). Kinetics of texture and color changes in green asparagus during pasteurization. Poster presented at IFT Meeting, Atlanta, June 20-24, 1998.

LAU, M. H., TANG, J. & SWANSON, B. G. (2000). Kinetics of textural and color changes in green asparagus during thermal treatments. Journal of Food Engineering, 45, 231-236.

LAU, M. H. & TANG, J. (2002).  Pasteurization of pickled asparagus using 915 MHz microwaves.  Journal of Food Engineering, 51, 283-290.

RODRIGUEZ-ARCOS, R. C., SMITH, A. C. & WALDRON, K. W. (2002).  Mechanical properties of green asparagus.  Journal of the Science of Food and Agriculture, 82 (3), 293-300.

Beans
 

ANZALDUA-MORALES, A., QUINTERO, A. & BALANDRAN, R. (1996). Kinetics of thermal softening of six legumes during cooking. Journal of Food Science, 61 (1), 167-170.

BAY, A. P. M., TAYLOR, A. G. & BOURNE, M. C. (1995). The influence of water activity on three genotypes of snap bean (Phaseolus vulgaris L.) in relation to mechanical damage resistance. Seed Science and Technology, 23, 583-593.
 

BAY, A. P. M., BOURNE, M. C. & TAYLOR, A. G. (1996). Effect of moisture content on compressive strength of whole snap bean (Phaseolus vulgaris L.) seeds and separated cotyledons. International Journal of Food Science and Technology, 31, 327-331.

FASINA, O., TYLER, B., PICKARD, M., ZHENG, G.-H. & WANG, N. (2001). Effect of infrared heating on the properties of legume seeds. International Journal of Food Science and Technology, 36, 79-90.

LANOISELLE, P., LIU, E-Q., LANOISELLE, J-L. & PIAR, G. (2000). Evaluation of tough strings in green beans. Poster presented at 2nd International Symposium on Food Rheology and Structure, 11-16 March 2000, Zurich.

LANOISELLE, J. L., BIRLOUEZ-ARAGON, I., LANOISELLE, P., MURAT, M. P. & PIAR, G. (2003).  The use of instrumental texture determination as a time-temperature integrator (TTI) to optimise vitamin retention: case study of pressure cooking of green beans.  Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.
 

PICO, L., ANZALDUA-MORALES, A., ORTEGA, E., QUINTERO, A. & GASSON, J. (1995). Texture of dehydrated pre-cooked beans. IFT Conference Paper, Anaheim (1995).

SUWONSICHON, T. & PELEG, M. (1999). Imperfect squeezing flow viscosimetry for commercial refried beans. Food Science & Technology International, 5 (2), 159-166.

Bean Curd

CAI, R. MCCURDY, A. & BAIK, B.-K. (2002).  Textural property of 6 legume curds in relation to their protein constituents.  Journal of Food Science, 67 (5), 1725-1730.

Bean Paste

BAIK, B. K., KLAMCZYNSKA, B. & CZUCHAJOWSKA, Z. (1998). Particle size of unsweetened azuki paste as related to cultivar and cooking time. Journal of Food Science, 63 (2), 322-326.

BAIK, B. K. & CZUCHAJOWSKA, Z. (1999). Paste particle and bean size as related to sweetened azuki paste quality. Cereal Chemistry, 76 (1), 122-128.

Beetroot

NG, A., HARVEY, A. J., PARKER, M. L., SMITH, A. C. & WALDRON, K. W. (1998). Effect of oxidative coupling on the thermal stability of texture and cell wall chemistry of beet root (Beta vulgaris). J. Agric. Food Chemistry, 46 (8), 3365-3370.

Broccoli

BARRETT, D. M., GARCIA, E. I., RUSSELL, G. F., RAMIREZ, E. & SHIRAZI, A. (2000). Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. Journal of Food Science, 65 (3), 543-540.

KAWAGUCHI, N., POWERS, J. R., CAVALIERI, R. P. & FELLMAN, J. K. (2000). Cystine lyase as indicator enzyme for broccoli blanching. Poster presented at: IFT Annual Meeting, Dallas, USA, 10-14 June, 2000.

PADAGA, M., HEARD, G. M., PATON, J. E. & FLEET, G. H. (2000).  Microbial species associated with different sections of broccoli harvested from three regions in Australia.  International Journal of Food Microbiology, 60, 15-24.

Cactus

GUEVARA, J. C., YAHIA, E. M. & BRITO DE LA FUENTE, E. (2001).  Modified atmosphere packaging of prickly pear cactus stems (Opuntia spp.).  Lebensm.-Wiss. U.-Technol., 34, 445-451.

Carrots

AMANATIDOU, A., SLUMP, R. A., GORRIES, L. G. M. & SMID, E. J. (2000). High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. Journal of Food Science, 65 (1), 61-66.

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

GRAS, M. L., VIDAL, D., BETORET, N, CHIRALT, A. & FITO, P. (2003).  Calcium fortification of vegetables by vacuum impregnation.  Interactions with cellular matrix.  Journal of Food Engineering, 56, 279-284.

LIN, T. M., DURANCE, T. D. & SCAMAN, C. H. (1998). Characterisation of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31 (2), 111-117.

LLORCA, E., PUIG, A., HERNANDO, I., SALVADOR, A., FISZMAN, S. M. & LLUCH, M. A. (2001).  Effect of fermentation time on texture and microstructure of pickled carrots.  Journal of the Science of Food & Agriculture, 81 (15),  1553-1560.

LY-NGUYEN, B., VAN LOEY, A. M., SMOUT, C., EREN OZCAN, S., FACHIN, D., VERLENT, I., VU TRUONG, S., DUVETTER, T., & HENDRIKX, M. E. (2003).  Mild-heat and high-pressure inactivation of carrot pectin methylesterase: A kinetic study.  Journal of Food Science, 68 (4), 1377-1376.

RASTOGI, N. K., ESHTIAGHI, M. N. & KNORR, D. (1999). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (4), 1020-1023.

ROY, S. S., TAYLOR, T. A. & KRAMER, H. L. (2001). Textural and ultrastructural changes in carrot tissue as affected by blanching and freezing. Journal of Food Science, 66 (1), 176-180.

SILA, D. N., SMOUT, C., VU, T. S. & HENDRICKX, M. E. (2004).  Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing.  Journal of Food Science, 69 (5), 205-211.

SILA, D. N.,SMOUT, C., VU, S. T., VAN LOEY, A. & HENDRICKX, M. (2005).  Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing.  Journal of Food Science, 70 (2), 85-91.

SULAEMAN, A., KEELER, L., GIRAUD, D. W., TAYLOR, S. L., WEHLING, R. L. & DRISKELL, J. A. (2001). Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. Journal of Food Science, 66 (9), 1257-1264.

SULAEMAN, A., KEELER, L., GIRAUD, D. W., TAYLOR, S. L. & DRISKELL, J. A. (2003).  Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage.  International Journal of Food Science and Technology, 38, 603-613.

VAN BUGGENHOUT, S., MESSAGIE, I., VAN LOEY, A. & HENDRICKX, M. (2005).  Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots.  Journal of Food Science, 70 (4), 304-308.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002).  The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively.  Journal of Texture Studies, 33, 149-159.

VU, T. S., SMOUT, C., SILA, D. N, LYNGUYEN, B., VAN LOEY, A. M. L. & HENDRICKX, M. E. G. (2003).  Effect of preheating on thermal degradation kinetics of carrot texture.  Innovative Food Science and Emerging Technologies, In Press.

Cassava

BELEIA, A., PRUDENCIO-FERREIRA, S. H., YAMASHITA, F., SAKAMOTO, T. M. & ITO, L. (2005).  Sensory and instrumental texture analysis of cassava (manihot esculenta, crantz) roots.  Journal of Texture Studies, 35, 542-553.

MUZANILA, Y. C., BRENNAN, J. G., KING, R. D. & MACDOUGALL, D. B. (2001).  Texture of reconstituted cassava flakes.  Tropical Science, 41 (2), 55-59.

Cassava Flakes

MUZANILA, Y. C., BRENNAN, J. G., KING, R. D. & MACDOUGALL, D. B. (2001). Texture of reconstituted cassava flakes. Tropical Science, 41 (2), 55-59.

Cauliflower

ELIOT-GODEREAUX, S. C., ZUBER, F., GOULLIEUX, A. (2001).  Processing and stabilisation of cauliflower by ohmic heating technology.  Innovative Food Science and Emerging Technologies, 2 (4), 279-287.

Celery

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

PRAKASH, A., INTHAJAK, P., HUIBREGTSE, H., CAPORASO, F. & FOLEY, D. M. (2000). Effects of low-dose gamma irradiation and conventional treatments on shelf life and quality characteristics of diced celery. Journal of Food Science, 65 (6), 1070-1075.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002).  The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively.  Journal of Texture Studies, 33, 149-159.

Chick Pea Curd

CAI, R. & BAIK, B. K. (2001). Preparation of chickpea curd by heat-induced gelatin. Journal of Food Science, 66 (9), 1294-1300.

Cucumber

BUESCHER, R. & HAMILTON, C. (2000). Protection of cucumber pickle quality by CaNa2EDTA. Journal of Food Quality, 23 (4), 429-441.

DOLORES- ALVAREZ, M., SAUNDERS, D. E. J., VINCENT, J. F. V & JERONIMIDIS, G. (2000). An engineering method to evaluate the crisp texture of fruit and vegetables. Journal of Texture Studies, 31, 457-473.

VINCENT, J. F. V. & SAUNDERS, D. E. J. (2002).  The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively.  Journal of Texture Studies, 33, 149-159.

Eggplant

GRAS, M. L., VIDAL, D., BETORET, N, CHIRALT, A. & FITO, P. (2003).  Calcium fortification of vegetables by vacuum impregnation.  Interactions with cellular matrix.  Journal of Food Engineering, 56, 279-284.

French Fries
 

AGUILAR, C. N., ANZALDUA-MORALES, A., TALAMAS, R. & GASTELUM, G. (1995). Low-temperature blanch improves textural quality of french-fries. Journal of Food Science, 62 (3), 568-571.

PEDRESCHI, F. & AGUILERA, J. M. (1999). Textural characterisation of french fries during frying. Poster presented at IFT Conference, Chicago, June 1999.

RASTOGI, N. K., ESHTIAGHI, M. N. & KNORR, D. (1999). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64 (4), 1020-1023.

WALTER, W. M., TRUONG, V. D. & ESPINEL, K. R. (2002).  Textural measurements and product quality of restructured sweetpotato french fries.  Lebensmittel Wissenschaft u. Technol., 35 (3), 209-215.

Garlic

CARBONELL-BARRACHINA, A. A., ZARAGOZA, M. P., LARIO, Y., ARACIL, P. & BURLO, F. (2003).  Development of a high sensory quality garlic paste.  Journal of Food Science, 68 (7), 2351-2355.

VAZQUEZ-BARRIOS, E., MERCADO-SILVA, E. L., LOPEZ-ECHEVARRIA, G. & MORENO-SANCHEZ, G. (2003).  Effects of temperature, gamma irradiation and head integrity on garlic sprouting.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Jalapeño Pepper

ALEMAN, R. P., MELENDEZ, R. M., GUZMAN, V. M., CASTRO, J. J., DE LA TORRE, L., TERRAZAS, B. R. & RAMOS, A. Q. (2001). Improving quality in frozen jalapeno pepper by low temperature blanching in calcium chloride solution. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

ALEMAN, P. R., MARQUEZ-MELENDEZ, R., MENDOZA-GUZMAN, V., JIMENEZ-CASTRO, J., DE LA TORRE, L., RODRIGUEZ-TERRAZAS, B., BARNARD, J. & QUINTERO-RAMOS, A. (2005).  Improving textural quality in frozen jalapeno pepper by low temperature blanching in calcium chloride solution.  International Journal of Food Science and Technology, 4, 401-410.

GU, Y. S., HOWARD, L. R. & WAGNER, A. B. (1999). Physicochemical factors affecting firmness of pasteurised jalapeno pepper rings. Journal of Food Quality, 22, 619-629.

Jicama

AQUINO-BOLANOS, E. N., CANTWELL, M. I., PEISER, G. & MERCADO-SILVA, E. (2000). Changes in the quality of fresh-cut jicama in relation to storage temperatures and controlled atmospheres. Journal of Food Science, 65 (7), 1238-1243.

Lentil Extrudates

CHENG, M., BERRIOS, J. D. J., TANG, J., GARNANEZ, M. J. & SWANSON, B. G. (2003).  Effects of fiber supplement on the physical properties of lentil/pea extrudates.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Lettuce

PRAKASH, A., GUNER, A. R., CAPORASO, F. & FOLEY, D. M. (2000). Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged under modified atmosphere. Journal of Food Science, 65 (3), 549-553.

TAY, S. L. & PERERA, C. O. (2004).  Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce.  Journal of Food Science, 69 (2), 131-135.

Mushrooms

GRAS, M. L., VIDAL, D., BETORET, N., CHIRALT, A. & FITO, P. (2003).  Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix.  Journal of Food Engineering, 56, 279-284.

KOORAPATI, A., FOLEY, D., PILLING, R. & PRAKASH, A. (2004).  Electron-beam irradiation preserves the quality of white button mushroom (Agaricus bisporus) slices.  Journal of Food Science, 69 (1), 25-29.

MATSER, A. M., KNOTT, E. R., TEUNISSEN, P. G. M. & BARTELS, P. V. (2000).  Effects of high isostatic pressure on mushrooms.  Journal of Food Engineering, 45, 11-16.

ZIVANOVIC, S. & BUESCHER, R. W. (1999). Textural changes of mushrooms (Agaricus bisporus) associated with tissue ultrastructure and composition. Poster presented at IFT Conference, Chicago, June 1999.

ZIVANOVIC, S. & BUESCHER, R. W. (2001). Alteration of texture and yield of processed mushrooms (Agaricus bisporus). Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

ZIVANOVIC, S., BUESCHER, R., & KIM, S. K. (2003).  Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature.  Journal of Food Science, 68 (5), 1860-1865.

ZIVANOVIC, S. & BUESCHER, R. (2004).  Changes in mushroom texture and cell wall composition affected by thermal processing.  Journal of Food Science, 69 (1), 44-49.

Olives

GEORGET, D. M. R, SMITH, A. C. & WALDRON, K. W. (2001). Effect of ripening on the mechanical properties of Portuguese and Spanish varieties of olive (Olea europaea L). Journal of the Science of Food and Agriculture, 81 (4), 448-458.

Onions

FAN, X., NIEMIRA, B. A., & SOKORAI, K. J. B. (2003).  Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves.  Journal of Food Science, 68 (4), 1478-1483.

KIM, H. J., FENG, H., TOSHKOV, S. A. & FAN, X. (2005).  Effect of sequential treatment of warm water dip and low-dose gamma irradiation on the quality of fresh-cut green onions. Journal of Food Science, 70 (3), 179-185.

NG, A., PARKER, M. L., PARR, A. J., SAUNDERS, P. K., SMITH, A. C. & WALDRON, K. W. (2000). Physicochemical characteristics of onion (Allium cepa L.) tissues. Journal of Agricultural Food Chemistry, 48, 11, 5612-5617.

Pea Extrudates

CHENG, M., BERRIOS, J. D. J., TANG, J., GARNANEZ, M. J. & SWANSON, B. G. (2003).  Effects of fiber supplement on the physical properties of lentil/pea extrudates.  Poster presented at IFT Meeting, Chicago, July 12-16, 2003.

Peas

DIJKINK, B. H. & LANGELAAN, H. C. (2002).  Milling properties of peas in relation to texture analysis.  Journal of Food Engineering, 51 (2), 105-111.

DIJKINK, B. H. & LANGELAAN, H. C. (2002).  Milling properties of peas in relation to texture analysis. Part II. Effect of pea genotype.  Journal of Food Engineering, 51 (2), 105-111.

KLAMCZYNSKA, B., CZUCHAJOWSKA, Z. & BAIK, B.-K. (2001). Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas. International Journal of Food Science and Technology, 36, 563-572.

Peppers
 

CHAVEZ, R. Q., TERRAZAS, J. B. R., MELENDEZ, R. M., MORALES, J. Z., BARNARD, J., CASTRO, J. J. & RAMOS, A. Q. (2001). Improving quality of dried green peppers using sorbitol and salt solutions, and vacuum infusion pretreatment. Poster presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

DOMINGUEZ, R., QUINTERO, A., BOURNE, M. C., TALAMAS, R. & ANZALDUA-MORALES, A. (1996). Texture of dehydrated bell peppers modified by low-temperature blanching and calcium addition. IFT Conference Paper, New Orleans, 1996.

DOMINGUEZ, R., QUINTERO-RAMOS, A., BOURNE, M., BARNARD, J., TALAMAS-ABBUD, R., JIMENEZ-CASTRO, J. & ANZALDUA-MORALES, A. (2001). Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition. International Journal of Food Science and Technology, 36, 523-527.

Potatoes
 

AHRNE, L., PROTHON, F. & FUNEBO, T. (2003).  Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato.  International Journal of Food Science and Technology, 38, 411-420.

ALVAREZ, M. D., MORILLO, M. J. & CANET, W. (1999). Optimisation of freezing process with pressure steaming of potato tissues (cv Monalisa). Journal of the Science of Food and Agriculture, 79, 1237-1248.

ALVAREZ, M. D., SAUNDERS, D. E. J., VINCENT, J. F. V. (2000). Effect of turgor pressure on the cutting energy of stored potato tissue. Eur. Food Res. Technol., 210, 331-339.

heating. European Food Research & Technology, 212 (5), 588-596.

ALVAREZ, M. D. & CANET, W. (2002).  Effect of osmotic adjustment on the rheology of potato tissue.  The use of discriminant analysis for interpretation.  European Food Research & Technology, 214 (1), 83-90.

ALVAREZ, M. D. & CANET, W. (2002).  A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming.  International Journal of Food Science & Technology, 37, 41-55.

ALVAREZ, M. D., CANET, W. & LOPEZ, M. E. (2002).  Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis.  European Food Research & Technology, 215 (1), 13-20.

CANET, W., ALVAREZ, M., FERNANDEZ, C. & TORTOSA, M. E. (2005).  The effect of sample temperature on instrumental and sensory properties of mashed potato products.  International Journal of Food Science and Technology, 40, 481-493.

ELIOT, C., GOULLIEUX, A. & PAIN, J. P. (1999). Combined effects of blanching pretreatments and ohmic heating on the texture of potato cubes. Sciences des Aliments, 19 (1), 111-117.

KAABER, L., MARTINSEN, B. K., BRATHEN, E. & SHOMER, I. (2002).  Browning inhibition and textural changes of pre-peeled potatoes caused by anaerobic conditions.  Lebensmittel Wissenschaft u. Technologie, 35 (6), 526-531.

KAABER, L., BRATHEN, E., MARTINSEN, B. K. & SHOMER, I. (2001).  The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes.  Potato Research, 44 (2), 153-163.

KAABER, L., MARTINSEN, B. K., BRATHEN, E. & SHOMER, I. (2002).  Browning inhibition and textural changes of pre-peeled potatoes caused by anaerobic conditions.  Lebensmittel Wissenschaft u. Technologie, 35 (6), 526-531.

MONTANEZ-SAENZ, J. C., AGUILERA-CARBO, A. F., CONTRERAS-ESQUIVEL, J. C., AGUILAR, C. N. & REYES-VEGA, M. L. (2001). Pectinesterase activity and starch changes during long time-low temperature blanching. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 950-955.

PARKER, M. L., NG., A., SMITH, A. C. & WALDRON, K. W. (2000). Esterified phenolics of the cell walls of Chufa (Cyperus esculentus L.) tubers and their role in texture. Journal of Agricultural & Food Chemistry, 48 (12), 6284-6291.

STONEHAM, T. R., LUND, D. B. & TONG, C. H. (2000). The use of fractional conversion technique to investigate the effects of testing parameters on texture degradation kinetics. Journal of Food Science, 65 (6), 968-973.

TRUONG, V. D. & WALTER, W. M. (1997). Low temperature blanching improves the firmness and sensory quality of processed sweetpotatoes. Poster presented at IFT Meeting, Orlando, Florida, June 14-18, 1997.

TRUONG, V. D., WALTER, W. M. & BETT, K. L. (1998). Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature blanching. Journal of Food Science, 63 (4), 739-743.

VAINIONPAA, J., KERVINEN, R., DE PRADO, M., LAURILLA, E., KARI, M., MUSTONEN, L. & AHVENAINEN, R. (2000).  Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses.  Journal of Food Engineering, 44, 47-61.

VARNALIS, A. I., BRENNAN, J. G., MACDOUGALL, D. B. & GILMOUR, S. G. (2004).  Optimisation of high temperature puffing of potato cubes using response surface methodology.  Journal of Food Engineering, 61, 153-163.

WALTER, W. M., TRUONG, V.D. & ESPINEL, K. R. Effect of puree processing methods on the textural characteristics of an alginate-texturized sweet potato product. Journal of Food Quality, 22 (6), 631-640.

WALTER JR, W. M., TRUONG, V, D., SIMUNOVIC, N., & MC FEETERS, R. F. (2003).  Low-temperature blanching of sweetpotatoes to improve firmness retention:  Effect on compositional and textural properties.  Journal of Food Science, 68 (4), 1244-1247.

Potatoes (fried)

DOLORES ALVAREZ, M., JOSE MORILLO, M., CANET, W. (2000). Characterisation of the frying process of fresh blanched potato strips using response surface methodology. European Food Research Technology, 211 (5), 326-335.

PEDRESCHI, F., AGUILERA, J. M. & PYLE, L. (2001). Textural characterization and kinetics of potato strips during frying. Journal of Food Science, 66 (2), 314-318.

SUNDARA, V. R., POURZAND, F. & BERBERAT, A. (2001). A technique to measure firmness in potato tissue during frying. Food Science & Technology International, 7 (2), 141-144.

Prickly Pear

GUEVARA, J. C., YAHIA, E. M. & BRITO DE LA FUENTE, E. (2001).  Modified atmosphere packaging of prickly pear cactus stems (Opuntia spp.).  Lebensm.-Wiss. U.-Technol., 34, 445-451.

Quorn Micoprotein

KNIGHT, N., ROBERTS, G. & SHELTON, D. (2001). The thermal stability of Quorn pieces. International Journal of Food Science and Technology, 36, 47-52.

Sugarbeet

SMED, E. (1998). Sugar loss in beet tails as related to the morphology and the shear strength of the beet. Zuckerindustrie, 123 (2), 128-134.

Taro

HUANG, A. S., KOMARASAMY, K. & LIU, X. X. (2002).  Textural and sensory properties of alpha-amylase treated poi stored at 4°C.  Journal of Food Processing Preservation, 26 (1), 1-10.

SAJEEV, M. S., MANIKANTAN, M. R., KINGSLY, A. R. P., MOORTHY, S. N. & SREEKUMAR, J. (2004).  Texture analysis of Taro (Colocasia esculenta L. Schott) Cormels during storage and cooking.  Journal of Food Science, 69 (7), 315-321.

Tofu

ABD KARIM, A., SULEBELE, G. A., AZHAR, M. E., & PING, C. Y.(1999).  Effect of carrageenan on yield and properties of tofu.  Food Chemistry, 66, 159-165.

CHEN, M. J., CHEN, K.  N. & LIN, C. W. (2004).  Sequential quadratic programming for development of a new probiotic dairy tofu with glucono-d-lactone.  Journal of Food Science, 69 (7), 344-350.

CHENG, Y., SHIMIZU, N. & KIMURA, T. (2005).  The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant.  International Journal of Food Science and Technology, 40, 385-390.

HUI, L. K., EASA, A. M. & ISMAIL, N. (2000). Effects of thermal treatments on texture of soy protein isolate tofu. Journal of Food Processing and Preservation, 24 (4), 257-286.

SHIH, M. C., YANG, K. T. & KUO, S. J. (2002).  Quality and antioxidative activity of black soybean tofu as affected by bean cultivar.  Journal of Food Science, 67 (2), 480-484.

SULEBELE, G., YING PING, C., MAT EASA, A. & KARIM ALIAS, A. (1997). Effect of carrageenan on yield and properies of tofu. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 377-383.

Tomatoes
 

ARIAS, R., LEE, T. C., SPECCA, D. & JANES, H. (2000). Quality comparison of hydroponic tomatoes (Lycospersicon esculentum) ripened on and off the vine. Journal of Food Science, 65 (3), 545-548.

DESMET, M., LAMMERTYN, J., VERLINDEN, B. E. & NICOLAI, B. M. (2002).  Mechanical properties of tomatoes as related to puncture injury susceptibility.  Journal of Texture Studies, 33, 415-429.

ERRINGTON, N., MITCHELL, J. R. & TUCKER, G. A. (1997). Changes in the force relaxation and compression responses of tomatoes during ripening: the effect of continual testing and polygalacturonase activity. Postharvest Biology and Technology, 11, 141-147.

GONZALEZ, J. J., McCARTHY, K. L. & McCARTHY, M. J. (1998). MRI Method to evaluate internal structural changes of tomato during compression. Journal of Texture Studies, 29, 537-551.

HONG, J. H. & GROSS, K. C. (2001). Maintaining quality of fresh-cut tomato slices through modified atmostpher packaging and low temperature storage. Journal of Food Science, 66 (7), 960-965.
 

LORENZO, M. A., GERHARDS, C. & PELEG, M. (1997). Imperfect squeezing flow viscosimetry of selected tomato products. Journal of Texture Studies, 28, 543-567.

LUNA-GUZMAN, I., SHACKEL, K. A., LABAVITCH, J. M. & BARRETT, D. M. (2001). Turgor pressure component of calcium-induced firming of tomato pericarp tissue. Paper presented at IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

MA, W. H. & BARRETT, D. M. (2001). Effects of raw materials and process variables on the heat penetration times, firmness and pectic enzyme activity of diced tomatoes (Halley Bos 3155 CV). Journal of Food Processing Preservation, 25 (2), 123-136.

MAGEE, R. L., CAPORASO, F. & PRAKASH, A. (2003).  Effect of exogenous calcium salt treatments on inhibiting irradiation-induced softening in diced roma tomatoes.  Journal of Food Science, 68 (8), 2430-2435.

OPIYO, A. M. & YING, T. J. (2005).  The effects of 1-methylcyclopropene treatment on the shelf life and quality of cherry tomato (Lycopersicon esculentum var. cerasiforme) fruit.  International Journal of Food Science and Technology, 40, 665-673.

Water Chestnuts

WALDRON, K. W., SMITH, A. C., NG, A., PARKER, M. L. & PARR, A. J. (1998). Thermal stability of mechanical properties of Chinese water chestnuts. Proceedings of Plant biomechanics conference, September1997, University of Reading.

Yam

AFOAKWA, E. O. & SEFA-DEDEH, S. (2001). Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest. Food Chemistry, 75 (1), 85-91.

AFOAKWA, E. O. & SEFA-DEDEH, S. (2002).  Changes in cell wall constituents and mechanical properties during post-harvest hardening of trifoliate yam Dioscorea dumetorum (Kunth) pax tubers.  Food Research International, 35 (5), 429-434.

SEFA-DEDEH, S. & AFOAKWA, E. O. (2002).  Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest.  Food Chemistry, 79 (1), 27-40.

VOLVER ARRIBA