Zobrazeno 1 - 10
of 95
pro vyhledávání: '"D. D. Hamann"'
Publikováno v:
Journal of Food Science. 50:14-19
Two types of thermal scanning rigidity monitors (TSRM) were developed which are nondestructive and capable of monitoring rigidity or viscosity changes during heating of proteins over a wide range of concentrations. Thermal transitions which occur dur
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:229-236
The purpose of the study was to investigate the effects of temperature on the gelation process and rheological characteristics. Special emphasis was placed on the rate of development and equilibrium values of rheological properties. An effort was mad
Autor:
D. D. Hamann
Publikováno v:
Food Hydrocolloids ISBN: 9781461360599
Fish protein is highly functional in the sense that it will bind water and form a strong deformable gel in a suitable environment of ionic strength, pH, and temperature conditions. Specific gel properties are dependent on factors including species, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::154ebd84690548c21dad9921d1725162
https://doi.org/10.1007/978-1-4615-2486-1_33
https://doi.org/10.1007/978-1-4615-2486-1_33
Autor:
D. D. Hamann
Publikováno v:
ACS Symposium Series ISBN: 9780841219359
Interactions of Food Proteins
Interactions of Food Proteins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b96f3dddd0008216792bcee7a5193e24
https://doi.org/10.1021/bk-1991-0454.ch015
https://doi.org/10.1021/bk-1991-0454.ch015
Publikováno v:
Transactions of the ASAE. 18:0355-0362
Publikováno v:
Journal of the American Society for Horticultural Science. 98:572-576
A method is described and test results reported for sorting blueberries with low-frequency vibration. Separation was dependent on fruit firmness which is affected by roughness of handling and other softening factors. Firmness, as measured by compress
Publikováno v:
Transactions of the ASAE. 19:0771-0774
Publikováno v:
Transactions of the ASAE. 21:1009-1014
DETERMINATION of the axial compression com-plex modulus of spheroidal shaped foods by sinusoidal direct stress-direct strain is not possible using the Hertz contact theory because the contact surface area is not all caused by the sinusoidal forcing.
Publikováno v:
Transactions of the ASAE. 17:0956-0959
Publikováno v:
Journal of the American Society for Horticultural Science. 98:583-587
An Instron Universal Testing Machine was modified to measure firmness of blueberry fruit. Each blueberry was compressed between 2 flat surfaces for 1/4 its diameter at 1 cm/minute. Compression curves were linear. Small, green, unripe blueberries were