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  • 1
    Electronic Resource
    Electronic Resource
    Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05640.x
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  • 2
    Electronic Resource
    Electronic Resource
    Relationships between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cheddar cheeses with a wide range of textural characteristics were differentiated using electromyography (EMG), quantitative descriptive profiling and Instron deformation measurements. Two principal components, accounting for 54% and 24% of the variance in sensory scores respectively, were identified: (1) soft/smooth and hard/coarse, and (2) sticky/mouthcoating and rubbery/chewy. All measured Instron variables discriminated among cheeses and were good predictors of sensory scores. EMG traces of masticatory muscle activity were unique for each subject for different samples, so prediction of sensory perceptions from these data were subject dependent. Correlations between EMG and Instron measurements were observed, but were not consistent from one subject to another.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06173.x
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  • 3
    Electronic Resource
    Electronic Resource
    Radiophobia: will fear of irradiation impede its future in food processing? (1995)
    Bradford : Emerald
    British food journal 97 (1995), S. 32-35 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Irradiation is an effective means of increasing a food'smicrobiological safety. However, it has not been widely adopted in theUK as a routine process. The major stumbling block is consumerresistance. Tests the hypothesis that this may be due to radiophobia(fear of irradiation). Perceptions of irradiation, gauged by means ofquestionnaire, showed a low awareness of irradiation and the treatmentinvolved. In those aware of irradiation, radiophobia was apparent,demonstrated by both fear of radioactivity and worries of potentialdetrimental health effects after consuming irradiated foods. However,younger consumers appeared to be less radiophobic than older consumers.Consumers are generally unaware of process benefits. This demonstrates aneed for education, if food irradiation is to be accepted on a routinebasis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070709510091056
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  • 4
    Electronic Resource
    Electronic Resource
    Irradiation of gourmet foods - potential for improving sensory quality and process acceptability (1995)
    Bradford : Emerald
    British food journal 97 (1995), S. 29-30 
    Details
    ISSN: 0007-070X
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Demand for gourmet foods, from around the globe, is increasing.However, owing to high perishability many of these products requirepreservation if they are to arrive in a safe and unspoilt condition. Thesensory effects of such treatments range from relatively minor, forexample those produced on freezing, to major, such as the effects ofbrining. Irradiation, although not as yet widely accepted, provides analternative means of preservation. Examines irradiation of langoustineand subsequent effects on sensory acceptability. Finds that irradiatedflavours and textures were preferred over those of the fresh productirrespective of whether or not the consumers were informed that thelangoustine had been irradiated. Concludes that if enhanced sensoryquality can conclusively be demonstrated to, and accepted by, thegourmet market, the future of irradiation will be brighter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00070709510100109
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  • 5
    Electronic Resource
    Electronic Resource
    Analysis of Textural Changes in Hard Cheese during Mastication by Progressive Profiling (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Progressive profiling allowed study of changes in textural attributes of hard cheese during mastication, each chew stroke having an effect. Perceptions of attributes were scored individually at each chew stroke from the start of chewing to swallowing, producing a changing profile of texture. Differences among cheeses in terms of coarseness/crumbliness vs smoothness/creaminess and in rubberiness vs graininess were determined. The profile characteristics changed in different ways and at different rates, depending on the sample. Limited correlations were found between progressive profiling, descriptive analysis and instrumental force-deformation data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb05557.x
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