Hydration-induced textural changes in cereal products

Hydration-induced textural changes in cereal products

Bibliographic Details
Main Author:	PaÌ€mies, Baltasar ValleÌ€s
Published:	University of Nottingham 2000
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250579

Similar Items

Fluidised bed cereal cooking
by: Jenkins, Simon Anthony
Published: (2002)

Germination as a unit operation : Its application in the development of a cereal-legume food product
by: Malomo, O.
Published: (1982)

Changes in texture, structure and enzyme levels in conditioning of meat and their relationship with tenderisation
by: Alarcon-Rojo, Alma D.
Published: (1989)

Determination of volatiles formed in models of extrusion-cooked cereals
by: Kipping, Gary John
Published: (1997)

Flavour generation in extruded cereals in relation to feedstocks and cooking conditions
by: Bredie, Wender L. P.
Published: (1996)

Texture measurement of caramels
by: Towers, Peter A.
Published: (1989)

The texture of fibrous fruits and vegetables
by: Anzaldua Morales, A.
Published: (1982)

The molecular basis of texture in mashed potato
by: MacKinnon, Iain Martin Roderick
Published: (2000)

Physiological methods of food texture measurement
by: Eves, Anita
Published: (1990)

An engineering approach to food texture studies
by: Goh, Suk Meng
Published: (2002)

Influence of food texture on flavour and taste perception
by: Baines, Zoe Venetia
Published: (1988)

Sensory and instrumental measurement of food texture, with particular reference to crispness
by: Mohamed, A. A.
Published: (1981)

Sensory and instrumental measurement of food texture, with particular reference to stickiness
by: Mohamed, A. M. A.
Published: (1981)

Cheddar cheese : its texture, chemical composition and rheological properties
by: Hort, Joanne
Published: (1997)

Factors affecting the molecular properties of starch and their relation to the texture of cooked rice
by: Ong, Mei Horng
Published: (1994)

Factors influencing texture modifying characteristics of selected strains of lactic acid bacteria
by: Cowie, Eoin N.
Published: (1993)

Effect of high pressure treatment on lipoxygenase, pectinmethylesterase activity, flavour and texture of cherry tomatoes
by: Tangwongchai, Ratchada
Published: (2000)

Chemical changes induced by fermentation with saccharomyces species
by: Economides, Aristodemos G.
Published: (1991)

Studies on the production, chemical and functional properties of chhana whey products
by: Jindal, Anita Rani
Published: (1992)

Abattoir by-products : their utilisation, and investigation of possibilities for inclusion of three offals in meat products
by: Richards, S. P.
Published: (1982)

Production of white brined cheese
by: Haddadin, M. S. Y.
Published: (1986)

Changes occurring in instant coffee during storage
by: Dart, S. K.
Published: (1985)

Chemical and microbiological changes in British fresh sausage
by: Ortega, Reyna Maria Mendiolea
Published: (1993)

The yeasts and their chemical changes in the British fresh sausage
by: Dalton, Hilary Karen
Published: (1985)

Interactions of meat proteins in meat products
by: Knight, M. K.
Published: (1990)

Physico-chemical changes in vegetables during processing and storage
by: Thanos, A. J.
Published: (1986)

The survival of Salmonellae during chocolate mass production
by: Kirby, R. M.
Published: (1990)

Some aspects of the production of yoghurt and condensed yoghurt
by: Tamime, Adnan Yahia
Published: (1997)

The production of low alcohol wines by aerobic yeasts
by: Erten, Huseyin
Published: (1997)

Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit
by: Budu, Agnes Simpson
Published: (2003)

Some toxicity studies on sulphite interaction products in food
by: Garcia, M. M.
Published: (1981)

Some aspects of production and quality of strained yoghurt (Labneh)
by: Mahdi, Hussain A.
Published: (1990)

Aspects of occurrence of Listeria monocytogenes in milk and diary products
by: MacDonald-McSharry, Fiona
Published: (1996)

Studies on the reconstitution and recombination of milk constituents and milk products
by: Al-Tahiri, R.
Published: (1985)

Pito production with special reference to malting, mashing and fermentation
by: Chukwura, E. N.
Published: (1982)

Organic acid production by the microbial fermentation of sucrose and inulin
by: Drysdale, Conor R.
Published: (1998)

The applied mathematical modelling of milk and milk solids production
by: Lennox, Samuel David
Published: (1992)

The effects of dietary dairy products on mammalian cholesterol metabolism
by: McAstocker, Michael
Published: (1992)

The survival of Vibrio parahaemolyticus during the production of cooked frozen prawns
by: Jayaweera, Vinodini
Published: (1992)

Production of a semi-hard cheese from soya milk
by: Chumchuere, Sumonwan
Published: (1998)