Food Structure. Creation and Evaluation

Content: 
Proceedings of Previous Easter Schools in Agricultural Science, Page ii
Front Matter, Page iii
Copyright, Page iv
PREFACE, Page v, J.R. Mitchell, J.M.V. Blanshard
ACKNOWLEDGEMENTS, Page vi
1 - THE RELEVANCE OF FOOD STRUCTURE—A DENTAL CLINICAL PERSPECTIVE, Pages 1-5, M.R. HEATH
2 - MIXED AND FILLED GELS—MODELS FOR FOODS, Pages 7-23, G.J. BROWNSEY, V.J. MORRIS
3 - GEL STRUCTURE OF FOOD BIOPOLYMERS, Pages 25-40, ANNE-MARIE HERMANSSON
4 - THE STRUCTURE AND STABILITY OF EMULSIONS, Pages 41-57, E. DICKINSON
5 - STRUCTURE AND PROPERTIES OF LIQUID AND SOLID FOAMS, Pages 59-74, G. JERONIMIDIS
6 - THE POLYMER/WATER RELATIONSHIP—ITS IMPORTANCE FOR FOOD STRUCTURE, Pages 75-92, P.J. LILLFORD
7 - POLYMER FRACTURE, Pages 93-114, D.P. ISHERWOOD
8 - STRUCTURAL STABILITY OF INTERMEDIATE MOISTURE FOODS—A NEW UNDERSTANDING?, Pages 115-147, LOUISE SLADE, H. LEVINE
9 - ‘COLLAPSE’ PHENOMENA—A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS, Pages 149-180, H. LEVINE, LOUISE SLADE
10 - CREATION OF FIBROUS STRUCTURES BY SPINNERETLESS SPINNING, Pages 181-196, V.B. TOLSTOGUZOV
11 - DRY SPINNING OF MILK PROTEINS, Pages 197-218, J. VISSER
12 - PROTEIN EXTRUSION—MORE QUESTIONS THAN ANSWERS?, Pages 219-229, D.A. LEDWARD, J.R. MITCHELL
13 - REFORMED MEAT PRODUCTS—FUNDAMENTAL CONCEPTS AND NEW DEVELOPMENTS, Pages 231-264, P.D. JOLLEY, P.P. PURSLOW
14 - SURIMI-BASED FOODS—THE GENERAL STORY AND THE NORWEGIAN APPROACH, Pages 265-277, K. FRETHEIM, B. EGELANDSDAL, E. LANGMYHR, O. EIDE, R. OFSTAD
15 - STRUCTURED FAT SYSTEMS, Pages 279-295, G.G. JEWELL, J.F. HEATHCOCK
16 - STRUCTURED SUGAR SYSTEMS, Pages 297-311, M.G. LINDLEY
17 - ELEMENTS OF CEREAL PRODUCT STRUCTURE, Pages 313-330, J.M.V. BLANSHARD
18 - EXTRUSION AND CO-EXTRUSION OF CEREALS, Pages 331-349, R.C.E. GUY, A.W. HORNE
19 - THE EVALUATION OF FOOD STRUCTURE BY LIGHT MICROSCOPY, Pages 351-365, F.O. FLINT
20 - AN ELECTRON MICROSCOPIST'S VIEW OF FOODS, Pages 367-385, D.F. LEWIS
21 - SMALL DEFORMATION MEASUREMENTS, Pages 387-400, S.B. ROSS-MURPHY
22 - BEHAVIOUR OF FOODS IN LARGE DEFORMATION, Pages 401-416, E.B. BAGLEY, D.D. CHRISTIANSON
23 - THE SENSORY-RHEOLOGICAL INTERFACE, Pages 417-432, P. SHERMAN
24 - EVALUATION OF CRISPNESS, Pages 433-448, Z.M. VICKERS
25 - BEYOND THE TEXTURE PROFILE, Pages 449-463, E. LARMOND
26 - ORAL PERCEPTION OF TEXTURE, Pages 465-481, M.R. HEATH, P.W. LUCAS
LIST OF PARTICIPANTS, Pages 483-488
INDEX, Pages 489-504