Browsing by Subject "Food texture"
Now showing items 1-4 of 4
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(Texas A&M University. Libraries, 1981)The processing technologies currently practiced in the blue crab industry are much the same as they were 50 years ago. Consequently, much of the industry is very labor intensive which results in processing and sanitation ...
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(Texas A&M University. Libraries, 1980)Extrusion texturized products were prepared from untreated and modified (physically, chemically and/or enzymatically) defatted soy flours. Some high selective physical property measurement, Instron rheological testing and ...
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(Texas A&M University. Libraries, 1983)In order to understand the function of various additives in the development of texture in extruded texturized defatted soy flour, various divalent ions, sugars, proteins, and phytic acid were added to defatted soy flour ...
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(Texas A&M University. Libraries, 1981)The purpose of this study was to develop and utilize models for assessing viscosity, elasticity and gel strength of heat-induced gels from bovine plasma protein and egg albumen and to characterize the rheological response ...