非线性(振幅振荡剪切)流变特性及其对食品加工和质量的影响。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Helen S Joyner
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引用次数: 24

摘要

在过去的几十年里,大振幅振荡剪切(LAOS)测试越来越多地用于提供更全面的食品流变行为。虽然老挝相对容易在各种各样的食品上进行,但对结果数据的解释可能很困难,因为可能无法将结果与食品成分,微观结构特征或变化或物理化学性质联系起来。已经开发了几种分析方法来解决这个问题,但目前还没有食品的标准方法。在食品研究中,老挝主要用于研究食品微观结构与流变行为之间的关系,尽管也有一些关于食品老挝行为与加工或感觉行为之间关系的研究。老挝有潜力成为研究食物结构-功能-质地关系的有价值的工具,但仍有许多工作要发展这些关系,特别是在将老挝与感官属性联系起来的领域。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality.

Large-amplitude oscillatory shear (LAOS) testing has been increasingly used over the past several decades to provide a fuller picture of food rheological behavior. Although LAOS is relatively easy to perform on a wide variety of foods, interpretation of the resulting data can be difficult, as it may not be possible to link the results to food components, microstructural features or changes, or physicochemical properties. Several analysis methods have been developed to address this issue, but there is currently no standard method for foods. In food research, LAOS has mainly been used to investigate connections between food microstructures and rheological behaviors, although there have been some studies on connections between food LAOS behaviors and processing or sensory behaviors. LAOS has the potential to be a valuable tool for investigating food structure-function-texture relationships, but much work remains to develop these relationships, particularly in the area of connecting LAOS to sensory attributes.

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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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