Relax Your Mind

Relaxation Techniques

Get Instant Access

AACC (1988). Approved Methods oftheAACC, AACC Method 74-09. St. Paul, MN: American Association of Cereal Chemists.

Abu-Jdayil, B., & Mohameed, H.A. (2004). Time-dependent flow properties of starch-milk-sugar pastes. European Food Research & Technology, 218, 123-127.

Arslan, E., Yener, M.E., & Esin, A. (2005). Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, 69, 167-172.

Arslanoglu, F.N., Kar, F., & Arslan, N. (2005). Rheology of peach pulp as affected by temperature and added granular activated carbon. Journal of Food Science and Technology-Mysore, 42, 325-331.

Bird, R.B., Stewart, W.E., & Lightfoot, E.N. (1960). Transport Phenomena. New York: John Wiley & Sons.

Blahovec, J. (2003). Activation volume from stress relaxation curves in raw and cooked potato. International Journal of Food Properties, 6, 183-193.

Bloksma, A.H. (1990). Rheology of the breadmaking process. Cereal Foods World, 35, 228-236.

Bohlin, L., & Carlson, T.LG. (1980). Dynamic viscoelastic properties of wheat flour doughs: dependence on mixing time. Cereal Chemistry, 57, 175-181.

Bourne, M.C. (1966). Measurement of shear and compression components of puncture tests. Journal of Food Science, 31, 282-291.

Bourne, M.C. (1982). Food Texture and Viscosity. New York: Academic Press.

Bourne, M.C. (1990). Basic principles of texture measurement. In H. Faridi & J.M. Faubion (Eds.), Dough Rheology and Baked Product Texture (pp. 331-342). New York: AVI/Van Nostrand Reinhold.

Bruns, A.J., & Bourne, M.C. (1975). Effects of sample dimensions on the snapping force of crisp foods. Experimental verification of a mathematical model. Journal ofTexture Studies, 6, 445-458.

Casson, N. (1959). A flow equation for pigment-oil suspensions of the printing oil type. In C.C. Mill (Ed.), Rheology of Dispersed Systems (pp. 82-104) New York: Pergamon Press.

Chatraei, S., Macosko, C.W., & Winter, H.H. (1981). Lubricated squeezing flow: A new biaxial extensional rheometer. Journal of Rheology, 25, 467-467.

Dintiz, F.R., Berhow, M.A., Bagley, E.B., Wu, Y.V., & Felker, F.C. (1996). Shear-thickening behavior and shear-induced structure in gently solubilized starches. Cereal Chemistry, 73, 638-643.

Dobraszczyk, B.J., & Morgenstern, M. (2003). Rheology and breadmaking process. Journal of Cereal Science, 38, 229-245.

Dobraszczyk, B. J., & Vincent, J. F.V. (1999). Measurement of mechanical properties of food materials in relation to texture: The materials approach. In A.J. Rosenthal (Ed.), Food Texture: Measurement and Perception (pp. 99-151). New York: Aspen.

Edwards, N.M., Peressini, D., Dexter, J.E., & Mulvaney, S.T. (2001). Viscoelastic properties of durum wheat and common wheat dough of different strengths. Rheologica Acta, 40, 142-153.

Isikli, N.D., & Karababa, E.A. (2005). Rheological characterization of fenugreek paste (cemen). Journal of Food Engineering, 69, 185-190.

Kaur, L., Singh, N., Sodhi, N.S., & Gujral, H.S. (2002). Some properties of potatoes and their starches. I. Cooking, textural and rheological properties of potatoes. Food Chemistry, 79, 177-181.

Kaya, A., &. Belibagli, K.B. (2002). Rheology of solid Gaziantep Pekmez. Journal of Food Engineering, 54, 221-226.

Krokida, M.K., Karathanos, V.T., & Maroulis, Z.B. (2000). Effect of osmotic dehydration on viscoelastic properties of apple and banana. Drying Technology, 18, 951-966.

Krokida, M.K., Maroulis, Z.B., & Saravacos, G.D. (2001). Rheological properties of fluid fruit and vegetable products: Compilation of literature data. International Journal of Food Properties, 4, 179-200.

Li, W., Dobraszczyk, B.J., & Schofield, J.D. (2003). Stress relaxation behavior of wheat dough, gluten and gluten fractions. Cereal Chemistry, 80, 333-338.

Loeb, L.B. (1965). The Kinetic Theory of Gases, 3rd ed. New York: Dover Publications.

McCarthy, K.L., & Seymour, J.D. (1994). Gravity current analysis of the Bostwick consistometer for power law fluids. Journal of Texture Studies, 25, 207-220.

Mongia, G., & Ziegler, G.R. (2000). The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate. International Journal of Food Properties, 3, 137-147.

Mukprasirt, A., Herald, T.J., & Flores, R.A. (2000). Rheological characterization of rice flour-based batters. Journal of Food Science, 65, 1194-1199.

Munson, B.R., Young, D.F., & Okiishi, T.H. (1994). Fundamentals of Fluid Mechanics. New York: John Wiley & Sons.

Pederson, L., Kaack, K., Bergs0e, M.N., & Adler-Nissen, J. (2004). Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics. Journal of Cereal Science, 39, 37-46.

Pomeranz, Y. (1987). Modern Cereal Science and Technology. New York: VCH.

Rao, M.A. (1986). Rheological properties of fluid foods. In M.A. Rao & S.S.H. Rizvi (Eds.), Engineering Properties of Foods (pp. 1-48). New York: Marcel Dekker.

Rao, M A. (1999). Rheology of Fluid and Semisolid Foods: Principles and Applications. New York: Aspen.

Reid, R.C., Prausnitz, J.M., & Sherwood, T.K. (1977). The Properties of Gases and Liquids, 3rd ed. New York: McGraw-Hill.

Rha, C., & Pradipasera, P. (1986) Viscosity of proteins. In J.R. Mitchell, & D.A. Leward (Eds.), Functional Properties of Food Macromolecules (pp. 371-433). New York: Elsevier.

Rosell, C.M., Rojas, J.A., & de Barber, C.B. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloid, 15, 75-81.

Safari-Ardi, M., & Phan-Thien, N. (1998). Stress relaxation and oscillatory tests to distinguish between doughs prepared from wheat flours of different varietal origin. Cereal Chemistry, 75, 80-84.

Sakiyan, O., Sumnu, G., Sahin, S., & Bayram, G. (2004). Influence of fat content and emulsifier type on the rheological properties of cake batter. European Food Research & Technology, 219, 635-638.

Seyhun, N. (2002). Retardation of Staling of Microwave Baked Cakes. MS thesis, Middle East Technical University, Ankara, Turkey.

Simuang, J., Chiewchan, N., & Tansakul, A. (2004). Effects of fat content and temperature on apparent viscosity of coconut milk. Journal of Food Engineering, 64, 193-197.

Sivaramakrishnan, H.P., Senge, B., & Chattopadhyay, P.K (2004). Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62, 37-45.

Spies, R. (1990). Application of rheology in the bread industry. In H. Faridi & J.M. Faubion (Eds.), Dough Rheology and Baked Product Texture (pp. 343-361). New York: Van Nostrand Reinhold.

Steffe, J.F. (1996). Rheological methods in Food Process Engineering, 2nd ed. East Lansing, MI: Freeman Press (available at

Tiziani, S., & Vodovotz, Y. (2005). Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids, 19, 45-52.

Van Vliet, T. (1999). Rheological classification of foods and instrumental techniques for their study. In A.J. Rosenthal (Ed.), Food Texture Measurement and Perception (pp. 65-98). New York: Aspen.

Walstra, P. (1980). Evaluation of the firmness of butter. International Dairy Federation Document, 135, 4-11.

Wang, F.C., & Sun, X.S. (2002). Creep recovery of wheat flour doughs and relationship to other physical dough tests and bread making performance. Cereal Chemistry, 79, 567-571.

Wilkes, J.O. (1999). Fluid Mechanics for Chemical Engineering. Upper Saddle River, NJ: Prentice-Hall.

Zaidul, I.S.M., Karim, A.A., Manan, D.M.A., Azlan, A., Norulaini, N.A.N., & Omar, A.K.M. (2003). Stress relaxation test for sago-wheat mixtures gel. International Journal of Food Properties, 6, 431-442.

Was this article helpful?

0 0
Staying Relaxed

Staying Relaxed

Start unlocking your hidden power with self hypnosis by relaxing and staying relaxed. This is just the audio you have been looking for to do just this.

Get My Free MP3 Audio

Post a comment