J.M. deMan

University of Guelph

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L. deMan

University of Guelph

Peter W. Voisey

Statistics Canada

J.C. Alexander

University of Florida

D.W. Stanley

Tarleton State University

John W. Finley

Louisiana State University

V.F. Rasper

University of Guelph

V. A. Abraham

Institut Seni Budaya Indonesia Bandung

B.R.K. Blackman

Imperial College London

Ivica Vujičić

University of Belgrade

Abdus Sattar

Patuakhali Science and Technology University

Cooperative Institutions

University of Guelph

University of Alberta

Agriculture and Agri-Food Canada

Cornell University

Technical University of Nova Scotia

University of Toronto

Health Canada

Agricultural Research Service

United States Department of Agriculture

University of Wisconsin–Madison

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RESEARCH NOTE A SIMPLE TEXTURE TEST SYSTEM

Journal of Texture Studies (1982)

J.M. deMan B.S. Kamel

A simple inexpensive texture test system is described which is suitable for quality control applications. The apparatus is constructed from a drill press stand, a mechanical force gauge and a test cell. The effect of different operators and sample thickness was investigated using apple and potato as test material. The performance of this system was compared with that of the FTC Texture Press (Kramer Shear Press) in the testing of several foods .

Texture (cosmology)

Sample (material)

Direct shear test

10.1111/j.1745-4603.1982.tb01398.x

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Citations (1)

Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean Product

Canadian Institute of Food Science and Technology Journal (1972)

D.B. Cumming D.W. Stanley J.M. deMan

Shearing (physics)

10.1016/s0315-5463(72)74106-1

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Citations (52)

Rheology and texture in food quality

J.M. deMan Peter W. Voisey V.F. Rasper David Stanley

Texture (cosmology)

Source

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Citations (307)

Fatty acid composition of sow's colostrum, milk and body fat as determined by gas-liquid chromatography

Journal of Dairy Research (1963)

J.M. deMan J. P. BOWLAND

Summary As determined by gas-liquid chromatography, the mean fatty acid composition (weight percentages of total fatty acids) of milk fat from sows fed a diet to meet U.S. N.R.C. nutrient requirements was: oleic, 35·3; palmitic, 30·3; linoleic, 13·0; palmitoleic, 9·9; stearic, 4·0; myristic, 3·3; linolenic, 2·5; unidentified 0·7 and 0·5, presumably n -odd chain and branched fatty acids; lauric, 0·3; and capric, 0·2. The corresponding fatty acid composition of colostrum fat was: oleic, 41·7; palmitic, 22·5; linoleic, 20·9; palmitoleic, 5·0; stearic, 5·7; myristic, 1·4; linolenic, 2·4; and unidentified acids, 0·3 and 0·1. Dietary fat increased fat levels in the milk and influenced fatty acid composition of the milk fat. Backfat resembled colostrum fat more than milk fat.

Myristic acid

Stearic acid

Linolenic acid

10.1017/s0022029900011523

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Citations (49)

An Electronic Recording Instrument for Measurement of Torque During Whipping of Cream and Toppings

Canadian Institute of Food Science and Technology Journal (1972)

Mitsuru Tanaka J.M. deMan

10.1016/s0315-5463(72)74058-4

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Citations (6)

Book Reviews

Canadian Institute of Food Technology Journal (1971)

J.M. deMan

Rambutan

Fruit juice

10.1016/s0008-3860(71)74160-9

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Citations (0)

Automated AOM test for fat stability

Journal of the American Oil Chemists Society (1984)

J.M. deMan L. deMan

Abstract A home‐built version of the automated AOM test was used with Canola, corn, sunflower, olive and Crisco® oils, shortening and lard. The endpoint was found by measuring the conductivity of a solution of the exit gas from the reaction tube. Coefficients of variability of the samples ranged from 1.1% to 8.3%. The endpoint of the test was ca. 100 PV for Canola oil, ca. 200 PV for corn oil and 35 PV for lard. The aqueous solutions of the volatiles of three oils were used to determine the TBA value. Canola, sunflower and olive oil had TBA values ranging from 6–60 µg malonaldehyde/g at the end point. No apparent relationship was found between the TBA values of the volatiles’ solutions and the PV's of the oils.

Sunflower oil

Corn oil

Edible oil

10.1007/bf02677024

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Citations (33)

Measurement of Fat Consistency by the Penetration Method.

Canadian Institute of Food Science and Technology Journal (1975)

Basil S. Kamel J.M. deMan

Penetration (warfare)

10.1016/s0315-5463(75)73734-3

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