SENSORY
DESIGN
FUTURE FOOD TECHNOLOGY
通過通過全球研究，發(fā)現(xiàn)感官設(shè)計(jì)的未來！
我們致力于推動(dòng)未來食品技術(shù)和創(chuàng)新！
上海瑞智能科技有限公司是致力于食品感官分析及感官智能儀器、感官分析軟件代理和銷售
以及技術(shù)服務(wù)和技術(shù)支持的專業(yè)公司。
同時(shí)，引入全新設(shè)備，如：體外模擬消化設(shè)備脈沖光電殺菌設(shè)備等，
致力于為廣大高校師生提供優(yōu)質(zhì)服務(wù)。
面條的物性分析與感官評(píng)價(jià)
1，GUAN, F. & SEIB, P. A. (1994). Instrumental Probe and Method to Measure Stickiness of Cooked Spaghetti and Noodles. Cereal Chemistry, 71 (4), 330-337。儀器法測(cè)量意大利細(xì)面條和面條的粘性。
2，HOU, G., KRUK, M., PETRUSICH, J. & COLLETTO, K. (1996). Measurement of the extensibility and tensile strength of dough and noodles. AACC Conference Paper, Baltimore, 1996。面團(tuán)和面條延展強(qiáng)度和拉伸強(qiáng)度的測(cè)量。
3，JIN, Y. J. & QUAIL, K. J. (1999). Effect of starch and gluten addition on noodle texture. Proceedings of the 49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 78-81。淀粉和面筋的添加對(duì)面條物性的影響。
4，KADHARMESTAN, C., BAIK, B. K., CZUCHAJOWSKA, Z. (1998). Whey protein concentrate treated with heat or high hydrostatic pressure in wheat-based products. Cereal Chemistry, 75 (5), 762-766.
5，KIM, W. S. & SEIB, P. A. (1993). Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some Commercial Wheat Flours. American Association of Cereal Chemists, Inc, Vol.70, No. 4. 367-372.
6，KIM, Y. S., WIESENBORN, D. P., LORENZEN, J. H. & BERGLUND, P. (1996). Suitability of edible bean and potato starches for starch noodles. Cereal Chemistry, 73 (3), 302-308.
7，KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Sensory evaluations of color and texture for Hokkien and Bamee noodles and relationship to instrumental measurements. AACC Conference Paper, New Orleans, 1996。Hokkien 和 bamee面條顏色和物性的感官評(píng)價(jià)及與儀器評(píng)價(jià)之間的關(guān)系。
8，KRUK, M., HOU, G., PETRUSICH, J. & COLLETTO, K. (1996). Relationships among physicochemical and rheological properties, texture profile analysis and sensory evaluation of selected U.S. wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996。物性分析與感官評(píng)價(jià)
9，KUNETZ, C. F., ALMEIDA-DOMINGUEZ, H., McDONOUGH, C. M., WANISKA, R. D. & ROONEY, L. W. (1997). Cooking characteristics and quality of noodles from food sorghum. Paper presented at October 1997 AACC meeting, San Diego。食用高粱面條的烹調(diào)特性和品質(zhì)
10，LEE, L., BAIK, B-K. & CZUCHAJOWSKA, Z. (1998). Garbanzo bean flour usage in Cantonese noodles. Journal of Food Science, 63 (3), 552-558。廣東面條中鷹嘴豆的應(yīng)用
11，LU, R. L. J. & CHEN, C. C. (1997). Specialty flour study for wet noodle processing. Proceedings of the International Symposium on new approaches to functional cereals and oils, Beijing, China, Nov. 1997, 31-43。用于濕面加工的專用粉研究
12，MARTIN, D. J., AZUDIN, M. N. & BELL, K. L. (1999). Instrumental noodle texture of selected prime hard varieties. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.
13，McDONOUGH, C. M., KUNETZ, C. & ROONEY, L. W. (1997). Structure and texture of sorghum noodles. Paper presented at October 1997 AACC meeting, San Diego。高粱面條的結(jié)構(gòu)和物性。
14，REUNGMANEEPAITOON, S. (1997). Comparative study of sweet potato starch with other starches in preparation of instant fried noodles. Proceedings of the 6th Asian Food Conference, Singapore 24-27 November, 1997, pp. 599-606。不同土豆淀粉對(duì)方便面的影響研究
15，ROSS, A. S. & CROSBIE, G. B. (1997). Elasticity and springiness in asian noodles. Proceedings of the 47th Australian Cereal Chemistry Conference, Perth, 14-18 September, 1997。面條的彈性。
16，ROSS, A. S., TO, S., CHIU, P. C. & QUAIL, K. J. (1999). Instrumental evaluation of white salted noodle texture. 48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia。儀器法評(píng)價(jià)白鹽面條的物性
17，SUHENDRO, E. L., KUNETZ, C. F., MC DONOUGH, C. M., ROONEY, L. W. & WANISKA, R. D. (2000). Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry, 77 (2), 96-100。食用高粱面條的烹調(diào)特性和品質(zhì)
18，VADLAMANI, K. R. & SEIB, P.A. (1997). Two metal ions improve brightness in wheat-dough products and affect aqueous dispersion of gluten. Cereal Chemistry, 74 (3), 318-325。影響面團(tuán)彈性和面筋水份擴(kuò)散性的兩中金屬離子。
