Search Results - "Torley, P.J."

Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles by Jayasooriya, S.D., Torley, P.J., D’Arcy, B.R., Bhandari, B.R.

“…Tenderness is an important meat quality parameters and the use of high power ultrasound to disrupt muscle structure may prove effective for reducing both…”
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Physical properties of cryomilled rice starch by Devi, A.F., Fibrianto, K., Torley, P.J., Bhandari, B.

“…Cryomilling of rice starch was evaluated as a non-chemical way to modify starch structure and properties. Cryomilling in a liquid nitrogen bath (63–77.2 K) was…”
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Amylose content and chemical modification effects on thermoplastic starch from maize – Processing and characterisation using conventional polymer equipment by Chaudhary, A.L., Torley, P.J., Halley, P.J., McCaffery, N., Chaudhary, D.S.

“…A design of experiments was performed on extruded starch based materials studied in a recently published article [Chaudhary, A. L., Miler, M., Torley, P. J.,…”
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Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize by Chaudhary, A.L., Miler, M., Torley, P.J., Sopade, P.A., Halley, P.J.

“…The effects of starch structural properties and starch modification on extruder operation were monitored via die pressure, motor torque, mean residence time…”
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Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects by Burey, P., Bhandari, B.R., Rutgers, R.P.G., Halley, P.J., Torley, P.J.

“…A confectionery gel (CG) consists of high sugar components of sucrose and glucose syrup, combined with gelling components such as starch, gelatin, or pectin,…”
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Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility by Al-Rabadi, G.J., Torley, P.J., Williams, B.A., Bryden, W.L., Gidley, M.J.

“…The average particle size of ground grains is known to influence properties related to processing (e.g. water absorption and solubility) and nutritional value…”
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Combined rheological and optical investigation of maize, barley and wheat starch gelatinisation by Tan, Ihwa, Torley, P.J., Halley, P.J.

“…Microstructural and rheological changes during gelatinisation are important indicators of starch functionality. A combined rheometer and optical microscope…”
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Application of the synthetic polymer approach to the glass transition of fruit leathers by Torley, P.J., de Boer, J., Bhandari, B.R., Kasapis, S., Shrinivas, P., Jiang, B.

“…A commercial fruit leather was analysed in an effort to document the application of the synthetic polymer approach to its vitrification properties. Techniques…”
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Rheological changes during isothermal holding of salted beef homogenates by Torley, P.J., Young, O.A.

“…The gelation of lean meat homogenates was examined in a thermal scanning rheology monitor, a device that non-destructively measures rigidity and elasticity, as…”
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Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties by Yuliani, Sri, Torley, Peter J., D’Arcy, Bruce, Nicholson, Timothy, Bhandari, Bhesh

“…d-Limonene was encapsulated with β-cyclodextrin to improve its retention during pre-added flavour starch extrusion. The objective of this work was to determine…”
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Physical and Processing Characteristics of Extrudates Made from Starch and d-Limonene Mixtures by Yuliani, Sri, Torley, P.J., Bhandari, Bhesh

“…In this study we examined the effect of d-limonene level of addition (0-0.5 g/100 g mixture) on the properties of starch processed through a twin screw…”
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Gelatinization of starch in mixed sugar systems by Torley, P.J., van der Molen, F.

“…Sugars affect the gelatinization of starch, with the effect varying significantly between sugars. Since many food products contain a mixture of sugar sources,…”
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Effect of honey types and concentration on starch gelatinization by Torley, P.J, Rutgers, R.P.G, D’Arcy, B, Bhandari, B.R

“…The complex and variable composition of honey, depending on source, season and processing, means different honey samples could cause variation in the…”
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Salt-Induced, Low-Temperature Setting of Antarctic Fish Muscle Proteins by TORLEY, P.J., INGRAM, J., YOUNG, O.A., MEYER-ROCHOW, V.B.

“…ABSTRACT Freshly prepared salted pastes (2.5%, w/w NaCl) of muscle tissue of the Antarctic fishes Pagothenia borchgrevinki (white muscle) and Dissostichus…”
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