Understanding how high-protein bar formulations impact their mechanical and wear behaviors using response surface analysis / (Record no. 150675)
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| 000 -LEADER | |
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| fixed length control field | 02635nab a22002057a 4500 |
| 850 ## - HOLDING INSTITUTION | |
| Holding institution | เอกสารภาษาไทย (ชั้น 5) |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 191119b2019 xxu||||| |||| 00| 0 eng d |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Repr.M52 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sparkman, Kristen. |
| 245 10 - TITLE STATEMENT | |
| Title | Understanding how high-protein bar formulations impact their mechanical and wear behaviors using response surface analysis / |
| author | Kristen Sparkman, Helen S. Joyner, and Brennan Smith. |
| 500 ## - GENERAL NOTE | |
| GENERAL NOTE | สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.M52) |
| 518 ## - Year/Month of cataloging | |
| Year/Month | YJ2019 M12 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | High-protein bars are popular snack items that can have significant processing issues like sticking, clogging, and cold flow. These issues are primarily problematic during formulation development because current predictive testing is reliant on highly empirical bench tests or pilot plant testing, which is expensive and time-consuming. Wear testing, which has been used in the medical field to evaluate the lifetime of soft materials used in joint replacements, may have promise in evaluating food processing ability.Wear and rheological testing were used to better understand high-protein bar processing ability. The objective of this study was to determine bench-level instrumental tests that would be able to predict processing ability for a given formulation. Two response surface designs were used for formulations of model bar systems comprising whey protein isolate (WPI), high fructose corn syrup (HFCS), and either canola oil or vegetable shortening. Ingredient formulation affected processing ability, wear behaviors, and rheological behaviors. Formulations with high ratios of WPI to HFCS and either shortening or oil exhibited good processing ability, lower wear rates, and increased elastic-type behavior, indicating that processing ability is related to formulation. The results of this study indicated that material mechanical and wear behaviors were related to processing ability; both were controlled by formulation. Because it was shown to be a good indicator of high-protein bar processing ability, wear testing of food has potential significance in benchtop testing. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Tribology. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Response surface. |
| 700 1# - Added Entry-Personal Name | |
| Name | Joyner, Helen S. |
| 700 1# - Added Entry-Personal Name | |
| Name | Smith, Brennan. |
| 773 ## - Host Item Entry | |
| Related parts | 84(8)2019:2209-2221 |
| Title | Journal of Food Science |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
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| -- | 164590 |
| 650 #0 - Subject-Topical Term | |
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| 700 1# - Added Entry-Personal Name | |
| -- | 164591 |
| 700 1# - Added Entry-Personal Name | |
| -- | 164592 |
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