M
Malcolm C. Bourne
Researcher at Cornell University
Publications - 106
Citations - 5306
Malcolm C. Bourne is an academic researcher from Cornell University. The author has contributed to research in topics: Texture (geology) & Viscosity. The author has an hindex of 35, co-authored 106 publications receiving 5084 citations.
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Book
Food Texture and Viscosity: Concept and Measurement
TL;DR: The TA.XT2 Texture Analyser as discussed by the authors was used to measure texture and Viscosity in the test setup. But it was not a suitable test procedure to evaluate the effect of temperature on texture measurements.
Book ChapterDOI
Chapter 1 – Texture, Viscosity, and Food
TL;DR: The importance of texture in the overall acceptability of foods varies widely, depending upon the type of food and the culture of the person who is consuming the food as mentioned in this paper. But texture is a quality factor that is not perceived by the senses.
Journal ArticleDOI
A psychoacoustical theory of crispness
Zata M Vickers,Malcolm C. Bourne +1 more
TL;DR: In this paper, the frequency spectra and amplitude-time characteristics of sounds produced by biting crisp foods were studied. And a model system involving a generalized cellular structure was proposed to explain the generation of a crisp sound, which is the result of the rupture of a single cell or cell wall.
Book ChapterDOI
Principles of Objective Texture Measurement
TL;DR: In this paper, the authors discuss the principles of objective texture measurement, and discuss the types of tests for measuring food texture, based on the type of test that is used, because many tests are applicable to more than one type of food.
Journal ArticleDOI
Effect of blanching treatments on the firmness of carrots
TL;DR: In this paper, the effect of pectin methyl esterase PME (PME) activation was found to increase the firmness and free methanol and pH of carrots.