New TA.XTPlus application studies
The following application studies for the TA.XTPlus Texture Analyzer are now available: tomato pasta, sauce, ketchup, butter/margarine, gluten-free cookies and crackers, and back extrusion of body wash, shampoo, and hair gel Read More
Texas Monthly: “Why are tortilla chips so damn good?”
The TA.XTPlus Texture Analyzer is featured in a new piece on tortilla chips in Texas Monthly. This humorous but serious look at tortilla research at Texas A&M University highlights the work of Lloyd Rooney and his team. It’s also a great overview of the history of tortilla and the development of the tortilla chip. http://www.texasmonthly.com/story/why-are-tortilla-chips-so-damn-good... Read More
The Journal of Visualized Experiments (JoVE): Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat (with the TA.XTPlus)
The Journal of Visualized Experiments (JoVE) recently released the following video: “Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat.” This experiment is an excellent peer-reviewed piece by Tom Whitesell(1), Carmen Avilés(2), Jennifer L. Aalhus(1), Chris R. Calkins(3), Ivy L. Larsen(1), Manuel Juárez(1). This video is a great example of creative ways... Read More
Spring 2013 Industry Baking Courses and Events
There are several technical workshops, conferences, and courses offered this spring from organizations such as AIB International, AACC International, and the Wheat Marketing Center. Also be sure to check our events calendar for a full listing of various industry events. AACC International Upcoming Events Milling and Baking Division Spring Technical Conference (April 10–12, 2013, Phoenix,... Read More
CIMMYT aims to develop better seeds and more productive farming methods with new laboratories
Congratulations to long-time TA.XTPlus Texture Analyzer users (since 1998), CIMMYT. The International Maize and Wheat Improvement Center (Spanish acronym CIMMYT) has opened a new agricultural research center near Mexico City that will double the center’s capacity. Mexican business magnate and philanthropist Carlos Slim and his American counterpart, Microsoft founder and philathropist Bill Gates attended the ribbon-cutting ceremony for the... Read More
Food Texture Analysis for Space
Food technologists working for NASA have unique and interesting challenges to address. This article features Michele Perchonok, NASA’s Advanced Food Technology team lead, and the work that her team does. She and her team research food for long-duration missions to the moon and Mars. They also research how to increase the shelf life of food by... Read More
New Article: The Importance of Texture Measurement
Food Product Design Magazine is now featuring an article by our own Marc Johnson on the “Importance of Texture Measurement” which discusses top trends in texture analysis. http://www.foodproductdesign.com/articles/2013/02/importance-of-texture-measurement.aspx Read More
Candy Cane Application Study Now Available
This month, our team got into the holiday spirit by doing what you might expect us to do: we purchased six different brands of candy canes and compared their different textural properties using the TA.XTPlus Texture Analyzer. An except from the new application study:“The candy cane is a seasonal holiday candy that typically appears in North American... Read More
Article explains food texture science to high schoolers
Stable Micro Systems has developed an interesting piece for the Institute of Food Science and Technology covering simple topics for teaching high school students about food texture. The article includes the following sections: Why is it important? How do we assess a food’s texture? Sensory evaluation Instrumental analysis Examples of manufactured textured products Special considerations for... Read More
New Automated Linear Indexing System automates high volume, repetitive testing
The new Automated Linear Indexing System (ALIS) from Stable Micro Systems automates the high volume, repetitive testing that many laboratories must conduct. Operators can load multiple samples into the ALIS and leave the ALIS to run the tests. The ALIS integrates seamlessly with a TA.XTPlus Texture Analyzer. Test specimens are typically located in bespoke support plates... Read More
Wheat Belly: The AACCI responds with a scientific analysis
A recent book about wheat is continuing to generate a lot of attention and potential confusion with consumers and scientists alike. Released in August 2011, Wheat Belly, by William Davis, MD, has been on Amazon’s top 100 list for the last year. In interviews with popular consumer publications such as The Atlantic, BodyBuilding.com, and Women’s World, Dr. Davis claims that modern wheat... Read More
Testing toast crispiness and crunchiness: new application study
A new TA.XTPlus Texture Analyzer application study presents an advancement of the testing method and analysis for toasted products. This new method and analysis is applicable to manufacturers of bread, shelf stable toast, appliances, and even those studying Maillard reaction and how to reduce acrylamide without negatively impacting consumer’s textural evaluations. This method uses the TA-25C Crunchiness Fixture Set which is comprised... Read More
