Instrumental Textural Perception of Food and Comparative Biomaterials-Reference-Cited by-同舟云学术

Instrumental Textural Perception of Food and Comparative Biomaterials

Published:2013-02-27 Issue:4 Volume:16 Page:928-948
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Onwulata Charles I.¹,Pimentel Mariana R.²,Thomas Audrey E.¹,Phillips John G.¹,Tunick Michael H.¹,Mukhopadhyay Sudarsan¹,Sheen Shiowshuh¹,Liu Cheng-Kung¹,Latona Nicholas¹,Cooke Peter H.³

Affiliation:

1. U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, Pennsylvania, USA

2. Departamento de Ciência de Alimentos, FEA-UNICAMP, Rua Monteiro Lobato, Brasil

3. Electron Microscopy Laboratory, New Mexico State University, Las Cruces, New Mexico, USA

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.570469

Reference59 articles.

1. From food structure to texture

2. Practice of Objective Texture Measurement

3. CHARACTERIZATION OF BRITTLE FOOD PRODUCTS: APPLICATION OF THE ACOUSTICAL EMISSION METHOD

4. Sensory, Acoustical, and Force-Deformation Measurements of Potato Chip Crispness

5. The quantification of crispness

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1. Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven;International Journal of Food Properties;2015-01-06

2. Quality Mapping and Positioning ofSev—A Deep Fat Fried Snack;International Journal of Food Properties;2014-10-20