Principles and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products-Reference-Cited by-同舟云学术

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Principles and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products

Published:1960 Issue: Volume: Page:153-220
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Kramer Amihud,Twigg B.A.

Publisher

Elsevier

Reference165 articles.

1. New consistometer measures corn consistency.;Adams;Food Inds.,1946

2. Consistency tests made by Tea Garden on preserves;Western Canner and Packer,1939

3. Association of Official Agricultural Chemists. 1950 “Official Method of Analysis,” 7th ed., p. 570, Washington, D.C.

4. A method for measuring the relative plasticity of pastes and doughs.;Bailey;J. Rheol.,1930

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2. Food Texture, Oral Processing and Satiation: Examining Their Relationship;Encyclopedia of Food Chemistry;2019

3. Textural Complexity is a Food Property – Shown Using Model Foods;International Journal of Food Properties;2015-06-08

4. References;Food Texture and Viscosity;2002

5. Rheology;Food Analysis;1994

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