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Adapting tribology for use in sensory studies on hard food: The case of texture perception in apples

  • Published:2020-12 Issue: Volume:86 Page:103990
  • ISSN:0950-3293
  • Container-title:Food Quality and Preference
  • language:en
  • Short-container-title:Food Quality and Preference

Author:

Kim Min Sung,Walters Nicholas,Martini Ashlie,Joyner Helen S.,Duizer Lisa M.,Grygorczyk Alexandra

Funder

Ontario Agri-Food Innovation Alliance

Ontario Apple Growers

Canadian Agricultural Partnership, a Canadian federal-provincial-territorial initiative

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference62 articles.

1. Sensory and instrument measurement of apple texture;Abbott;Journal of the American Society for Horticultural Science,1984

2. An integrated microstructural and sensory approach to describe apple texture;Allan-Wojtas;Journal of the American Society for Horticultural Science,2003

3. Food Hydrocolloids Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017

4. Mealiness detection in agricultural crops: destructive and nondestructive tests: A review;Arefi;Comprehensive Reviews in Food Science and Food Safety,2015

5. Comparison between sensory and instrumental measurements for mealiness assessment in apples. A collaborative test;Barreiro;Journal of Texture Studies,1998

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