FOOD HARDNESS AND FRACTURABILITY ASSESSMENT BY AN ELECTRONIC SENSING SYSTEM
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2002.tb01340.x/fullpdf
Reference17 articles.
1. REVIEW FOOD TEXTURE AND DENTAL SCIENCE
2. APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS: SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS
3. USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS: RELEVANCE TO MEASUREMENT OF FOOD TEXTURE
4. CHARACTERISATION OF PATTERNS OF CHEWING BEHAVIOUR IN HUMAN SUBJECTS AND THEIR INFLUENCE ON TEXTURE PERCEPTION
5. THE EFFECT OF MASTICATORY PATTERNS AS MEASURED BY TIME-INTENSITY AND ELECTROMYOGRAPHY ON THE PERCEPTION OF BOVINE MUSCLE TENDERNESS
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