An Acoustic Study on the Texture of Cellular Brittle Foods-Reference-Cited by-同舟云学术

An Acoustic Study on the Texture of Cellular Brittle Foods

Published:2020 Issue:0 Volume:8 Page:170-185
ISSN:2187-090X
Container-title:Reviews in Agricultural Science
language:en
Short-container-title:RAS

Author:

Wang Xuanpeng¹,Stephen Njehia Njane²,Katsuno Nakako³,Nishizu Takahisa³

Affiliation:

1. The United Graduate School of Agricultural Science, Gifu University, Tokai National Higher Education and Research System, 1-1 Yanagido, Gifu 501-1193, Japan

2. Division of Farming System Research, Hokkaido Agricultural Research Center, The National Agriculture and Food Research Organization (NARO), 9-4 Shinseiminami, Memuro, Kasai, Hokkaido, 082-0081, Japan

3. Faculty of Applied Biological Sciences, Gifu University, Tokai National Higher Education and Research System, 1-1 Yanagido, Gifu 501-1193, Japan

Publisher

United Graduate School of Agricultural Science

Subject

General Agricultural and Biological Sciences

Link

https://www.jstage.jst.go.jp/article/ras/8/0/8_170/_pdf

Reference91 articles.

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2. Al Chakra W, Allaf K and Jemai AB (1996) Characterization of brittle food products: Application of the acoustical emission method. J. Texture Stud., 27(3): 327–348.

3. Arimi JM, Duggan E, O’Sullivan M, Lyng JG and Oriordan ED (2010) Effect of water activity on the crispiness of a biscuit (crackerbread): Mechanical and acoustic evaluation. Food Res. Int., 43: 1650–1655.

4. Barrett AH and Peleg M (1995) Applications of fractal analysis to food structure. LWT - Food Science and Technology, 28(6): 553–563.

5. Békésy VG (1960) Experiments in hearing. Translated and edited by Wever EG. pp.404–429. McGraw-Hill Book Co., Inc., New York.

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