不均一な食品のテクスチャー評価法に関する研究
Author:
Affiliation:
1. Institute of Food Research, National Agriculture and Food Research Organization
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/24/4/24_23634/_pdf
Reference39 articles.
1. 1) K. Kohyama; Oral sensing of food properties. J. Texture Stud., 46, 138-151 (2015).
2. 2) ISO 11036:2020; Sensory analysis — Methodology — Texture profile.
3. 3) K. Kohyama; “Food Texture” (in Japanese) in “Food Physics and Texture (Shokuhin Bussei to Texture)”, Kenpakusha, Tokyo, Japan, 2022, pp. 39-63.
4. 4) K. Kohyama; Food texture — Sensory evaluation and instrumental measurement in “Textural Characteristics of World Foods”, K. Nishinari, ed., John Wiley & Sons, 2020, pp. 1-13.
5. 5) K. Kohyama, M. Nishi; Direct measurement of biting pressures for crackers using a multiple-point sheet sensor. J. Texture Stud., 28, 605-617 (1997).
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