Texture analysis of dried potato with convective drying by masseter muscle electromyography-Reference-Cited by-同舟云学术

Texture analysis of dried potato with convective drying by masseter muscle electromyography

Published:2022-06-15 Issue:6 Volume:69 Page:277-285
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Nakatsu Sayaka¹,Iida Yoshisuke¹,Watanabe Yayoi¹,Shibata Kenya¹,Kohyama Kaoru²,Sakamoto Koji³

Affiliation:

1. Hiroshima Prefectural Technology Research Institute Food Technology Research Center

2. Institute of Food Research, National Agriculture and Food Research Organization

3. Department of Clinical Nutrition, Faculty of Health and Wellness Sciences, Hiroshima International University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/6/69_277/_pdf

Reference25 articles.

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2. 2) Kataoka, A. and Nakamura S. (2021). Design and technological approach to delicious food texture. Journal of Japanese Society of Tribologists, 66, 3-9 (片岡明日香,中村卓. おいしい食感へのアプローチ技術—食品構造工学—, トライボロジスト).

3. 3) Szczesniak, A.S., Brandt, M.A., and Friedman, H.H. (1963). Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Sci., 28, 397-403.

4. 4) Szczesniak, A.S. and Kahn E.L. (1971). Consumer awareness of and attitudes to food texture. J. Texture Studies, 2, 280-295.

5. 5) Szczesniak, A.S. (1988). The meaning of textural characteristics-crispness. J. Texture Studies, 19, 51-59.