Texture Estimation of Gel Foods Using a Film-type Multi-point Pressure Sensor
Author:
Affiliation:
1. San-Ei Gen F.F.I., Inc.
2. Graduate School of Engineering, Osaka University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/68/2/68_55/_pdf
Reference24 articles.
1. 1) Nishinari, K. (2006). Food polysaccharides and their applications, 2nd ed., FL: CRC Press, Boca Raton, pp. 541-588.
2. 5) Cliff, M. and Heymann, H. (1993). Development and use of time-intensity methodology for sensory evaluation: A review. Food Res. Int., 26, 375-385.
3. 6) Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., and Köster, E. (2009). Temporal dominance of sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference, 20, 450-455.
4. 7) Friedman, H.H., Whitney, J.E., and Szczesniak, A.S. (1963). The texturometer—a new instrument for objective texture measurement. Journal of Food Science, 28 (4), 390-396.
5. 8) Szczesniak, A.S. (1963). Classification of textural characteristics. Journal of Food Science, 28 (4), 385-389.
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