Crispbread quality evaluation based on fusion of information from the sensor analogies to the human olfactory, auditory and tactile senses

Journal of Food Process Engineering

Volumn 22, Issue 5, 1999, Pages 337-358

  Winquist, F ^a   Wide, P ^a   Eklov T ^a   Hjort, C ^a,b   Lundstrom I ^a  

^a LINKÖPING UNIVERSITY   (Sweden)

^b Wasabröd AB   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL SENSORS; MASTICATION; MATHEMATICAL MODELS; MICROPHONES; NEURAL NETWORKS; PATTERN RECOGNITION; QUALITY ASSURANCE; SENSOR DATA FUSION; SENSORY PERCEPTION;

CHEWING RESISTANCE; CRISPBREAD; FORCE SENSOR; MOUTH FEEL; MULTIVARIATE PATTERN RECOGNITION; OLFACTION; PRINCIPAL COMPONENT ANALYSIS; QUALITY EVALUATION; SENSORY INTEGRATION;

FOOD PRODUCTS;

EID: 0033226147     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00490.x     Document Type: Article

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