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Volumn 10, Issue 6, 1999, Pages 447-455

Relating descriptive analysis and instrumental texture data of processed diced tomatoes

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 0033228685     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(99)00035-x     Document Type: Article
Times cited : (45)

References (13)
  • 2
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    • The extrusion principle in texture measurement of fresh peas
    • Bourne, M. C., & Moyer, J. C. (1968). The extrusion principle in texture measurement of fresh peas. Food Technology, 22, 1013-1018.
    • (1968) Food Technology , vol.22 , pp. 1013-1018
    • Bourne, M.C.1    Moyer, J.C.2
  • 3
    • 0002832217 scopus 로고
    • Texture profile analysis
    • Bourne, M. (1978). Texture profile analysis. Food Technology, 62-72.
    • (1978) Food Technology , pp. 62-72
    • Bourne, M.1
  • 4
    • 84981849482 scopus 로고
    • The texturometer - A new instrument for objective texture measurement
    • Friedman, H. H., Whitney, J. E., & Szczesniak, A. S. (1963). The texturometer - A new instrument for objective texture measurement. Journal of Food Science, 28, 390.
    • (1963) Journal of Food Science , vol.28 , pp. 390
    • Friedman, H.H.1    Whitney, J.E.2    Szczesniak, A.S.3
  • 5
    • 0002632512 scopus 로고
    • The shear press: A device for measuring food quality
    • Kramer, A., Burkhardt, G. J., & Rogers, H. P. (1951). The shear press: A device for measuring food quality. The Canner, 112(2), 34.
    • (1951) The Canner , vol.112 , Issue.2 , pp. 34
    • Kramer, A.1    Burkhardt, G.J.2    Rogers, H.P.3
  • 6
    • 0000625299 scopus 로고
    • Measuring and recording rheological properties of gels
    • Kramer, A., & Hawbecker, J. V. (1966). Measuring and recording rheological properties of gels. Food Technology, 20, 209.
    • (1966) Food Technology , vol.20 , pp. 209
    • Kramer, A.1    Hawbecker, J.V.2
  • 8
    • 0001750550 scopus 로고
    • Sensory and chemical/physical quality criteria of frozen peas studied by multivariate analysis
    • Martens, M. (1986). Sensory and chemical/physical quality criteria of frozen peas studied by multivariate analysis. Journal of Food Science, 51(617), 599-603.
    • (1986) Journal of Food Science , vol.51 , Issue.617 , pp. 599-603
    • Martens, M.1
  • 9
    • 0000056807 scopus 로고
    • Partial least squares regression
    • In J. R. Piggott, London: Elsevier Applied Science
    • Martens, M., & Martens, H. (1986). Partial least squares regression In J. R. Piggott, Statistical Procedures in Food Research (pp. 293-359). London: Elsevier Applied Science.
    • (1986) Statistical Procedures in Food Research , pp. 293-359
    • Martens, M.1    Martens, H.2
  • 11
    • 84986865426 scopus 로고
    • Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice
    • Rousset, S., Pons, B., & Pilandon, C. (1995). Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice. Journal of Texture Studies, 26, 119-135.
    • (1995) Journal of Texture Studies , vol.26 , pp. 119-135
    • Rousset, S.1    Pons, B.2    Pilandon, C.3
  • 13
    • 0000527443 scopus 로고
    • Descriptive analysis
    • In S. L. Taylor, London: Academic Press Inc.
    • Stone, H., & Sidel, J. (1993). Descriptive analysis. In S. L. Taylor, Sensory Evaluation Practices (pp. 216-235). London: Academic Press Inc.
    • (1993) Sensory Evaluation Practices , pp. 216-235
    • Stone, H.1    Sidel, J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.