Determination of practically significant differences in the sensorily perceived consistency of semiliquid foods

Journal of Texture Studies

Volumn 33, Issue 5, 2002, Pages 445-460

  Chanasattru, Wanlop ^a   Corradini, Maria G ^a   Peleg, Micha ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

RELAXATION PROCESSES; RESIDUAL STRESSES; RHEOLOGY; SENSORY PERCEPTION; VISCOSITY MEASUREMENT;

SQUEEZING FLOW VISCOMETRY;

FOOD PROCESSING;

BRASSICA; THEOBROMA CACAO;

EID: 0036870863     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01359.x     Document Type: Article

References (7)

1. CORRADINI, M.G., STERN, V., SUWONSICHON, T. and PELEG, M. 2000a. Squeezing flow of semi-liquid foods between parallel Teflon® coated plates. Rheologica Acta 39, 452-460.
2. CORRADINI, M.G., ENGEL, R. and PELEG, M. 2000b. Assessment of the extent of consistency loss in semiliquid foods by compression and shear. J. Texture Studies 31, 363-378.
3. CORRADINI, M.G., ENGEL, R. and PELEG, M. 2001. Sensory thresholds of consistency of semiliquid foods: Evaluation by squeezing flow viscometry. J. Texture Studies 32, 143-154.
4. JELLINEK, G. 1985. Sensory Evaluation of Food. Theory and Practice. VCH Publishers, Chichester, U.K.
5. PELEG, M. and CAMPANELLA, O.H. 1989. The mechanical sensitivity of soft compressible testing machines. J. Rheol. 33, 455-467.
6. nd Ed., Academic Press, New York.
7. SUWONSICHON, T. and PELEG, M. 1999. Rheological characterization of almost intact and stirred yogurt by imperfect squeezing flow viscometry. J. Sci. Food Agric. 79, 1-11.