The role of the human senses in food behavior: II. Texture

Cereal Foods World

Volumn 41, Issue 6, 1996, Pages 469-470

  Cardello, Armand V ^a  

^a Natick   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040657276     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Szczesniak, A. S., and Kahn, E. L. Consumer awareness of and attitudes of food texture: 1, Adults. J. Texture Stud. 2:280, 1971.
2. Vickers, Z. Sound perception and food quality. J. Food Qual. 14:87, 1991.
3. Szczesniak, A. S. Consumer awareness of and attitudes to food texture: 2, Children and Teenagers. J. Texture Stud. 3:206, 1972.
4. Hough, G., Contarini, A., and Munoz, A. Training a texture profile panel and constructing standard rating scales in Argentina. J. Texture Stud. 25:45, 1994.
5. Szczesniak, A. S. Textural perceptions and food quality. J. Food Qual. 14:75, 1991.
6. Moskowitz, M., and Arabia, P. Taste Intensity as a function of stimulus concentration and solvent viscosity. J. Texture Stud. 1:502, 1970.
7. Pangborn, R. M., Trabue, I. M., and Szczesniak, A. S. Effect of hydrocolloids on oral viscosity and basic taste intensities. J. Texture Stud. 4:224, 1973.
8. Christensen, C. M. Effects of solution viscosity on perceived saltiness and sweetness. Perception Psychophys. 28:347, 1980.
9. Kokini, J. L. Fluid and semi-solid food texture and texture-taste interactions. Food Technol. 39:86, 1985.
10. Baines, Z. V., and Morris, E. R. Flavour/taste perception in thickened systems: The effect of guar gum above and below c*. Food Hydrocolloids 1:197, 1987.
11. Green, B. G., and Frankmann, S. P. The effects of cooling the tongue on the perceived intensity of taste. Chemical Senses 12:609, 1987.
12. Drewnowski, A. Sensory preferences and fat consumption in obesity and eating disorders. In: Dietary Fats. K. J. Mela, Ed. Elsevier Applied Science, London, 1992.