Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods

Journal of Food Engineering

Volumn 87, Issue 2, 2008, Pages 281-290

  Chen, Jianshe ^a   Feng, Min ^a   Gonzalez, Yadira ^a   Pugnaloni, Luis A ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b Instituto de Fisica de Liquidos y Sistemas Biologicos   (Argentina)

Author keywords

Adhesiveness; Food sensory; Food texture; Probe tensile test; Stickiness; Tack

Indexed keywords

CHEMICAL ANALYSIS; CORRELATION METHODS; PARAMETER ESTIMATION; SENSORY PERCEPTION;

FLUID FOODS; TENSILE SEPARATION;

FOOD PROCESSING;

EID: 39649089839     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.004     Document Type: Article

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