The Importance Of Food Microstructure In Fracture Physics And Texture Perception

Journal of Texture Studies

Volumn 42, Issue 2, 2011, Pages 130-136

  Lillford, Peter J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Bolus; Chewing; Fracture; Microstructure

Indexed keywords

ASSEMBLY PROCESSING; BOLUS; BROKEN DOWN; CHEWING; DESIGN RULES; FOOD MANUFACTURING INDUSTRIES; HOMO SAPIENS; NEW STRUCTURES; NUTRITIONAL QUALITIES; OPERATIONAL DEFINITION; QUANTITATIVE RULES; SEQUENCE OF EVENTS; SOLID FOOD; TEXTURE PERCEPTION;

TEXTURES;

FRACTURE;

HOMO SAPIENS;

EID: 79953283372     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00293.x     Document Type: Article

References (18)

1. ASHBY, M. and GIBSON, L. 1983. The mechanical properties of cellular solids. Acta. Met. (A) 14, 1755-1769.
2. ATKINS, T. 2009. The Science and Engineering of Cutting, Elsevier, Oxford.
3. ATTENBURROW, G., GOODBAND, R., TAYLOR, L. and LILLFORD, P. 1989. Structure mechanics and texture of a food sponge. J. Cereal Sci. 9, 61-70.
4. BELTSAVIAS, A., JURGENS, A. and VAN VLIET, T. 1999. Fracture properties of short-dough biscuits. J. Cereal Sci. 29, 235-244.
5. HEATH, M.R. London School of Medicine and Dentistry, London, U.K. Personal communication, 1991.
6. HORSFIELD, S. and TAYLOR, L.J. 1976. Exploring the relationship between sensory data and the acceptability of meat. J. Sci. Food Agric. 27, 1044-1056.
7. HUTCHINGS, J. and LILLFORD, P. 1988. The perception of food texture-the philosophy of the breakdown path. J. Texture Studies 19, 103-115.
8. LILLFORD, P.J. University of Birmingham, Birmingham, U.K. Unpublished results, 1985.
9. LILLFORD, P.J. 2000. The materials science of eating and food breakdown. MRS Bull. 25(12), 38-43.
10. LILLFORD, P.J. 2001. Mechanisms of fracture in foods. J. Texture Studies 32, 397-341.
11. ORMEROD, A., RALFS, J., JACKSON, R., MILNE, J. and GIDLEY, M. 2004. The influence of porosity on the material properties of model plant tissues. J. Mater. Sci. 39, 529- 538.
12. PARKER, M. and WALDRON, K. 1995. Texture of Chinese water chestnut. J. Sci. Food Agric. 68, 337-346.
13. SZCZESNIAK, A. 1963. Classification of textural characteristics. J. Food Sci. 28, 397-403.
14. THIEL, B. and DONALD, A. 1998. In situ mechanical testing of fully hydrated carrots. Ann. Bot. 82, 727-733.
15. TOOLE, G., PARKER, M., SMITH, A. and WALDRON, K. 2000. Mechanical properties of lettuce. J. Mater. Sci. 35, 3553-3559.
16. VINCENT, J. 1994. Texture of plants. In Modern Methods of Plant Analysis (H.R. Linskens and J.F. Jackson, eds.) pp. 16-25, Springer, New York.
17. VINCENT, J.F.W. and LILLFORD, P.J. 1991. Feeding and the Texture of Food, SEB Seminar Series, Cambridge University Press, Cambridge.
18. WARNER, M. and EDWARDS, S.F. 1988. A scaling approach to elasticity and flow in solid foams. Europhys. Lett. 5, 623-628.