Fundamental fracture properties associated with sensory hardness of brittle solid foods

Journal of Texture Studies

Volumn 43, Issue 1, 2012, Pages 49-62

  Kim, Esther H J ^a   Corrigan, Virginia K ^a   Wilson, Arran J ^a   Waters, Ian R ^a   Hedderley, Duncan I ^a   Morgenstern, Marco P ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Biscuit; Fracture mechanics; Hardness; Sensory; Texture

Indexed keywords

BISCUIT; BRITTLE SOLIDS; CRITICAL STRESS INTENSITY FACTOR; FRACTURE PROPERTY; FRACTURE STRESS; SENSORY; SENSORY ATTRIBUTES; SENSORY PANELS; SIMPLE LINEAR REGRESSION ANALYSIS; SINGLE-EDGE NOTCHED BENDS; TEXTURE PROFILE ANALYSIS; THREE-POINT BENDING TEST;

BENDING TESTS; BRITTLENESS; FRACTURE MECHANICS; HARDNESS; REGRESSION ANALYSIS; SENSORY PERCEPTION; TEXTURES;

BRITTLE FRACTURE;

EID: 84856553458     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00316.x     Document Type: Article

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