Texture measurement approaches in fresh and processed foods - A review

Food Research International

Volumn 51, Issue 2, 2013, Pages 823-835

  Chen, Lan ^a,b   Opara, Umezuruike Linus ^b  

^a UNIVERSITY OF SHANGHAI FOR SCIENCE AND TECHNOLOGY   (China)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Food quality; Food texture; Non destructive measurement; Sensory evaluation; Texture profile analysis

Indexed keywords

FOOD QUALITY; FOOD TEXTURE; NON-DESTRUCTIVE MEASUREMENT; SENSORY EVALUATION; TEXTURE PROFILE ANALYSIS;

DIGITAL STORAGE; INDUSTRIAL RESEARCH; INSTRUMENTS; MEASUREMENTS; PROCESSED FOODS; QUALITY CONTROL; SPECTROSCOPY;

TEXTURES;

EID: 84874568711     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.046     Document Type: Review

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