Instrumental textural perception of food and comparative biomaterials

International Journal of Food Properties

Volumn 16, Issue 4, 2013, Pages 928-948

  Onwulata, Charles I ^a   Pimentel, Mariana R ^b   Thomas, Audrey E ^a   Phillips, John G ^a   Tunick, Michael H ^a   Mukhopadhyay, Sudarsan ^a   Sheen, Shiowshuh ^a   Liu, Cheng Kung ^a   Latona, Nicholas ^a   Cooke, Peter H ^c  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c NEW MEXICO STATE UNIVERSITY   (United States)

Author keywords

Biomaterials; Food; Structure; Texture

Indexed keywords

HUMIDITY CONDITIONS; INTERNAL STRUCTURE; PACKING MATERIALS; WOOD CHIP;

BIOLOGICAL MATERIALS; BIOMATERIALS; FOOD PRODUCTS; MOISTURE; STRUCTURE (COMPOSITION); SURFACE ROUGHNESS; TEXTURES; WOOD PRODUCTS;

STRENGTH OF MATERIALS;

FOOD; MECHANICAL PROPERTIES; MOISTURE; PACKAGING MATERIALS; TEXTURE; WOOD PRODUCTS;

EID: 84876139717     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.570469     Document Type: Article

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