Approaches to analysis and modeling texture in fresh and processed foods - A review

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 497-507

  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; Texture index; Texture modeling; Texture profile analysis

Indexed keywords

ANALYSIS AND MODELING; FOOD QUALITY; FOOD TEXTURE; FORCE-DISPLACEMENT DATA; INDUSTRIAL PRACTICES; STATISTICAL APPROACH; TEXTURE MODELING; TEXTURE PROFILE ANALYSIS;

INDUSTRIAL RESEARCH; REACTION KINETICS;

TEXTURES;

EID: 84880256157     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.028     Document Type: Review

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