Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Food Hydrocolloids

Volumn 38, Issue , 2014, Pages 95-103

  Hayakawa, Fumiyo ^a   Kazami, Yukari ^a   Ishihara, Sayaka ^b   Nakao, Satomi ^b   Nakauma, Makoto ^b   Funami, Takahiro ^b   Nishinari, Katsuyoshi ^c   Kohyama, Kaoru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b SAN EI GEN F F I INC   (Japan)

^c Osaka Prefecture University   (Japan)

Author keywords

Eating difficulty; Hydrocolloid gels; Sensory evaluation; Texture

Indexed keywords

FRACTURE; GELS; PRINCIPAL COMPONENT ANALYSIS;

CRITICAL DETERMINANT; EATING DIFFICULTY; FOOD MODELING; HYDROCOLLOID GEL; LINE SCALE; MELTING RATES; ON-AXIS; PRINCIPAL COMPONENTS; PRINCIPAL-COMPONENT ANALYSIS; SCATTER DIAGRAMS;

SENSORY ANALYSIS;

EID: 84890354905     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.11.007     Document Type: Article

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