THE MEANING OF TEXTURAL CHARACTERISTICS ‐ CRISPNESS

Journal of Texture Studies

Volumn 19, Issue 1, 1988, Pages 51-59

  SZCZESNIAK, ALINA SURMACKA ^a  

^a Kraft Foods Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84981376888     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1988.tb00924.x     Document Type: Article

References (15)

1. Texture properties and evaluations of fabricated foods
2. Some experiences with the General Foods Texturometer
3. Relationship of chewing sounds to judgements of food crispness
4. The terminology of food texture
5. Consumer evaluation of Mcintosh apple firmness
6. Classification of textural characteristics
7. Consumer awareness and attitudes to food texture. I. Adults
8. Texture contrasts and combinations. A valued consumer attrubute
9. Relationship of chewing sounds to judgements of crispness, crunchiness and hardness
10. Crispness vs Crunchiness—A difference in pitch
11. Crispness and crunchiness—Textural attributes with auditory components
12. Sensory, acoustical and force‐deformation measurement of potato chip crispness
13. A psychoacoustical theory of crispness
14. Crispness in foods—a review
15. Collection and classification of words for description of food texture I. collection of words