Objective and quantitative definitions of modified food textures based on sensory and rheological methodology - Concepedia

Concepedia

Publication | Open Access

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

DOI Full Paper Access

97

Citations

25

References

2010

Year

Karin Wendin, Susanne Ekman, Margareta Bülow, Olle Ekberg, Daniel Johansson, Elisabet Rothenberg, Mats Stading

Food & Nutrition Research

Abstract

By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.

References

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