Explaining food texture through rheology
2018
Joyner (Melito), Helen S
Building food rheology–sensory relationships allows food scientists to predict textural attributes from instrumental measurements. However, these relationships can be difficult to determine due to the complex composition, structure of the food, as well as the difficulties in accounting for the changes to the food during oral processing. Novel rheological and sensorial analyses are working toward a better understanding of food structural breakdown, bolus development, and the associated properties and attributes of the food as it undergoes these changes. These analyses are uncovering some of the key unknown information about food behaviors during oral processing, allowing progression toward a universal set of rheological–sensory relationships.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library
