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- W1567372125 abstract "Destructive force/deformation methods are widely used for objective measurement of the textural properties of solid food because they often mimic or emulate the sensory evaluation by humans. This chapter gives a brief introduction to the basic engineering principles and concepts for determining the mechanical properties of solid food. It then describes the principles and applications of different destructive force/deformation techniques for measuring the texture of solid food. Finally, the chapter discusses the challenges and future needs in research for objective measurement of food texture." @default.
- W1567372125 created "2016-06-24" @default.
- W1567372125 creator A5020841884 @default.
- W1567372125 date "2013-01-01" @default.
- W1567372125 modified "2023-10-18" @default.
- W1567372125 title "Principles of solid food texture analysis *" @default.
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- W1567372125 doi "https://doi.org/10.1533/9780857098856.1.103" @default.
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