Food Texture and Properties

被引：0
|
作者：
Chen W. [1 ]
Chen J. [1 ]
机构：
[1] School of Food Science and Biotechnology, Zhejiang Gongshang University, Food Oral Processing Laboratory, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 01期
关键词：
Food preference; Food sensory; Food structure; Food texture; Special diet; Textural properties;
D O I：
10.16429/j.1009-7848.2021.01.045
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Food texture is a sensory embodiment of the material and structural properties of food, directly affecting the oral behavior, flavor release, and sensory pleasure of food. Food texture is also an important factor affecting consumers' preference and acceptability of food. This paper described the definition and the classification of food texture, perception mechanisms and instrumental measurement of textural properties. It is hoped that the paper will enable better understanding of food texture and its properties, as well as to promote research in this field. It is also hoped that the paper will provide a theoretical basis for the food industry in the design of high quality food. © 2021, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：377 / 384
页数：7
相关论文
共 44 条
  • [1] (2001)
  • [2] 5
  • [3] MATZ S A., Food texture, pp. 3-12, (1962)
  • [4] MCKENNA B M., 食品质构学-半固态食品, pp. 1-3, (2007)
  • [5] (2011)
  • [6] pp. 115-120, (2006)
  • [7] pp. 90-119, (2005)
  • [8] NISHINARI K, FANG Y., Perception and measurement of food texture: Solid foods, Journal of Texture Studies, 49, 2, pp. 160-201, (2018)
  • [9] BOURNE M C., Food texture and viscosity: Concept and viscosity, pp. 1-30, (2002)
  • [10] CHEN J S., Food oral processing-A review, Food Hydrocolloids, 23, 1, pp. 1-25, (2009)
12345