New food texture analyser

被引:0
|
作者
St Martins, Eric
机构
来源
FOOD AUSTRALIA | 2011年 / 63卷 / 09期
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:406 / 406
页数:1
相关论文
共 50 条
  • [1] Towards the Development of a Low-cost Food Texture Analyser
    Sen Gupta, Gourab
    Shi, Weizhong
    Mercer, Ken
    Bronlund, John
    [J]. 2016 IEEE INTERNATIONAL INSTRUMENTATION AND MEASUREMENT TECHNOLOGY CONFERENCE PROCEEDINGS, 2016, : 618 - 623
  • [2] Tofu texture analyser
    不详
    [J]. FOOD AUSTRALIA, 2007, 59 (03): : 76 - 76
  • [3] New developments in food texture control - food emulsifiers
    Taylor, G
    [J]. FOOD AUSTRALIA, 2000, 52 (05): : 177 - 177
  • [4] On the optimisation of a texture analyser in squeeze flow geometry
    Estelle, Patrice
    Lanos, Christophe
    Melinge, Yannick
    Servais, Colin
    [J]. MEASUREMENT, 2006, 39 (08) : 771 - 777
  • [5] Using a texture analyser to objectively quantify foot orthoses
    Cuppens, Kris
    De Raeve, Eveline
    Saey, Tom
    Broeckx, Mario
    Knippels, Ingrid
    Claes, Johan
    Muraru, Luiza
    Creylman, Veerle
    [J]. 2019 41ST ANNUAL INTERNATIONAL CONFERENCE OF THE IEEE ENGINEERING IN MEDICINE AND BIOLOGY SOCIETY (EMBC), 2019, : 5348 - 5351
  • [6] Evolutionary texture in new food introduction: a theoretical approach
    Brunner-Lopez, Olga
    Jesus Fuentes-Martin, Maria
    Ortigosa-Pezonaga, Berta
    Maria Lopez-Garcia, Ana
    [J]. REVISTA ESPANOLA DE NUTRICION HUMANA Y DIETETICA, 2019, 23 (02): : 104 - 122
  • [7] On a new penumbra analyser
    de Lepinay, JM
    [J]. COMPTES RENDUS HEBDOMADAIRES DES SEANCES DE L ACADEMIE DES SCIENCES, 1900, 131 : 832 - 834
  • [8] A NEW REGRESSION ANALYSER
    ORCUTT, GH
    [J]. JOURNAL OF THE ROYAL STATISTICAL SOCIETY SERIES A-STATISTICS IN SOCIETY, 1948, 111 (01) : 54 - 70
  • [9] New oxygen analyser
    不详
    [J]. NAVAL ARCHITECT, 2004, : 49 - 49
  • [10] Comparison of texture analyser and rheometer measurements on carrageenan and pectin gels
    Ndoni, S
    Marr, BU
    Nielsen, H
    Vederso, IL
    Borregaard, L
    [J]. GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, 2000, (251): : 129 - 136