FOOD TEXTURE AND TASTE - A REVIEW

被引：19
|
作者：
IZUTSU, T
WANI, K
机构：
来源：
JOURNAL OF TEXTURE STUDIES | 1985年 / 16卷 / 01期
关键词：
D O I：
10.1111/j.1745-4603.1985.tb00677.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1 / 28
页数：28
相关论文
共 50 条
  • [21] Review:: The use of electromyography on food texture assessment
    González, R
    Montoya, I
    Cárcel, J
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2001, 7 (06) : 461 - 471
  • [22] The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review
    Xu, Lin
    Liu, Shengnan
    Cheng, Yuliang
    Qian, He
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2023, 63 (14) : 2129 - 2140
  • [23] Taste- and texture-improving properties of a new nutraceutical food ingredient.
    Inglett, GE
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 219 : U26 - U26
  • [24] Texture and savoury taste influences on food intake in a realistic hot lunch time meal
    Forde, C. G.
    van Kuijk, N.
    Thaler, T.
    de Graaf, C.
    Martin, N.
    APPETITE, 2013, 60 : 180 - 186
  • [25] Is texture the new taste? The effect of sensory food descriptors on restaurant menus on visit intentions
    Garaus, Marion
    Weismayer, Christian
    Steiner, Elisabeth
    BRITISH FOOD JOURNAL, 2023, 125 (10): : 3817 - 3831
  • [26] EFFECT OF OILS ON TEXTURE AND TASTE
    DALL, K
    OFICKS, GE
    OWMAN, B
    RAHAME, G
    WIS, LE
    MARINE POLLUTION BULLETIN, 1978, 9 (04) : 95 - 97
  • [27] Consumers Have a Taste for Texture
    Sloan, A. Elizabeth
    FOOD TECHNOLOGY, 2013, 67 (11) : 20 - 20
  • [28] TEXTURE-TASTE INTERACTIONS
    CHRISTENSEN, CM
    CEREAL FOODS WORLD, 1977, 22 (06) : 243 - +
  • [29] THE TASTE OF FOOD
    不详
    CHEMISTRY & INDUSTRY, 1961, (32) : 1235 - 1235
  • [30] THE TASTE OF FOOD
    CLEPHANE, PFF
    CHEMISTRY & INDUSTRY, 1961, (36) : 1443 - 1443
12345