The present study analyzed four questions focused on FTE, with statistical analyses including probit and logit models, and analysis of variance. Results showed that all 16 food textures were tried at least once (>50%) by AG3. The question answered by participants, "How well does your child ...
This paper deals with the classification of eight types of rice grain using image processing and neural network. Three different texture feature extraction schemes based on co-occurrence matrix, run length matrix and wavelet decomposition were considered
food texturehuman physiological measurementsinstrumental texture profile analysisphysicochemical propertiessensory texture evaluationAging decreases oral adaptation to food textures in healthy individuals, and oral impairments such as tooth loss can change eating behaviors. Texture is assessed by subjective sensory...
We also use optional cookies for advertising, personalisation of content, usage analysis, and social media. By accepting optional cookies, you consent to the processing of your personal data - including transfers to third parties. Some third parties are outside of the European Economic Area, with...
, Methods in Food Analysis, CRC Press, Boca Raton, FL (2014), pp. 76-109 Google Scholar Lee et al., 2008 Y.S. Lee, C.M. Owens, J.F. Meullenet The Meullenet-Owens razor shear (MORS) for predicting poultry meat tenderness: its applications and optimization J. Texture Stud., 39...
1999: Instrumental texture profile analysis of pecans of various oil and moisture contents after freezing treatments Journal of food quality 22(5): 573-581 Cui, S.; Yu, K.; Hu, Z.; Wei, G. 2011: Texture Profile of Herbal Gel Affected by Instrumental Parameters and Correlations of ...
of 5th International Symposium on Food Rheology and Structure, 15-18 June, Zurich, Switzerland, 70-73. Google Scholar [29] H. Nagatomi, M. Yoshimine, H. Miura, Y. Tanaka, I. Arai Multivariate analysis of the mechanical properties of boluses during mastication with the normal dentitions ...
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China 3. College of Food, Northeast Agricultural University, Harbin 150038, China More Information Abstract The volatile components in 3 commercial plant-based meat analogues...
(1995). Hue angle determinations and statistical analysis for multiquadrant Hunter L, a, b data. Journal of Food Quality, 18(3), 235–240. https://doi.org/10.1111/j.1745-4557.1995.tb00377.x Article Google Scholar Meybodi, M. N., Mirmoghtadaie, L., Sheidaei, Z., & Mortazavian,...
We also use optional cookies for advertising, personalisation of content, usage analysis, and social media. By accepting optional cookies, you consent to the processing of your personal data - including transfers to third parties. Some third parties are outside of the European Economic Area, with...