Booth DA, Earl T, Mobini S (2003a) Perceptual channels for the texture of a food. Appetite 40:69–76Booth, D.A., Earl, T., & Mobini, S. (2003a). Perceptual channels for the texture of a food. Appetite 40, 69-76.D.A. Booth, T. Earl and S. Mobini, `Perceptual channels for...
This book, inclusive of 12 chapters, presents an integrated overview of feeding by vertebrates, examining food texture and the relevant adaptations of various animals (including fish, mammals, primates and man) in response to varying food textures. Mechanical properties of various food are discussed ...
The texture of something, especially food or soil, is itsstructure, for example whether it is light with lots of holes, or very heavy and solid. e.g. This cheese has an open, crumbly texture with a strong flavour... 这种奶酪多孔松脆,风味浓郁。 e.g. Earthworms consume large amounts of...
The study examined the relative importance of texture, taste and aroma for overall pleasantness of a yoghurt-like fermented oat bran product in the elderly ( n=45, 65–82 years) compared to the young ( n=47, 20–35 years). Texture (lumpy vs. smooth), taste intensity (sweetness) and ...
Starch can provide food (such as cake) with a good texture. However, starch also causes the postprandial glycaemic response, which leads to Type-2 diabetes and cardiovascular diseases. In this study, we developed high-amylose starch as a new ingredient. The molecular structure of high-amylose ...
Textures of cooked rice prepared from aged rice and improvements in cooked rice through removal of its external layer were investigated. Cooked rice prepar... Ohno,Tomatsu,Toeda,... - 《Food Technol Res》 被引量: 9发表: 2007年 Pigmented Heirloom Beans: Quality Characteristics Before and After ...
The fracture mechanics of food is a rational and useful branch of materials science which can yield information of more general interest. The critical stress intensity factor, K IC, is a valid replacement for the organoleptic (sensory) assessment of "hardness" or "crunchiness" in fruit and veget...
Objective: In the approval test of Food for Special Dietary Uses (FOSDU) for people with difficulty swallowing, the texture profile (hardness, adhesiveness, and cohesiveness) is determined using a Petri dish 40 mm in diameter and 15 mm high (a conventional method under the Health promotion law...
Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flo... HJ Chung,A Cho,ST Lim - LWT- Food Science and Technology 被引量: 49发表: 2012年 不同储藏条件下糙米质构和蒸煮品质的规律变化及相关...
Effect of the addition of different fibres on wheat dough performance and bread quality A good correlation has become evident between fibre consumption and the reduction of coronary heart-related diseases and diabetes incidence. However, fibre... J Wang,CM Rosell,CBD Barber - 《Food Chemistry》 ...