Correlating sensory with instrumental texture measurements - An overview of recent developments

Revue bibliographique concernant les facteurs contribuant a la texture des produits alimentaires, la terminologie, la methodologie de l'evaluation de la texture et du traitement mathematique des donnees

[1]  H. Moskowitz,et al.  Psychophysical measures of texture , 1972 .

[2]  A. Szczesniak,et al.  BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCE. , 1970, Journal of texture studies.

[3]  Armand V. Cardello,et al.  The Standard Scales of Texture: Rescaling by Magnitude Estimation , 1982 .

[4]  N. Mohsenin,et al.  USE OF RHEOLOGICAL TERMS AND CORRELATION OF COMPATIBLE MEASUREMENTS IN FOOD TEXTURE RESEARCH , 1977 .

[5]  C. Lee,et al.  ANALYSIS OF JUICINESS OF COMMERCIAL FRANKFURTERS , 1984 .

[6]  RELATING SUBJECTIVE AND INSTRUMENTAL MEASURES A PSYCHOPHYSICAL OVERVIEW , 1981 .

[7]  Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture , 1983 .

[8]  Jozef L. Kokini,et al.  Predicting the Texture of Liquid and Melting Semi‐Solid Foods , 1983 .

[9]  COMPRESSION RATES IN THE MOUTH , 1977 .

[10]  Margaret A. Brandt,et al.  Texture Profile Method , 1963 .

[11]  M. Peleg,et al.  A Computer Assisted Analysis of Some Theoretical Rate Effects in Mastication and in Deformation Testing of Foods , 1982 .

[12]  H. Karl,et al.  TEXTURE ANALYSIS OF CANNED FISH , 1985 .

[13]  M. Okabe.  TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITY , 1979 .

[14]  Jozef L. Kokini,et al.  LIQUID TEXTURE PERCEIVED IN THE MOUTH , 1977 .

[15]  Micha Peleg.  A NOTE ON THE SENSITIVITY OF FINGERS, TONGUE AND JAWS AS MECHANICAL TESTING INSTRUMENTS , 1980 .

[16]  R. Pangborn,et al.  Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical Measurements , 1981 .

[17]  Micha Peleg.  THEORETICAL ANALYSIS OF THE RELATIONSHIP BETWEEN MECHANICAL HARDNESS AND ITS SENSORY ASSESSMENT , 1980 .

[18]  D. D. Hamann,et al.  Relationships between sensory profile parameters and fundamental mechanical parameters for raw potatoes, melons and apples. , 1980 .

[19]  S. Ritchey,et al.  Tenderness of Beef..: IV. Relations of Shear Force and Fiber Extensibility to Juiciness and Six Components of Tenderness , 1962 .

[20]  S. S. Stevens,et al.  Ratio scales and category scales for a dozen perceptual continua. , 1957, Journal of experimental psychology.

[21]  Francis W. Wood.  An Approach to Understanding Creaminess , 1974 .

[22]  M. Bourne,et al.  SENSORY EVALUATION OF FOOD FIRMNESS. , 1969, Journal of texture studies.

[23]  S. Ritchey,et al.  Tenderness of Beef. , 1962 .

[24]  D. B. Emmons,et al.  MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILK , 1980 .

[25]  SCALES OF SUBJECTIVE VISCOSITY AND FLUIDITY OF GUM SOLUTIONS , 1972 .

[26]  SENSORY AND INSTRUMENTAL EVALUATION OF MATERIAL PROPERTIES OF FISH GELS , 1979 .

[27]  M. Peleg.  CONTACT AND FRACTURE ELEMENTS AS COMPONENTS OF THE RHEOLOGICAL MEMORY OF SOLID FOODS1 , 1977 .

[28]  T. Izutsu,et al.  FOOD TEXTURE AND TASTE: A REVIEW , 1985 .