Classification of textural characteristics
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Cites background from "Classification of textural characte..."
...Watery Fat content Oiliness Oily Greasiness Greasy a Szczesniak, 1963 by permission of the Institute of Food Technologists. release on sequential chews — was added while studying strawberries (Szczesniak & Smith, 1969) and meat (Szczesniak, Sloman, Brandt & Skinner, 1963b) processed in ways that…...
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...They were described in detail by Szczesniak and Kahn (1971). Table 5 summarizes the key liked and disliked textural characteristics in the USA....
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...An attempt at doing this is shown in Tables 1 and 2 for solids and semi-solids (Civille & Szczesniak, 1973; Szczesniak, 1963) and Table 3 for liquids (Szczesniak, 1979)....
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...Attitudes to texture are shaped by physiological factors, socially and culturally learned expectations, and psychological factors (Szczesniak & Kahn, 1971). People like to be in full control of the food placed in their mouth. Stringy, gummy or slimy foods or those containing unexpected lumps or hard particles are rejected for fear of gagging or choking. Consumers, especially those in the lower socio-economic classes and especially women, are very conscious of how they look while eating and difficult to manipulate textures evoke negative attitudes. Associations with non-edible objects and with unpleasant past events will also lead to rejection of certain textures. Learning about foods is a continuing process and adults — particularly those of higher socioeconomic status — learn to accept new, exotic, sophisticated foods at almost any stage of life. The recent explosion of Oriental foods and restaurants in the USA is an example. In this context, the American consumer A.S. Szczesniak / Food Quality and Preference 13 (2002) 215–225 221...
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Cites result from "Classification of textural characte..."
...) qualities (Szczesniak, 1963a)....
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...The results of that investigation are reported elsewhere (Szczesniak, 1963a)....
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References
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