Journal ArticleDOI
Texture measurement approaches in fresh and processed foods — A review
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TLDR
The relationships between sensory evaluation and instrumental measurement of food texture are discussed, which shows the importance of multidisciplinary collaboration in this field.About:
This article is published in Food Research International.The article was published on 2013-05-01. It has received 269 citations till now. The article focuses on the topics: Food quality.read more
Citations
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Analytical methods for determination of sugars and sweetness of horticultural products—A review
TL;DR: A review of analytical methods for determination of sugars and sweetness of fresh and processed fruit and vegetables, including the use of destructive and non-destructive instrumental techniques to evaluate sugar composition and characterize taste profile or sweetness, can be found in this paper.
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Apple fruit quality: Overview on pre-harvest factors
Stefano Musacchi,Sara Serra +1 more
TL;DR: The most common worldwide utilized external and internal quality parameters and conventional techniques as well as some new approaches to assess them are explored and new quality metrics recently developed, like IAD and dry matter, are discussed too.
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Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review.
TL;DR: This review aims to present recent advances of texture and structure measurements and analyses, including sensory evaluation and instrumental methods, for indicating and evaluating fish freshness quality.
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Kinetics of Food Quality Changes During Thermal Processing: a Review
TL;DR: In this paper, a comprehensive review of recent progresses on quality kinetics for thermal treatments to inactivate microorganisms and enzymes in foods of both plant and animal origins is provided, which mainly covers the theoretical basis for studying quality Kinetics, common and special kinetic models to describe major quality attributes, such as appearance, texture, and nutrients.
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Non-destructive prediction of internal and external quality attributes of fruit with thick rind: A review
TL;DR: In this article, the use of other non-destructive techniques for assessing internal and external quality of thick rind fruit, such as hyperspectral and multispectral imaging systems, X-ray micro-computed tomography, nuclear magnetic resonance and Raman spectroscopy, is discussed.
References
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Book
Sensory Evaluation of Food: Principles and Practices
TL;DR: In this article, the authors discuss acceptance and preference testing as a special case of threshold testing and apply it in a variety of applications, such as: Acceptance and Preference Testing - Consumer Tests Outside the Laboratory.
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Texture is a sensory property
TL;DR: A review of the state-of-the-art in texture research can be found in this article, where the authors define the components of complex textural characteristics, develop an understanding of the perceptual interplay among texture parameters and between textural and other modalities, explore the breakdown pathways in the mouth for various food categories, and repeat earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.
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Applications of ultrasound in analysis, processing and quality control of food: A review
TL;DR: In this article, a review summarizes the major applications of low and high power ultrasound in food science and technology, and their methods and applications including important research results including the basic principles and applications.
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Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
TL;DR: In this article, the biochemical bases for color and firmness changes in fruit and vegetable tissues are described, since appearance and texture are two of the most fundamental factors affecting the quality of fresh-cut products.
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Food oral processing - a review.
TL;DR: This article reviews recent progresses and literature findings about food processing and transformation in mouth, with particular attention on the physiology and rheology aspects of oral operations.