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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS

Location: Dairy and Functional Foods

Title: Food texture analysis in the 21st century

Author
item Tunick, Michael

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Review Article
Publication Acceptance Date: June 10, 2010
Publication Date: July 5, 2010
Citation: Tunick, M.H. 2010. Food texture analysis in the 21st century. Journal of Agricultural and Food Chemistry. DOI: 10/1021/jf/02/994.

Technical Abstract: The study of food texture encompasses sensory, physiological, and structural aspects. Research in this area must be multidisciplinary in nature, accounting for consumer perception and acceptability, rheology, and structural aspects. This brief review of the field covers sensory panels, instrumental analysis, microstructure, and acceptability issues, and includes areas where more understanding is needed.

Last Modified: 4/16/2014
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