Add to ORKGIn recent years there has been a trend towards a more fundamental approach to food-texture measurement. This usually involves attempts to relate textural characteristics of foods to well-defined physical properties. In this study we compared measurements from a Physica UDS200 rheometer and a TA-HDi Texture Profile Analyser (TPA) on fatty liver from goose and duck. The UDS rheometer was fitted with a MP31 top plate and a Peltier bottom plate. Rotational rheometer measurements using plate-plate systems seem to represent feasible off-line methods for objective texture characteristics of fatty liver. But in many cases such measurements have limitations regarding information about specific sensoric-rheological characteristics of interest. To com...
The texture profile analysis test is an imitative test to determine texture properties of food, whic...
Catfish fillet texture is important to consumers, especially if the texture is not what the consumer...
The field of rheology has seen a wider application in the food industry recently although, it is a c...
Texture of fatty liver, as a multi-parameter attribute, has been examined more and more during the l...
A new objective texture test method was developed and compared with the goose liver manual grading s...
The key problem in characterising the rheology of shear-sensitive soft food is that placing the samp...
Rheological characteristics of food products, also regarding butter and margarine, may be utilized t...
The importance of maintaining the purity of rheological terms and using them only when measurements ...
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant f...
The Foodtexture Puff Device (FPD) is a noncontact rheological measurement device, which applies an a...
Components of meat texture are especially important features for consumers. The systems with guarant...
Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innova...
The flavor and texture of fish pâté are the most important attributes for consumers. The aim of the ...
The scope of this study was to assess and compare two rheological measurement methods to characteriz...
Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using th...
The texture profile analysis test is an imitative test to determine texture properties of food, whic...
Catfish fillet texture is important to consumers, especially if the texture is not what the consumer...
The field of rheology has seen a wider application in the food industry recently although, it is a c...
Texture of fatty liver, as a multi-parameter attribute, has been examined more and more during the l...
A new objective texture test method was developed and compared with the goose liver manual grading s...
The key problem in characterising the rheology of shear-sensitive soft food is that placing the samp...
Rheological characteristics of food products, also regarding butter and margarine, may be utilized t...
The importance of maintaining the purity of rheological terms and using them only when measurements ...
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant f...
The Foodtexture Puff Device (FPD) is a noncontact rheological measurement device, which applies an a...
Components of meat texture are especially important features for consumers. The systems with guarant...
Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innova...
The flavor and texture of fish pâté are the most important attributes for consumers. The aim of the ...
The scope of this study was to assess and compare two rheological measurement methods to characteriz...
Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using th...
The texture profile analysis test is an imitative test to determine texture properties of food, whic...
Catfish fillet texture is important to consumers, especially if the texture is not what the consumer...
The field of rheology has seen a wider application in the food industry recently although, it is a c...