Some Theoretical Rheological Characteristics of the Mechanical Signals in Sensory Evaluation of Texture
- 1 July 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4), 1187-1191
- https://doi.org/10.1111/j.1365-2621.1983.tb09188.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- STRESS AND STRAIN ACTIVATED FRACTURE ELEMENTS2Journal of Texture Studies, 1983
- A Computer Assisted Analysis of Some Theoretical Rate Effects in Mastication and in Deformation Testing of FoodsJournal of Food Science, 1982
- THEORETICAL ANALYSIS OF THE RELATIONSHIP BETWEEN MECHANICAL HARDNESS AND ITS SENSORY ASSESSMENTJournal of Food Science, 1980
- A NOTE ON THE SENSITIVITY OF FINGERS, TONGUE AND JAWS AS MECHANICAL TESTING INSTRUMENTSJournal of Texture Studies, 1980
- CONSIDERATIONS OF A GENERAL RHEOLOGICAL MODEL FOR THE MECHANICAL BEHAVIOR OF VISCOELASTIC SOLID FOOD MATERIALS*Journal of Texture Studies, 1976
- A STUDY OF FORCE‐COMPRESSION CONDITIONS ASSOCIATED WITH HARDNESS EVALUATION IN SEVERAL FOODSJournal of Texture Studies, 1975
- A QUASI‐RHEOLOGICAL MODEL ELEMENT FOR FRACTUREJournal of Texture Studies, 1971