한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제7권3호
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- Pages.168-180
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- 1975
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- 0367-6293(pISSN)
대용 식품의 텍스츄어 특성 및 그의 측정 방법
Desired Textures of Food Analogs and Methods of Measuring Their Textural Properties
- 말콤C.부르네 (코넬대학교 식품이공학)
- Bourne, Malcolm C. (Food Science and Technology Cornell University)
- 발행 : 1975.09.28
초록
Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.
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