Parameters of Texture Profile Analysis

• NISHINARI Katsuyoshi

  Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University

• KOHYAMA Kaoru

  National Food Research Institute, National Agriculture and Food Research Organization

• KUMAGAI Hitoshi

  Faculty of Home Economics, Kyoritsu Women’s University

• FUNAMI Takahiro

  San-Ei Gen F.F.I., Inc.

• BOURNE Malcolm C.

  New York State Agricultural Experiment Station, Cornell University

抄録

Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 19 (3), 519-521, 2013

  公益社団法人 日本食品科学工学会

キーワード

• texture profile analysis
• cohesiveness
• hardness
• adhesiveness

詳細情報

• CRID: 1390001204459435136
• NII論文ID: 10031177103
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.19.519
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可