Chemical and Physical Basis Of Texture In Horticultural Products1

DOI XML XML 被引用文献2件

この論文をさがす

説明

<jats:title>Abstract</jats:title> <jats:p>Food quality is generally expressed through its three components: color or appearance, flavor, and texture. Each of these are elusive quantities difficult to define. Texture has often been characterized by the use of descriptive terms such as <jats:italic>hardness, mealiness,</jats:italic> and <jats:italic>grittiness</jats:italic> (Table 1), depending on the product being considered and the particular textural component being characterized. These terms have the ability of evoking relative responses in the mind, but cannot provide quantitative information in terms of measurable physical properties. The terms <jats:italic>elasticity, plasticity,</jats:italic> and <jats:italic>viscosity</jats:italic> can often provide such information, but unfortunately, do not lend themselves easily to applications in such complex, often heterogeneous, systems as foods. The various devices for measurement of textural parameters represent a compromise between the descriptive, qualitative properties and the absolute descriptions that rest on universal units of force, time, and distance. Under strictly defined conditions, these instruments are capable of providing measurements that can serve as valuable guides in evaluating effects of treatments if they are properly based statistically. On the other hand, since microscopic sample sizes are required, little information is obtained concerning the finer details of structure or the relative importance of individual chemical entities.</jats:p>

収録刊行物

  • HortScience

    HortScience 8 (2), 108-110, 1973-04

    American Society for Horticultural Science

被引用文献 (2)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ