Sensory Textural/Rheological Properties—A Polyglot List
- 1 April 1989
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 20 (1) , 1-27
- https://doi.org/10.1111/j.1745-4603.1989.tb00417.x
Abstract
A listing is provided of 54 English terms for sensory textural/rheological properties of foods and their equivalents in 22 other languages. Translation into the other languages was done by about 50 collaborators who had a good command of English and their own language and who were well versed in textural/rheological terms.The original purpose of this work was to provide a new approach to developing a better understanding of textural/rheological properties and words used to describe them by utilizing the principles of linguistics. It is hoped that the publication of this list will stimulate interest in a deeper analysis.Keywords
This publication has 3 references indexed in Scilit:
- THE TERMINOLOGY OF FOOD TEXTUREJournal of Texture Studies, 1974
- Consistency profiling, and the evaluation of pharmaceutical productsRheologica Acta, 1971
- Classification of Textural CharacteristicsaJournal of Food Science, 1963