EFFECTS OF TEXTURAL CHANGES IN COOKED APPLES ON THE HUMAN BITE, AND INSTRUMENTAL TESTS
- 1 December 2003
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 34 (5-6) , 499-514
- https://doi.org/10.1111/j.1745-4603.2003.tb01078.x
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
- Discrimination of cucumber cultivars using a multiple‐point sheet sensor to measure biting forceJournal of the Science of Food and Agriculture, 2003
- The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation KineticsJournal of Food Science, 2000
- Fractional Conversion for Determining Texture Degradation Kinetics of VegetablesJournal of Food Science, 1997
- KINETIC MODELING OF VEGETABLE COOKING AT 100CJournal of Texture Studies, 1996
- JAW MOVEMENT DURING MASTICATION OF FIBROUS AND NONFIBROUS COMPOSITE FOODS BY ADULT SUBJECTSJournal of Texture Studies, 1993
- Measurement of firmness in carrot tissue during cooking using dynamic, static and sensory testsJournal of the Science of Food and Agriculture, 1992
- SELECTED PHYSICAL AND MECHANICAL PROPERTIES OF COMMERCIAL APPLE CULTIVARS1Journal of Texture Studies, 1988
- KINETICS OF THERMAL SOFTENING OF FOODS ? A REVIEWJournal of Food Processing and Preservation, 1986
- Thermal Degradation of Texture in ApplesJournal of Food Science, 1985
- KINETICS OF THERMAL SOFTENING OF VEGETABLESJournal of Texture Studies, 1983