Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Eva M. Castro-Prada"'
Publikováno v:
Journal of Texture Studies. 43:421-437
Toasted rusk rolls with a coarser structure are sensed crispier than those with a fine structure, at the same water activity (aw). The present paper shows that this difference in crispness perception is related to differences in fracture behavior and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd3b6befa766c61dab8a569f76644012
https://doi.org/10.1111/j.1745-4603.2012.00353.x
https://doi.org/10.1111/j.1745-4603.2012.00353.x
Autor:
Rob J. Hamer, Marcel B.J. Meinders, Eva M. Castro-Prada, Cristina Primo-Martín, Ton van Vliet
Publikováno v:
Journal of Texture Studies 40 (2009) 2
Journal of Texture Studies, 40(2), 127-156
Journal of Texture Studies, 40(2), 127-156
Very little is known on the rate dependency of the fracture behavior of crispy products as a function of water activity (Aw). Therefore, the effect of deformation speed on instrumental and sensory crispness was studied as a function of Aw. Deformatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ec1926e0cb27905d7a17fcd7d4757b
https://doi.org/10.1111/j.1745-4603.2009.00173.x
https://doi.org/10.1111/j.1745-4603.2009.00173.x
Publikováno v:
Food Research International, 41(5), 480-486
Food Research International 41 (2008) 5
Food Research International 41 (2008) 5
Crispness is a salient textural attribute of toasted foods strongly related to their preference. Crispness is affected by water content, mechanical properties and morphology of the food. Sound emission and force characteristics during food crushing p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8fb81cb925d3136ac195e878399f878
https://doi.org/10.1016/j.foodres.2008.02.004
https://doi.org/10.1016/j.foodres.2008.02.004
Publikováno v:
Fracture of Nano and Engineering Materials and Structures ISBN: 9781402049712
Crispy foods like biscuits and breads crusts are cellular solids with relatively large pores of a wide size distribution. Important for the crispy character of such products are both the fracture behaviour and the acoustic emission (Luyten et al. [1]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::068a07d28f7ce925123a47503f2506ae
https://doi.org/10.1007/1-4020-4972-2_217
https://doi.org/10.1007/1-4020-4972-2_217
