KOHA: OPAC Catalogue Search
Start OverMARC DisplayBrief DisplayReturn To BrowseExport Marked Records


Author Aunchalee Aussanasuwannakul
Alternative Author วารสารอาหาร
TitleRheology and tribology the fundamentals of innovative food texture
Imprintปีที่ 45 ฉบับที่ 3, กรกฎาคม-กันยายน 2558
Call# FOOD 8205

CALL # Volume Number Month Year Barcode Status

AbstractRheologica measurements is a viable techniaque to drive food innovation. There has been a common trend in producing foods that are low in fat, sugar, and salt, high in protein and fiber. Along this direction, product developers have tried to use different ingredients and modify processes to produce traditional products with altered composition. Without good understanding of food structure and material characteristics, the palatability of these products, particularly texture perception, often dhanges by little change in formulaiton
Descriptหน้า 29-32
Subjectfood texture
mouthfeel
rheology
tribology
oral process
Previous||8924||Next