کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2440535 | 1108120 | 2007 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Invited Review: Sensory and Mechanical Properties of Cheese Texture1
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
Instrumental mechanical properties (instrumental tests that measure force and deformation over time) of cheese and cheese texture (sensory perception of cheese structure) are critical attributes. Accurate measurement of these properties requires both instrumental and sensory testing. Fundamental rheological and fracture tests provide accurate measurement of mechanical properties that can be described based on chemical and structural models. Sensory testing likewise covers a range of possible tests with selection of the specific test dependent of the specific goal desired. Establishing relationships between instrumental and sensory tests requires careful selection of tests and consideration and analysis of the results. A review of these tests and a critical analysis of establishing relationships between instrumental and sensory tests is presented.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 90, Issue 4, April 2007, Pages 1611-1624
Journal: Journal of Dairy Science - Volume 90, Issue 4, April 2007, Pages 1611-1624
نویسندگان
E.A. Foegeding, M.A. Drake,