Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 498522
Title Instrumental characterisation of textural properties of fluid food
Author(s) Sala, G.; Scholten, E.
Source In: Modifying Food Texture Woodhead Publishing - ISBN 9781782423522 - p. 107 - 131.
Department(s) FBR Food Technology
Physics and Physical Chemistry of Foods
Publication type Chapter in scientific book
Publication year 2015
Keyword(s) fluid foods - rheological behavior - viscosity - lubrication properties - texture - instrumental characterisation of texture - fat replacers
Abstract To control or modify the textural properties of food, it is important to understand how the ingredients affect the product structure and how the product is perceived by the consumer. The relationship between these aspects is complex, and a complete understanding of the mechanisms relating structure to sensory perception is still lacking. With this regard, the instrumental characterization of the physical properties of food plays a fundamental role. In this chapter, an overview of the rheological and tribological properties of fluid food as well as of the instrumental techniques to determine these properties is given. The presented physical parameters are linked to a variety of mouthfeel attributes. The significance of the choice of the instrumental techniques and that of the measuring conditions to be able to link instrumental measurements to sensory attributes are analyzed. Examples of how ingredients interactions are related to fat perception and can be used for fat reduction are given.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.