Staff Publications

Staff Publications

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    '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 561306
Title From food structure to texture
Author(s) Wilkinson, C.; Dijksterhuis, G.B.; Minekus, M.
Source Trends in Food Science and Technology 11 (2000)12. - ISSN 0924-2244 - p. 442 - 450.
DOI https://doi.org/10.1016/S0924-2244(01)00033-4
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract

Understanding the relationship between food texture perception and food structure is of increasing importance for companies wishing to produce texturally attractive food products. The perception of texture is a complex process involving the senses of vision, hearing, somesthesis and kinesthesis. Texture perception takes place partly during the dynamic process of food breakdown in the mouth and is affected by oral processes, such as motility, saliva production and temperature. To take account of these factors, a multidisciplinary approach is proposed for studying the relationship between food structure and texture perception, combining sensory research, physiology studies and research into food physicochemical characteristics. Recent developments in these three areas that give potential for a better understanding of texture perception and its relationship with food structure are discussed.

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