Format

Send to

Choose Destination
J Agric Food Chem. 2011 Mar 9;59(5):1477-80. doi: 10.1021/jf1021994. Epub 2010 Jul 1.

Food texture analysis in the 21st century.

Author information

1
Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States. Michael.Tunick@ars.usda.gov

Abstract

Food texture encompasses physical characteristics perceived by the senses. Research in this area must be multidisciplinary in nature, accounting for fracture of food, sounds it makes during biting and chewing, its microstructure, muscle movements during mastication, swallowing, and acceptability. Food texture thus encompasses chemistry, physics, physiology, and psychology. This brief review of the field covers the areas of recent research in food texture and specifies where further understanding is needed.

PMID:
20593784
DOI:
10.1021/jf1021994
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for American Chemical Society
Loading ...
Support Center