1 publication

• Published Subscription 29 Jan 2021

  Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses

  By César Vinicius Toniciolli Rigueto, Jaqueline da Silva Rumão, Raquel Aparecida Loss, Christian Oliveira Reinehr, Luciane Maria Colla

  Abstract: The texture is essential in the quality and acceptance of food, being classified into three distinct groups: mechanical, geometrical, and compositional. The so-called “lexicons” are standardized vocabularies with the definitions and references for each attribute which aid the application of descriptive sensory analysis. The objective of this study was to raise typical texture descriptors from different types of food, relating them to the methodologies and technological processes used, besides the …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 16–27 Read article →