Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/89704
Type: Artigo de periódico
Title: Critical Evaluation Of Crispy And Crunchy Textures: A Review
Author: Tunick M.H.
Onwulata C.I.
Thomas A.E.
Phillips J.G.
Mukhopadhyay S.
Sheen S.
Liu C.-K.
Latona N.
Pimentel M.R.
Cooke P.H.
Abstract: Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defined differently among dictionaries, consumers, and researchers. Sensory, mechanical, and acoustic methods have been used to provide data on crispness and crunchiness. Sensory measurements include biting force and sound intensity. Mechanical techniques resemble mastication and include flex, shear, and compression. Acoustical techniques measure frequency, intensity, and number of sound events. Water and oil content contribute to crispness and crunchiness, which also have temporal aspects. Information in the literature is compared in this article to develop definitions of crispness and crunchiness. Copyright © 2013 Taylor & Francis Group, LLC.
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Rights: fechado
Identifier DOI: 10.1080/10942912.2011.573116
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84876136010&partnerID=40&md5=7a50636f90c629c0f66c2db3b80b93c4
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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