Parameters of Texture Profile Analysis

Parameters of Texture Profile Analysis

Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.

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Veröffentlicht in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013-05, Vol.19 (3), p.519-521
Hauptverfasser: Katsuyoshi NISHINARI, Kaoru KOHYAMA, Hitoshi KUMAGAI, Takahiro FUNAMI, Malcolm C. BOURNE
Format: Artikel
Sprache:jpn
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Zusammenfassung:Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.
ISSN:1344-6606