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, Vol.19(3), pp.519-521 |
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| container_end_page | 521 |
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| container_issue | 3 |
| container_start_page | 519 |
| container_title | Food Science and Technology Research |
| container_volume | 19 |
| creator | NISHINARI, Katsuyoshi KOHYAMA, Kaoru KUMAGAI, Hitoshi FUNAMI, Takahiro BOURNE, Malcolm C. |
| description | 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. |
| doi_str_mv | 10.3136/fstr.19.519 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1344-6606 |
| ispartof | Food Science and Technology Research, 2013, Vol.19(3), pp.519-521 |
| issn | 1344-6606 1881-3984 |
| language | eng |
| recordid | cdi_proquest_journals_1478042060 |
| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | adhesiveness cohesiveness hardness texture profile analysis |
| title | Parameters of Texture Profile Analysis |
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