Relating food structure to texture and sensory properties

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Texture is a key quality attribute for many of the cellular solid food materials such as bread, cakes, crackers and extruded snacks. The structure of the food matrix and the cellular architecture influences appearance, texture perception, as well as flavor release. The mechanical failure of cellular foods is related to polymer properties of the cell wall material, processing steps, ingredients and the interaction of all these factors. Previously, solid mechanics theories have been applied by researchers to define the fundamental mechanical behavior of bread and extrudates. Microscopy, magnetic resonance imaging, computer vision techniques, porosimetry, and X-ray computed tomography are some of the several techniques which have been used to study food microstructures. Fundamental solid mechanics theories which were widely applied to define concepts of polymer and mechanical engineering have later on been adapted to characterize food mechanics.
Original languageEnglish
Pages (from-to)20-23
Number of pages3
JournalFood Science and Technology
Volume26
Issue number4
Publication statusPublished - 2012
MoE publication typeA1 Journal article-refereed

Fingerprint

mechanics
sensory properties
texture
Food
breads
Mechanics
polymers
Bread
crackers
food matrix
computer vision
snacks
computed tomography
Polymers
magnetic resonance imaging
Mechanical Phenomena
microstructure
microscopy
engineering
X-radiation

Cite this

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title = "Relating food structure to texture and sensory properties",
abstract = "Texture is a key quality attribute for many of the cellular solid food materials such as bread, cakes, crackers and extruded snacks. The structure of the food matrix and the cellular architecture influences appearance, texture perception, as well as flavor release. The mechanical failure of cellular foods is related to polymer properties of the cell wall material, processing steps, ingredients and the interaction of all these factors. Previously, solid mechanics theories have been applied by researchers to define the fundamental mechanical behavior of bread and extrudates. Microscopy, magnetic resonance imaging, computer vision techniques, porosimetry, and X-ray computed tomography are some of the several techniques which have been used to study food microstructures. Fundamental solid mechanics theories which were widely applied to define concepts of polymer and mechanical engineering have later on been adapted to characterize food mechanics.",
author = "{Sozer Aykal}, Nesli",
year = "2012",
language = "English",
volume = "26",
pages = "20--23",
journal = "Food Science and Technology",
issn = "1475-3324",
publisher = "Institute of Food Science and Technology (IFST)",
number = "4",

}

Relating food structure to texture and sensory properties. / Sozer Aykal, Nesli.

In: Food Science and Technology, Vol. 26, No. 4, 2012, p. 20-23.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Relating food structure to texture and sensory properties

AU - Sozer Aykal, Nesli

PY - 2012

Y1 - 2012

N2 - Texture is a key quality attribute for many of the cellular solid food materials such as bread, cakes, crackers and extruded snacks. The structure of the food matrix and the cellular architecture influences appearance, texture perception, as well as flavor release. The mechanical failure of cellular foods is related to polymer properties of the cell wall material, processing steps, ingredients and the interaction of all these factors. Previously, solid mechanics theories have been applied by researchers to define the fundamental mechanical behavior of bread and extrudates. Microscopy, magnetic resonance imaging, computer vision techniques, porosimetry, and X-ray computed tomography are some of the several techniques which have been used to study food microstructures. Fundamental solid mechanics theories which were widely applied to define concepts of polymer and mechanical engineering have later on been adapted to characterize food mechanics.

AB - Texture is a key quality attribute for many of the cellular solid food materials such as bread, cakes, crackers and extruded snacks. The structure of the food matrix and the cellular architecture influences appearance, texture perception, as well as flavor release. The mechanical failure of cellular foods is related to polymer properties of the cell wall material, processing steps, ingredients and the interaction of all these factors. Previously, solid mechanics theories have been applied by researchers to define the fundamental mechanical behavior of bread and extrudates. Microscopy, magnetic resonance imaging, computer vision techniques, porosimetry, and X-ray computed tomography are some of the several techniques which have been used to study food microstructures. Fundamental solid mechanics theories which were widely applied to define concepts of polymer and mechanical engineering have later on been adapted to characterize food mechanics.

M3 - Article

VL - 26

SP - 20

EP - 23

JO - Food Science and Technology

JF - Food Science and Technology

SN - 1475-3324

IS - 4

ER -