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Parameters of Texture Profile Analysis

Food Science and Technology Research, 2013, Vol.19(3), pp.519-521

2013

Volltextzugriff (PDF)

Food Texture and Viscosity - Concept and Measurement (2nd Edition)

Bourne, Malcolm C

2nd ed., 2002

Volltextzugriff (PDF)

Food texture and viscosity: concept and measurement

Food science and technology (USA), 1982

1, 1982

Volltextzugriff (PDF)

Food Texture and Viscosity: Concept and Measurement

2014

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Selection and use of postharvest technologies as a component of the food chain

Journal of food science, 2004-03, Vol.69 (2), p.crh43-crh46

Bourne, M.C

2004

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Laboratory minicomputing

Bourne, Malcolm C

2014

Volltextzugriff (PDF)

Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology

Journal of food science, 1996-01, Vol.61 (1), p.165-166

1996

Volltextzugriff (PDF)

Food Texture and Viscosity

Bourne, Malcolm C

1, 1981

Volltextzugriff (PDF)

Parameters of Texture Profile Analysis

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2013-05, Vol.19 (3), p.519-521

2013

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Effect of Temperature on Firmness of Raw Fruits and Vegetables

Journal of food science, 1982-03, Vol.47 (2), p.440-444

BOURNE, MALCOLM C.

1982

Volltextzugriff (PDF)

Principles of Objective Texture Measurement

Food Texture and Viscosity - Concept and Measurement, 2002, p.1-1

Bourne Malcolm C

2nd Edition, 2002

Volltextzugriff (PDF)

A PSYCHOACOUSTICAL THEORY OF CRISPNESS

Journal of food science, 1976-09, Vol.41 (5), p.1158-1164

1976

Volltextzugriff (PDF)

Cellular, biological, and physicochemical basis for the hard-to-cook defect in legume seeds

Critical reviews in food science and nutrition, 1995-07, Vol.35 (4), p.263-298

1995

Volltextzugriff (PDF)

EFFECT OF WATER ACTIVITY ON TEXTURE PROFILE PARAMETERS OF APPLE FLESH

Journal of texture studies, 1986-09, Vol.17 (3), p.331-340

BOURNE, MALCOLM C.

1986

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SENSORY EVALUATION OF FOOD FIRMNESS

Journal of texture studies, 1969-11, Vol.1 (1), p.52-64

1969

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Preserving Food After Harvest is an Integral Component of Food Security

Global Food Security and Wellness, 2017, p.15-25

2017

Volltextzugriff (PDF)

FOUNDING EDITORS HONORED

Journal of texture studies, 1999-10, Vol.30 (4), p.vi-vi

BOURNE, MALCOLM C.

1999

Volltextzugriff (PDF)

Appendix I - Suppliers of Texture and Viscosity Measuring Instruments

Food Texture and Viscosity, 2002, p.341-346

Bourne, Malcolm C

Second Edition, 2002

Volltextzugriff (PDF)

Correlation between Physical Measurements and Sensory Assessments of Texture and Viscosity

Food Texture and Viscosity, 2002, p.1-1

Bourne, Malcolm C

2nd Edition, 2002

Volltextzugriff (PDF)

Sensory Methods of Texture and Viscosity Measurement

Food Texture and Viscosity, 2002, p.1-1

Bourne, Malcolm C

2nd Edition, 2002

Volltextzugriff (PDF)

Practice of Objective Texture Measurement

Food Texture and Viscosity, 2002, p.1-1

Bourne, Malcolm C

2nd Edition, 2002

Volltextzugriff (PDF)

Appendix IV - Examples of Sensory Texture Profiles

Food Texture and Viscosity, 2002, p.369-379

Bourne, Malcolm C

Second Edition, 2002

Volltextzugriff (PDF)

Viscosity Measurement

Food Texture and Viscosity, 2002, p.1-1

Bourne, Malcolm C

2nd Edition, 2002

Volltextzugriff (PDF)

Appendix III - Guidelines and Conditions for Testing Foods

Food Texture and Viscosity, 2002, p.353-368

Bourne, Malcolm C

Second Edition, 2002

Volltextzugriff (PDF)

Selection of a Suitable Test Procedure

Food Texture and Viscosity, 2002, p.1-1

Bourne, Malcolm C

2nd Edition, 2002

Volltextzugriff (PDF)

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Parameters of Texture Profile Analysis

Food Texture and Viscosity - Concept and Measurement (2nd Edition)

Food texture and viscosity: concept and measurement

Food Texture and Viscosity: Concept and Measurement

Selection and use of postharvest technologies as a component of the food chain

Laboratory minicomputing

Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology

Food Texture and Viscosity

Parameters of Texture Profile Analysis

Effect of Temperature on Firmness of Raw Fruits and Vegetables

Principles of Objective Texture Measurement

A PSYCHOACOUSTICAL THEORY OF CRISPNESS

Cellular, biological, and physicochemical basis for the hard-to-cook defect in legume seeds

EFFECT OF WATER ACTIVITY ON TEXTURE PROFILE PARAMETERS OF APPLE FLESH

SENSORY EVALUATION OF FOOD FIRMNESS

Preserving Food After Harvest is an Integral Component of Food Security

FOUNDING EDITORS HONORED

Appendix I - Suppliers of Texture and Viscosity Measuring Instruments

Correlation between Physical Measurements and Sensory Assessments of Texture and Viscosity

Sensory Methods of Texture and Viscosity Measurement

Practice of Objective Texture Measurement

Appendix IV - Examples of Sensory Texture Profiles

Viscosity Measurement

Appendix III - Guidelines and Conditions for Testing Foods

Selection of a Suitable Test Procedure

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