Texture on extruded snack , correlation between instrumental and sensory analysis

Texture on extruded snack , correlation between instrumental and sensory analysis

Uno de los productos alimenticios ms̀ populares producidos mediante extrusin̤ son los pasabocas. Su calidad est ̀relacionada con factores sensoriales tales como apariencia y sabor, con ňfasis en la textura. No obstante, es muy difc̕il encontrar estudios que correlacionen anl̀isis descriptivos e ins...

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Dettagli Bibliografici
Altri autori: Berwig Kimberli P., Marques Diego R., B. Silva Denise M., Mendes Maiara P., Raniero Ghiovani Z., Monteiro Claudia C.F, G. Monteiro Antonio R., The Italian Association of Chemical Engineering (AIDIC)
Natura: Libro
Lingua:inglese
Soggetti:
Calidad de los alimentos
Alimentos
Consumo de alimentos
Food quality
Food
Food consumption
Calidad sensorial
Medicin̤ objetiva
Medicin̤ subjetiva
Anl̀isis instrumental
Anl̀isis sensorial
Pasabocas
Textura
Sensory quality
Objective measurement
Subjective measurement
Instrumental analysis
Sensory analysis
Snack
Texture
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Texture on extruded snack , correlation between instrumental and sensory analysis

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