المصدر: Journal of Texture Studies. 43(6):421-437

مصطلحات موضوعية: AFSG Food Quality, Physics and Physical Chemistry of Foods, Food Chemistry, perceived crispness, deformation, acoustic properties, sensory crispness, water activity, Levensmiddelenchemie, Food Technology, instrumental parameters, potato-chips, snack food, auditory cues, texture

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::72847b481344329d16f41dd46c2eec83
https://doi.org/10.1111/j.1745-4603.2012.00353.x

المؤلفون: Anita Hirte, Rob J. Hamer, Marcel B.J. Meinders, Cristina Primo-Martín

المصدر: Journal of Cereal Science, 52(2), 129-135
Journal of Cereal Science 52 (2010) 2

مصطلحات موضوعية: Water activity, Starch, Mineralogy, Soil science, food-products, bread crust, Biochemistry, chemistry.chemical_compound, Brittleness, water activity, Levensmiddelenchemie, Water uptake, skin and connective tissue diseases, Water content, VLAG, model, Food Chemistry, integumentary system, Chemistry, starch, digestive, oral, and skin physiology, deformation, sensory crispness, food and beverages, Crust, Permeability (earth sciences), fracture, Food Technology, Water vapor, Food Science

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d87f68a856b569981f40f2eb61b6728
https://doi.org/10.1016/j.jcs.2010.04.004

المؤلفون: Rob J. Hamer, Marcel B.J. Meinders, Eva M. Castro-Prada, Cristina Primo-Martín, Ton van Vliet

المصدر: Journal of Texture Studies 40 (2009) 2
Journal of Texture Studies, 40(2), 127-156

مصطلحات موضوعية: Physics and Physical Chemistry of Foods, Materials science, Water activity, Pharmaceutical Science, Deformation (meteorology), Viscoelasticity, Brittleness, fracture properties, Sensory tests, Levensmiddelenchemie, Forensic engineering, instrumental imitative tests, Rate dependency, Composite material, VLAG, AFSG Food Quality, Food Chemistry, uniaxial compression, sensory crispness, snack food-products, hardness, breakfast cereals, Fracture (geology), Sound emission, biting velocities, cereal-based products, fast crack-propagation, Food Science

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ec1926e0cb27905d7a17fcd7d4757b
https://doi.org/10.1111/j.1745-4603.2009.00173.x

المؤلفون: Castro-Prada, E.M., Meinders, M.B.J., Primo-Martin, C., Hamer, R.J., van Vliet, T.

المصدر: Journal of Texture Studies 43 (2012) 6 ; ISSN: 0022-4901

مصطلحات موضوعية: acoustic properties, auditory cues, deformation, instrumental parameters, perceived crispness, potato-chips, sensory crispness, snack food, texture, water activity, psy, geo

Relation: https://research.wur.nl/en/publications/why-coarse-toasted-rusk-rolls-are-crispier-than-fine-ones

الاتاحة: https://research.wur.nl/en/publications/why-coarse-toasted-rusk-rolls-are-crispier-than-fine-ones

المؤلفون: Castro Prada, E.M., Primo Martin, C., Meinders, M.B.J., Hamer, R.J., van Vliet, T.

المصدر: ISSN: 0022-4901

مصطلحات الفهرس: biting velocities, breakfast cereals, cereal-based products, fast crack-propagation, fracture properties, hardness, instrumental imitative tests, sensory crispness, snack food-products, uniaxial compression, Article/Letter to editor

URL: https://edepot.wur.nl/4534
https://edepot.wur.nl/4534