A
Alina S. Szczesniak
Publications - 34
Citations - 5735
Alina S. Szczesniak is an academic researcher. The author has contributed to research in topics: Texture (geology) & Viscosity. The author has an hindex of 25, co-authored 34 publications receiving 5398 citations.
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Texture is a sensory property
TL;DR: A review of the state-of-the-art in texture research can be found in this article, where the authors define the components of complex textural characteristics, develop an understanding of the perceptual interplay among texture parameters and between textural and other modalities, explore the breakdown pathways in the mouth for various food categories, and repeat earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.
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Classification of textural characteristics
TL;DR: In this paper, a system for classification of textural characteristics of foods is described, based on fundamental rheological principles, and at the same time is suitable for routine use.
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The Texturometer—A New Instrument for Objective Texture Measurement
TL;DR: A new recording instrument, the "texturometer" as discussed by the authors, gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel, which was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness and gumminess.
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Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation
TL;DR: In this paper, standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture.
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Guidelines to training a texture profile panel
TL;DR: In this paper, a texture profile panel is used for describing and quantifying textural characteristics of food products when the panel is carefully selected, trained and maintained, and guidelines to accomplishing this goal are presented.