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Boudina I, Delalonde M, Koegel L, Maraval I, Forestier-Chiron N, Domingo R, Ricci J, Sharkawi T, Rondet E. Mechanical approach for the evaluation of the crispiness of food granular products. J Texture Stud 2023; 54:633-645. [PMID: 37264445 DOI: 10.1111/jtxs.12764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 04/12/2023] [Accepted: 04/14/2023] [Indexed: 06/03/2023]
Abstract
Crispiness of food products is a key parameter for consumer acceptance. Available methods to evaluate this attribute are subjective and have limitations. They are particularly difficult to implement when granular products are considered. The present study aims to provide a physical characterization of the crispiness of food granular products (gari and grinded corn flakes) based on the compression cycle modeling and the determination of the Py (yield pressure) parameter of the Heckel model. High Py values attributed to the brittle behavior, are indicative of product crispiness. Furthermore, Py parameter showed sensitivity to the plasticizing effect of water. This developed physical method was validated through sensory analysis and acoustic measurements which are both considered as reference methods for crispiness evaluation. The brittle/plastic behavior attributed to crispy/non crispy products respectively was confirmed through image analysis using X-ray microcomputed tomography. The latter made it possible to distinguish the brittle from the plastic behavior through the particle size distribution evolution. This work suggests that the Py value is a relevant indicator for the crispiness evaluation of granular products. This physical characterization is expected to contribute in food engineering as an alternative method for granular products crispiness in a simpler and a more objective way.
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Affiliation(s)
- Imen Boudina
- ICGM, CNRS, ENSCM, Université Montpellier, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Michèle Delalonde
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Laurène Koegel
- ICGM, CNRS, ENSCM, Université Montpellier, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Isabelle Maraval
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Nelly Forestier-Chiron
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Romain Domingo
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Julien Ricci
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Tahmer Sharkawi
- ICGM, CNRS, ENSCM, Université Montpellier, Montpellier, France
| | - Eric Rondet
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
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A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.
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Christofi M, Mourtzinos I, Lazaridou A, Drogoudi P, Tsitlakidou P, Biliaderis CG, Manganaris GA. Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit. J Texture Stud 2020; 52:228-239. [PMID: 33314120 DOI: 10.1111/jtxs.12577] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 11/30/2020] [Accepted: 12/05/2020] [Indexed: 11/29/2022]
Abstract
Peach (Prunus persica) products are destined for fresh consumption or are being consumed after processing in various forms. Despite its huge economic importance, no standardized protocols to define sensorial attributes and mechanical properties of canned peaches exist. Thus, the aim of the current study was dual and included the setting up of a list of sensorial descriptors and the elaboration of a toolkit to evaluate the textural properties of canned peaches using large deformation mechanical testing. A standardized vocabulary ("consensus language") was initially developed toward the determination and quantification of 15 sensorial attributes through a descriptive quantitative analysis (QDA) approach. Textural properties were additionally evaluated with a TA-XT Plus texture analyzer by applying three discrete large deformation tests [(a) puncture test with a flat cylindrical probe; (b) texture profile analysis (TPA) with a flat compression plunger; and (c) Kramer shear test (KST) cell with a bladed fixture]; that is, a total of nine textural properties, namely, "puncture firmness" (individual halves), "Kramer" hardness (applied in a complex mixture of peach slices), "TPA" hardness (central section of halves), fracturability, consistency, cohesiveness, springiness, chewiness, and total hardness were assessed. We hereby present novel protocols that encompass the comprehensive determination of sensorial and textural properties. The established protocols, providing complementary information, are readily applicable to the canning industry in setting up qualitative tests to determine product shelf life as well as to assist on going breeding programs for the evaluation of new candidate clingstone cultivars destined for canning purposes.
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Affiliation(s)
- Marina Christofi
- Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology & Food Science, Lemesos, Cyprus
| | - Ioannis Mourtzinos
- Aristotle University of Thessaloniki, School of Agriculture, Department of Food Science and Technology, Thessaloniki, Greece
| | - Athina Lazaridou
- Aristotle University of Thessaloniki, School of Agriculture, Department of Food Science and Technology, Thessaloniki, Greece
| | - Pavlina Drogoudi
- Hellenic Agricultural Organization 'Demeter', Department of Deciduous Fruit Trees, Institute of Plant Breeding and Genetic Resources, Naoussa, Greece
| | - Petroula Tsitlakidou
- Aristotle University of Thessaloniki, School of Agriculture, Department of Food Science and Technology, Thessaloniki, Greece
| | - Costas G Biliaderis
- Aristotle University of Thessaloniki, School of Agriculture, Department of Food Science and Technology, Thessaloniki, Greece
| | - George A Manganaris
- Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology & Food Science, Lemesos, Cyprus
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Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9944-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Çarşanba E, Duerrschmid K, Schleining G. Assessment of acoustic-mechanical measurements for crispness of wafer products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Carvalho MJ, Ruiz-Carrascal J. Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO 2 incubation. Journal of Food Science and Technology 2018; 55:2068-2078. [PMID: 29892107 DOI: 10.1007/s13197-018-3121-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2018] [Accepted: 03/12/2018] [Indexed: 11/28/2022]
Abstract
This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO2 and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO2. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption.
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Affiliation(s)
- M J Carvalho
- 1Department of Applied Technologies and Sciences, Polytechnic Institute of Beja, Apartado 6155, 7800-295 Beja, Portugal
| | - J Ruiz-Carrascal
- 2Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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Sette P, Salvatori D, Schebor C. Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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García-Segovia P, Urbano-Ramos A, Fiszman S, Martínez-Monzó J. Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Harrison SM, Cleary PW, Eyres G, Sinnott MD, Lundin L. Challenges in computational modelling of food breakdown and flavour release. Food Funct 2015; 5:2792-805. [PMID: 25277842 DOI: 10.1039/c4fo00786g] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A dynamic, three dimensional (3D) computational model that predicts the breakdown of food and the release of tastants and aromas could enhance the understanding of how food is perceived during consumption. This model could also shorten the development process of new foods because many virtual foods could be assessed, and discarded if unsuitable, before any physical prototyping is required. The construction and testing of a complete 3D model of mastication presents many challenges including an accurate representation of: the anatomical movements of the oral cavity (including the teeth, tongue, cheeks and palates), the breakdown behaviour of the food, the interactions between comminuted food and saliva as the bolus is formed, the release and transport of taste and aromas and how these physical and chemical processes are perceived by a person. These challenges are discussed in reference to previous experimental and simulation work and using results of new applications of a coupled biomechanical-smoothed particle hydrodynamics (B-SPH) model. The B-SPH model is demonstrated to simulate several complicated aspects of mastication including: (1) the sensitivity of particle size to changes in the movements of the jaw and tongue; (2) large strain behaviour of food due to softening by heating; (3) interactions between solid and liquid food components; (3) the release of tastants into the saliva; and (4) the transport of tastants to the taste buds. These applications show the possibilities of a model to viably simulate mastication, but highlight the many modelling and experimental challenges that remain.
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Spence C. Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences. ACTA ACUST UNITED AC 2015. [DOI: 10.1186/2044-7248-4-3] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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11
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Aboonajmi M, Jahangiri M, Hassan-Beygi SR. A Review on Application of Acoustic Analysis in Quality Evaluation of Agro-food Products. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12444] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Aboonajmi
- Department of Agro-technology; College of Abouraihan; University of Tehran; Tehran Iran
| | - Mehdi Jahangiri
- Department of Agro-technology; College of Abouraihan; University of Tehran; Tehran Iran
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Chanvrier H, Jakubczyk E, Gondek E, Gumy JC. Insights into the texture of extruded cereals: Structure and acoustic properties. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.041] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Tunick MH, Onwulata CI, Thomas AE, Phillips JG, Mukhopadhyay S, Sheen S, Liu CK, Latona N, Pimentel MR, Cooke PH. Critical Evaluation of Crispy and Crunchy Textures: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.573116] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Taniwaki M, Kohyama K. Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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CASTRO-PRADA E, MEINDERS M, PRIMO-MARTIN C, HAMER R, VAN VLIET T. WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES. J Texture Stud 2012. [DOI: 10.1111/j.1745-4603.2012.00353.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Miller RA, Jeong J, Maningat CC. Effect of RS4 Resistant Starch on Extruded Ready-to-Eat (RTE) Breakfast Cereal Quality. Cereal Chem 2011. [DOI: 10.1094/cchem-05-11-0058] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rebecca A. Miller
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. This article is contribution no. 11-299-J from the Kansas Agricultural Experiment Station
- Corresponding author. E-mail:
| | - Juhui Jeong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. This article is contribution no. 11-299-J from the Kansas Agricultural Experiment Station
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Saeleaw M, Schleining G. A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.012] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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de Liz Pocztaruk R, Abbink JH, de Wijk RA, da Fontoura Frasca LC, Gavião MBD, van der Bilt A. The influence of auditory and visual information on the perception of crispy food. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.11.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yven C, Guessasma S, Chaunier L, Della Valle G, Salles C. The role of mechanical properties of brittle airy foods on the masticatory performance. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.06.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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VAN DER BILT ANDRIES, DE LIZ POCZTARUK RAFAEL, ABBINK JANHENDRIK. SKULL VIBRATION DURING CHEWING OF CRISPY FOOD. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00254.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Arimi J, Duggan E, O’Sullivan M, Lyng J, O’Riordan E. Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.05.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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ARIMI J, DUGGAN E, O'SULLIVAN M, LYNG J, O'RIORDAN E. DEVELOPMENT OF AN ACOUSTIC MEASUREMENT SYSTEM FOR ANALYZING CRISPINESS DURING MECHANICAL AND SENSORY TESTING. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00224.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.11.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Farroni AE, Matiacevich SB, Guerrero S, Alzamora S, Del Pilar Buera M. Multi-level approach for the analysis of water effects in corn flakes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:6447-6453. [PMID: 18616268 DOI: 10.1021/jf800541f] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry basis). The slope of (1)H NMR spin-spin relaxation time T 2* (determined by FID) versus temperature plot changed close to T g. Compression force showed a maximum at wc of ca. 12 and 16% (db) for SCF and CCF, respectively. (1)H NMR complemented DSC data in determining the temperature dependence of water and solid mobility, in order to assess quality of laminated corn products. The results of the present work indicate that while the compression force showed a maximum value as a function of water content, T g values determined by DSC or by spin-spin relaxation decreased progressively with increasing water content.
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Affiliation(s)
- Abel E Farroni
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Buenos Aires, Argentina.
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SANDOVAL ALEIDAJ, CHAUNIER LAURENT, COURCOUX PHILIPPE, VALLE GUYDELLA. BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMS. J Texture Stud 2008. [DOI: 10.1111/j.1745-4603.2008.00150.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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CASTRO-PRADA EVAM, LUYTEN HANNEMIEKE, LICHTENDONK WIM, HAMER ROBJ, VAN VLIET TON. AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00121.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Dan H, Azuma T, Kohyama K. Characterization of spatiotemporal stress distribution during food fracture by image texture analysis methods. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.11.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Chaunier L, Della Valle G, Lourdin D. Relationships between texture, mechanical properties and structure of cornflakes. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.07.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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TSUKAKOSHI YOSHIKI, NAITO SHIGEHIRO, ISHIDA NOBUAKI. PROBABILISTIC CHARACTERISTICS OF STRESS CHANGES DURING CEREAL SNACK PUNCTURE. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00095.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Sanz T, Primo-Martín C, van Vliet T. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.07.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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