摘要
介绍了在新产品开发中食品质构的构建,以及开发过程中食品质构的感官评判和仪器分析,并讨论了感官评判结果与仪器分析数据的相关性。食品的质构特性是食品新产品开发中不可忽视的属性,值得研究开发者引起足够的重视。
The paper introduce building texture in new food product development, and also introduce sensory evaluation and instrumental analysis of food texture in the process of research and development. The paper also discuss the correlation of sensory evaluation and instrumental analysis of new food product. Texture characteristic play an important role in new product development.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期103-105,共3页
Food Research and Development
