What is Food Consistency?

  • Toshimaro Sone
Chapter

Abstract

Foodstuffs which consist of carbohydrates, fats, proteins, and a small amount of vitamins and minerals, are the materials for supplying us with vital energies for growth, metabolism, vital activities, and so on, through digestion and assimilation in the body.

Keywords

Texture Study Sensory Assessment Term Texture Food Consistency Reidel Publishing Company 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References

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    Kramer, A.: 1964, Food Technol. 18, 304.Google Scholar
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    Reiner, M.: 1961, Deformation, Strain and Flow, H. K. Lewis & Co., London, p. 158.Google Scholar
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    Kishimoto, A.: 1965, Zairyo (J. Japan Soc. for Testing Materials) 14, 264.Google Scholar
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    Anonyme: 1960, Texture in Food, Soc. Chem. Ind. Monograph 7.Google Scholar
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    Scott Blair, G. W.: 1953, Foodstuffs: Their Plasticity, Fluidity and Consistency, Interscienee Publishers, New York.Google Scholar
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    Mate, S. A.: 1962, Food Texture, The Avi Publishing Co. Inc.Google Scholar

Copyright information

© D. Reidel Publishing Company, Dordrecht, Holland 1972

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  • Toshimaro Sone

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