The measurement of food texture

Abstract

According to the Oxford Dictionary, texture is defined as ‘the constitution, structure or substance of anything with regard to its constituents or formative elments’ in the extended use of the word, its primary use relating to the character of textile fabrics. This description has been used to describe the quality characteristics of foods for nearly a century but it is only in recent years that any serious attempt has been made to relate the subjective appraisal of texture with instrumental measurement

Citation

Wedzicha, B.L. (1979), "The measurement of food texture", Nutrition & Food Science, Vol. 79 No. 3, pp. 8-11. https://doi.org/10.1108/eb058754