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Principles & practice of objective texture measurement
The document discusses the principles and practices of objective texture measurement in foods, emphasizing the need for a texture classification system due to the diverse textural properties of various food types. It outlines different testing methods—fundamental, empirical, and imitative—highlighting their advantages and limitations, particularly in industrial applications. Specific instruments and tests, such as the puncture test and various texture analyzers, are detailed, illustrating how they measure the textural qualities of food materials.
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