作　　者： ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品与发酵工业》 2004年第3期85-89,共5页

摘　　要： 消费者对脆性食品的兴趣极大 ,有关食品脆性的研究很多 ,文中综述了部分相关文献 ,尤其是关于脆性食品研究的方法、仪器和感官鉴定方法。讨论了食品结构、水合和组成成分等参数对脆性及其稳定性的影响。 Because of the great interest of consumers in crispy foods a wealth of literature on texture studies of crispness is available. This paper reviews the existing literature on the topic, and especially the different approaches, instrumental and sensory analysis applied to crispness study. While these studies result in a wide range of data, the fact that crispness is not a clearly defined sensory attribute entails the conclusions drawn from these studies should be carefully examined. The role of structure, hydration and ingredients on crispness and its stability are presented.

关 键 词： 脆性食品 脆度 研究方法 感官评价 分形理论 玻璃化转变

领　　域： [轻工技术与工程] [轻工技术与工程]