| 食品的质构特性与新产品开发 |
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| 引用本文： | 孙哲浩,赵谋明.食品的质构特性与新产品开发[J].食品研究与开发,2006,27(2):103-105. |
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| 作者姓名： | 孙哲浩 赵谋明 |
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| 作者单位： | 1. 佛山科学技术学院食品科学与工程系,广东,佛山,528000
2. 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 介绍了在新产品开发中食品质构的构建，以厦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。
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| 关 键 词： | 食品 质构特性 新产品开发 |
| 收稿时间： | 2005-10-17 |
| 修稿时间： | 2005年10月17 |
FOOD TEXTURE AND NEW PRODUCT DEVELOPMENT |
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| SUN Zhe-hao,ZHAO Mou-ming.FOOD TEXTURE AND NEW PRODUCT DEVELOPMENT[J].Food Research and Developent,2006,27(2):103-105. |
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| Authors: | SUN Zhe-hao ZHAO Mou-ming |
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| Affiliation: | 1.Food Science and Engineering Department, Foshan University, Foshan 528000, China; 2.Food College, South China University of Technology, Guangzhou 510640,China |
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| Abstract: | 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. |
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| Keywords: | food texture product development |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
