Article

Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties

2023-02-01

Abstract excerpt

The texture analyzer is the equipment most used to measure the texture properties of foods, although it has limitations in reproducing some conditions of the oral cavity such as temperature and sample moisturizing by human saliva. Thus, this study uses artificial saliva during analysis with a texture analyzer, having expanded snacks as the case-study and using different probes. Thirteen samples of expanded snacks...

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Literature Corpus work: 74bb8a4e-9fcb-5549-a6e6-9cc58f574b24
DOI: 10.1007/s00217-022-04125-5

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