BibTex RIS Kaynak Göster

Gıdalarda Tekstür ve Etki Eden Etmenler

Yıl 2006, Cilt: 4 Sayı: 6, 28 - 32, 01.12.2006

Öz

Texture as an attribute of a substance resulting from a combination of physical properties and perceived by the senses of visual and sensorial. Texture is perceived by the sense of touch, sight and kinesthesis or proprioception , which is a deep response from muscles and tendons. It is increasingly clear that if we are to understand what drives consumers 'choice of food, no single factor can be considered in isolation from others. Knowing texture of food produts, high consumer preferense will be achived and also give us a detailed knowlage of how those food products will be distributes. It will also give us what kind of equipment will be need during processing.

Kaynakça

  • Shepherd, R. Ve Sparks, P. (1994) Modelling food choice. In Measurement of
  • Food Preferences. Eds H J H MacFie and D M H Thomson, London, Blackie 20226.
  • Tijskens, L. M. M., Rodis, P. S., Hertog, M. L. A.. T. M., Waldron, K. W., Meilgaard, M., Civille, G. V. Ve Carr, B.T. (1999) Sensory Evaluation
  • Ingham, L., Proxenia, N. Ve Van Dijk, C., (1997a) Activity of peroxidase during blanching of peaches, carrots and potatoes, J Food Eng, 34
  • Wilkinson, C., Dijksterhuis, G. B. Ve Minekus, M. (2000) From food structure to texture, Trends Food Sci Tech, 11(12), 44250.
  • Kilcast, D. Ve Fillion, L., (2001) Understanding consumer requirements for fruit and vegetable texture, Nutrition & Food Science, 5, 2215.
  • Pangborn, R. M., Guinard, J. X. Ve Meiselman, H. L., (1989) Evaluation of the mouth, Food Reviews International, 7(2), 13784.
  • Heath, M. R. Ve Prinz, J. F. (1999) Oral processing of foods and the sensory bitterness of caffeine in hot chocolate drink by category, graphic and ratio scaling, J Sens Stud, 4, 3153. evaluation of texture. In Food Texture: Measurement and Perception.
  • Ed. A J Rosenthal, Gaithersburg, Aspen, MD. 1829.
  • Szcesniak A.S. Effect of storage on texture in Food Stıorage Stability Ch.8..Ed by. Irwin A. Taub and R.P. Singh. 191-245.
  • Hutchings, J. B. Ve Lillford, P. (1988) The perception of food texture: The Ed by. Irwin A. Taub and R.P. Singh. 191-245. philosophy of the breakdown path, Journal of Texture Studies, 19(2)
  • Moskowitz, H. R. Ve Krieger. B. (1995) The contributions of sensory liking to overall liking: An analysis of 6 food categories, Food Quality and Preference, 6(2), 8390.
  • Cardello, A. V. (1994) Consumer expectations and their role in food acceptance. In Measurement of Food Preferences. Eds H J H MacFie and D M H Thomson, London, Blackie, 25397.
  • Brown ,W. E., Shearn, M. Ve Macfie, H. J. H. (1994) Method to investigate differences in chewing behaviour in humans: II. Use of electromyography during chewing to assess chewing behaviour, J Text Stud, 25(1), 1731.
  • Shepherd, R. Ve Sparks, P. (1994) Modelling food choice. In Measurement of Food Preferences. Eds H J H MacFie and D M H Thomson, London, Blackie 20226.
  • Van Dijk, C. Ve Tijskens, L. M. M. (2000) Mathematical modeling of enzymatic reactions as related to the texture of fruits and vegetables after storage and mild preheat treatments. In Design of Minimal Processing Technologies for Fruit and Vegetables. Eds S M Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC
  • Vincent, J. F. V., Jeronimidis, G., Khan, A. A. Ve Luyten, H. (1991) The wedge fracture test a new method for measuring food texture, J Text Stud, 22, 4557
  • Den Ouden., F. W. C. (1995) Physico-chemical stability of tomato products. (PhD thesis, Wageningen Agricultural University, Wageningen, NL).ana
  • Schijvens, E. P. H. M., Van Vliet, T. Ve Van Dijk, C., (1998) Effect of processing conditions on the composition and rheological properties of applesauce, J Text Stud, 29(2), 12343
  • Jeronimidis, G., (1991) Mechanical and fracture properties of cellular and fibrous materials. In Feeding and the Texture of Food. Eds J F V Vincent and PJ Lillford, Cambridge, University Press, 117.
  • Gibson, L. J. Ve Ashby, M. F. (1988) Cellular Solids, Oxford, Pergamon Press. Gibson and Ashby, 1988)
  • Saedt, A. P. H., Homan, W. J Ve Reinders, M. P. (1991) A finite state Markov model with continuous time parameter for physical and chemical cutting processes, European Journal of Operational Research, 55, 27990
  • Tijskens, L. M. M., Rodis, P. S., Hertog, M. L. A.. T. M., Waldron, K. W., Ingham, L., Proxenia, N. Ve Van Dijk, C., (1997a) Activity of peroxidase during blanching of peaches, carrots and potatoes, J Food Eng, 34, 35570
  • Kilcast, D. Ve Fillion, L., (2001) Understanding consumer requirements for fruit and vegetable texture, Nutrition & Food Science, 5, 2215.
  • Pangborn, R. M., Guinard, J. X. Ve Meiselman, H. L., (1989) Evaluation of bitterness of caffeine in hot chocolate drink by category, graphic and ratio scaling, J Sens Stud, 4, 3153.
  • Szcesniak A.S. Effect of storage on texture in Food Stıorage Stability Ch.8.. Ed by. Irwin A. Taub and R.P. Singh. 191-245.

Gıdalarda Tekstür ve Etki Eden Etmenler

Yıl 2006, Cilt: 4 Sayı: 6, 28 - 32, 01.12.2006

Öz

Tekstür; görsel ve duyusal reseptörler tarafından ürünlerin mekanik, geometrik ve yüzeysel özelliklerinin belirlenmesidir. Gıdalarda tekstürün algılanması; görme, duyma ve kinestezis gibi aşamalardan meydana gelmektedir. Son yıllarda tüm bu faktörlerin göz önüne alınmasıyla birlikte gıdaların tekstürel yapısı ile müşteri beğenilirliği arasındaki ilişkinin anlaşılmasına ilişkin çalışmalar hız kazanmıştır. Gıdaların tekstürel yapısının belirlenmesiyle hem müşteri beğenilirliği yüksek ürünler üretilecek, hem de gıdaların nasıl taşınacağı, işleme sırasında ne çeşit aletler kullanılacağı üzerine detaylı bilgiler elde edilebilecektir

Kaynakça

  • Shepherd, R. Ve Sparks, P. (1994) Modelling food choice. In Measurement of
  • Food Preferences. Eds H J H MacFie and D M H Thomson, London, Blackie 20226.
  • Tijskens, L. M. M., Rodis, P. S., Hertog, M. L. A.. T. M., Waldron, K. W., Meilgaard, M., Civille, G. V. Ve Carr, B.T. (1999) Sensory Evaluation
  • Ingham, L., Proxenia, N. Ve Van Dijk, C., (1997a) Activity of peroxidase during blanching of peaches, carrots and potatoes, J Food Eng, 34
  • Wilkinson, C., Dijksterhuis, G. B. Ve Minekus, M. (2000) From food structure to texture, Trends Food Sci Tech, 11(12), 44250.
  • Kilcast, D. Ve Fillion, L., (2001) Understanding consumer requirements for fruit and vegetable texture, Nutrition & Food Science, 5, 2215.
  • Pangborn, R. M., Guinard, J. X. Ve Meiselman, H. L., (1989) Evaluation of the mouth, Food Reviews International, 7(2), 13784.
  • Heath, M. R. Ve Prinz, J. F. (1999) Oral processing of foods and the sensory bitterness of caffeine in hot chocolate drink by category, graphic and ratio scaling, J Sens Stud, 4, 3153. evaluation of texture. In Food Texture: Measurement and Perception.
  • Ed. A J Rosenthal, Gaithersburg, Aspen, MD. 1829.
  • Szcesniak A.S. Effect of storage on texture in Food Stıorage Stability Ch.8..Ed by. Irwin A. Taub and R.P. Singh. 191-245.
  • Hutchings, J. B. Ve Lillford, P. (1988) The perception of food texture: The Ed by. Irwin A. Taub and R.P. Singh. 191-245. philosophy of the breakdown path, Journal of Texture Studies, 19(2)
  • Moskowitz, H. R. Ve Krieger. B. (1995) The contributions of sensory liking to overall liking: An analysis of 6 food categories, Food Quality and Preference, 6(2), 8390.
  • Cardello, A. V. (1994) Consumer expectations and their role in food acceptance. In Measurement of Food Preferences. Eds H J H MacFie and D M H Thomson, London, Blackie, 25397.
  • Brown ,W. E., Shearn, M. Ve Macfie, H. J. H. (1994) Method to investigate differences in chewing behaviour in humans: II. Use of electromyography during chewing to assess chewing behaviour, J Text Stud, 25(1), 1731.
  • Shepherd, R. Ve Sparks, P. (1994) Modelling food choice. In Measurement of Food Preferences. Eds H J H MacFie and D M H Thomson, London, Blackie 20226.
  • Van Dijk, C. Ve Tijskens, L. M. M. (2000) Mathematical modeling of enzymatic reactions as related to the texture of fruits and vegetables after storage and mild preheat treatments. In Design of Minimal Processing Technologies for Fruit and Vegetables. Eds S M Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC
  • Vincent, J. F. V., Jeronimidis, G., Khan, A. A. Ve Luyten, H. (1991) The wedge fracture test a new method for measuring food texture, J Text Stud, 22, 4557
  • Den Ouden., F. W. C. (1995) Physico-chemical stability of tomato products. (PhD thesis, Wageningen Agricultural University, Wageningen, NL).ana
  • Schijvens, E. P. H. M., Van Vliet, T. Ve Van Dijk, C., (1998) Effect of processing conditions on the composition and rheological properties of applesauce, J Text Stud, 29(2), 12343
  • Jeronimidis, G., (1991) Mechanical and fracture properties of cellular and fibrous materials. In Feeding and the Texture of Food. Eds J F V Vincent and PJ Lillford, Cambridge, University Press, 117.
  • Gibson, L. J. Ve Ashby, M. F. (1988) Cellular Solids, Oxford, Pergamon Press. Gibson and Ashby, 1988)
  • Saedt, A. P. H., Homan, W. J Ve Reinders, M. P. (1991) A finite state Markov model with continuous time parameter for physical and chemical cutting processes, European Journal of Operational Research, 55, 27990
  • Tijskens, L. M. M., Rodis, P. S., Hertog, M. L. A.. T. M., Waldron, K. W., Ingham, L., Proxenia, N. Ve Van Dijk, C., (1997a) Activity of peroxidase during blanching of peaches, carrots and potatoes, J Food Eng, 34, 35570
  • Kilcast, D. Ve Fillion, L., (2001) Understanding consumer requirements for fruit and vegetable texture, Nutrition & Food Science, 5, 2215.
  • Pangborn, R. M., Guinard, J. X. Ve Meiselman, H. L., (1989) Evaluation of bitterness of caffeine in hot chocolate drink by category, graphic and ratio scaling, J Sens Stud, 4, 3153.
  • Szcesniak A.S. Effect of storage on texture in Food Stıorage Stability Ch.8.. Ed by. Irwin A. Taub and R.P. Singh. 191-245.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Mehmet Seçkin Aday Bu kişi benim

Cengiz Caner Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2006
Yayımlandığı Sayı Yıl 2006 Cilt: 4 Sayı: 6

Kaynak Göster

APA Aday, M. S., & Caner, C. (2006). Gıdalarda Tekstür ve Etki Eden Etmenler. Akademik Gıda, 4(6), 28-32.
AMA Aday MS, Caner C. Gıdalarda Tekstür ve Etki Eden Etmenler. Akademik Gıda. Aralık 2006;4(6):28-32.
Chicago Aday, Mehmet Seçkin, ve Cengiz Caner. “Gıdalarda Tekstür Ve Etki Eden Etmenler”. Akademik Gıda 4, sy. 6 (Aralık 2006): 28-32.
EndNote Aday MS, Caner C (01 Aralık 2006) Gıdalarda Tekstür ve Etki Eden Etmenler. Akademik Gıda 4 6 28–32.
IEEE M. S. Aday ve C. Caner, “Gıdalarda Tekstür ve Etki Eden Etmenler”, Akademik Gıda, c. 4, sy. 6, ss. 28–32, 2006.
ISNAD Aday, Mehmet Seçkin - Caner, Cengiz. “Gıdalarda Tekstür Ve Etki Eden Etmenler”. Akademik Gıda 4/6 (Aralık 2006), 28-32.
JAMA Aday MS, Caner C. Gıdalarda Tekstür ve Etki Eden Etmenler. Akademik Gıda. 2006;4:28–32.
MLA Aday, Mehmet Seçkin ve Cengiz Caner. “Gıdalarda Tekstür Ve Etki Eden Etmenler”. Akademik Gıda, c. 4, sy. 6, 2006, ss. 28-32.
Vancouver Aday MS, Caner C. Gıdalarda Tekstür ve Etki Eden Etmenler. Akademik Gıda. 2006;4(6):28-32.

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