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Texture Evaluation

  • Chapter
Book cover Sensory Evaluation of Food

Abstract

Alina Szczesniak (1989), in describing the organization of a texture research program, asked the following:

  1. 1.

    What do we want?

  2. 2.

    How do we achieve that?

  3. 3.

    How do we know what we had achieved?

When ever I

Eat ravioli

I fork it quick

But chew it sloli.

—Italian Noodles, 1992

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Authors and Affiliations

  1. Cornell University, USA

    Harry T. Lawless

  2. University of Missouri, USA

    Hildegarde Heymann

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  1. Harry T. Lawless
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  2. Hildegarde Heymann
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Lawless, H.T., Heymann, H. (1999). Texture Evaluation. In: Sensory Evaluation of Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7843-7_11

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  • DOI: https://doi.org/10.1007/978-1-4615-7843-7_11

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