cwiczenie�045

20 PN-ISO 11036:1999

Załącznik C

(informacyjny)

Bibliografia

[1]    Brandt MA., Sknner E.Z., Coleman A.: Texture profile method. J.Food Sci., 1963, 28, 404-409.

[2]    Brennan J. G.: Food texture measurement. W: King R.D.(wyd): Developments in Food Analysis Techniques. Applied Science, Essex, 1980, t.2.

[3]    Boume C.: Rupture tests vs. smali strain tests in predicting consumer response to texture. Food Tech. 1979, October, 67-70.

[4]    Bourne C.: Food Texture and Viscosity: Con-cept and Measurement. Academic Press, New York, 1982.

[5]    Civille G., Szczęśniak A.S.: Guidelines to trai-ning a texture profile panel. J. Text. Studies, 1979,4,204-223.

[6]    Jowitt R.: The terminology of food texture. J. Text. Studies, 1974, 5, 351-358. -

[7]    Larmond R.: Beyond the texture profile. W: Blan-shard J.M.V., Mitchell J.R. (wyd): Food Structure -Its Creation and Evaluation. Buttersworts, London, 1988, 449-463. '

[8]    Moskowitz H.R., Kapsalis J.G.: The texture profile: Its foundations and outlook. J. Text. Studies, 1975,6, 157-166.

[9]    Munoz A.M.: Development and application of texture reference scalę. J. Sensory Studies, 1986,1,55-83.

[10]    Szczęśniak A.S.: Ciassification of textural cha-racteristics. J. Food Sci., 1963, 28, 385-389.

[11]    Szczęśniak AS., Brandt M.A, Friedman H.H.: Development of standard rating scales for mechani-cal parameters of texture and correlation between the objective and sensory methods of texture evalu-ation. J. Food Sci., 1963, 28, 397-403.

[12]    Szczęśniak A.S.: General foods texture profile revisited - Ten years perspective. J. Texture Studies.

[13]    Szczęśniak A.S.: Ciassification of mouthfee! characteristics of beverages. W: Sherman P. (wyd.): Food Texture and Rheology.

[14]    Szczęśniak A.S.: Recent developments in so-lving consumer oriented fexture problerris.-Food Tech.,^: 1979, October, 61-66. '