Search results
Results from the WOW.Com Content Network
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. [1] [2] Mouthfeel is also sometimes referred to as texture. [2]
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Crispiness or crispness is one of the most common food texture attributes. [1] Crispiness refers to a hard food that emits a sound upon fracturing. [2] Foods described as crisp tend not to show signs of deformation prior to fracture.
Why do certain food textures make us gag? An investigation into the scientific reasons why slimy, gooey foods, seafood and Jell-O, make some of us gag.
Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel , rare steak , [ 1 ] and chewing gum . Other foods where this is an important part of the experience of eating include springy cheeses [ 2 ] and apples.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food ...
Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.