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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]
The geography of food is a field of human geography.It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail and consumption of food.
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.
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.
This page was last edited on 14 October 2018, at 09:41 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds; however, this type of level of heating in cooking generally has a soft ...
Mochi is an example of a food with the chewy Q texture. Tapioca balls in boba milk tea is another example. In Hokkien-speaking areas, Q (Chinese: ...
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