Parameters of Texture Profile Analysis

Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.

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Bibliographic Details
Published inFood Science and Technology Research Vol. 19; no. 3; pp. 519 - 521
Main Authors NISHINARI, Katsuyoshi, KOHYAMA, Kaoru, KUMAGAI, Hitoshi, FUNAMI, Takahiro, BOURNE, Malcolm C.
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2013
Japan Science and Technology Agency
Subjects
adhesiveness
cohesiveness
Food
hardness
texture profile analysis
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Summary:Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.
Bibliography:ObjectType-Article-1
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ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.19.519