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COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE
Author(s) -
YOSHIKAWA S.,
NISHIMARU S.,
TASHIRO T.,
YOSHIDA M.
Publication year - 1970
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1970.tb00743.x
Subject(s) - texture (cosmology) , artificial intelligence , pattern recognition (psychology) , computer science , natural language processing , image (mathematics)
Using 40 texture‐describing words as rating scales, texture profiles were constructed for 79 foods employing the constant‐sum method. The following words were found to be important: soft, hard, juicy, chewy, not chewy, warm, cold, elastic, greasy, moist, and smooth.