Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1306-3200-7 |
Объём: | 80 страниц |
Масса: | 141 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Some people, however, still use the traditional term, "texture". Mouthfeel is often related to a product's water activity, hard or crisp products having lower water activities and soft products having intermediate to high water activities.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.