Sensing food textures is a matter of pressure

in 2019/June/NEWS

Food’s texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes.

Source: Penn State University

Michele Mazzocco | food technologist | enthusiastic of food science, fun-mixed nutrition, new flavor sensations and nature inspired functional design

Lascia un commento

Your email address will not be published.

*

Ultimi articoli di 2019

Torna su