Sense of touch

Basit Öğe Kaydı
dc.contributor.authorAktar, Tugba
dc.date.accessioned2026-01-24T12:20:57Z
dc.date.available2026-01-24T12:20:57Z
dc.date.issued2024
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractThis chapter discusses the sense of touch in terms of food sensory and texture sensation aspects. The sense of touch is an important aspect of food perception that impacts consumer preferences and acceptance. It will cover the definition of tactile perception, The structure and physiology of receptors, And the mechanism of texture perception. A thorough discussion of the factors that affect texture perception, Including the phase of oral processing, Was provided. Finally, The chapter will explore the application of texture and rheology measurement in different food sectors, Including dairy, Meat, Bakery, And confectionery. This chapter on tactile perception and its applications for food production will provide readers with the necessary information on the sensory science of texture perception, And measurement. It will cover the current state of research and application, Along with the potential for future development in this area of science within food production. This chapter will be valuable tool for food industry professionals and researchers of food science and technology © 2024, IGI Global.
dc.identifier.doi10.4018/979-8-3693-2121-8.ch006
dc.identifier.endpage124
dc.identifier.isbn9798369321218
dc.identifier.isbn9798369321225
dc.identifier.scopus2-s2.0-85201126636
dc.identifier.scopusqualityN/A
dc.identifier.startpage102
dc.identifier.urihttps://doi.org/10.4018/979-8-3693-2121-8.ch006
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4720
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherIGI Global
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260121
dc.titleSense of touch
dc.typeBook Chapter

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu