Rôle de la force de morsure dans la perception de la dureté de produits visco-élastiques
- Other title
- The role of the bite force in the perception of hardness using visco-elastic products (en)
- Author
- PEYRON, M.-A; MIOCHE, L
INRA, stn. rech. viande, 63122 Saint Genès, France
U.F.R. odontologie, lab. physiologie oro-faciale, 63000 Clermont-Ferrand, France - Conference title
- Comportement alimentaire. Nutrition. Technologie. Fonctionnalité
- Conference name
- Sciences des aliments. Colloque (Quimper 1991-11-20)
- Author (monograph)
- Association française de nutrition, Jouy-en-Josas, France (Funder/Sponsor)
Association pour le développement de la recherche appliquée aux industries agricoles et alimentaires, Quimper, France (Funder/Sponsor)
Institut universitaire de technologie de Quimper, Quimper, France (Funder/Sponsor) - Source
Sciences des aliments. 1993, Vol 13, Num 2, pp 359-365 ; ref : 8 ref
- CODEN
- SCALDC
- ISSN
- 0240-8813
- Scientific domain
- Food science technology
- Publisher
- Lavoisier, Paris
- Publication country
- France
- Document type
- Conference Paper
- Language
- French
- Keyword (fr)
- Analyse sensorielle Dureté Matériau viscoélastique Morsure Perception sensorielle Propriété rhéologique Texture
- Keyword (en)
- Sensory analysis Hardness Viscoelastic material Bite Sensorial perception Rheological properties Texture
- Keyword (es)
- Análisis sensorial Dureza Material viscoelástico Mordedura Percepción sensorial Propiedad rheológica Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4883534
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Install on your browser
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:9:\"\u0000*\u0000jtitle\";s:21:\"Sciences des aliments\";s:9:\"\u0000*\u0000stitle\";s:13:\"Sci. aliments\";s:7:\"\u0000*\u0000date\";s:4:\"1993\";s:9:\"\u0000*\u0000volume\";s:2:\"13\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"359\";s:8:\"\u0000*\u0000epage\";s:3:\"365\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0240-8813\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"PEYRON\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M.-A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:9:\"MIOCHE, L\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"SCALDC\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:65:\"Comportement alimentaire. Nutrition. Technologie. Fonctionnalit\u00e9\";s:8:\"\u0000*\u0000title\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:8:\"\u0000*\u0000place\";s:5:\"Paris\";s:6:\"\u0000*\u0000pub\";s:9:\"Lavoisier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:9:\"\u0000*\u0000jtitle\";s:21:\"Sciences des aliments\";s:9:\"\u0000*\u0000stitle\";s:13:\"Sci. aliments\";s:7:\"\u0000*\u0000date\";s:4:\"1993\";s:9:\"\u0000*\u0000volume\";s:2:\"13\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"359\";s:8:\"\u0000*\u0000epage\";s:3:\"365\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0240-8813\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"PEYRON\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M.-A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:9:\"MIOCHE, L\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"SCALDC\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:65:\"Comportement alimentaire. Nutrition. Technologie. Fonctionnalit\u00e9\";s:8:\"\u0000*\u0000title\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:8:\"\u0000*\u0000place\";s:5:\"Paris\";s:6:\"\u0000*\u0000pub\";s:9:\"Lavoisier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:9:\"\u0000*\u0000jtitle\";s:21:\"Sciences des aliments\";s:9:\"\u0000*\u0000stitle\";s:13:\"Sci. aliments\";s:7:\"\u0000*\u0000date\";s:4:\"1993\";s:9:\"\u0000*\u0000volume\";s:2:\"13\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"359\";s:8:\"\u0000*\u0000epage\";s:3:\"365\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0240-8813\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"PEYRON\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M.-A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:9:\"MIOCHE, L\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"SCALDC\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:65:\"Comportement alimentaire. Nutrition. Technologie. Fonctionnalit\u00e9\";s:8:\"\u0000*\u0000title\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:8:\"\u0000*\u0000place\";s:5:\"Paris\";s:6:\"\u0000*\u0000pub\";s:9:\"Lavoisier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:9:\"\u0000*\u0000jtitle\";s:21:\"Sciences des aliments\";s:9:\"\u0000*\u0000stitle\";s:13:\"Sci. aliments\";s:7:\"\u0000*\u0000date\";s:4:\"1993\";s:9:\"\u0000*\u0000volume\";s:2:\"13\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"359\";s:8:\"\u0000*\u0000epage\";s:3:\"365\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0240-8813\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"PEYRON\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M.-A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:9:\"MIOCHE, L\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"SCALDC\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:65:\"Comportement alimentaire. Nutrition. Technologie. Fonctionnalit\u00e9\";s:8:\"\u0000*\u0000title\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:8:\"\u0000*\u0000place\";s:5:\"Paris\";s:6:\"\u0000*\u0000pub\";s:9:\"Lavoisier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:10:\"proceeding\";s:6:\"\u0000*\u0000doi\";s:0:\"\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:9:\"\u0000*\u0000jtitle\";s:21:\"Sciences des aliments\";s:9:\"\u0000*\u0000stitle\";s:13:\"Sci. aliments\";s:7:\"\u0000*\u0000date\";s:4:\"1993\";s:9:\"\u0000*\u0000volume\";s:2:\"13\";s:8:\"\u0000*\u0000issue\";s:1:\"2\";s:8:\"\u0000*\u0000spage\";s:3:\"359\";s:8:\"\u0000*\u0000epage\";s:3:\"365\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0240-8813\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"PEYRON\";s:10:\"\u0000*\u0000aufirst\";s:4:\"M.-A\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:1:{i:0;s:9:\"MIOCHE, L\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"SCALDC\";s:8:\"\u0000*\u0000genre\";s:10:\"proceeding\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:65:\"Comportement alimentaire. Nutrition. Technologie. Fonctionnalit\u00e9\";s:8:\"\u0000*\u0000title\";s:91:\"R\u00f4le de la force de morsure dans la perception de la duret\u00e9 de produits visco-\u00e9lastiques\";s:8:\"\u0000*\u0000place\";s:5:\"Paris\";s:6:\"\u0000*\u0000pub\";s:9:\"Lavoisier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
