Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review Cover

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Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review

BULETINUL INSTITUTULUI POLITEHNIC DIN IAȘI. Secția Matematica. Mecanică Teoretică. Fizică

Volume 68 (2022): Issue 4 (December 2022)

By: Mariana Lupu, Valentin Nedeff, Mirela Panainte and Dragoş-Ioan Rusu

Open Access

|Jun 2023

Authors

Mariana Lupu

lupu.mariana@ub.ro

“Vasile Alecsandri” University of Bacău, Faculty of Engineering, Romania

Valentin Nedeff

“Vasile Alecsandri” University of Bacău, Faculty of Engineering, Romania

“Gheorghe Ionescu-Șișești” Academy of Agricultural and Forestry Sciences of Bucharest, Romania

Mirela Panainte

“Vasile Alecsandri” University of Bacău, Faculty of Engineering, Romania

Dragoş-Ioan Rusu

“Vasile Alecsandri” University of Bacău, Faculty of Engineering, Romania

DOI: https://doi.org/10.2478/bipmf-2022-0016 | Journal eISSN: 2537-4990

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Language: English

Page range: 7 - 28

Submitted on: Oct 24, 2022

Accepted on: Nov 21, 2022

Published on: Jun 30, 2023

Published by: Gheorghe Asachi Technical University of Iasi

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

Keywords:

fresh agro-food products,

rheology and texture,

Related subjects:

Mechanical engineering,

Materials sciences,

Materials sciences, other,

Theoretical and mathematical physics,

Technical and applied physics

© 2023 Mariana Lupu, Valentin Nedeff, Mirela Panainte, Dragoş-Ioan Rusu, published by Gheorghe Asachi Technical University of Iasi
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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