id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-21	GUTT, Gheorghe; AMARIEI, Sonia; OROIAN, Mircea - Adrian; HREŢCANU, Cristina - Elena	CONTRIBUTIONS TO A NEW METHOD FOR DETERMINING FOOD GUMMINESS	2015	10	.pdf	application/pdf	3544	114	38	It was also considered that the method and recommended procedure to allow automatic electronic measurement of gumminess values and that determinations to provide a resolution of reading and a high reproducibility of measurements and the fact that these instrumental measurements can be Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 1 – 2015 Gheorghe GUTT, Sonia AMARIEI, Mircea Adrian OROIAN, Cristina-Elena HREŢCANU, Contributions to a new method for determining food gumminess, Food and Environment Safety, Volume XIV, Issue 1 – 2015, pag. 117 – 126 120 converted with a curve conversion in gumminess units, defined by the standard of reference [1]. Abstract: The paper presents a method and a technique for measuring food gumminess determined on instrumental sensory way versus this texture property determined by human sensory.	cache/fens-21.pdf	txt/fens-21.txt