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Insieme delle caratteristiche dello stato solido o reologico di un prodotto alimentare, capace di stimolare i recettori meccanici durante l’assaggio, specie quelli situati nella cavità orale.
Nota: Questo termine si riferisce soltanto alle proprietà oggettive e non alle sensazioni prodotte e che si designano con termini generali, quali consistenza, fibrosità, untuosità ecc.
Last Posts
The IOC is hiring!
MADRID, SPAIN / 11.09.2024
The application deadline for the position of Head of the Administrative Management and Human Resources Unit is 15 October 2024 The IOC, the world’s only intergovernmental organisation dedicated to olive oil and table...
The IOC welcomes a delegation of Chinese companies and institutions
Towards a strengthened cooperation between China and the IOC A delegation of representatives from various Chinese companies and institutions, led by Mr Deng Yu, Director of the Longnan Olive Oil Research Centre, and Mr...
The IOC takes part in the International Olive Sustainability Conference
The intergovernmental organisation was one of the organising partners of this conference. The first edition of the International Olive Sustainability Conference (IOSC) took place from 5 to 7 September 2024 at the University...
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