Food Texture

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Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book’s logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists, organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.

Table of contents

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Contributors
Part I: Physical Measures of Texture
1. The Basics of Solid Foods Rheology
2. Food Texture and Microstructure
3. The Ottawa Pea Tenderometer and the Ottawa Texture Measuring System: The Evolution of a System for Quality Control and Food Texture Research
Part II: The Relation Between Physical and Subjective Measures
4. The Psychophysics of Fluid Food Texture
5. Perception of Solution Viscosity
6. Crispness and Crunchiness—Textural Attributes with Auditory Components
7. Food Psychorheology: A Speculation on Difficulties
Part III: Subjective Measures of Texture
8. Sensory Texture Analysis: An Integrated Approach to Food Engineering
9. Texture in Dairy Products and Its Sensory Evaluation Heste
10. Fats and Food Texture: Sensory and Hedonic Evaluations
11. Texture Integrity: Challenge for Research and Development
12. Consumer Evaluation and Optimization of Food Texture
Index


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