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04821nmm a2200313 u 4500 |
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EB000715575 |
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EBX01000000000000000568657 |
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00000000000000.0 |
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| 008 |
140122 ||| eng |
| 020 |
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|a 9789401025621
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| 100 |
1 |
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|a Kramer, A.
|e [editor]
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| 245 |
0 |
0 |
|a Texture Measurement of Foods
|h Elektronische Ressource
|b Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and their interrelationships
|c edited by A. Kramer, A.S. Szczesniak
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| 250 |
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|a 1st ed. 1973
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| 260 |
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|a Dordrecht
|b Springer Netherlands
|c 1973, 1973
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| 300 |
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|a XIII, 175 p
|b online resource
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| 505 |
0 |
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|a I / Food Texture — Definition, Measurement and Relation to Other Food Quality Attributes -- 1. Introduction -- 2. Classification -- 3. Definition -- 4. Measurement -- II / Physiological Aspects of Texture Perception, Including Mastication -- 1. Introduction -- 2. Physiological Basis of Mastication -- 3. Psychological Implications -- III / Sensory Assessment of Textural Attributes of Foods -- 1. Introduction -- 2. Terminology Surveys -- 3. Consumer Methods of Nonoral Texture Evaluation -- 4. Sensory Panel Tests -- 5. Preference/Acceptance Tests -- 6. Discriminatory Tests -- 7. Descriptive Tests -- 8. Summary -- IV / Elementary Concepts of Rheology Relevant to Food Texture Studies -- 1. Introduction -- 2. Preliminary Considerations -- 3. Types of Material Behavior -- 4. Concluding Remarks -- V / Structure and Textural Properties of Foods -- 1. Introduction -- 2. Importance of Correct Test Conditions for Evaluation of Textural Properties --
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| 505 |
0 |
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|a 3. Interrelationship of Structure and Textural Properties -- VI / Instrumental Methods of Texture Measurements -- 1. Introduction -- 2. General Considerations -- 3. Types of Texture Measuring Devices -- 4. Standardization of Instruments -- 5. Current Trends -- Appendix 1. Named Instruments Described in the Literature -- Appendix 2. Commercially Available Instruments -- VII / Indirect Methods of Objective Texture Measurements -- 1. Introduction -- 2. Chemical -- 3. Enzymatic -- 4. Microscopic -- 5. Physical -- 6. Concluding Remarks -- VIII / Psychophysical and Psychometric Measures of Texture -- 1. Introduction -- 2. Dimensions of Perceived Texture -- 3. Scales of Magnitude in Texture -- 4. Interval Scales of Texture Perception -- 5. Ratio Scales of Sensory Texture -- 6. Applications of Sensory Scales of Magnitude -- 7. Outlook -- IX / Quantification of Objective and Sensory TextureRelations -- 1. Introduction -- 2. General Considerations -- 3. Methods for Expressing Relationships --
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| 505 |
0 |
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|a 4. Correlation and Regression -- 5. Multiple Regression -- 6. Non-Linear Relationships -- 7. Sources of Variation -- 8. Prediction -- 9. Analytical, Integrative and Sensory Texture ‘Interfaces’ -- 10. Interaction Between Texture and Other Quality Attributes -- 11. Recent Approaches -- 12. Conclusions -- General Bibliography — by M. C. Bourne
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 700 |
1 |
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|a Szczesniak, A.S.
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 028 |
5 |
0 |
|a 10.1007/978-94-010-2562-1
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| 856 |
4 |
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|u https://doi.org/10.1007/978-94-010-2562-1?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 082 |
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|a 664
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| 520 |
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|a Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials
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