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Texture Measurement of Foods Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and their interrelationships

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...

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Bibliographic Details
Other Authors: Kramer, A. (Editor), Szczesniak, A.S. (Editor)
Format: eBook
Language:English
Published: Dordrecht Springer Netherlands 1973, 1973
Edition:1st ed. 1973
Subjects:
Food Science
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 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
  • 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
  • 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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