Food Texturology: Measurement and Perception of Food Textural Properties
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections:...
| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2024, 2024
|
| Edition: | 2nd ed. 2024 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Introduction to the Measurement of Sensory and Instrumental Food Texture
- Food structure as a foundation for food texture
- Food Texture Diagrams and Maps
- Oral Physiology and Mastication
- Psychophysics of texture perception
- Sensory scaling and measuring techniques
- The Meaning of Sensory and Consumer Terminology
- Consumer perception of food texture in relation to preferences and food intake
- Texture Analysers
- Rheometry and Rheological Characterisation
- Tribometers for studies of oral lubrication and sensory perception
- New in vitro and in situ instrumental approaches for food texture research
- Texture of vegetables and fruit
- Texture of Bakery Products
- Meat and reformed meat products
- Texture of Fish and Fish Products
- Texture of Dairy products
- Candy Texture (Sugar Confectionery)
- Starch, modified starch and extruded foods
- Hydrocolloids as Texture Modifiers
- Textural Aspects of Special Food for Dysphagia Patients.