Food Texture

Front Cover
CRC Press, Apr 7, 1987 - Technology & Engineering - 352 pages
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
 

Contents

The Basics of Solid Foods Rheology
3
Food Texture and Microstructure
35
The Ottawa Pea Tenderometer and the Ottawa Texture
65
The Relation Between Physical and Subjective
95
Perception of Solution Viscosity
129
Crispness and CrunchinessTextural Attributes with
145
A Speculation on Difficulties
167
An Integrated Approach
177
Sensory and Hedonic
251
Challenge for Research
273
Consumer Evaluation and Optimization of Food Texture
293
Index
329
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