Food TextureFood 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 |
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Common terms and phrases
acceptance analysis assessment auditory biting butter category scale Cheddar cheese cheese chewiness chewing coefficient compression consumer correlation crispness crosshead crunchiness crust curve D. W. Stanley dairy products deformation equation extrusion fat content Figure fish flavor Food Sci Food Technol food texture force gels hardness hedonic ice cream instrumental interval scale judgments Kokini linear magnitude estimation margarine mastication mechanical methods microstructure milk moisture Moskowitz mouth mouthfeel multidimensional scaling optimal oral OTMS panelists parameters Pea Tenderometer Peleg perceived perception predicted profile panel protein pseudoplastic psychophysical ratio ratio scale rheological samples sensory analysis sensory evaluation sensory texture shear rate shear stress smoothness solid solution viscosity soy protein species specimen spreadability stimuli strain structure subjects sucrose sumer surface sweetness Szczesniak Table taste techniques temperature test cells textural attributes textural characteristics textural properties texture profile Texture Studies thickness tion Vickers viscoelastic viscosity Voisey yogurt
References to this book
Essen und Psyche: Über Hunger und Sattheit, Genuss und Kultur Gisla Gniech No preview available - 2002 |