Texture in Food: Solid FoodsB. M. McKenna, David Kilcast Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food. Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods.
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Contents
understanding their perceptions | 33 |
4 | 61 |
5 | 71 |
9 | 77 |
Understanding and measuring consumer perceptions | 83 |
3 | 113 |
4 | 128 |
Forcedeformation techniques for measuring texture | 137 |
the case of pear | 259 |
Michigan State University GL55 | 286 |
the role | 295 |
Improving fruit and vegetable texture by genetic | 321 |
Raw materials quality and the texture of processed | 342 |
Improving the texture of processed vegetables | 364 |
+1 517 4328062 Fax +44 0 1386 842150 | 384 |
the case | 388 |
Sound input techniques for measuring texture | 147 |
4 | 155 |
6 | 162 |
Near infrared NIR diffuse reflectance in texture | 167 |
Nuclear magnetic resonance NMR and magnetic | 184 |
Modelling food texture | 205 |
Farrall Hall Gloucestershire | 224 |
Plant structure and fruit and vegetable texture | 241 |
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Common terms and phrases
acid acoustic activity amylose analysis apple fruit apples application assessment Biol bread CaCl2 calcium cell wall Cereal changes Chen chewing consumer cooked rice correlation crosslinking crumb crunchiness cultivars decrease deformation determined developed effect elastic electromyography enzyme ferulic acid flavour food products Food Sci food texture force force/deformation fracture frequency fruits and vegetables gene hemicellulosic impact increase Infrared Spectroscopy instrumental Japanese pear Kilcast kiwifruit mastication meat mechanical properties method middle lamella modulus moisture content NMR relaxation non-destructive olives osmotic parameters pasta pectic polysaccharides pectin pectinesterase perception peroxidase phenolic plant polygalacturonase polymers polysaccharides potato prediction pressure probe processing protein ripening sample sensory analysis sensory crispness shear softening solution sound starch storage strawberries structure sucrose Szczesniak technique Technol temperature tester textural properties texture texture attributes texture measurement Tijskens tissue tomato fruit treatment vacuum Vickers WALDRON wheat xyloglucan