Synopses & Reviews
Summarizing the wealth of recent research, the editor and a distinguished team of contributors look into what influences texture in solid foods and how it can be controlled to maximize product quality in Volume 2 of this two-volume series, "Texture in food". The first part reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. The second and third parts consider the instrumental techniques used for analyzing texture such as force/deformation techniques and sound input, and examine how the texture of particular foods, such as bread, rice, pasta and fried foods may be better understood and improved.
Review
"…a very useful guide for anybody in the field of food science who is or would like to be involved in texture related studies."
-International Journal of Food Science and Technology
"…this book is a timely and noteworthy presentation by many experts in the field of food texture studies. …strongly recommend this book to anyone in academia or industry."
-Institute of Chemical Engineers
"…distinguished editor and international team of contributors, Textute in food summarises the wealth of recent research on what influences texture in solid foods, and how in can be controlled to maximise product quality."
-Chemistry and Industry
". . . provides a comprehensive review of solid food texture . . . The diagrams included and the examples used are good, and they both should enhance reader comprehension . . . would be a good reference text for food industry scientists interested in texture, as well as those doing texture research in academic, including graduate students in the area."
– inform
Synopsis
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.
- Reviews developments in measuring the texture of solid foods
- Examines the influences on texture and ways of maintaining textural properties
- Written by an expert team of authors
About the Author
David Kilcast is a consultant in food and beverage sensory quality and is well-known for his research in sensory evaluation methods for food and beverages.