Food Texture: Measurement and Perception

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 those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

Relation Between Instrumental And Sensory Measures Of Food Texture. Oral Processing of Foods and the Sensory Evaluation of Texture. Sensory Techniques To Study Food Texture. Rheological Classification of Foods and Instrumental Techniques for Their Study. Measurement of Mechanical Properties of Food Materials in Relation to Texture: The Materials Approach. Starch-Based Foods. Fabricated Fat-Based Foods. Flesh Foods and Their Analogues. Vegetables and Fruit. Hydrocolloids. Index