Food Texturology: Measurement and Perception of Food Textural Properties (2nd ed. 2024)

Synopsis

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 them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.

Copyright:

2024

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9783031419003

Related ISBNs:

9783031418990

Publisher:

Springer International Publishing

Date of Addition:

01/20/24

Copyrighted By:

The Editor

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Technology, Psychology

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.

Edited by:

Andrew Rosenthal

Edited by:

Jianshe Chen