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Food texturology = measurement and perception of food textural properties /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food texturology/ edited by Andrew Rosenthal, Jianshe Chen.
其他題名:	measurement and perception of food textural properties /
其他作者:	Rosenthal, Andrew.
出版者:	Cham :Springer International Publishing : : 2024.,
面頁冊數:	xiv, 464 p. :ill. (chiefly col.), digital ;24 cm.
內容註:	Introduction to the Measurement of Sensory and Instrumental Food Texture -- Food structure as a foundation for food texture -- Food Texture Diagrams and Maps -- Oral Physiology and Mastication -- Psychophysics of texture perception -- Sensory scaling and measuring techniques -- The Meaning of Sensory and Consumer Terminology -- Consumer perception of food texture in relation to preferences and food intake -- Texture Analysers -- Rheometry and Rheological Characterisation -- Tribometers for studies of oral lubrication and sensory perception -- New in vitro and in situ instrumental approaches for food texture research -- Texture of vegetables and fruit -- Texture of Bakery Products -- Meat and reformed meat products -- Texture of Fish and Fish Products -- Texture of Dairy products -- Candy Texture (Sugar Confectionery) -- Starch, modified starch and extruded foods -- Hydrocolloids as Texture Modifiers -- Textural Aspects of Special Food for Dysphagia Patients.
Contained By:	Springer Nature eBook
標題:	Food texture. -
電子資源:	https://doi.org/10.1007/978-3-031-41900-3
ISBN:	9783031419003

Food texturology = measurement and perception of food textural properties /
Food texturologymeasurement and perception of food textural properties /[electronic resource] :edited by Andrew Rosenthal, Jianshe Chen. - Second edition. - Cham :Springer International Publishing :2024. - xiv, 464 p. :ill. (chiefly col.), digital ;24 cm.

Introduction to the Measurement of Sensory and Instrumental Food Texture -- Food structure as a foundation for food texture -- Food Texture Diagrams and Maps -- Oral Physiology and Mastication -- Psychophysics of texture perception -- Sensory scaling and measuring techniques -- The Meaning of Sensory and Consumer Terminology -- Consumer perception of food texture in relation to preferences and food intake -- Texture Analysers -- Rheometry and Rheological Characterisation -- Tribometers for studies of oral lubrication and sensory perception -- New in vitro and in situ instrumental approaches for food texture research -- Texture of vegetables and fruit -- Texture of Bakery Products -- Meat and reformed meat products -- Texture of Fish and Fish Products -- Texture of Dairy products -- Candy Texture (Sugar Confectionery) -- Starch, modified starch and extruded foods -- Hydrocolloids as Texture Modifiers -- Textural Aspects of Special Food for Dysphagia Patients.

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.

ISBN: 9783031419003

Standard No.: 10.1007/978-3-031-41900-3doiSubjects--Topical Terms:

827270
Food texture.

LC Class. No.: TX531

Dewey Class. No.: 664.07

Food texturology = measurement and perception of food textural properties /
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505 0 $a Introduction to the Measurement of Sensory and Instrumental Food Texture -- Food structure as a foundation for food texture -- Food Texture Diagrams and Maps -- Oral Physiology and Mastication -- Psychophysics of texture perception -- Sensory scaling and measuring techniques -- The Meaning of Sensory and Consumer Terminology -- Consumer perception of food texture in relation to preferences and food intake -- Texture Analysers -- Rheometry and Rheological Characterisation -- Tribometers for studies of oral lubrication and sensory perception -- New in vitro and in situ instrumental approaches for food texture research -- Texture of vegetables and fruit -- Texture of Bakery Products -- Meat and reformed meat products -- Texture of Fish and Fish Products -- Texture of Dairy products -- Candy Texture (Sugar Confectionery) -- Starch, modified starch and extruded foods -- Hydrocolloids as Texture Modifiers -- Textural Aspects of Special Food for Dysphagia Patients.
520 $a 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.
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