Food Texture
Measurement and Perception
by Andrew J. Rosenthal
This book provides a holistic view, starting with the determination of food texture,
its perception in the mouth, its measurement by both sensory and instrumental methods,
and the relationship between those methods.
Contents:
Relation between Instrumental and Sensory Measures of Food Texture
- The Process of Food Texture Perception
- Comparison of Hardware for Instrumental and Sensory Measurement
- Approaches to Instrumental Measurement of Texture
- Relationship between Instrumental and Sensory Measures of Texture
Oral Processing of Foods and the Sensory Evaluation of Texture
- Mastication
- Modulation of Mastication
- Oral Processing
Sensory Techniques To Study Food Texture
- Principles of Sensory Evaluation
- Classification of Textural Properties
- Basic Requirements for Sensory Analysis
- Discrimination Tests
- Quantitative Descriptive Tests
- Univariate Analysis of Scaled Data
- Multivariate Analysis of Scaled Data
Rheological Classification of Foods and Instrumental Techniques for Their Study
- Basic Rheological Concepts
- Rheological Classification of Foods
- Determination of Rheological Properties
- Measuring Methods
- Measuring Instruments
- Tube Viscometers
- Rotational Viscometers
- Large-Deformation and Fracture Tests with Tension-Compression Instruments
- Empirical Test Methods
Measurement of Mechanical Properties of Food Materials in Relation to
Texture: The Materials Approach
- Measuring Food Texture: The Materials Approach
- Relationship between Sensory Texture and Mechanical Tests
- Definitions of Mechanical Properties
- Materials Testing Methods
- Strength, Toughness, and Fracture
Starch-Based Foods
- Starch
- Polymer Science Approach
- Processing
- Storage and Stability
- Structure
- Mechanical Properties
- Instrumental Texture
- Acoustic Emission
- Sensory Attributes
Fabricated Fat-Based Foods
- W/O Emulsions: Margarine, halvarines, Chocolate, and Low-Fat and Zero-fat Spreads
- O/W Emulsions: Mayonnaise and Dresings
Flesh Foods and Their Analogues
- Structure, Composition, and Function of Muscle
- Rigor Mortis
- Influence of Preslaughter Treatments
- Effects of Methods of Slaughter
- Effects of Postslaughter Treatment
- Effects of Processing
- Measurement of Texture in Flesh Foods
Vegetables and Fruit
- Plant and Cell Structure
- Mechanics of Structural Breakdown
- Rheological Properties of Vegetables and Fruit
- Sensory Properties
Hydrocolloids
- General Structure of Hydrocolloids
- Dynamics and Mechanics of Structural Formation and Breakdown
- rheological Behavior and Measurement
- Sensory Perception
- General Textural Properties and How They Are Affected
Index.
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