vbid/9783031419003

Description

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 expos� 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.Typham this is the title: Food Texturology: Measurement and Perception of Food Textural Properties 2nd Edition