Food Texturology Measurement and Perception of Food Textural Properties is popular PDF and ePub book, written by Andrew Rosenthal in 2024-01-21, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Food Texturology Measurement and Perception of Food Textural Properties can be Read Online from any device for your convenience.
Food Texturology Measurement and Perception of Food Textural Properties Book PDF Summary
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.
Detail Book of Food Texturology Measurement and Perception of Food Textural Properties PDF
- Author : Andrew Rosenthal
- Release : 21 January 2024
- Publisher : Springer Nature
- ISBN : 9783031419003
- Genre : Technology & Engineering
- Total Page : 463 pages
- Language : English
- PDF File Size : 7,7 Mb
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