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Food Texturology: Measurement and Perception of Food Textural Properties by Andr
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- Buy It NowFood Texturology: Measurement and Perception of Food Textural Properties by Andr
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Located in: Fairfield, Ohio, United States
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eBay item number:386898659508
Item specifics
- Condition
- ISBN-13
- 9783031418990
- Type
- NA
- Publication Name
- NA
- ISBN
- 9783031418990
- Book Title
- Food Texturology: Measurement and Perception of Food Textural Properties
- Publisher
- Springer International Publishing A&G
- Item Length
- 10 in
- Edition
- 2
- Publication Year
- 2023
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Genre
- Technology & Engineering, House & Home, Psychology
- Topic
- Food Science, General, Cognitive Psychology & Cognition
- Item Weight
- 38.5 Oz
- Item Width
- 7 in
- Number of Pages
- Xiv, 464 Pages
About this product
Product Information
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.
Product Identifiers
Publisher
Springer International Publishing A&G
ISBN-10
3031418999
ISBN-13
9783031418990
eBay Product ID (ePID)
20061841505
Product Key Features
Edition
2
Book Title
Food Texturology: Measurement and Perception of Food Textural Properties
Number of Pages
Xiv, 464 Pages
Language
English
Publication Year
2023
Topic
Food Science, General, Cognitive Psychology & Cognition
Illustrator
Yes
Genre
Technology & Engineering, House & Home, Psychology
Format
Hardcover
Dimensions
Item Weight
38.5 Oz
Item Length
10 in
Item Width
7 in
Additional Product Features
Dewey Edition
23
Number of Volumes
1 Vol.
Dewey Decimal
664.07
Lc Classification Number
Tx341-641
Table of Content
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.
Copyright Date
2024
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