Food Texturology: Measurement and Percepti...

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Beschreibung

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.

Über den Autor

Andrew Rosenthal's research interests are centred on food texture and its measurement. He has published widely with around forty research articles, as well as four books. Before the pandemic, Andrew was an Associate Professor in Food Science at the University of Nottingham, though now he has retired and lives in Baiersbronn, Germany, with his wife Sheila and four dogs.

Jianshe Chen is a specially appointed professor at Zhejiang Gongshang University, Hangzhou, China. During his early years at the University of Leeds, UK, Prof. Chen pioneered research in food oral processing. His current study focuses on the fundamental principles of eating and sensory perception by applying a combined approach involving food physics, oral physiology and sensory psychology. Prof. Chen has published four books and authored nearly 200 research papers.

Inhaltsverzeichnis

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.

Details

Erscheinungsjahr:	2024
Fachbereich:	Chemische Technik
Genre:	Mathematik , Medizin , Naturwissenschaften , Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Inhalt:	xiv 464 S. 55 s/w Illustr. 119 farbige Illustr. 464 p. 174 illus. 119 illus. in color.
ISBN-13:	9783031419027
ISBN-10:	3031419022
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Redaktion:	Rosenthal, Andrew Chen, Jianshe
Herausgeber:	Andrew Rosenthal/Jianshe Chen
Auflage:	Second Edition 2024
Hersteller:	Springer Birkhäuser Springer International Publishing AG
Verantwortliche Person für die EU:	Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße:	254 x 178 x 26 mm
Von/Mit:	Andrew Rosenthal (u. a.)
Erscheinungsdatum:	22.12.2024
Gewicht:	0,895 kg