04879nam a22005655i 4500 978-3-031-41900-3 DE-He213 20251030110857.0 cr nn 008mamaa 231220s2024 sz | s |||| 0|eng d 9783031419003 978-3-031-41900-3 10.1007/978-3-031-41900-3 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Food Texturology: Measurement and Perception of Food Textural Properties [electronic resource] / edited by Andrew Rosenthal, Jianshe Chen. 2nd ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. XIV, 464 p. 174 illus., 119 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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. . 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. Food science. 65012 Food Sensory evaluation. 68405 Perception. 68406 Rheology. 66515 Food Science. 65012 Sensory Evaluation. 68407 Perception. 68406 Rheology. 66515 Rosenthal, Andrew. editor. edt http://id.loc.gov/vocabulary/relators/edt 68408 Chen, Jianshe. editor. edt http://id.loc.gov/vocabulary/relators/edt 68409 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031418990 Printed edition: 9783031419010 Printed edition: 9783031419027 https://doi.org/10.1007/978-3-031-41900-3 ZDB-2-SBL ZDB-2-SXB 56866 56866