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Food Texture: Measurement and Perception (2nd ed. 2024): Andrew Rosenthal, Jianshe Chen Food Texture: Measurement and Perception (2nd ed. 2024)
Andrew Rosenthal, Jianshe Chen
R2,583 Discovery Miles 25 830 Ships in 10 - 15 working days

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.

Modifying Food Texture - Novel Ingredients and Processing Techniques (Hardcover): Chen, Andrew Rosenthal Modifying Food Texture - Novel Ingredients and Processing Techniques (Hardcover)
Chen, Andrew Rosenthal
R4,638 R4,085 Discovery Miles 40 850 Save R553 (12%) Ships in 12 - 17 working days

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.

Modifying Food Texture - Volume 2: Sensory Analysis, Consumer Requirements and Preferences (Hardcover): Chen, Andrew Rosenthal Modifying Food Texture - Volume 2: Sensory Analysis, Consumer Requirements and Preferences (Hardcover)
Chen, Andrew Rosenthal
R4,245 R3,745 Discovery Miles 37 450 Save R500 (12%) Ships in 12 - 17 working days

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods.

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