Texture in Food
- David Kilcast, Consultant, UK (Volume 2)
The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.
Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods.
Food scientists interested in texture
- Published: April 2004
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-724-2
…a very useful guide for anybody in the field of food science who is or would like to be involved in texture related studies., International Journal of Food Science and Technology
…this book is a timely and noteworthy presentation by many experts in the field of food texture studies. …strongly recommend this book to anyone in academia or industry., Institute of Chemical Engineers
…distinguished editor and international team of contributors, Textute in food summarises the wealth of recent research on what influences texture in solid foods, and how in can be controlled to maximise product quality., Chemistry and Industry