- Reviews developments in measuring the texture of solid foods
- Examines the influences on texture and ways of maintaining textural properties
- Written by an expert team of authors
Table of Contents
- Part 1 Consumers, texture and food quality: Measuring consumer perceptions of texture: An overview; Consumers and texture: Understanding their perceptions and preferences; Texture and mastication; Understanding and measuring consumer perceptions of crispness. Part 2 Instrumental techniques for analysing texture: Force/deformation techniques for measuring texture; Sound input techniques for measuring texture; Near infrared (NIR) diffuse reflectance in texture measurement; Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) in texture measurement; Modelling food texture. Part 3 Understanding and improving the texture of particular foods: Plant structure, fruit and vegetable texture; Plant compounds and fruit texture: The case of pear; Controlling the texture of fruit and vegetables: The role of oxidising enzymes; Improving fruit and vegetable texture by genetic transformation; Raw material quality and the texture of processed vegetables; Improving the texture of processed vegetables by vacuum infusion; Improving the texture of frozen fruit: The case of berries; Improving the texture of processed fruit: The case of olives; Improving the texture of bread; Analysing and improving the texture of cooked rice; Improving the texture of pasta; Improving the texture of fried food.
- No. of pages: 560
- Language: English
- Copyright: © Woodhead Publishing 2004
- Published: April 14, 2004
- Imprint: Woodhead Publishing
- eBook ISBN: 9781855738362
About the Editor
Affiliations and Expertise
Ratings and Reviews
There are currently no reviews for "Texture in Food"