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Food Texturology: Measurement and Perception of Food Textural Properties by Andr

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eBay-objectnummer:386898659508
Laatst bijgewerkt op 19 mei 2024 11:33:20 CESTAlle herzieningen bekijkenAlle herzieningen bekijken

Specificaties

Objectstaat
Nieuw: Een nieuw, ongelezen en ongebruikt boek in perfecte staat waarin geen bladzijden ontbreken of ...
ISBN-13
9783031418990
Type
NA
Publication Name
NA
ISBN
9783031418990
Publication Year
2023
Format
Hardcover
Language
English
Book Title
Food Texturology: Measurement and Perception of Food Textural Properties
Author
Jianshe Chen
Item Length
10in
Publisher
Springer International Publishing A&G
Genre
Technology & Engineering, House & Home, Psychology
Topic
Food Science, General, Cognitive Psychology & Cognition
Item Width
7in
Item Weight
38.5 Oz
Number of Pages
Xiv, 464 Pages

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Product Information

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.

Product Identifiers

Publisher
Springer International Publishing A&G
ISBN-10
3031418999
ISBN-13
9783031418990
eBay Product ID (ePID)
20061841505

Product Key Features

Book Title
Food Texturology: Measurement and Perception of Food Textural Properties
Author
Jianshe Chen
Format
Hardcover
Language
English
Topic
Food Science, General, Cognitive Psychology & Cognition
Publication Year
2023
Genre
Technology & Engineering, House & Home, Psychology
Number of Pages
Xiv, 464 Pages

Dimensions

Item Length
10in
Item Width
7in
Item Weight
38.5 Oz

Additional Product Features

Number of Volumes
1 Vol.
Lc Classification Number
Tx341-641
Edition Number
2
Table of Content
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.
Copyright Date
2024
Dewey Decimal
664.07
Dewey Edition
23
Illustrated
Yes

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