Food Texturology Measurement And Perception Of Food Textural Properties

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Food Texturology Measurement And Perception Of Food Textural Properties

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Author : Andrew Rosenthal
language : en
Publisher: Springer Nature
Release Date : 2023-12-20

Food Texturology Measurement And Perception Of Food Textural Properties written by Andrew Rosenthal and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-20 with Technology & Engineering categories.

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.

Rice Noodles Quality Improvement Processing Techniques And Nutritional Aspects

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Author : Bee Ling Tan
language : en
Publisher: Springer Nature
Release Date : 2025-07-28

Rice Noodles Quality Improvement Processing Techniques And Nutritional Aspects written by Bee Ling Tan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-07-28 with Technology & Engineering categories.

Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia. Rice is usually consumed as fully mature grains in the form of whole kernels after boiling in excess water or cooking using a certain amount of water. Besides traditional consumption, rice has been increasingly used as an ingredient of various food formulations including rice-based products. Rice-based food products are commonly consumed globally, providing up to 43% and 46% of dietary protein and dietary energy in the sub-Saharan region, respectively. Rice noodles, also known as rice noodle strips or rice vermicelli, based on the rice flour or rice starch obtained by wet-milling, are one of the popular types of rice-based products consumed in Asian countries. There are various sizes and shapes of rice noodles, namely short and long, round and flat, and thin and thick. Traditionally, rice noodles are made from long-grain rice with intermediate to high amylose content. Since amylose networks play a crucial role in the structure of rice noodles, high amylose rice is often utilized for making rice noodles. Nonetheless, rice noodles made from different rice cultivars give different qualities. Amylose plays a crucial role in regulating the glycemic index. Starchy foods that are rich in amylose are linked to slower emptying of the human gastrointestinal tract and lower blood glucose levels compared to those with low levels of amylose. Indeed, rice noodles are the potential rice-based products that can be formulated to be a lower glycemic index value compared to other rice products. The literature reported on rice noodles as well as their nutritional aspect, quality improvement, and processing technique has not well been adequately covered in the current literature. “Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects” discusses several issues associated with rice noodles, namely classification of noodles, processing of rice noodles, raw materials and their roles, factors affecting the qualities of rice noodles, qualities and nutritional values improvement of rice noodles, the glycemic index of the rice noodles, and future prospects. By summarizing all the literature cohesively in one brief, this work provides a cohesive overview of the processing and production of rice noodles, highlighting the factors essential for the quality of rice noodles as well as their nutritional values and glycemic index. The work provides a better understanding of the rice noodles production and processing.

Food Texture Measurement And Perception

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Author : Andrew J. Rosenthal
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 1999-02-28

Food Texture Measurement And Perception written by Andrew J. Rosenthal and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-02-28 with Technology & Engineering categories.

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 those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

Texture Measurement Of Foods

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Author : A. Kramer
language : en
Publisher: Springer Science & Business Media
Release Date : 1973-09-30

Texture Measurement Of Foods written by A. Kramer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973-09-30 with Cooking categories.

Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.

Food Texture

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Author : Moskowitz
language : en
Publisher: CRC Press
Release Date : 1987-04-07

Food Texture written by Moskowitz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-04-07 with Technology & Engineering categories.

Abstract: A novel reference text for food scientists and technologists, nutritionists, analytical chemists, and microbiologists concerned with sensory evaluation provides a broad overview of food texture measurement that covers both subjective (sensory evaluation) and objective (instrumental analysis) aspects of food texture asessments. Included are discussions and information concerning rheology and microstructure analysis, psychophysics, and product testing and product optimization. Numerous illustrations, graphs, and tables are presented throughout the text, and literature citations are appended to each of the 12 text chapters. Each of the chapters was prepared by experts in their respective areas of study.

Word Usage Liking And Perception Of Food Texture In Naive Consumers

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Author : Kai Kai Ma
language : en
Publisher:
Release Date : 2024

Word Usage Liking And Perception Of Food Texture In Naive Consumers written by Kai Kai Ma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with categories.

Food texture is one of the major drivers of overall food liking besides taste/flavor (Moskowitz & Krieger, 1995; Rohm, 1990; Szczesniak, 1963, 1971; Yoshikawa et al., 1970). When the expectations of food texture are violated, this may indicate a change in food quality and thus affect food acceptance (Szczesniak, 2002). The complexity of textures in food can increase the difficulty in understanding how each texture attribute is perceived across various food forms: solid, semi-solid, or liquid. Although structural properties of food can be measured by instruments, there is still a gap between instrumental measurements and sensory tests in understanding texture perception because it is hard to mimic all conditions of the oral process using machines. The dynamic oral processing of food includes the initial bite of the food, the chewing of the food and the incorporation of saliva in the mouth to form a food bolus and ends with residue sensation after swallowing. Intrinsic food properties like particle size, hardness, concentration are main factors in determining the food texture we perceive. Moreover, individual physiological differences can also contribute to the variations in texture perception including salivary flow, dental status, age, etc. Here we seek to better understand the differences in texture term usage among age groups and identify major intrinsic food and individual physiological factors influencing texture perception. Furthermore, we would like to utlize these factors to minimize differences in texture perception and food liking resulting from changes in product formulation.

Food Texture And Viscosity Concept And Measurement

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Author : Malcolm C. Bourne
language : en
Publisher: Elsevier
Release Date : 2014-06-28

Food Texture And Viscosity Concept And Measurement written by Malcolm C. Bourne and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-28 with Computers categories.

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Texture Measurement Of Foods

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Author : A. Kramer
language : en
Publisher:
Release Date : 2014-01-15

Texture Measurement Of Foods written by A. Kramer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-15 with categories.

Rheology And Texture In Food Quality

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Author : John M. DeMan
language : en
Publisher: Westport, Conn. : AVI Publishing Company
Release Date : 1976

Rheology And Texture In Food Quality written by John M. DeMan and has been published by Westport, Conn. : AVI Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Aliments - Texture categories.

Mechanical properties of food. Microstructure of food and its relation to texture. Instrumental measurement of food texture. Applications of instrumetns for measurement. Interpretation of force curve from instrumental measurements. texture of fruits and vegetables. Texture of dough, pasta and fat products. The tectural characterisitics of dairy products., of meat and its measurement. Starch texture. Rheology of chocolate. Engineerig food texture. Textural characteristics of food emulsions. functions of emulsifiers in relation to food texture. Sensory measurement of food texture. The textural profile. Physhophysical relations in texture.

Analysis Of Sensory Properties In Foods

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Author : Edgar Chambers IV
language : en
Publisher: MDPI
Release Date : 2019-08-23

Analysis Of Sensory Properties In Foods written by Edgar Chambers IV and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-23 with Technology & Engineering categories.

The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.