Food texture
Subtitle: instrumental and sensory measurement
By: edited by Howard R. Moskowitz
Series: Food science and technology -- 22; Food science and technology (Marcel Dekker, Inc.) -- 22.
Publisher: Routledge
Published: 2017
Place of publication: [Place of publication not identified]
Language: eng
Number of pages: 352
ISBN-13: 9781351447492; 9780203755600; 9781351447485; 9781351447508
Subjects: Food texture; Aliments; Texture; Lebensmittel; Textur; TECHNOLOGY / Food Science
Description: Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists,organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.