Rosenthal Food Texturology: Measurement and Perception of Food Textural Properties 9783031418990

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Автор: Rosenthal
Название: Food Texturology: Measurement and Perception of Food Textural Properties
ISBN: 9783031418990
Издательство: Springer
Классификация:

Познание и когнитивная психология

Производство продуктов питания и напитков

ISBN-10: 3031418999
Обложка/Формат: Hardback
Страницы: 464
Вес: 1.09 кг.
Дата издания: 04.01.2024
Язык: English
Издание: 2nd ed. 2024
Иллюстрации: 119 illustrations, color; 55 illustrations, black and white; xiv, 464 p. 174 illus., 119 illus. in color.
Размер: 254 x 178
Основная тема: Chemistry
Ссылка на Издательство: Link
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Поставляется из: Германии
Описание: 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 expos? 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.
Дополнительное описание: 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 measu

Food Texturology: Measurement and Perception of Food Textural Properties, Rosenthal