Food Texturology: Measurement and Perception of Food Textural Properties

This book provides a comprehensive overview of food texture, covering its determination, perception, and measurement through sensory and instrumental methods. It discusses the relation between food texture and other sensory properties, and introduces topics such as psychophysics, tribology, oral processing, texture maps, and special foods for dysphagia patients. The second edition is expanded and updated in its coverage of food texturology, making it a valuable resource for researchers and industry professionals.

Format: Hardback
Length: 464 pages
Publication date: 21 December 2023
Publisher: Springer International Publishing AG

The concept behind this comprehensive book revolves around a holistic approach to food texture, encompassing its determination, perception in the mouth, and measurement through both sensory and instrumental methods. It delves into the intricate relationship between these factors, aiming to provide a comprehensive understanding of this essential aspect of food.

Organized into four sections, Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products, the book offers a comprehensive coverage of the techniques used for measuring food texture. It then applies these methods to various product groups, providing readers with a practical understanding of how texture impacts food quality.

Notably, the term "texturology" has been adopted in this second edition, reflecting the evolving nature of food texture research. While the term has been occasionally used in the past, it has not gained widespread acceptance among texture researchers due to concerns about its broad and strong enough foundation to support texture research as a scientific discipline.

Over the past 24 years, the editors have witnessed significant advancements in theories and assessment methodologies for food texture, both sensory and instrumental. These developments have profoundly shaped our understanding of this complex topic.

In this second edition, the book takes the science further by introducing topics that were previously overlooked, such as psychophysics, tribology, oral processing, texture maps, and special foods for dysphagia patients. This expansion ensures that readers are well-equipped with the latest knowledge and techniques in the field.

Furthermore, the book has been meticulously updated to include comprehensive coverage of product groups that were omitted in the first edition, including dairy products, fish, bakery products, and sugar confectionery. This inclusion ensures that readers have a complete understanding of food texture across a wide range of food products.

In conclusion, this second edition of Food Texture: Measurement, Perception, and Consumer Acceptance is an expanded and updated resource that provides a comprehensive and up-to-date understanding of food texture. It is an invaluable tool for researchers, scientists, and professionals in the food industry, as well as students and enthusiasts interested in this field.

Weight: 1092g
Dimension: 254 x 178 (mm)
ISBN-13: 9783031418990
Edition number: 2nd ed. 2024