Food Texture - Measurement and Perception

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Rosenthal, Andrew J.
1999, 311 p., Hardcover
ISBN-10: 0-8342-1238-2
ISBN-13: 978-0-8342-1238-1

Table of contents
Relation Between Instrumental And Sensory Measures Of Food Texture. Oral Processing of Foods and the Sensory Evaluation of Texture. Sensory Techniques To Study Food Texture. Rheological Classification of Foods and Instrumental Techniques for Their Study. Measurement of Mechanical Properties of Food Materials in Relation to Texture: The Materials Approach. Starch-Based Foods. Fabricated Fat-Based Foods. Flesh Foods and Their Analogues. Vegetables and Fruit. Hydrocolloids. Index




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