Texture in food : Volume 2: Solid foods.
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : D Kilcast
- ناشر : Cambridge : Woodhead Pub.,
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9781855738362
Description
Preliminaries; Contents; Contributor contact details; 1 Measuring consumer perceptions of texture an overview; 2 Consumers and texture understanding their perceptions and preferences; 4 Understanding and measuring consumer perceptions of crispness; 5 Force deformation techniques for measuring texture; 6 Sound input techniques for measuring texture; 7 Near infrared NIR diffuse reflectance in texture measurement; 8 Nuclear magnetic resonance NMR and magnetic resonance imaging MRI in texture measurement; 9 Modelling food texture; 10 Plant structure and fruit and vegetable texture. 11 Plant compounds and fruit texture the case of pear12 Controlling the texture of fruit and vegetables the role of oxidising enzymes; 13 Improving fruit and vegetable texture by genetic transformation; 14 Raw materials quality and the texture of processed vegetables; 15 Improving the texture of processed vegetables by vacuum infusion; 16 Improving the texture of frozen fruit the case of berries; 17 Improving the texture of.
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analysing texture. It includes chap.
