Summarizing the wealth of recent research, Texture in Food looks into what influences texture in solid foods and how it can be controlled to maximize 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 two considers the instrumental techniques used for analyzing texture such as force/deformation techniques and sound input, and the final part examines how the texture of particular foods may be better understood and improved. The closing chapters discuss the texture of foods such as: bread, rice, pasta and fried food.
This guide has been put together by a top UK expert and is especially suited to food scientists and food industry professionals.
This guide has been put together by a top UK expert and is especially suited to food scientists and food industry professionals.
