Food Texturology: Measurement and Perception of Food Textural Properties
Language: English
Published by Springer, 2024
- Softcover
- New
Condition: New
£ 56.47
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Food Texturology: Measurement and Perception of Food Textural Properties | Andrew Rosenthal (u. a.) | Taschenbuch | xiv | Englisch | 2024 | Springer | EAN 9783031419027 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Seller Inventory # 130850877
- Title
- Food Texturology: Measurement and Perception of Food Textural Properties
- Author
- Andrew Rosenthal (u. a.)
- Publisher
- Springer
- Publication year
- 2024
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 3031419022
- ISBN 13
- 9783031419027
- Edition
- 2nd Edition
- Item weight
- 895 grams
- Dimensions
- 254 x 178 x 26 mm
- Seller catalogs
- Bücher
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 exposé 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.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
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