Food Texture

Food Texture is the first book to provide a broad overview of texture measurement from both the subjective (consumer) and objective (instrument) points of view and to highlight the relation between objective measures and sensory perceptions. The book's logical presentation opens with coverage of rheology and microstructure analysis, proceeds to psychophysics, and then moves on to product testing and optimization.

Featuring contributions by many of the foremost authorities in the field, Food Texture includes detailed case histories that offer insight on specific basic and applied research problems. It also comprehensively covers the latest methods for subjective evaluation of texture, texture physics and psychophysics, and texture optimization—giving a treatment of subjective measurement that is available nowhere else in the literature in such an convenient form.

Comprising the most authoritative account of its topic to date, Food Texture will prove an invaluable reference for food scientists and technologists, chemists, biochemists, organic and analytical chemists, nutritionists, and microbiologists concerned with sensory evaluation; graduate students of food science and food engineering; and in-house training programs and professional seminars.