Textural characteristics of world foods /

"Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continen...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Nishinari, Katsuyoshi (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken, NJ : John Wiley & Sons Inc., 2020.
Edición:First edition.
Temas:
Food texture.
Aliments > Texture.
Food texture
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Title Page
  • Contents
  • List of Contributors
  • Preface
  • Foreword
  • Introduction
  • I.1 Why/How/What Do We Eat?
  • I.2 Termsfor Texture/Taste/Aroma Related to Diverse Foods/Recipes
  • I.3 Universalityand Diversity
  • I.4 WonderfulDiversity of World Foods
  • I.5 SomePitfalls in Texture Studies
  • I.6 AboutThis Book
  • References
  • Chapter 1 Food Texture
  • Sensory Evaluation and Instrumental Measurement
  • 1.1 Introduction: History of Food Texture Studies
  • 1.2 Three Methods of Texture Evaluation
  • 1.3 Methodologies in Sensory Evaluation of Texture
  • 1.4 Instrumental Measurements of Food Texture
  • 1.5 Sound Effects
  • 1.6 Visual Cues and Flavor Release
  • 1.7 Concluding Remarks
  • References
  • Part I North America
  • Chapter 2 Food Textures in the United States of America
  • 2.1 Introduction
  • 2.2 Texture and the American Consumer
  • 2.3 Role of Texture in Food Quality and Acceptance
  • 2.4 Factors Shaping Attitudes to and Acceptance of Texture
  • 2.5 Liked and Disliked Textural Characteristics
  • 2.6 Textural Contrast
  • 2.7 Contemporary Trends
  • References
  • Chapter 3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes
  • Tribute to Alina
  • 3.1 The Protocols for Developing a Texture Lexicon
  • 3.2 Texture Profiles and Evaluation Protocols for Selected US Foods
  • 3.3 Potato Chip Texture Example
  • 3.3.1 Serving Protocol
  • 3.3.2 Tasting Protocol
  • 3.3.3 Potato Chip Texture Summary
  • 3.4 Bacon Texture Example
  • 3.4.1 Serving Protocol
  • 3.4.2 Tasting Protocol
  • 3.4.3 Bacon Texture Summary
  • 3.5 Peanut Butter Texture Example
  • 3.5.1 Serving Protocol
  • 3.5.2 Tasting Protocol
  • 3.5.3 Peanut Butter Texture Summary
  • 4.5.3 Maple Products Composition and Textural Properties
  • 4.5.3.1 Maple Syrup
  • 4.5.3.2 Maple Taffy
  • 4.5.3.3 Maple Butter
  • 4.5.3.4 Maple Sugar Products
  • 4.5.3.5 Other Maple Products
  • 4.6 Conclusion
  • References
  • Part II Middle and South America
  • Chapter 5 Textural Characteristics of Traditional Mexican Foods
  • 5.1 Introduction
  • 5.2 Tortillas
  • 5.2.1 Corn Tortillas
  • 5.2.2 Wheat Tortillas
  • 5.2.3 Mechanical Tests
  • 5.2.3.1 Rollability
  • 5.2.3.2 Bending
  • 5.2.3.3 Stress Relaxation in Uniaxial Tension
  • 5.2.3.4 Tensile Strength
  • 5.2.3.5 Penetration or Puncture

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