| 書目名稱 | Food Texturology: Measurement and Perception of Food Textural Properties | | 編輯 | Andrew Rosenthal,Jianshe Chen | | 視頻video | http://file.papertrans.cn/346/345100/345100.mp4 | | 概述 | Endorses the term “food texturology” as a scientific discipline, in its own right.Brings together sensory and instrumental measurements of food texture in the context of real food products.Expands and | | 圖書封面 |  | | 描述 | The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between?them. The book has been divided into?four?sections:??Fundamentals,?Sensory and Human Interactions, Instrumental Analysis, and?Food Products. Essentially we cover?the techniques used for measuring food texture, and then apply?them?to the?different?product?groups.?.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 u | | 出版日期 | Textbook 2024Latest edition | | 關(guān)鍵詞 | Food Texture; Sensory Science; Sensory Measurement; Food rheology; Food perception; Oral processing; Tribo | | 版次 | 2 | | doi | https://doi.org/10.1007/978-3-031-41900-3 | | isbn_softcover | 978-3-031-41902-7 | | isbn_ebook | 978-3-031-41900-3 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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