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Index page for: Texture in Food: Volume 2: Solid Foods

Table of Contents PART 1 CONSUMERS, TEXTURE AND FOOD QUALITYMeasuring Consumer Perceptions of Texture: An Overview, D. KilcastPerception and sensory assessment of food textureTests and test proceduresInstrumental measurement of textureIn vivo texture measurementConsumers and Texture: Understanding their Perceptions and Preferences, J.-F. MeullenetInvestigating consumer descriptions of textureTests and test proceduresUnderstanding consumer preferencesChallenges to understanding consumer preferencesTexture, Mastication and Consumer Perceptions of Food Quality, A.C. SmithThe mastication processMeasuring masticationChewing, swallowing, salivation and bolus formationMastication and particular foodsUnderstanding and Measuring Consumer Perceptions of Crispness, P. MallikarjunanCharacterisation and determination of crispnessMethods of data correlation, evaluation and analysisCase study: breaded chicken nuggetsPART 2 INSTRUMENTAL TECHNIQUES FOR ANALYSING TEXTUREForce/Deformation Techniques for Measuring Texture, R. Lu and J.A. AbbottStructural and mechanical characterization of solid foodsDestructive measurementsNon-destructive measurementsSound Input Techniques for Measuring Texture, L.M. DuizerSound and its detectionDestructive testingNon-destructive testingApplication of sound measurement techniquesNear Infrared (NIR) Diffuse Reflectance in Texture Measurement, S. MillarApplication of NIR to cereals and their productsApplication of NIR to fruit and vegetablesApplication of NIR to meatApplication of NIR to other foodsNuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) in Texture Measurement, A.K. Thybo, A.H. Karlsson, H.C. Bertram, H.J. Andersen, and S. DonstrupMethods and analysisApplication of NMR: texture determination of solid foodsApplication of MRI: texture determination of solid foodsModelling Food Texture, L.M.M. Tijskens and H. LuytenRole of modelling in texture analysisFactors affecting textureEffects of enzymes on textureApplying models to predict texturePART 3 UNDERSTANDING AND IMPROVING THE TEXTURE OF PARTICULAR FOODSPlant Structure, Fruit and Vegetable Texture, K.W. WaldronMeasurement of texturePlant structureCellular basis of crispness, juiciness and mealiness in fruit tissueCellular stability during processingImproving cell adhesionPlant Compounds and Fruit Texture: The Case of Pear, T. Kojima, S. Fujita, M. Tanaka, and P. SirisomboonMeasuring and modelling fruit firmnessChemical compounds affecting firmness: the example of Japanese pearThe effect of cultivation and storage on fruit textureUse of near infrared spectroscopy (NIR) to evaluate textural propertiesControlling the Texture of Fruit and Vegetables: The Role of Oxidizing Enzymes, H.J. Wichers and C. BoeriuBiochemical and physiological role of PPOs and PODsPPOs and PODs: structure and mechanisms of actionPPOs, PODs and texture developmentControlling PPO and POD activityPPOs and PODs: implications for food textureImproving Fruit and Vegetable Texture by Genetic Transformation, G. TuckerTools of genetic modificationApproaches to the manipulation of texture: the tomatoOther approaches to the manipulation of textureRaw Material Quality and the Texture of Processed Vegetables, J.B. AdamsVegetable texture determined by starchVegetable texture determined by cell wall polysaccharidesVegetable texture affected by phenolic reactionsImproving the Texture of Processed Vegetables by Vacuum Infusion, R. SaurelVacuum infusion technologyApplications to improve textureImproving the Texture of Frozen Fruit: The Case of Berries, M. Suutarinen and K. AutioMaintaining texture: conventional pre-freezing treatmentsMaintaining texture: alternative pre-freezing treatmentsApplication: frozen berries and jamsImproving the Texture of Processed Fruit: The Case of Olives, I. Mafra and M.A. CoimbraFactors affecting the texture quality of raw olivesInfluence of processing on table olivesImproving textureImproving the Texture of Bread, S.P. CauvainTextural characteristics of bread and other cereal-based foodsDefinitions of texture Measuring textureInfluence of processing and storageImproving textureAnalysing and Improving the Texture of Cooked Rice, S.K. Kim and C.O. RheeCriteria for evaluating rice qualityHydration of riceFactors affecting cooking qualityTesting texture qualityProblems and challengesImproving the Texture of Pasta, B.A. Marchylo, J.E. Dexter, and L.J. MalcolmsonMeasuring the texture of cooked pasta Influence of raw materialsInfluence of processingTrends in consumer preferenceImproving the Texture of Fried Food, C.-J. Shieh, C.-Y. Chang, and C.-S. ChenMeasuring textureFactors influencing textureThe use of response surface methodology (RSM)A case study: fried gluten balls