[food] Texture in Food, Volume 2: Solid Foods

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Texture in Food, Volume 2: Solid Foods
Publisher:CRC(2004-04-27) | ISBN-10: 0849325374 | PDF | 4.3 Mb | 537 pages

Description:
Texture in Food: Volume 2: Solid Foods summarizes the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analyzing texture. The final part examines how the texture of particular foods may be better understood and improved. The last chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.

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