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Informationen zum Autor Katsuyoshi Nishinari, Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China. Klappentext A complete guide to the textural characteristics of an international array of traditional and special foodsIt is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia.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 continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:* Provides an overview of the textural characteristics of a wide range of foods* Includes descriptions of textures and key points of flavor release* Examines the relationships between the texture, taste, and aroma of each food presented* Is structured by geographic regionRich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play. Zusammenfassung A complete guide to the textural characteristics of an international array of traditional and special foodsIt is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia.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 continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:* Provides an overview of the textural characteristics of a wide range of foods* Includes descriptions of textures and key points of flavor release* Examines the relationships between the texture, taste, and aroma of each food presented* Is structured by geographic regionRich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play. Inhaltsverzeichnis List of Contributors xix Preface xxiii Foreword xxv Introduction I.1 Why/How/What Do we Eat? xxvii I.2 Terms for Texture/Taste/Aroma Related to Diverse Foods/Recipes xxviii I.3 Universality and Diversity xxix I.4 Wonderful Diversity of World Foods xxx I.5 Some Pitfalls in Texture Studies xxxii I.6 About This Book xxxiii References xxxiv 1 Food Texture - Sensory Evaluation and Instrumental Measurement 1 Kaoru Kohyama 1.1 Introduction: History of Food Texture Studies 1 1.2 Three Methods of Texture Evaluation 3 1.3 Methodologies in Sensory Evaluation of Texture 4 1.4 Instrumental Measurements of Food Texture 6 1.5 Sound Effects 8 1.6 Visual Cues and Flavor Release 9 1.7 Concluding Remarks 9 References 10 Part I North America 15 2 Food Textures in the United States of America 17 Alina Surmacka Szczesniak 2.1 Introductio...
