Textural Characteristics of World Foods

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...

Table des matières

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 Introduction 17
 
2.2 Texture and the American Consumer 17
 
2.3 Role of Texture in Food Quality and Acceptance 18
 
2.4 Factors Shaping Attitudes to and Acceptance of Texture 18
 
2.5 Liked and Disliked Textural Characteristics 20
 
2.6 Textural Contrast 23
 
2.7 Contemporary Trends 23
 
References 25
 
3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes - Tribute to Alina 27
Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas
 
3.1 The Protocols for Developing a Texture Lexicon 27
 
3.2 Texture Profiles and Evaluation Protocols for Selected US Foods 30
 
3.3 Potato Chip Texture Example 31
 
3.3.1 Serving Protocol 31
 
3.3.2 Tasting Protocol 31
 
3.3.3 Potato Chip Texture Summary 31
 
3.4 Bacon Texture Example 32
 
3.4.1 Serving Protocol 32
 
3.4.2 Tasting Protocol 32
 
3.4.3 Bacon Texture Summary 33
 
3.5 Peanut Butter Texture Example 34
 
3.5.1 Serving Protocol 34
 
3.5.2 Tasting Protocol 34
 
3.5.3 Peanut Butter Texture Summary 34
 
References 35
 
4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 37
Laurie-Eve Rioux, Veronique Perreault, and Sylvie L. Turgeon
 
4.1 Introduction 37
 
4.2 Some Historical Perspectives 37
 
4.3 Canadian Eating Habits 38
 
4.4 Poutine 39
 
4.4.1 History of Canadian Cheese Making 40
 
4.4.2 Manufacture of Cheddar Cheese 41
 
4.4.3 Cheddar Cheese Composition and Textural Properties 42
 
4.5 Maple Products 43
 
4.5.1 History of Making Canadian Maple Products 43
 
4.5.2 Manufacture of Maple Products 44
 
4.5.2.1 Transforming Sap into Syrup 44
 
4.5.2.2 Transforming Syrup into Delights of Various Textures 45
 
4.5.3 Maple Products Composition and Textural Properties 47
 
4.5.3.1 Maple Syrup 47
 
4.5.3.2 Maple Taffy 47
 
4.5.3.3 Maple Butter 47
 
4.5.3.4 Maple Sugar Products 48
 
4.5.3.5 Other Maple Products 49
 
4.6 Conclusion 49
 
References 49
 
Part II Middle and South America 53
 
5 Textural Characteristics of Traditional Mexican Foods 55
Alberto Tecante
 
5.1 Introduction 55
 
5.2 Tortillas 55
 
5.2.1 Corn Tortillas 56
 
5.2.2 Wheat Tortillas 56
 
5.2.3 Mechanical Tests 57
 
5.2.3.1 Rollability 57
 
5.2.3.2 Bending 59
 
5.2.3.3 Stress Relaxation in Uniaxial Tension 60
 
5.2.3.4 Tensile Strength 60
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Détails du produit

• Auteurs: K Nishinari, Katsuyoshi Nishinari
• Collaboration: Katsuyosh Nishinari (Editeur), Katsuyoshi Nishinari (Editeur), Nishinari Katsuyoshi (Editeur)
• Edition: Wiley, John and Sons Ltd
• Langues: Anglais
• Format d'édition: Livre Relié
• Sortie: 31.08.2019
• EAN: 9781119430698
• ISBN: 978-1-119-43069-8
• Pages: 424
• Catégories: Livres de conseils > Cuisine & boissons > Général, dictionnaires, tableaux; Sciences naturelles, médecine, informatique, technique > Chimie; Food Science & Technology, Lebensmittelforschung u. -technologie, Lebensmittelforschung, Allg. Lebensmittelforschung u. -technologie