Texture in Food: Solid Foods v. 2

Preliminaries......Page 2
Contents......Page 6
Contributor contact details......Page 14
1 Measuring consumer perceptions of texture an overview......Page 26
2 Consumers and texture understanding their perceptions and preferences......Page 56
4 Understanding and measuring consumer perceptions of crispness......Page 105
5 Force deformation techniques for measuring texture......Page 132
6 Sound input techniques for measuring texture......Page 169
7 Near infrared  NIR diffuse reflectance in texture measurement......Page 190
8 Nuclear magnetic resonance  NMR and magnetic resonance imaging  MRI in texture measurement......Page 207
9 Modelling food texture......Page 228
10 Plant structure and fruit and vegetable texture......Page 264
11 Plant compounds and fruit texture the case of pear......Page 282
12 Controlling the texture of fruit and vegetables the role of oxidising enzymes......Page 318
13 Improving fruit and vegetable texture by genetic transformation......Page 344
14 Raw materials quality and the texture of processed vegetables......Page 365
15 Improving the texture of processed vegetables by vacuum infusion......Page 387
16 Improving the texture of frozen fruit the case of berries......Page 411
17 Improving the texture of processed fruit......Page 433
18 Improving the texture of bread......Page 455
19 Analysing and improving the texture of cooked rice......Page 474
20 Improving the texture of pasta......Page 498
21 Improving the texture of fried food......Page 524
Index......Page 548