Printer Friendly

Research and Markets : Reviewing Developments in Measuring the Texture of Solid Foods.

DUBLIN, Ireland -- Research and Markets ( has announced the addition of Texture in food Volume 2: Solid foods to their offering.

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarizes the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality.

--Reviews developments in measuring the texture of solid foods

--Examines the influences on texture and ways of maintaining textural properties

--Written by an expert team of authors

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. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.

Texture in food Volume 2: Solid foods will be a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods.

Sections include the following:-

Part 1 Consumers, Texture And Food Quality

Part 2 Instrumental Techniques For Analyzing Texture

Part 3 Understanding And Improving The Texture Of Particular Foods

For more information visit
COPYRIGHT 2005 Business Wire
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2005, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Business Wire
Date:Aug 22, 2005
Previous Article:Compatibility Testing Successfully Completed between Newport Networks and Nortel.
Next Article:Standard Chartered Bank Selects Reuters Electronic Trading Service to Grow Its FX Business in China.

Related Articles
Use ultrasound to characterize properties of foods.
Use ultrasound to characterize properties of foods.
Cell wall toughness plays key role in product texture.
Measure behavior of viscoelastic materials.
There has been a significant amount of research into using ultrasound to characterize the properties of food products. (Executives ... FYI).
Carbohydrates, processing conditions affect texture.
Make foams and emulsions stable.
Whole-grain rice bread targeted for home baking.
Investigate rheological, textural properties of emulsions.
Storage conditions compromise texture, quality of chocolate.

Terms of use | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters