Food Texture
& Viscosity - Concepts and Measurement
(2nd edition)
by Malcolm Bourne
(ISBN: 0121190625)
Essential for students and practitioners who need to learn more about the texture and viscosity of foods, how these properties are measured and how they relate to human assessments of textural quality.
Became available from April 2002 from Academic Press at £62.50
Food Texture
- Measurement and Perception
Edited by A.J. Rosenthal
This book contains several sections on the instrumental measurement of texture and then continues with texture measurement covering certain food product sectors.
Journal of
Texture Studies
An International Journal of
Rheology, Psychorheology, Physical and Sensory Testing of Foods and
Consumer Goods
Edited by Malcolm
Bourne
This fully peer reviewed international journal addresses the texture and rheology of food and other consumer products and their perception. It is a primary source on all of the sciences that relate to sensory perception and the physical characterization of texture, and it focuses on how the tactile senses are used to determine the acceptability of food and other consumer products. The Journal of Texture Studies is also a leading source on the interface between food texture and viscosity and the health of people suffering from dysphagia, temporomandibular joint diseases, and similar medical problems.
Subjects regularly covered in the Journal of Texture Studies include texture with the specific attributes (such as hardness, crispness, chewiness, juiciness, spreadability, and thickness) recognized as affecting consumer acceptance and factors (such as composition, structure, and processing) that affect texture and mouth feel. Recently published special issues have been devoted to mastication and food texture, fruit structure and texture, and texture profiling, and upcoming special issues will focus on engineering in food rheology and texture measurement and on dairy products.
The Journal of Texture Studies serves as an important source of information for scientists, engineers, and product development specialists in laboratories affiliated with academic institutions, government facilities, and food companies.
Print ISSN: 0022-4901
Online ISSN: 1745-4603
Frequency: Bi-monthly
To subscribe:
www.blackwellpublishing.com/subs.asp?ref=0022-4901
TEXTURE IN FOOD
Volume 1: Semi-solid foods
Edited by B M McKenna,
University College Dublin, Ireland
448 pages 234 x 156mm hardback
July 2003
ISBN 1 85573 673 X £135.00/US$225.00/Euro190.00
Available from:
www.woodhead-publishing.com
TEXTURE IN FOOD
Volume 2: Solid foods
Edited by D Kilcast,
Leatherhead Food International, UK
560 pages 234 x 156mm hardback
April 2004
ISBN 1 85573 724 8 £135.00/US$225.00/Euro190.00
Available from:
www.woodhead-publishing.com
Título completo:
Métodos para Medir las Propiedades Físicas en la
Industria de Alimentos.
Autor: Alvarado
Editorial: Acribia
Características: 430
páginas. Encuadernación rústica.
ISBN: 84-200-0939-3
La presente publicación ha
logrado reunir a un grupo selecto de expertos miembros de la Red
Iberoamericana de Propiedades Físicas para el Diseño
Industrial, RIPFADI, para abordar en este volumen el tratamiento de
los métodos de evaluación de propiedades físicas
de los alimentos desde un punto de vista practico, pero a la vez
riguroso, útil tanto en los sectores académicos y
docentes como también para los técnicos de
producción y de laboratorio. El contenido del libro esta
dividido en cinco capítulos. Cuatro de ellos tratan de las
propiedades físicas según la división
clásica de la física. El restante se refiere al uso de
herramientas estadísticas indispensables para la
obtención de datos fiables para su correcta utilización,
debido a la heterogeneidad observada en los alimentos.
Figuras. Tablas. Ejemplos.
Bibliografía y referencias.
Available from:
www.librogastronomicos.com.ar
SURIMI AND
SURIMI SEAFOOD
Jae W. Park (Editor)
Hardcover 944 pages (March 29, 2005)
Publisher: Taylor & Francis
Language: English
ISBN: 0824726499
The TA XTplus recently appeared in the new edition of Surimi and Surimi Seafood in a chapter entitled Rheology and Texture Properties of Surimi Gels. A particularly interesting paragraph states:
"Park and colleagues, along with the U.S. surimi industry leaders, evaluated 12 samples of surimi gels with a wide range of quality using five units of conventional rheometer or rheotex and two units of TA.XTplus Texture Analyser. Table values show that soft gel could not be measured using any of the five conventional units, while two units of the TA.XTplus were able to detect the gel values. Indeed, the accuracy of the measurement, based on the standard deviation, was much higher with the TA.XTplus instrument. This accuracy might have been due to the ability to calibrate the instrument as needed."
Available from: www.crcpress.com
Surimi School: www.surimischool.org
