By Jianshe Chen, Andrew Rosenthal
Modifying meals Texture, quantity 2: Sensory research, buyer standards and personal tastes explores texture as a major point of shopper nutrition recognition and choice, particularly addressing the foodstuff textural wishes of babies, the aged, and dysphagia patients.
This quantity covers the sensory research of texture-modified meals, taking an in-depth examine the product improvement wishes of customers and exploring the sensory research of foodstuff texture and the advance of texture-modified meals.
- Explores texture as an immense point of buyer nutrition reputation and preference
- Addresses the foodstuff textural wishes of designated teams, together with babies, the aged, and dysphagia patients
- Takes an in-depth examine the product improvement wishes of shoppers, exploring the sensory research of meals texture
Read or Download Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences PDF
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Extra info for Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences
For the Finnish terms sorted by both professionals and consumers, the first dimension was the axis contrasting with terms 14 Modifying Food Texture describing fracture, such as ratiseva (crunchy) and hauras (brittle), versus terms related to fluid, such as o€ljyinen (oily) and nestema¨inen (liquid). In the second dimension, kupliva (bubbly), kuohkea (airy) and lehteva¨ (flaky) were plotted negatively high, and terms unrelated to air/bubble such as taikinamainen (pasty) and sitkea¨ (tough) plotted positively high.
Duizer, K. 1 Introduction Humans use all of their senses to evaluate the sensory properties of a food. This evaluation begins before consumption and is based on how the food looks and smells. Visual and olfactory acuity are therefore important to the initial evaluation of a food. Food odor is initially detected via the nose through sniffing of volatile components. This is known as orthonasal olfaction. Once the food is placed in the mouth and masticated, retronasal olfaction occurs through the movement of volatiles through the nasopharynx during chewing (Auvray and Spence, 2008).
The vocabulary of texture. In: Food Texture and Viscosity, second ed. Academic Press, New York, pp. 4–6. , 1963. Texture profile method. J. Food Sci. 28, 385–389. , 1993. Cross-cultural sensory testing: a changing tide? Cereal Foods World 38, 699–700. , 2009. Multidimensional representation of the standard scales of food texture. J. Sens. Stud. 24, 93–110. x. , 1989. Sensory textural/rheological properties: a polyglot list. J. Texture Stud. 20, 1–27. x. , 2005. Collection of Japanese texture terms (studies on Japanese texture terms Part1).