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- W602713596 abstract "I / Food Texture - Definition, Measurement and Relation to Other Food Quality Attributes.- 1. Introduction.- 2. Classification.- 3. Definition.- 4. Measurement.- 4.1. Sensory Quality and Sensory Measurement.- 4.2. Accuracy of Objective Methods.- 4.3. Precision of Objective Measurements.- II / Physiological Aspects of Texture Perception, Including Mastication.- 1. Introduction.- 2. Physiological Basis of Mastication.- 2.1. General.- 2.2. Forces and Deformations Occurring in the Mouth.- 2.3. Chewing-Swallowing Patterns.- 2.4. Tactile Sense Organs and Their Function.- 3. Psychological Implications.- 3.1. Relations Between Instrumental and Sensory Data.- 3.2. Eating Habits.- III / Sensory Assessment of Textural Attributes of Foods.- 1. Introduction.- 2. Terminology Surveys.- 3. Consumer Methods of Nonoral Texture Evaluation.- 4. Sensory Panel Tests.- 5. Preference/Acceptance Tests.- 6. Discriminatory Tests.- 6.1. Threshold Tests.- 6.2. Difference Tests.- 7. Descriptive Tests.- 7.1. Ranking.- 7.2. Rating or Scoring.- 7.3. Multifactor Rating Scales.- 7.4. Texture Profile.- 8. Summary.- IV / Elementary Concepts of Rheology Relevant to Food Texture Studies.- 1. Introduction.- 2. Preliminary Considerations.- 2.1. Solids and Liquids.- 2.2. Force and Deformation.- 2.3. Stress and Strain.- 3. Types of Material Behavior.- 3.1. Elasticity.- 3.1.1. The Ideal Elastic Solid.- 3.1.2. Elastic vs Textural Characteristics of Foods.- 3.1.3. Strength of Food Materials.- 3.2. Viscosity.- 3.2.1. The Ideal Viscous Fluid.- 3.2.2. Viscosity vs Mouthfeel Characteristics of Foods.- 3.3. Plasticity.- 3.3.1. Ideal Plastic Flow.- 3.3.2. Plastic Flow of Foodstuffs.- 3.4. Viscoelasticity.- 3.4.1. Characterizing Viscoelastic Materials.- 3.4.2. Viscoelastic Characteristics of Foods.- 4. Concluding Remarks.- V / Structure and Textural Properties of Foods.- 1. Introduction.- 2. Importance of Correct Test Conditions for Evaluation of Textural Properties.- 3. Interrelationship of Structure and Textural Properties.- 3.1. Ice Cream.- 3.2. Margarine and Butter.- 3.3. Bread and Baked Cakes.- 3.4. Fluid Foods.- 3.5. Fruits and Vegetables.- 3.6 Meat.- VI / Instrumental Methods of Texture Measurements.- 1. Introduction.- 2. General Considerations.- 2.1. Basic Elements.- 2.2. Destructive vs Non-Destructive Techniques.- 2.3. Classification.- 3. Types of Texture Measuring Devices.- 3.1. Penetrometers.- 3.2. Compressimeters.- 3.3. Shearing Devices.- 3.4. Cutting Devices.- 3.5. Masticometers.- 3.6. Consistometers.- 3.7. Viscometers.- 3.8. Extrusion Devices.- 3.9. Miscellaneous.- 3.10. Multiple-Purpose Units.- 4. Standardization of Instruments.- 5. Current Trends.- Appendix 1. Named Instruments Described in the Literature.- Appendix 2. Commercially Available Instruments.- VII / Indirect Methods of Objective Texture Measurements.- 1. Introduction.- 2. Chemical.- 2.1. Moisture Content.- 2.2. Alcohol Insoluble Solids (AIS).- 2.3. Fibrousness.- 2.4. Crude Fiber.- 2.5. Connective Tissue.- 3. Enzymatic.- 4. Microscopic.- 4.1. Non-Staining Techniques.- 4.2. Histological Methods and Staining Techniques.- 5. Physical.- 5.1. Density.- 5.2. Volume.- 5.3. Cell Structure and Openness.- 5.4. Drained Weight.- 5.5. Drip.- 5.6. Press Fluid.- 5.7. Miscellaneous.- 6. Concluding Remarks.- VIII / Psychophysical and Psychometric Measures of Texture.- 1. Introduction.- 2. Dimensions of Perceived Texture.- 3. Scales of Magnitude in Texture.- 4. Interval Scales of Texture Perception.- 5. Ratio Scales of Sensory Texture.- 6. Applications of Sensory Scales of Magnitude.- 7. Outlook.- IX / Quantification of Objective and Sensory Texture Relations.- 1. Introduction.- 2. General Considerations.- 3. Methods for Expressing Relationships.- 4. Correlation and Regression.- 4.1. Scatter Diagrams.- 4.2. Correlation vs Regression Analysis.- 4.3. Improving the Correlation.- 4.4. Rank Correlation.- 5. Multiple Regression.- 6. Non-Linear Relationships.- 7. Sources of Variation.- 7.1. Methods of Fitting Constants.- 7.2. Modification of the Experimental Material.- 7.3. Data Analysis.- 7.4. Correcting for Panel Variability.- 8. Prediction.- 8.1. Correlation and Regression Analysis.- 8.2. Response Surfaces Method.- 9. Analytical, Integrative and Sensory Texture 'Interfaces'.- 10. Interaction Between Texture and Other Quality Attributes.- 11. Recent Approaches.- 11.1. Building of Models.- 11.2. Selection of Test Conditions.- 11.3. 'Isoyphs' Method.- 11.4. Representation in Space.- 11.5. Analysis of Several Associated Dependent Variables.- 12. Conclusions.- General Bibliography - by M. C. Bourne." @default.
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- W602713596 title "Texture measurements of foods : psychophysical fundamentals; sensory, mechanical, and chemical procedures, and their interrelationships" @default.
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