Infodoc : Sciences, Techniques et Culture

Part One: Sensory analysis and consumer preference of food texture
1: Vocabularies and terminologies of food texture description and characterisation
1.1 Introduction
1.2 Early frameworks for developing texture lexicon
1.3 Classification of texture terms
1.4 Comparison of texture vocabularies and translation of terms among different languages
1.5 Future trends
1.6 Conclusions
1.7 Sources of further information and advice
2: Chan[...]

Part One: Sensory analysis and consumer preference of food texture
1: Vocabularies and terminologies of food texture description and characterisation
1.1 Introduction
1.2 Early frameworks for developing texture lexicon
1.3 Classification of texture terms
1.4 Comparison of texture vocabularies and translation of terms among different languages
1.5 Future trends
1.6 Conclusions
1.7 Sources of further information and advice
2: Changes in sensory perception during aging
2.1 Introduction
2.2 Anatomy and physiology: changes with aging
2.3 Sensory perceptions: effects of age-related changes in anatomy and physiology
2.4 Physiological changes and food avoidance
2.5 Physiological changes and food liking and consumption
2.6 Future trends
2.7 Sources of further information and advice
3: Statistical methods and tools for analysing sensory food texture
3.1 Introduction to sensory analysis methods
3.2 Statistical methods for analysing sensory data
3.3 Attribute difference tests
3.4 Sensory rank tests
3.5 Preference and acceptability tests
3.6 Descriptive analysis
Appendix R basics
4: Instrumental characterisation of textural properties of solid and semi-solid food
4.1 Solidity in the context of time
4.2 Consideration of testing machines
4.3 Classification of test methods
4.4 Scientifically rigorous test methods
4.5 Empirical tests
4.6 Future trends
4.7 Sources of further information and advice
5: Instrumental characterisation of textural properties of fluid food
5.1 Introduction
5.2 Relation between textural and sensory properties
5.3 Physical properties
5.4 Measurement techniques
5.5 Mouthfeel: relating sensory attributes to physical parameters of food
5.6 Pivotal studies on complex sensory attributes
5.7 Modifying food: using ingredient interaction to control sensory perception
5.8 Future challenges
Part Two: Modifying texture for specific consumer groups
6: Texture-modified meals for hospital patients
6.1 Introduction
6.2 Needs and demands of hospitalised patients with dysphagia
6.3 Eating risks and hazards of dysphagia patients
6.4 Criteria of food supply to dysphagia patients
6.5 Texture classifications of diets for dysphagia patients
6.6 International variation in food terminology of dysphagia diets
6.7 Conclusions
6.8 Further supporting information
6.9 Sources of further information and advice
7: Texture modification of food for elderly people
7.1 Introduction
7.2 Ageing in different perspectives
7.3 Food and ageing in a broader perspective
7.4 Food solutions
7.5 Conclusions
7.6 Short commentary on future trends
8: Modifying the texture of foods for infants and young children
8.1 Introduction
8.2 Oral development in infants and young children
8.3 The mutual relationships between development of oral physiology, exposure to food textures and acceptance of foods with different textures in infants and young children
8.4 Modification of food texture for infants and children: Need and practices
8.5 Conclusions
8.6 Future trends
8.7 Sources of further information and advice
9: Legislation and practices for texture-modified food for institutional food
9.1 Introduction
9.2 Regulations and guidance
9.3 Awareness and pressures
9.4 Conclusions
9.5 Future trends
9.6 Support and information
9.7 Glossary of worldwide terms used in food service
10: Texture design of ‘free-from’ foods—The case of gluten-free
10.1 Introduction
10.2 ‘Free-from’ food: definition and classification
10.3 Choice of alternative ingredients
10.4 Methods of texture design of ‘gluten-free’ food
10.5 World market investigation
10.6 Future direction
10.7 Conclusions