Infodoc : Sciences, Techniques et Culture

Part I Consumers, texture and food quality
1 Measuring consumer perceptions of texture: an overview
1.1 Introduction: texture and food quality
1.2 Perception and sensory assessment of food texture
1.3 Tests and test procedures
1.4 Instrumental measurement of texture
1.5 ln vivo texture measurement
1.6 Future developments
1.7 Conclusions
1.8 References
2 Consumers and texture: understanding their perceptions and preference[...]

Part I Consumers, texture and food quality
1 Measuring consumer perceptions of texture: an overview
1.1 Introduction: texture and food quality
1.2 Perception and sensory assessment of food texture
1.3 Tests and test procedures
1.4 Instrumental measurement of texture
1.5 ln vivo texture measurement
1.6 Future developments
1.7 Conclusions
1.8 References
2 Consumers and texture: understanding their perceptions and preferences
2.1 Introduction: problems with consumer descriptions of texture
2.2 Investigating consumer descriptions of texture
2.3 Tests and test procedures
2.4 Understanding consumer preferences
2.5 Challenges to understanding consumer preferences
2.6 Future trends
2.7 Conclusions
2.8 References
3 Texture and mastication
3.1 Introduction
3.2 The mastication process
3.3 Measuring mastication
3.4 Chewing, swallowing, salivation and bolus formation
3.5 Future trends
3.6 Mastication and particular foods
3.7 Reviews
3.8 Acknowledgement
3.9 References
4 Understanding and measuring consumer perceptions of crispness
4.1 Introduction
4.2 Characterization and determination of crispness
4.3 Methods of data correlation, evaluation and analysis
4.4 Case-study: breaded chicken nuggets
4.5 Future trends
4.6 References
Part Il Instrumental techniques for analysing texture
5 Force/deformation techniques for measuring texture
5.1 Introduction
5.2 Mechanical characterization of solid foods
5.3 Destructive measurements
5.4 Non-destructive measurements
5.5 Conclusions
5.6 References
6 Sound input techniques for measuring texture
6.1 Introduction
6.2 Sound and its detection: what is sound?
6.3 Destructive testing
6.4 Non-destructive testing
6.5 Application of sound measurement techniques
6.6 Future trends
6.7 Sources of further information and advice
6.8 References
7 Near infrared (NIR) diffuse reflectance in texture measurement
7.1 Introduction
7.2 Application of NIR to cereals and their products
7.3 Application of NIR to fruit and vegetables
7.4 Application of NIR to meat
7.5 Application of NIR to other foods
7.6 Conclusions and future trends
7.7 Sources of further information
7.8 References
8 Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) in texture measurement
8.1 Introduction
8.2 Methods and analysis
8.3 Application of NMR: texture determination of solid foods
8.4 Application of MRI: texture determination of solid foods
8.5 Future trends
8.6 References
9 Modelling food texture
9.1 Introduction
9.2 Factors affecting texture
9.3 Effects of enzymes on texture
9.4 Applying models to predict texture
9.5 Future trends
9.6 Notation
9.7 References
Part III Understanding and improving the texture of particular foods
10 Plant structure and fruit and vegetable texture
10.1 Introduction
10.2 Measurement of texture
10.3 Plant structure
10.4 Cellular basis of crispness, juiciness and mealiness in fruit tissue
10.5 Cellular stability during processing
10.6 Improving cell adhesion
10.7 Future trends
10.8 Acknowledgements
10.9 References
11 Plant compounds and fruit texture: the case of pear
11.1 Introduction: variations in pear texture
11.2 Measuring and modelling fruit firmness
11.3 Chemical compounds affecting firmness: the example of Japanese pear
11.4 The effect of constituents on fruit texture
11.5 Use of near infrared spectroscopy (NIR) to evaluate textural properties
11.6 Future trends
11.7 Sources of further information and advice
11.8 Acknowledgement
11.9 References
12 Controlling the texture of fruit and vegetables: the role of oxidising enzymes
12.1 Introduction: distribution of polyphenoloxidases (PPOs) and peroxidases (PODs) in plants and plant cells
12.2 Biochemical and physiological role of PPOs and PODs
12.3 PPOs and PODs: structure and mechanisms of action
12.4 PPOs, PODs and texture development
12.5 Controlling PPO and POD activity
12.6 PPOs and PODs: implications for food texture
12.7 Future trends
12.8 Sources of further information
12.9 References
13 Improving fruit and vegetable texture by genetic transformation
13.1 Introduction
13.2 Tools of genetic modification
13.3 Approaches to the manipulation of texture: the tomato
13.4 Other approaches to the manipulation of texture
13.5 Future trends
13.6 References
14 Raw materials quality and the texture of processed vegetables
14.1 Introduction
14.2 Vegetable texture determined by starch
14.3 Vegetable texture determined by cell wall polysaccharides
14.4 Vegetable texture affected by phenolic reactions
14.5 Future trends
14.6 Sources of further information and advice
14.7 References
15 Improving the texture of processed vegetables by vacuum infusion
15.1 Introduction
15.2 Vacuum infusion technology
15.3 Applications to improve texture
15.4 Future trends
15.5 Sources of further information and advice
15.6 References
16 Improving the texture of frozen fruit: the case of berries
16.1 Introduction: the effects of freezing and thawingon berry texture
16.2 Maintaining texture: conventional pre-freezing treatments
16.3 Maintaining texture: alternative pre-freezing treatments
16.4 Application: frozen berries and jams
16.5 Future trends
16.6 References
17 Improving the texture of processed fruit: the case of olives
17.1 Introduction: the texture of table olives
17.2 Factors affecting the texture quality of raw olives
17.3 Influence of processing on table olives
17.4 Improving texture
17.5 Future trends
17.6 Sources of further information and advice
17.7 References
18 Improving the texture of bread
18.1 Introduction
18.2 Textural characteristics of bread and other cereal-based foods
18.3 Definitions of texture
18.4 Measuring texture
18.5 Influence of processing and storage
18.6 Improving texture
18.7 Future trends
18.8 Sources of further information and advice
18.9 References
19 Analysing and improving the texture of cooked rice
19.1 Introduction
19.2 Criteria for evaluating rice quality
19.3 Hydration of rice
19.4 Factors affecting cooking quality
19.5 Testing texture quality
19.6 Problems and challenges
19.7 Sources of further information and advice
19.8 References
20 Improving the texture of pasta
20.1 Introduction
20.2 Measuring the texture of cooked pasta
20.3 Influence of raw materials
20.4 Influence of processing
20.5 Trends in consumer preference
20.6 References
21 Improving the texture of fried food
21.1 Introduction
21.2 Measuring texture
21.3 Factors influencing texture
21.4 The use of response surface methodology (RSM)
21.5 A case study: fried gluten balls
21.6 Conclusions
21.7 References