How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 12 August 2014

Top ten books to understand Food Texture Analysis

So you’re new to Food Texture Analysis? As a consumer, you’ll already appreciate that texture is a major determinant of food acceptance. 

Food companies use sensory evaluation panels to check the texture of their products for both product development and quality control purposes, but many companies supplement sensory evaluation with instrumental measurements.

You’ll no doubt want to educate yourself and obtain a background in the science of this field. Let me present the top ten books in our library that will help you become a ‘Texture Expert’...

Food Texture and 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.

Instrumental assessment of food sensory quality
Edited by David Kilcast (ISBN: 978 0 85709 439 1)
Instrumental measurements of sensory quality are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Part one covers the principles and practice of food sensory quality assessment, while part two looks at the instrumental assessment of particular foods.

Food Texture Design and Optimization
Edited by Y. Lal Dar and J. M. Light (ISBN: 0470672420)
Food texture has been one of the fundamental characteristics that consumers look for in their food products and drives consumer liking and purchase intent. This introductory chapter of this volume on food texture design and optimization presents an overview of the content of the volume discussing the basics, definitions, measurement of food texture, and current market trends and future challenges in food texture design and optimisation.the field. The book gives an introduction to food texture and has been compiled as a showcase for the current state of the art in this field. It discusses the measurement, optimization of food texture and the systematic approach used for DIAL-IN® Texture Technology to integrated food texture design. This publication is for those new to the field, but also for those who have experience but perhaps would like to gain deeper and wider insight on food texture:

Food Texture: Measurement and Perception
Edited by A. J. Rosenthal (ISBN: 978-0-8342-1238-1)
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

Texture in Food
Volume 1: Semi-solid foods

Edited by B. M. McKenna (ISBN: 1 85573 673)
Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.
With its summary of key research trends and their practical implications in improving product quality, Texture in Food Volume 1: Semi-solid foods is a standard reference for the food industry.

Texture in Food
Volume 2: Solid foods

Edited by D. Kilcast (ISBN: 1 85573 724 8)
Summarising the wealth of recent research, Texture in Food looks into what influences texture in solid foods and how it can be controlled to maximise product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture such as force/deformation techniques and sound input, and the final part examines how the texture of particular foods may be better understood and improved. The closing chapters discuss the texture of foods such as: bread, rice, pasta and fried food.

The ICC Handbook of Cereals, Flour,
Dough & Product Testing:  Methods and Applications

Edited by Stanley P. Cauvain and Linda S. Young (ISBN: 978-1-932078-99-2)
This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

The Kitchen as Laboratory - reflections on the science of food and cooking
by C Vega, E. van der Linden and J. Ubbink (ISBN: 0231153457)
The majority of its contributors are already associated with the use of the TA.XTplus and its applications for food texture analysis.
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

Food Materials Science and Engineering
by Bhesh Bhandari and Y. H. Roos (ISBN: 978-1-4051-9922-3)
This volume looks at new techniques that can be used in the food industry to add value to food materials, ingredients and foods. Adding value to food materials is of vital commercial importance to the modern food industry as it seeks to meet consumer satisfaction, food safety, and nutrient delivery in a rapidly advancing environment. The materials science approach has the potential to surpass traditional food science techniques in studying the structure and behaviour of food at the macro-, micro-, and nano-levels, as well as developing our understanding of how nutrients are released and delivered. It is thought that this new approach will lead to improvements in the quality, shelf life, and nutritional value of food products as well as offering the potential to develop a new generation of products:

Formulation Engineering of Foods
by Edited by J. E. Norton, P. Fryer and I. T. Norton (ISBN: 978-0-470-67290-7)
Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.
Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field.

TA.XTplus texture analyser with bloom jar The
TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...

Watch our video about texture analysis Replicating Consumer Preferences
 Texture Analysis applications

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