So you’re in the field of Food Texture Analysis? As
a consumer, you’ll already appreciate that texture is a major determinant of
food acceptance. You’ll no doubt want to keep up with the latest academic publications and scientific references in the field.
Let me present the top 5 journals in our library that will help you remain a ‘Texture Expert’....
 | Journal of Texture Studies: An International Journal of Rheology, Psychorheology, Physical and Sensory Testing of Foods and Consumer Goods Edited by C. R. Daubert, J. Chen and L. Lundin This fully peer reviewed international journal addresses the texture and rheology of food and other consumer products and their perception. It is a primary source on all of the sciences that relate to sensory perception and the physical characterisation of texture, and it focuses on how the tactile senses are used to determine the acceptability of food and other consumer products. The Journal of Texture Studies is also a leading source on the interface between food texture and viscosity and the health of people suffering from dysphagia, temporomandibular joint diseases, and similar medical problems. Subjects regularly covered in the Journal of Texture Studies include texture with the specific attributes (such as hardness, crispness, chewiness, juiciness, spreadability, and thickness) recognised as affecting consumer acceptance and factors (such as composition, structure, and processing) that affect texture and mouth feel. |
 | International Journal of Food Properties Edited by M. S. Rahman The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. This journal brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements. |
 | Journal of Food Science Edited by E. A. Foegedine The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. |
 | Food Structure Edited by D. Rousseau Have you heard of the new Elsevier Food Structure journal? The key areas of interest include: i) Food product and ingredient design with programmed functionality; ii) Food physical chemistry and materials science; iii) Computer simulation and mathematical modelling of food structures; iv) Sensory properties and oral processing of foods; v) Novel microscopy, analysis and characterisation techniques. Food Structure is an e-only journal (no print) that capitalises on the use of animation in the form of 'movies', time series and dynamic visualisation of food structures (e.g., 3D protein gels or fat crystal networks) from multiple angles – a first for any food-related journal. |
 | Food Quality and Preference Edited by A.V. Cardello, S.R. Jaeger, H.J.H. MacFie and J. Prescott Food Quality and Preference publishes original research, critical reviews, topical and practical features and comment. In addition, the journal publishes special invited issues on important timely topics and on the proceedings of relevant conferences on sensory and consumer science, and sensometrics. All of these inputs are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. The journal's coverage includes: Sensory and motivational studies; Food choice studies of cultural, sensory and environmental factors; Innovative consumer and market research; Geographical, cultural and individual differences in food preferences; Expert versus non–expert perception of quality; Sensory/instrumental correlations; Sensory and quality changes during processing, storage and distribution; Quality assurance systems involving sensory and consumer measures; Mathematical modelling in relation to food acceptability and food quality; Sensometric analyses and models of food sensory and acceptance parameters. |
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...
 |  |  |
No comments:
Post a Comment