We’ve kept our eye out for interesting literature which highlights the use of a Texture Analyser and helps provide an understanding as to the sensory link between the consumer’s perception of products and how objective assessment has its place in the development or products in research, development and industrial quality control.
Mouthfeel: How Texture Makes Taste
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?
Food Structure and Functionality
This book helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modelling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications.
Non-food Sensory Practices
Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Non-food Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. This book is thus intended as a first assessment of what is happening in non-food sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in non-food sectors but with lesser background in sensory evaluation.
Next-Generation Plant-based Foods - Design, Production, and Properties
The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. As a result, many food companies are developing plant-based analogues of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. This book presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
Plant Protein Foods
This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
There is a particularly interesting chapter in it: Sensory Qualities of Plant Protein Foods that discusses use of the Texture Analyser.
Snack Foods: Processing and Technology
This book presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements and innovative thoughts for future product development. These items are discussed in five sections comprising fifteen chapters, including recent technologies like pressure/vacuum frying process, par frying, agglomeration, the use of infra-red, radiofrequency, and more. This book will be of use to the entrepreneurs, academic and research institutes, professionals in the field and personnel from industries.
There are other books that we also recommend to provide a thorough texture analysis foundation. See our recommended literature. And don’t forget that we have the most academically published Texture Analyser according to Google Scholar – find out why.
There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplusC 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.
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