Food Texture

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.

Andrew J. Rosenthal, BTech, MSc, PhD, MIFST, is Senior Lecturer in Food Science, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK.