ENGLISH

Textural Characteristics of World Foods

By Katsuyoshi Nishinari

Book information

Publisher
John Wiley & Sons
Year
2020
ISBN
9781119430698, 1119430690
Language
english
Format
PDF
Filesize
7 MB (7204466 bytes)
Pages
424\397
Time added
2020-05-14 19:19:29

Description

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play. Cover Textural Characteristics of World Foods © 2020 Dedication Contents List of Contributors Preface Foreword Introduction 1 Food Texture – Sensory Evaluation and Instrumental Measurement Part I - North America 2 Food Textures in the United States of America 3 Texture Characteristics of US Foods 4 Textural Characteristics of Canadian Foods Part II - Middle and South America 5 Textural Characteristics of Traditional Mexican Foods 6 Textural Characteristics of Brazilian Foods 7 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods Part III - Asia 8 Textural Characteristics of Japanese Foods 9 Textural Characteristics of Chinese Foods 10 Textural Characteristics of Indonesian Foods 11 Textural Characteristics of Thai Foods 12 Textural Characteristics of Malaysian Foods Part IV - Oceania 13 Textural Characteristics of Australian Foods Part V - Central Asia Middle East 14 Textural Characteristics of Indian Foods 15 Textural Characteristics of Traditional Turkish Foods 16 Textural Characteristics of Iranian Foods Part VI - Russia 17 Textural Characteristics of Traditional Russian Foods Part VII - Europe 18 Textural Characteristics of Italian Foods 19 Textural Characteristics of Greek Foods 20 Textural Characteristics of British Foods 21 Textural Characteristics of Traditional French Foods 22 Textural Characteristics of Spanish Foods 23 Textural Characteristics of German Foods 24 Textural Characteristics of Traditional Finnish Foods Part VIII - Africa 25 Textural Characteristics of Nigerian Foods Index

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