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Food texture. --- Food --- Texture of food --- Texture --- Agrotechnology and Food Sciences. Food Sciences --- Food Physics --- Food Physics. --- Food texture

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The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

Food texture. --- Food --- Sensory evaluation. --- Food tasting --- Organoleptic analysis of food --- Taste testing of food --- Flavor --- Sensory evaluation --- Texture of food --- Taste testing --- Analysis --- Odor --- Testing --- Texture

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Food texture --- Rheology --- Pharmacy --- Drug Stability --- Food Analysis --- standards --- Food --- Texture of food --- Flowmetry --- Velocimetry --- Velocimetries --- Analysis, Food --- Analyses, Food --- Food Analyses --- Shelf Life, Drugs --- Drug Stabilities --- Drugs Shelf Life --- Drugs Shelf Lifes --- Life, Drugs Shelf --- Lifes, Drugs Shelf --- Shelf Lifes, Drugs --- Stabilities, Drug --- Stability, Drug --- Texture --- analysis --- Food Quality --- Drug Shelf Life --- Shelf Life, Drug --- Colloids --- Deformations (Mechanics) --- Elasticity --- Plasticity --- Viscosity --- Drugs Shelf Lives --- Drugs Shelf Live --- Shelf Live, Drugs --- Shelf Lives, Drugs --- Food Analysis. --- Rheology. --- standards.

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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?Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Food texture. --- Taste. --- Food --- Food preferences. --- Cooking. --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Gastronomy --- Table --- Food selection --- Food habits --- Nutrition --- Taste --- Food tasting --- Organoleptic analysis of food --- Taste testing of food --- Flavor --- Sensory evaluation --- Gustation --- Tasting (Physiology) --- Chemical senses --- Drinking behavior --- Senses and sensation --- Tongue --- Food preferences --- Texture of food --- Sensory evaluation. --- Psychological aspects --- Taste testing --- Analysis --- Odor --- Testing --- Texture

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Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory asse

Food texture. --- Viscosity. --- Food --- Agrotechnology and Food Sciences. Food Sciences --- Analysis. --- Food Chemistry --- Food Analysis. --- Texture --- Stabilizers --- Consistency --- Firmness --- Viscosity --- foods --- Measurement --- 664 --- Voedingsleer --- Voedingsmiddelenanalyse --- Voedingsindustrie --- Voedingsmiddelen : textuur --- Voedinsmiddelen : viscositeit --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- Food texture --- Gases --- Internal friction (Liquids) --- Liquids --- Hydrodynamics --- Matter --- Mechanics --- Physics --- Transport theory --- Rheology --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Texture of food --- Analysis --- Properties --- Chemistry --- Composition --- Engineering --- Food Science and Technology