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- Wiley
More About This Title Textural Characteristics of World Foods
English
It is widely recognised that texture is one of the most important factors in food preference and is therefore of crucial importance for food technologists and product developers. It is also key to designing foods for the treatment of dysphagia. This book reviews the textural characteristics of commonly eaten foods from around the world.
The food science community will have much to gain from understanding more about the preference for foods in different global cultures and it is hoped that the book will encourage technologists to explore new ideas around the improvement of food processing from the examples that are given. Each chapter will describe not only the texture but key point of flavour release, and the relation between the texture and taste/aroma. Recently, palatability has been shown not only to add enjoyment but also contribute to health by improving appetite and saliva secretion, and other physiological functions such as immunity and stress.
English
Katsuyoshi Nishinari, Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China.
English
Foreword
Peter Lillford
Introduction
Katsuyoshi Nishinari
Food Texture; sensory evaluation and instrumental measurement
Kaoru Kohyama
Part I: North America (3)
Ch 1 Food textures in the United States of America- Alina Surmacka Szczesniak
Ch 2 Texture Evaluation of United States Foods – Pioneers, Protocols, and Attributes.
Tribute to Alina - Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas
Ch 3 Canadian foods, some historical, cultural influences and textural properties of two regional example - Laurie-Eve Rioux, Véronique Perreault, and Sylvie L. Turgeon
Part II: Middle and South America (3)
Ch 4 Mechanical behaviour of some Mexican traditional foods - Alberto Tecante
Ch 5 Textural characteristics of Brazilian foods - Angelita da Silveira Moreira and Patrícia Diaz de Oliveira
Ch 6 Textural characteristics and viscoelastic behavior of traditional Argentinian foods - Gabriel Lorenzo, Natalia Ranalli, Silvina Andres, Noemi Zaritzky, Alicia Califano
Part 111: Asia (5)
Ch 7 Textural characteristics of Japanese foods - Katsuyoshi Nishinari and Toru Ooizumi
Ch 8 Textural characteristics of Chinese foods - Long Huang
Ch 9 Textural characteristics of Indonesian foods -Oni Yuliarti
Ch 10 Textural characteristics of Thai foods - Rungnaphar Pongsawatmanit
Ch 11 Textural quality and stability of Malaysian laksa noodles - Abd Karim Alias and Cheng Lai oong
Ch 12 Texture of sea food in japan
Part IV Oceania (1)
Ch 13 Present situation of the textural properties of processed foods in Australia - Andrew Halmos, Lita Katopo and Stefan Kasapis
Part V Central Asia Middle East (3)
Ch 14 Diversity in Textural Profile of Indigenous Food Products: A Comparative Analysis - Amardeep Singh Virdi and Narpinder Singh
Ch 15 Textural Properties of Traditional Turkish Foods - Mahmut Doğan, Duygu Aslan and Fatima Tahseen Miano
Ch 16 Iranian cuisine signifies the old historical identities- Bahareh Emadzadeh and Behrouz Ghorani
Part VI Russia (1)
Ch 17 Formation history of Russian cuisine, recipes, technologies and textural characteristics of some traditional products - Nataliia Ptichkina and Nataliia Nepovinnykh
Part VII - Europe (7)
Ch 18 Texture Characteristics of Italian food- Rossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi and Silvana Cavella
Ch 19 Texture and Sensory Characteristics of Processed Greek Foods - Stefan Kasapis
Ch 20 The texture of British foods - Andrew J Rosenthal and Tim J Foster
Ch 21 Food Texture in France - Bernard Launay
Ch 22 Best of Spanish food: Dry-cured ham - Susana Fiszman and Amparo Tarrega
Ch 23 Texture of the German Würstchen –Norbert Raak, Klaus Dürrschmid and Harald Rohm
Ch 24 Present Situation of the Foods with New Mouthfeels in Finland - Liisa Lähteenmäki and Karin Autio
Part VIII – Africa (1)
Ch 25 Textural Characteristics of Nigerian food - M. O. Oluwamukomi, O. S. Lawal and V. N. Enujuigha
