Modifying Food Texture

Preface

1 Vocabularies and terminologies of food texture appreciation

Fumiyo Hayakawa, National Food Research Institute, Japan

Part One Sensory analysis and consumer preference of food texture

2 Sensory changes with ageing

Lisa Duizer, University of Guelph, Canada

3 Statistical methods and tools for analysing sensory food texture

Peter Ho, The University of Leeds, UK

4 Instrumental characterisation of texture properties of solid and semi-solid food

Andrew Rosenthal, Coventry University, UK

5 Instrumental characterisation of textural properties of fluid food

Guido Sala, WUR, Netherlands

Part Two Modifying texture for specific consumer groups

6 Texture-modified meals for hospital patients (e.g. dysphagia)

Julie Cichero, University of Queensland, Australia

7 Texture modification for elderly people

Karin Wendin, SIK, Sweden

8 Modifying the texture of foods for infants and young children

Sophie Nicklaus, INRA, France

9 Texture design of institutional food (e.g. schools, hospitals)

Derek Johnson, National Association of Care Catering, UK

10 Texture design of ‘free from’ foods (e.g. GF bread)

Maria Papageorgiou, ATEI of Thessaloniki, Greece